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Ramen Noodle Salad #vegan #recipevegetarian

Sweet, tart, crunchy Asian Ramen Noodle Salad is an extraordinary side dish for summer potlucks, grills, or to present with your supper anytime.

On the off chance that you've been hanging over here with me for long, you've presumably seen that there aren't a lot of plans that I guarantee may be the best you'll ever taste. I will in general spare "best" for the things that are without question the best I've at any point had or want to have once more.

To start with, there's no flavoring bundle of flavors utilized in this formula. The dressing is made basically with oil, vinegar, sugar, and soy sauce. It is immaculate that way.

The formula was given to her by a companion who got it from a companion – you know how it goes – and I'm excited to be the following in line to pass this formula on to every one of you. As you probably are aware, there aren't numerous things I like more than attempting and sharing an incredible formula.
Ramen Noodle Salad #vegan #recipevegetarian
Also try our recipe Balsamic Roasted New Potatoes with Asparagus #vegan #recipevegetarian


  • 2 tablespoons butter
  • 3 ounce package ramen noodles, seasoning packet removed
  • 1/2 cup slivered almonds
  • 3 tablespoons sesame seeds
  • 1 1/2 lbs Napa cabbage, about 8-10 cups shredded
  • 1 bunch green onions, sliced thin, about 1/2 cup
  • Dressing Ingredients
  • 1/2 cup light flavored olive oil
  • 1/4 cup plain white vinegar
  • 1/2 cup white sugar
  • 2 tablespoons low-sodium soy sauce


  1. To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a medium saucepan. Stir and bring to a boil. Remove from the heat after boiling. Let the dressing cool completely before pouring it over the salad.
  2. Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and throw away (or set aside for later use).  Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
  3. Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
  4. Shred the cabbage and combine the cabbage and onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine. Serve immediately.

Read more our recipe vegan vietnamese tofu spring rolls #vegan #recipevegetarian

Source : bit.ly/2JjfXQZ

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