Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | 2.8 oz pkgs. baked ramen |
| \N \N | 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 |
| \N \N | 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