Asian Slaw on Crunchy Noodles
2 pkgs (3 oz each) baked chicken-flavor ramen noodles
1 pkg (16 ounces) cabbage slaw mix
2 firm, red apples
4 green onions with tops, thinly sliced (Ãƒâ€šÃ‚Â½ cup)
1 medium carrot, grated (Ãƒâ€šÃ‚Â½ cup)
1/2 cup peanuts, chopped, divided
3 tablespoons cider vinegar
2 tablespoons water
1 tablespoon vegetable oil
1/4 cup sugar
1 garlic clove, pressed
1 head green leaf lettuce
Preheat oven to 400F. Set flavor packets from ramen noodles aside for dressing. In large micro-cooker, microwave 4 cups water on HIGH 5-6 minutes or until boiling. Add ramen noodles and microwave on HIGH 3 minutes; stir. Drain noodles in small colander and rinse under cold water. Spread noodles out on clean kitchen towel; blot dry.
2. Lightly spray baking sheet with non stick spary. Arrange noodles on sheet in an even layer to within 1/2 inch of edge; spray lightly with oil. Bake 30-35 minutes or until golden brown and crisp. Transfer noodle nest to cooling rack. Cool completely.
3. Place cabbage slaw mix in large colander. Core and slice apples, leaving peel on. Slice apples into 1/4 inch strips. Thinly slice green onions. Grate carrot. Using food chopper, coarsely chop peanuts. Add apples, green onions, carrot, and half of the peanuts to bowl. Toss.
4. Place vinegar, water, oil, sugar, garlic and flavor packets in bowl; mix thoroughly. Pour dressing over salad mixture, tossing to coat.
5. Arrange lettuce leaves on platter. Place noodle nest over lettuce. Mound slaw over nest; sprinkle with remaining peanuts
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