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Chinese Noodle Salad

chef.cristian's picture
Ingredients
For dressing
  Seasoned rice vinegar 1⁄2 Cup (8 tbs)
  Chicken broth 3 Tablespoon
  Pineapple juice 3 Tablespoon
  Sugar 2 Tablespoon
  Sesame oil 1 Tablespoon
  Blanched almonds 1 Cup (16 tbs)
  Oriental sesame oil 1 Tablespoon
For salad
  Shredded cabbage 5 Cup (80 tbs)
  Cilantro 1⁄2 Cup (8 tbs), snipped
  Slivered blanched almonds 1⁄3 Cup (5.33 tbs)
  Finely shredded cabbage 5 Cup (80 tbs)
  Snipped chives 3 Tablespoon (Salad)
  Reduced fat ramen soup noodles 3 Ounce, crumbled (1 package, discard the soup seasoning packet)
  Snipped fresh cilantro 1⁄2 Cup (8 tbs), snipped (loosely packed for measuring)
  Snipped fresh chives 3 Tablespoon
Directions

To make the dressing: In a small bowl, stir together the vinegar, broth, juice, sugar and oil.
To make the salad: Preheat the broiler.
Spread the almonds on a cookie sheet.
Broil 3" to 4" from the heat for about 5 minutes or until golden brown, stirring occasionally.
In a large bowl, combine the almonds, cabbage, uncooked noodles, cilantro and chives.
Add the dressing and toss until the cabbage mixture is coated.
Cover and chill in the refrigerator for at least 1 1/2 hours to blend the flavors.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Pasta
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
6

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