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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Similar to Belinda's Ramen Salad but less butter. Ingredients:
1/3 cup rice vinegar (cider can replace) |
1/4 cup sugar |
2 1/2 tablespoons canola oil |
2 tablespoons honey |
2 tablespoons soy sauce |
1 tablespoon butter |
1/4 cup almonds, slivered |
2 tablespoons sunflower seeds |
5 ounces chuka soba noodles, crumbled (japanese curly noodles or ramen) |
8 cups chinese cabbage, shredded (napa or other in a pinch) |
2 cups carrots, shredded |
1 cup green onion, thinly sliced |
Directions:
1. Combine vinegar, sugar, oil, honey and soy sauce in small saucepan and bring to a boil. Cook for 1 minute stirring constantly. Chill.
2. Melt butter in large skillet over medium high heat. Add almonds, sunflower and noodles. Cook 3 minutes or until lightly toasted, tossing occasionally. Chill.
3. Add vinegar mix to noodle mix and let stand 15 minutes.
4. Add cabbage, carrots and onions, tossing to coat.
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