I get at least five calls a month asking for the recipe for my Chinese Noodle Salad. This happened again yesterday and it got me to thinking about salads again! Yes the Summer heat has hit here in the desert, which puts us officially into salad mode around here. So since I reshared my Simple Cold Pasta Salad with you again yesterday, I decided to reshare my favorite-salad-to-make-of-all-time with my new followers today.So here is my original recipe. Enjoy!
One of the great things about Spring is the official arrival of Salad Season! Yay! Here in the desert the Summer temperatures get so hot, that there are many days when you don't feel like even eating. It's on days like that when a salad, and an ice cold slice of watermelon, make the perfect meal.
I'm sharing with you an old tried and true favorite of mine, and everyone that tastes it. It's always great to have a quick recipe that you know will be a success and this is just the salad for that! I've been making it for 26 years now and it has delighted people hundreds of times. The original came from a church friend who was in college cooking class and came up with it. Don't want to get story or name wrong so that is it...I've only changed it a bit to my liking by adding a bit more of some of the ingredients and adding one of my own.
Chinese Noodle Salad {WendysHat Style}
YOU WILL NEED:
FOR SALAD-
1 head cabbage
1 bunch long green onions {5-6 stems}
1 jar sesame seeds {2.5 ounces}
1 1/3 cups slivered almonds {6 ounces}
2 packages Chicken Flavored Top Ramen {noodle soup mix}
1 Tablespoon butter {optional}
FOR DRESSING-
1 cup vegetable oil
1/2 cup Rice Vinegar
1 1/2 teaspoon Sesame Oil
3 Tablespoons sugar
2 flavor packets found in Top Ramen Soup
Salt and Pepper to taste
1. In pan melt butter, which is optional, and toast almonds and sesame seeds together. Let cool.
2. In large salad bowl crunch up dry Ramen Noodles. You will not cook them, the dressing will soak in and soften the noodles. This is why I usually make this salad the night before so there is time for the noodles to soften.
3. Pour toasted almonds and sesame seeds in same salad bowl now.
4. Finely chop your onions and cabbage and add to salad bowl.
5. In a large glass measuring cup I now add all ingredients for the dressing. Stir and pour over salad. Mix well and then salt and pepper to taste.
6. Cover bowl and let sit overnight in the fridge so noodles have time to soften.
7. Serve and eat!
MY ORIGINAL BIG ADDITION is when I add chicken and make it a meal! I barbeque 4 large boneless skinless chicken breast, that have been smothered in Yoshida Brand Oriental Sauce, and then cut them up into small pieces and add right into the salad mix. ENJOY!
Mine is in the fridge just waiting for tomorrow. My mouth is watering already! Sure wish I could have you over for lunch. This is such an oldie but goodie that I'm sure you have already tried it. So...what is your favorite Spring/Summer Salad? Do you have a recipe to share?
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