Thrifty Mommy

Oriental Ramen Noodle Salad

by Karen on November 28th, 2006

Leave it to a church potluck to find something yummy.  We were at such a function a while back and my husband tasted a salad made with ramen noodles.  It had a nice unusual flavor combination, with a bit of a crunch.  Here’s the recipe:

Oriental Ramen Noodle Salad - by Char Gibson

3 packages Ramen Noodles uncooked
1 lb package cole slaw mix
1 five oz package sliced almonds
6 green onions chopped, including greens

Dressing:
1/2 cup sugar
1 cup vegetable oil
6 tablespoons rice vinegar (MUST BE RICE), any brand
1 pkg of the ramen seasoning (the oriental flavor is the best)

Mix dressing.  Toss other ingredients together.Hint:  If the dressing doesn’t seem to be mixing well, mix as best you can, pour over salad quickly and toss.  It will be fine.

Additional Notes:  If you don’t have almonds you can almost any other kind of nut.  We’ve used chopped walnuts, sunflower seeds, pumpkin seeds, pine nuts just to name a few.  You can be creative with this and add raisins or dried cranberries also.

My notes:  The rice vinegar was hard to find.  I think I found it in the Chinese food section of the grocery store.  This is a good dish, but I think it could use a little less oil and less green onions.  I also added sunflower seeds and it gave it a nice crunch and flavor.  Enjoy!  :)

November 29:  I forgot that I did not cook my noodles when I made this recipe.  It makes it crispier this way.  And actually, the dressing kind of makes the noodles a little soft anyway.

December 31:  I have modified the recipe above to say “uncooked” noodles.  I did not cook my noodles when I made this recipe and I have heard that cooking the noodles makes it a bit mushy.  It really is better with some crunch.

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POSTED IN: food, odds and ends