Description
A delightful and easy-to-make Crunchy Ramen Noodle Salad perfect for picnics and gatherings.
Ingredients
Scale
- 2 packages of instant ramen noodles, crushed
- 1/4 cup of butter
- 1/2 cup of sliced almonds
- 1/4 cup of sesame seeds
- 1 head of napa cabbage, shredded
- 1 bunch of green onions, chopped
- 1/2 cup of vegetable oil
- 1/4 cup of rice vinegar
- 1/4 cup of sugar
- 2 tablespoons of soy sauce
Instructions
- In a large skillet, melt the butter over medium heat. Add the crushed ramen noodles, almonds, and sesame seeds. Cook and stir until golden brown. Remove from heat and set aside to cool.
- In a large bowl, combine the shredded napa cabbage and chopped green onions.
- In a separate bowl, whisk together the vegetable oil, rice vinegar, sugar, and soy sauce until well combined.
- Pour the dressing over the cabbage mixture and toss to coat evenly.
- Just before serving, add the cooled ramen noodle mixture to the salad and toss to combine.
Notes
- For added flavor, you can include the seasoning packets from the ramen noodles in the dressing.
- This salad is best served immediately to maintain its crunchiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg