Oriental Noodle Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 8 | Servings | |
INGREDIENTS
| 2 | 2.8 oz pkgs. baked ramen | |
| Noodle soup mix | ||
| 1/2 | c | Slivered almonds |
| 2 | T | Sesame seeds |
| 1 | T | Canola oil |
| 4 | c | Shredded green cabbage |
| 1 1/2 | c | Shredded carrots |
| 1 | c | Chopped scallions |
| Orange Sesame Dressing |
INSTRUCTIONS
Preheat oven to 350 F. Crumble ramen noodles onto a large baking sheet with sides. Discard seasoning packets (or save for another use). Add almonds, sesame seeds and oil; toss to coat. Bake for 10 mins. Stir, then bake 5 mins more or til noodles are golden brown. Let cool on pan on a wire rack. Just before serving, in large bowl, combine cabbage, carrots and scallions. Add toasted noodle mixture and Orange Sesame Dressing (recipe follows) and mix well. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Sep 18, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 94
Calories From Fat: 63
Total Fat: 7.4g
Cholesterol: 0mg
Sodium: 19.1mg
Potassium: 183.2mg
Carbohydrates: 5.6g
Fiber: 2.2g
Sugar: 1.9g
Protein: 2.7g