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Tuesday, January 3, 2017

asian ramen noodle cabbage salad







THE RECIPE

Ingredients:
1 teaspoon salt
1 teaspoon pepper
1/4 c. sugar
3/4 c. oil {olive or vegetable}
1/4 c. rice vinegar
1 1/2 teaspoons sesame oil
1 Tablespoon hot chilli oil
1 head cabbage, thinly sliced
3 packages ramen noodles, cooked
1 packet ramen noodle seasoning {chicken or beef}
1/4 c. chopped green onions
1/4 slivered toasted almonds
1 Tablespoon toasted sesame seeds

THE DIRECTIONS
Combine the first 7 ingredients in a bowl or small jar and mix. The sauce can be stored in the refrigerator for a while, which is a great time saver if you know you’ll be in a hurry and want to make this ahead of time. As it turns out, the little market by my home doesn’t have hot chilli oil, so if you too have difficulty finding this, really any Asian-style chilli sauce should suffice. I actually used Thai Kitchen’s Spicy Thai Chilli All-Purpose Sauce and it did the trick just fine. I put in closer to three tablespoons of this sauce {as opposed to one tablespoon of the hot chilli oil}, though, because it didn’t have the same kick as my parent’s hot chilli oil. And I like kick!

Cut up your cabbage thin. I usually cut the head in half, and just slice down the sides as if you were slicing a tomato or something. Put the cabbage in a large bowl, and add your chopped green onions.

Cook your ramen noodles and drain the water. You don’t want the noodles too soft, but you don’t want them crunchy either. Add one packet of chicken or beef ramen noodle seasoning and mix well. While the ramen is still hot, add it to your cabbage. The heat of the noodles will soften the cabbage leaves.

Toast your slivered almonds and sesame seeds. Watch out! These can burn quickly and smell up the kitchen if they do. I toasted my almonds, tossed them into the cabbage bowl, turned off the heat of the stove, and toasted my sesame seeds using the residual heat. I virtually always end up burning sesame seeds for some reason, but I’ve found this helps avoid that!

Lastly, pour your sauce mixture over your noodles and cabbage! Ramen noodles are all bunched up together so separate the noodles to mix your cabbage and sauce in nicely.
Then enjoy! We usually let this cool in the fridge {it’s a cold salad, which is why it’s so good in the summer!} but if you get too excited, like I usually do, you can eat it right away if you like :)

http://www.essentiallyeclectic.com/2013/05/asian-ramen-noodle-cabbage-salad.html

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