Ramen, Ramen, Ramen

Who knew there were so many recipes that used ramen noodles?!  And I only thought they were for making soup or tossing on a salad in place of croutons.  I did a little research, and by research I mean I Googled "Ramen Noodle Recipes".  Lo and behold there is a smorgasbord of ramen recipes.  Some sound good, others just plain revolting like "Jail Break Ramen" that includes salsa, pepperoni, pickle relish, and mustard.  It must have been one starving and desperate college student that came up with that one! Blech!!!

On to the more exciting and tasty ramen noodle recipes...

My mom recently sent me this recipe which is quite similar to the Broccoli Slaw recipe I posted a few weeks ago.  However, this one takes the cake.  This salad has that sweet and salty taste that made me search for more salty nuts with every sweet tangy bite (I used a blend cashews, almonds, and pecans). Yum! Next time I need to add more nuts :)

As a side note, this recipe makes a lot, so I opted to just make a half recipe.

Asian Cole Slaw (from the kitchen of Liz Bears)

 

2 bags         shredded cabbage and carrot

2 boxes        of child size raisins

2-3               green onions

2 pks           ramen noodles any variety you like. I like chicken

1/3 cup        balsamic vinegar

1/3 cup        peanut oil

1/4 cup        brown sugar

1/3 cup        mixed nuts salted or otherwise

1 T              sesame seeds

1/2 tsp        mint leaves finely chopped

 

Put 2 T oil and 1.5 pks of seasonings, and the nuts chopped up

into a shallow pan. Mix with the crushed noodles (uncooked) and

stir to coat everything. Toast for 10-15 minutes at 300 degrees.

 

While that's toasting, mix your cabbage, raisins, and finely

chopped green onions together in a large bowl.

 

In a smaller bowl whisk the remainder of the oil, the sugar, the vinegar,

and the sesame seeds together to make the dressing. Pour dressing

on the cabbage mixture and toss to coat. Then sprinkle half the toasted

mixture onto the salad and toss till evenly mixed. Top with the remaining

half of the toasted mixture and serve.

Note: some people like to use pine nuts, but I'm too cheap. You'll like

it if you do. Just be careful they burn easily.