Oriental Noodle Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
FROM EATING WELL MAGAZINE
FORMATTED BY SHERRY
2: 2.8 oz pkgs. baked ramen,
Noodle soup mix,
1/2 cup: Slivered almonds,
2 tbsp: Sesame seeds,
1 tbsp: Canola oil,
4 cup: Shredded green cabbage,
1 1/2 cup: Shredded carrots,
1 cup: Chopped scallions,
Orange Sesame Dressing,
Directions:
Preheat oven to 350 F. Crumble ramen noodles onto a large baking sheet
with sides. Discard seasoning packets (or save for another use). Add
almonds, sesame seeds and oil; toss to coat. Bake for 10 mins. Stir, then
bake 5 mins more or til noodles are golden brown. Let cool on pan on a wire
rack. Just before serving, in large bowl, combine cabbage, carrots and
scallions. Add toasted noodle mixture and Orange Sesame Dressing (recipe
follows) and mix well.
Posted to MM-Recipes Digest by "Robert Ellis" on
Sep 18, 1998
Source from luhu.jp
with sides. Discard seasoning packets (or save for another use). Add
almonds, sesame seeds and oil; toss to coat. Bake for 10 mins. Stir, then
bake 5 mins more or til noodles are golden brown. Let cool on pan on a wire
rack. Just before serving, in large bowl, combine cabbage, carrots and
scallions. Add toasted noodle mixture and Orange Sesame Dressing (recipe
follows) and mix well.
Posted to MM-Recipes Digest by "Robert Ellis"
Sep 18, 1998
Source from luhu.jp
Tags
Salads