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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This salad is a great side dish for grilled Teriyaki chicken, pork or beef. Last night, we ran out of gas for our grill, so I made Crispy Panko Pork Chops #87166 by Marie (very good!!), using the pork tenderloin I planned to grill, cut into 1/2 medallions. I have to say we almost liked the salad better with this than the Teriyaki. I digress, sorry - this salad has many unique flavors and textures to please everyone's palate. Enjoy!! Ingredients:
2 (3 ounce) packages ramen noodles, crushed |
1 cup slivered almonds |
2 teaspoons sesame seeds |
1/4 cup butter |
1 large napa cabbage, shredded |
1 bunch green onion, sliced |
3/4 cup vegetable oil |
1/4 cup white vinegar |
1/2 cup white sugar |
2 tablespoons soy sauce |
Directions:
1. Melt butter in a medium skillet on low heat.
2. Add ramen noodles, almonds and sesame seeds.
3. Cook, stirring often, until golden brown.
4. Remove from heat, cool.
5. In a small saucepan bring oil, sugar and vinegar to a boil for one minute.
6. Cool.
7. Stir in soy sauce.
8. In a large bowl, combine cabbage, onions, noodles and soy sauce mixture.
9. Toss well.
10. Serve NOTE: The prep time does not include the cool down time for the noodles and oil/vinegar/sugar mixtures.
11. This salad is best served at room temperature.
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