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Asian Ramen Noodle Salad

Yes, I said it, Ramen noodle. I’ve never really been a fan of ramen noodles, but I have never disliked them either. My favorite bowl of ramen noodles really consists of a few cut up vegetables, with a bit of leftover chicken or pork, and a nice spoonful of garlic chili sauce with a bit of soy sauce mixed in. I have not purchased ramen noodles in quiet some time, however my kids are now, and always have been for that matter, a fan of pasta. Recently I have been trying ramen noodles on them, and I have to say that they love them. Not only are they pretty darn cheap, but they are also a bit different than the standard penne, fettuccine, or spaghetti noodle, and this is a good thing for all of us.

My most recent visit to the pantry showcased a few packages of ramen noodles, including flavors of chicken and pork. I did not think my kids would mind so much if I grabbed a package and make a salad that includes ramen noodles. I remember a few years back, my sister-n-law’s mom made this really interesting salad that contained these crunchy ramen noodles, and it was a salad that my wife really loved. As I did not really recall the flavors as much, I did recall the texture of the salad, and it was a good one. With very little time on my hands this past Fourth of July weekend, I thought what better to make a delicious salad, Asian inspired of course.

This serves four, however it was so good, light, and delicious, that it served two.

Ingredients:

Dressing:

Cook the ramen noodles in the butter and olive oil for a few minutes. Add the salad ingredients to a large bowl, and toss to mix everything. Next add your dressing ingredients to a bowl, and whisk for a couple of minutes to make your dressing. Add to the salad, and mix again. Serve immediately.

This is a great recipe for any get together.

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