Oriental noodle salad
8 Servings
Ingredients
| Quantity | 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 | ||
Directions
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