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Ramen Salad

Quick.easy.cooking's picture
Ingredients
  Dried shiitake mushroom slice 3 Cup (48 tbs)
  Mushroom 1⁄2
  Shredded carrots 1 Cup (16 tbs)
  Cucumber 1 , thinly sliced
  Green onions 3 , thinly sliced
  Cooked cubed chicken 2 Cup (32 tbs)
  Canned mandarin oranges 11 Ounce, drained
  Ramen noodles 9 Ounce (Three 3 Ounce Packages)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Soy sauce 1 Tablespoon
  Asian sesame oil 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Coarsely chopped salted peanuts 3⁄4 Cup (12 tbs)
Directions

1. Pour boiling water over shiitake mushroom slices and cover for 30 minutes to rehydrate. Drain and squeeze out any excess water.
2. Place shiitake mushroom slices, carrots, cucumber, green onions, chicken and oranges in a large bowl.
3. Cook ramen according to package directions; rinse with cold water, drain and add to the bowl.
4. In a small bowl, whisk together vinegar, sugar, vegetable oil, soy sauce, sesame oil, salt and cayenne.
5. Sprinkle peanuts over the salad, add dressing and toss.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Healthy

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