View Full Version : ISO: salad with Raman noodles
08-13-2001, 09:30 AM
Hi everyone -
I am looking for the recipe that's like a cole slaw but it has Raman noodles in it. Does anyone know what I'm talking about? If so, do you have a recipe?
08-13-2001, 09:40 AM
I remember CL did that one in the "Lighten Up" feature about a year ago... I'll look around and see if I can find it.
08-13-2001, 09:45 AM
I could be way off here, because I'm at work and don't have my CL in front of me, but could it be the Crunchy Bok Choy salad from the August issue? I haven't made it, but I seem to recall seeing it had Ramen noodles in it.
08-13-2001, 09:55 AM
It's not the Bok Choy salad, it's another one from last summer. Can't remember the issue, but it's in the 2001 Annual. REALLY good. It calls for Crunchy Soba Noodles, but the last time I made it I used ramen, and it was terrific! :D
08-13-2001, 10:11 AM
I have the 2001 annual, so I can look it up. What's the name of this salad? I have no idea what the name would be - which is why I couldn't search/find it.
08-13-2001, 11:27 AM
I will type this out for you because it is a close relative to my beloved romaine/bok choy ramen salad...I have never made this salad with cabbage...
1/3 cup rice or cider vinegar
1/4 cup sugar
2 1/2 tbsp vegetable oil
2 tbsp honey
2 tbsp low-sodium soy sauce
1 tbsp butter or stick margarine
1/4 cup slivered almonds, toasted
2 tbsp sunflower seed kernels
2 (5 oz) packages Japanese curly noodles (chuka soba), crumbled
8 cups shredded napa cabbage
2 cups shredded carrot
1 cup thinly sliced green onions
1) Combine first five ingredients in a small saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Spoon mixture into a bowl; cover and chill.
2) Melt butter in a large nonstick skillet over medium high heat. Add almonds, sunflower kernels, and noodles; cook 3 minutes or until lightly toasted, tossing occasionally. Spoon mixture into a large bowl, cover and chill. Add vinegar mixture to noodle mixture; let stand 15 minutes. Add cabbage, carrot, and onions, tossing to coat. Yield 12 servings (serving size 3/4 cup)
From CL August 2000
08-13-2001, 01:07 PM
Thanks - That sounds like what I was looking for. I didn't remember sunflower seeds - but it definitely had almonds.
08-13-2001, 02:10 PM
This is one of my favorite recipes:
Easy Asian Beef and Noodles
SOURCE: Cooking Light YEAR: 1998 ISSUE: Sept PAGE: 192
INGREDIENTS FOR 2 SERVINGS:
1 (8-ounce) rib-eye steak
1 teaspoon dark sesame oil, divided
1 cup (1-inch) sliced green onions
2 cups prepackaged coleslaw (I use 8 cups)
2 (2.8-ounce) packages beef-flavor ramen noodle soup (such as
1-1/2 cups water
1 tablespoon low-sodium soy sauce
Even if you're very, very late, you'll have time to make this.
1. Trim fat from steak; cut diagonally across grain into thin slices.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high
heat. Add steak and onions; stir-fry 1 minute. Remove steak mixture
from pan; keep warm. Heat 1/2 teaspoon oil until hot. Add slaw;
stir-fry 30 seconds. Remove slaw from pan; keep warm.
2. Remove noodles from packages; reserve 1 seasoning packet for
another use. Add the water and remaining seasoning packet to pan;
bring to a boil. Break noodles in half; add noodles to water mixture.
Cook noodles 2 minutes or until most of the liquid is absorbed,
stirring frequently. Stir in steak mixture, slaw, and soy sauce; cook
until thoroughly heated. Yield: 2 servings (serving size: 2 cups).
CALORIES 489 (23% from fat); FAT 12.5g (sat 3.6g, mono 5g, poly
2.5g); PROTEIN 29g; CARB 68.1g; FIBER 4.9g; CHOL 55mg; IRON 6.3mg;
SODIUM 1152mg; CALC 80mg
Recipe Copyright © Cooking Light Magazine
08-13-2001, 02:53 PM
Here is one that I use quite often:
Nappa Cabbage Salad
1 nappa cabbage - sliced thinly
8 green onions - sliced
1 cup slivered almonds - toasted (I don't always toast) (I also sometimes use pine nuts)
1/2 cup toasted sesame seeds (I don't always toast and don't always use)
2 Pkgs. Ramen Noodles (Oriental flavor)
Put sliced cabbage, noodles (broken - scrunched) and onions in a very large plastic bag for about an hour.
1 cup salad oil (does not have to be this much)
4 tbsp. white sugar
4 tbsp. white vinegar
Both seasoning packets from 'oriental' soup thingie, mix until sugar dissolves
Toss - this is sooooooooo good!
08-13-2001, 05:31 PM
The one kbucky posted is the one from CL. I've made it several times and end up eating it all by myself (over the course of a few days, mind you) because DH won't go near it- "it's too funky." Anyway, I hope you enjoy it!
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