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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (3-ounce) package chicken ramen noodle soup mix |
1/4 cup vegetable oil |
1 1/2 tablespoons rice wine vinegar |
1 tablespoon sesame oil |
1 teaspoon chili oil |
1 (3.2-ounce) package enoki mushrooms |
2 carrots, scraped and shredded |
1 cucumber, peeled, seeded, and chopped |
1/2 cup bean sprouts |
1/4 pound fresh snow pea pods, cut into thin strips |
1 avocado, peeled and chopped |
4 leaves radicchio or red cabbage |
1/4 cup sesame seeds, toasted |
Directions:
1. Place noodles in a 9-inch square pan; discard seasoning packet.
2. Bake at 375° for 7 minutes or until browned, stirring twice. Cool.
3. Combine vegetable oil and next 3 ingredients, stirring with a wire whisk until blended.
4. Combine half of noodles, mushrooms, and next 5 ingredients. Add oil mixture; toss gently to coat.
5. Place radicchio on individual serving plates; spoon vegetable mixture evenly on radicchio. Sprinkle with remaining noodles and sesame seeds.
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