Asian Noodle Salad is a favorite summertime dish of my friend, Mary S. and her family. She LOVES this salad and told me I HAD to make it. The photo above is of her salad that she made at home. It sure does look yummy with that red cabbage! She added sunflower seeds and almonds to the Ramen style noodles and other ingredients.
I didn’t have the same ingredients, but it came out yummy! We added shrimp to our salad and only had sesame seeds on hand instead of seeds & nuts. I toasted some of the sesame seeds and we didn’t care for that flavor at all. BUT the next day that toasted flavor was all gone and the salad was still just as yummy. We also added extra scallions fresh from the garden and they were quite tasty, too.
Now one thing I didn’t mention yet is…YOU DON’T COOK THE NOODLES! I WAS TOTALLY FREAKED OUT BY THIS! The salad does absorb the oil and vinegar, but that happens over night NOT in 20 minutes. Trust me, this salad is interesting and yummy!
2 pkg Ramon Noodles Soup (Oriental) (I have relatives who don’t eat beef so I just found that Nissin makes a totally vegetarian Oriental Ramen noodle soup. I haven’t noticed a difference in flavor, but my husband, Sachin, thinks there is a slight difference)
1 cup sunflower seeds (unsalted)
1 cup sliced almonds (toasted)-
½ cup sugar
2 pkg of seasoning from noodle soup mix
1 Large Pkg Coleslaw (I actually use shredded red cabbage instead)
¾ cup oil (I use EVOO)
½ cup white vinegar
Break up noodles in small pieces
Mix all dry ingredients first
Approx 15-20 mins. Before serving - combine oil and white vinegar (I use less oil and vinegar than suggested – you can adjust to how you like it)
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Virtual Inn Owner & Head Chef & Lead Baker. So, relax and pull up a chair while I get cookin' and bakin' for you.
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