Friday, March 6, 2015

Asian Noodle Salad

This salad is such a great alternative to packing a sandwich for someone's lunch.
 Soak 2 packets of ramen noodles in some water until they soften.  Discard the seasoning pouch.

 Put 1/2 cup og sugar in the bowl of your food processor.  Add 3/4 cup of rice wine vinegar, 4 garlic cloves and a 1 inch knob of diced ginger. Add 2 tsp. of salt and some black pepper to taste.

 Add 1/4 cup of sesame oil.

 Turn on the processor and slowly add 3/4 cup of canola oil.

 drain the noodles and place them in a large bowl.  Add 1 slivered red pepper, a diced bunch of cilantro and 2 shredded carrots.

 You can add chicken or leave it out.  I marinated some chicken then pan fried it and sliced it and added it to the salad.

Saute 1 cup of sliced almonds in 2 tablespoons of butter until they brown.  Set them aside to cool.

 Add several sliced green onions.

 Slice a head of cabbage and put it in a bowl.  Toss it with the dressing.

 Then toss it with the rest of the ingredients from the other bowl.  Keep tossing it from time to time until the cabbage begins to soften.

Toss in the almonds and serve.