Asian Ramen Noodle Salad

Yes, I said it, Ramen noodle. I’ve never really been a fan of ramen noodles, but I have never disliked them either. My favorite bowl of ramen noodles really consists of a few cut up vegetables, with a bit of leftover chicken or pork, and a nice spoonful of garlic chili sauce with a bit of soy sauce mixed in. I have not purchased ramen noodles in quiet some time, however my kids are now, and always have been for that matter, a fan of pasta. Recently I have been trying ramen noodles on them, and I have to say that they love them. Not only are they pretty darn cheap, but they are also a bit different than the standard penne, fettuccine, or spaghetti noodle, and this is a good thing for all of us.

My most recent visit to the pantry showcased a few packages of ramen noodles, including flavors of chicken and pork. I did not think my kids would mind so much if I grabbed a package and make a salad that includes ramen noodles. I remember a few years back, my sister-n-law’s mom made this really interesting salad that contained these crunchy ramen noodles, and it was a salad that my wife really loved. As I did not really recall the flavors as much, I did recall the texture of the salad, and it was a good one. With very little time on my hands this past Fourth of July weekend, I thought what better to make a delicious salad, Asian inspired of course.

This serves four, however it was so good, light, and delicious, that it served two.

Ingredients:

• 1 head of napa cabbage, cleaned and patted dry
• 1 package ramen noodles, season packet removed, noodles crumbled
• 3 green onions, thinly sliced
• 1/4 cup of red onion, thinly sliced
• 1/4 cup of cashews
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• generous pinch of salt and pepper
• 1 carrot, thinly cut
• 2 ribs of celery, thinly cut
• 1/2 cucumber, seeds removed, thinly cut
• 1/2 cup of frozen, petite peas

Dressing:

• 1/3 cup of water
• 1/2 cup of olive oil
• 1/2 cup of cider vinegar
• 2 tbsp soy sauce
• dash of dark sesame oil
• pinch of pepper

Cook the ramen noodles in the butter and olive oil for a few minutes. Add the salad ingredients to a large bowl, and toss to mix everything. Next add your dressing ingredients to a bowl, and whisk for a couple of minutes to make your dressing. Add to the salad, and mix again. Serve immediately.

This is a great recipe for any get together.