Oriental noodle salad (road ramen)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | -(up to) | |
| 4 | tablespoons | Sesame seeds (I skip most times because they are expensive) |
| ¾ | cup | Slivered almonds (can be toasted) |
| 1 | Head cabbage; shredded (I buy the ready-shredded cabbage in the produce section) (up to) | |
| 6 | Green onions; chopped (when I skip the onions; my son loves this) | |
| 1 | pack | Chicken-flavored Campbell's Low Fat Ramen Noodles; dry & crumbled |
| 2 | tablespoons | Sugar (up to) |
| 3 | tablespoons | Vinegar (more to taste) |
| 1 | teaspoon | Pepper |
| 2 | teaspoons | Salt |
| 1 | cup | Oil (I used butter-flavored oil by Crisco) |
| 1 | pack | Chicken flavoring from Ramen Noodles |
Directions
DRESSING
From: Althea LeBlanc <TheaLater@...> Date: Thu, 11 Jul 1996 01:31:11 -0400 In a large salad bowl, combine sesame seeds, almonds, cabbage, green onions, and Ramen Noodles. In a separate smaller bowl, combine dressing ingredients. Pour into cabbage mixture and toss. Chill for at least four hours (the dry noodles become soft from the dressing).
EAT-L Digest 10 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .