Oriental noodle salad

Yield: 8 Servings

Measure Ingredient
2 2.8 oz pkgs. baked ramen
Noodle soup mix
½ cup Slivered almonds
2 tablespoons Sesame seeds
1 tablespoon Canola oil
4 cups Shredded green cabbage
1½ cup Shredded carrots
1 cup Chopped scallions
Orange Sesame Dressing

FROM EATING WELL MAGAZINE

FORMATTED BY SHERRY

Preheat oven to 350 F. Crumble ramen noodles onto a large baking sheet with sides. Discard seasoning packets (or save for another use). Add almonds, sesame seeds and oil; toss to coat. Bake for 10 mins. Stir, then bake 5 mins more or til noodles are golden brown. Let cool on pan on a wire rack. Just before serving, in large bowl, combine cabbage, carrots and scallions. Add toasted noodle mixture and Orange Sesame Dressing (recipe follows) and mix well.

Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Sep 18, 1998

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