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This ramen noodle cabbage salad is a family recipe made with ramen, toasted almonds, sesame seeds, scallions, and a sweet, spicy dressing. It comes together very quickly and easily makes a lot, making it an excellent side to bring to a potluck!
Summer is coming to Cambridge! Except for the humidity (I never understood the term “dry heat” until I moved here!), summer in Boston is kinda awesome. And nothing says summer to me like barbecued baby back ribs!
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Growing up, it felt like my dad made ribs just about every other weekend during the summer. Now, I’m not much of a meat eater (I’ve just never craved it, anyway), but I love my dad’s barbecued ribs. He cooks them on low for hours, slathers them up in some Sweet Baby Ray’s barbecue sauce and MMMmmm!! Delicious! And you know what goes perfectly with those ribs?
My family has been making this salad since I was at least four years old. I was obsessed with ramen noodles as a child, so as you can imagine this salad was one of my favorites! It’s a great side dish or potluck recipe because it’s simple easy to make a lot. And since people always ask me for the recipe, it should hopefully be a hit!
THE RECIPE
Ingredients:
1 teaspoon salt
1 teaspoon pepper
1/4 c. sugar
3/4 c. oil {olive or vegetable}
1/4 c. rice vinegar
1 1/2 teaspoons sesame oil
1 Tablespoon hot chilli oil
1 head cabbage, thinly sliced
3 packages ramen noodles, cooked
1 packet ramen noodle seasoning {chicken or beef}
1/4 c. chopped green onions
1/4 slivered toasted almonds
1 Tablespoon toasted sesame seeds
THE DIRECTIONS
Combine the first 7 ingredients in a bowl or small jar and mix. The sauce can be stored in the refrigerator for a while, which is a great time saver if you know you’ll be in a hurry and want to make this ahead of time. As it turns out, the little market by my home doesn’t have hot chilli oil, so if you too have difficulty finding this, really any Asian-style chilli sauce should suffice. I actually used Thai Kitchen’s Spicy Thai Chilli All-Purpose Sauce and it did the trick just fine. I put in closer to three tablespoons of this sauce {as opposed to one tablespoon of the hot chilli oil}, though, because it didn’t have the same kick as my parent’s hot chilli oil. And I like kick!
Cut up your cabbage thin. I usually cut the head in half, and just slice down the sides as if you were slicing a tomato or something. Put the cabbage in a large bowl, and add your chopped green onions.
Cook your ramen noodles and drain the water. You don’t want the noodles too soft, but you don’t want them crunchy either. Add one packet of chicken or beef ramen noodle seasoning and mix well. While the ramen is still hot, add it to your cabbage. The heat of the noodles will soften the cabbage leaves.
Toast your slivered almonds and sesame seeds. Watch out! These can burn quickly and smell up the kitchen if they do. I toasted my almonds, tossed them into the cabbage bowl, turned off the heat of the stove, and toasted my sesame seeds using the residual heat. I virtually always end up burning sesame seeds for some reason, but I’ve found this helps avoid that!
Lastly, pour your sauce mixture over your noodles and cabbage! Ramen noodles are all bunched up together so separate the noodles to mix your cabbage and sauce in nicely.
Then enjoy! We usually let this cool in the fridge (it’s a cold salad, which is why it’s so good in the summer!) but if you get too excited, like I usually do, you can eat it right away if you like :) I hope you enjoy this ramen noodle cabbage salad!
10 EaSY WAYS TO FEEL HEALTHY - EVEN IF YOU'RE NOT SUPER FIT!
Are little ones making it harder to find time for a healthy lifestyle? Wish you had more motivation? Here are 10 simple ways to get started feeling great that you can implement in just one day!
GET MY FREE CHECKLIST
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What happened to Oriental Flavor ramen? Thanks for being such an avid fan of this flavor! The name Oriental Flavor has now been updated to Soy Sauce Flavor to better reflect the distinct flavor profile of this tasty dish. Despite the name change, the traditional flavor and recipe of this product have remained the same.
Add butter, milk and contents of seasoning packet. If your tastes desire, you may not use all of the seasoning packet. Heat on low heat and stir until butter is melted and noodles are coated with creamy sauce. Serve.
Conflict & Difficult Times. The famine, food shortages and difficult times that followed World War II nearly wiped out the first wave of ramen's popularity. Making a living in the food business was made impossible after Japan's government prohibited people from making a profit from a restaurant or push cart until 1949.
The name Oriental Flavor has now been updated to Soy Sauce Flavor to better reflect the distinct flavor profile of this tasty dish. Despite the name change, the traditional flavor and recipe of this product have remained the same.
Instant noodles were invented in 1958 by Momof*cku Ando, the Taiwanese-born founder of the Japanese food company Nissin. He used Chicken Ramen as the first brand of instant ramen noodles.
Between Top Ramen and Maruchan, their products are reaaaaaally close in terms of what they offer, but IMO, you'll get less salty broth with better flavor from Top Ramen with a noodle that packs a slightly more satisfying chew.
Egg yolk: This helps make this broth and ramen super creamy! Don't worry about it being raw, it does cook through as the hot broth hits the seasoning mixture. Kewpie mayo: I love to use Japanese mayo here! But, you can use regular mayo, too.
Add some seasoning: You can add some flavor to your instant ramen noodles by adding soy sauce, miso paste, sesame oil, chili oil, or hot sauce. Add some crunch: You can add some crunch to your noodles by adding chopped peanuts or cashews, sesame seeds, or crispy fried onions.
It really kicked up the umami flavor of the seasoning packet. The butter was also a good call: Even the small piece I used made the dish taste richer and smoother. The combination of the garlic powder and butter made the ramen taste like it cost more than $0.30 to make.
Maruchan—America's #1 instant noodle brand—has been linked to the controversial ingredient Conflict Palm Oil. The true costs of Conflict Palm Oil are staggering. This widely used vegetable oil has been tied to the destruction of rainforests, carbon-rich peatlands and the abuse of human and worker rights.
The first known instance of ramen in Japan occurred in 1859, when the Chinese ambassador to Japan, Zeng Gongliang, presented the dish to the Japanese Emperor. Ramen quickly gained popularity in Japan, and by the early 20th century, it had become a staple food in the country.
Maruchan Ramen was also in non-compliance with Mexican regulations, but they were not found in the stores at the time of the ban. However, they are not welcome back on store shelves. Sheffield pointed out that these products have high sodium content, are high in calories low in nutrition.
Lamian (traditional Chinese: 拉麵; simplified Chinese: 拉面; pinyin: Lāmiàn; "pulled noodles") is a type of soft wheat flour Chinese noodle that is particularly common in northern China. Lamian is made by twisting, stretching and folding the dough into strands, using the weight of the dough.
Introduction: My name is Patricia Veum II, I am a vast, combative, smiling, famous, inexpensive, zealous, sparkling person who loves writing and wants to share my knowledge and understanding with you.
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