Ramen Noodle Salad
Total Time: 30 minutesYield: 4 Servings
Source: Connie Chandra
Category: Salad
Ingredients
2 tablespoons Unsalted Butter3 ounces Ramen Noodles (instant)
1⁄2 cup Pumpkin Seeds
2 tablespoons Sesame Seeds
1 pound Napa Cabbage (shredded)
1 whole Carrot (shredded)
1⁄2 cup Green Onions (sliced)
1⁄4 cup Vegetable Oil
2 tablespoons Vinegar
1⁄4 cup Sugar
1 tablespoon Soy Sauce
1⁄2 teaspoon Sesame Oil
11 ounces Mandarin Oranges (drained)
1 tablespoon Oyster Sauce
1 1⁄2 cup Chicken (shredded)
Directions
- Combine the oil, vinegar, sugar, sesame oil and soy sauce in a jar and shake until the sugar has dissolved. Place in the fridge.
- Melt the butter in a medium skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet. Add the noodles, pumpkin seeds, 1/2 the package of seasoning packet and sesame seeds to the melted butter in the skillet.
- Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
- Combine the cabbage, carrots, mandarin oranges, chicken and green onions in a large mixing bowl. Pour the dressing over the salad and toss well to combine. Add the oyster sauce and toss again. Add the noodles from the skillet then mix well. Serve immediately.