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Ramen Noodle Salad

I was a little squeamish about the coddled egg when I first got this recipe but the lemon juice pretty much finishes cooking the egg when it gets into the dressing. And this is so good! You can add anchovies if you like them. My family doesn’t.

Ingredients

1 – 1 lb bag of Cole slaw (or you can shred your own cabbage if you like the taste and texture better)

2 pkgs. Chicken flavored Top Ramen Noodles crunched by hand or crushed into bite size pieces with mallet

2 bunches green onions sliced

½ cup shelled, toasted sunflower seeds (these can be purchased this way)

1 cup toasted sliced almonds (to toast put in microwave or oven 350 degrees, stirring and tasting, not even 5 minutes. Watch closely as it depends on your microwave or oven true temps)

Combine all above.

Dressing for Ramen Noodle Salad

1 cup salad oil

½ cup sugar

1/3 cup white vinegar

2 pkgs. Of Ramen Noodle seasoning, this comes in the Ramen Noodle Pkgs.

Mix well until most of sugar is dissolved and put over salad. Don’t add until ready to serve.

Bon appétit!

 

About the Author

Ken Myers is the founder of http://www.longhornleads.com/ and has learned over the years the importance of focusing on what the customer is looking for and literally serving it to them. He doesn’t try to create a need; instead he tries to satisfy the existing demand for information on products and services.

 

 

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