My sister makes the best Ramen Noodle Salad for most of our family get togethers. I found this Ramen Noodle Salad recipe online and believe that it is close to the one that she makes. She is always good to vote for my articles, so if it is not I will ask her to comment on what she does differently. The flavoring packet can be added; however, for this vegan variation, the flavoring packet is left out of the recipe.
1 pack slaw or 1/2 head of cabbage and 3 good sized carrots grated
1/4 cup green onions chopped well
2 packs Ramen noodles
1/2 cup toasted almonds seeds
3/4 cup oil
1 tbsp pepper (scant)
4 tbsp vinegar
4 tbsp sugar
Toasting almonds brings out an intense robust flavor. You may toast the almonds or purchase pretoasted almonds. Preheat oven to 350 degrees. Spread almonds on a baking sheet. Bake for 10 to 15 minutes until lightly brown. Oil is not needed for toasting almonds, as almonds have a natural oil. Allow the almonds to cool.
Prepare the cabbage and carrots in advance or use the slaw mix that is sold in the bag prewashed and grated. Wash and chop green onions. Place prepared ingredients in medium salad bowl.
Place pepper, sugar, oil and vinegar in a small bowl and stir. Pour wet ingredients over vegetables in salad bowl and toss well. Cover salad bowl with sealable lid. Refrigerate for at least one hour or make ahead and refrigerate over night.
Break the noodles apart and add before serving. Noodles can be added the night before to allow the wet ingredients to penetrate, but for a crunchy salad it is best to wait. Toss well to coat the noodles
Ramen noodles are a Japanese noodle dish. Ramen means hand pulled noodles in Japanese. The noodles are generally made from wheat flour, salt, water and kansui. Kansui usually contains sodium carbonate, potassium carbonate and small amounts of phosphoric acid and is considered a Japanese alkaline mineral water. Kansui makes the noodles firm and presents the noodles with a yellow coloring.
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