We've talked a lot about ramen in The Flying Chef Journal because it's such a versatile staple for many kitchens. In our current situation, however, ramen is fast becoming a staple of many a lunch or dinner meal. Fresh or dried, ramen is good stuff, but not just for soups. This recipe is a fresh twist on the usual, with pickled ginger, mandarin oranges, green onions, and crunchy Napa cabbage. The dressing's sweet-tart flavor comes from honey and rice vinegar, with a dash of soy.
Turn your Pandemic Pantry around and surprise your people with this colorful ramen salad.
1 head Napa cabbage
1 package instant ramen noodles, crumbled
½ cup sliced almonds
1 can mandarin orange slices, drained
1 bunch green onions, chopped
1 handful sliced, pickled ginger
2/3 cup oil, vegetable works best
1/3 cup honey or agave
1/3-cup rice wine vinegar
2 tsp soy sauce
¼ tsp sesame oil
A dash salt and black pepper
Preheat oven to 425 degrees.
Place sliced almonds on cookie sheet, and add the dry uncooked, crumbled ramen.
(You can throw the ramen seasoning packet away; you won't need it.)
Place ramen and almonds into oven and bake for about seven minutes, or until all crunchy bits are lightly toasted.
Do not burn.
Remove from oven and let cool.
Rinse, drain, and chop cabbage into bite sizes pieces.
Chop green onion and slice pickled ginger.
Drain mandarin orange sections.
Mix all ingredients in a bowl
Whip up dressing and toss the salad.
Eat promptly; the ramen will get soggy if held too long.
If you want to prepare the salad ahead of time wait until it is time to serve to add the dressing.
See, cooking is easy!
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