Chinese Noodle Salad
During the month of June, our Wednesday recipe posts are focused on dishes that are great to bring to a gathering. Now this was Tiffany’s idea, but I can’t seem to remember whether or not she said the recipes should be healthy. While this is technically a salad, I wouldn’t really count it as one that is good for you. That being said, it does taste good!
2 packages Ramen noodles (don’t use the spice packets)
1/2 cup butter (I told you this wasn’t a healthy salad)
1/2 cup slivered almonds
1/2 cup sunflower seeds
1 medium cabbage
5 green scallions
1/2 cup vegetable oil
2 Tbsp soy sauce
1/2 cup vinegar
1 cup sugar (see, I really wasn’t kidding)
- Break up the ramen noodles. I would suggest based on my personal experience that you smash them while they are still in the package and not try to break them up after taking them out of the package. Unless you would like little ramen noodle pieces all over your kitchen…
- Melt the butter in a frying pan and fry the noodles, almonds, and sunflower seeds until brown, Put them on a paper towel to drain and cool.
- Chop the cabbage and scallions.
- Add the delicious crispy bad-for-you mixture.
- 20 minutes before serving, mix together dressing and toss with salad.
It makes a big bowl full that is sure to be a hit at your next potluck or barbecue.