Nutty Ramen Salad<\/p>\n
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This may sound nutty, but ramen noodles can be used to make a great salad. And, with the addition of slivered almonds, it even tastes nutty. As always, toss out the seasoning packets that come with the ramen noodles. For a heartier salad, add whatever vegetables you may have on hand such as red bell pepper or steamed broccoli, or some diced baked tofu.<\/p>\n
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2 ramen noodle bricks, broken up into 1-inch pieces<\/p>\n
1 T. dehydrated onion<\/p>\n
1 large carrot, shredded<\/p>\n
1 C. chopped celery<\/p>\n
1 T. safflower oil<\/p>\n
1 C. slivered almonds<\/p>\n
1\/4 C. sunflower seeds<\/p>\n
3 T. sesame seeds<\/p>\n
2 T. rice wine vinegar<\/p>\n
2 tsp. toasted sesame oil<\/p>\n
1 tsp. sugar<\/p>\n
1\/4 tsp. salt<\/p>\n
1\/4 tsp. garlic powder<\/p>\n
1\/4 tsp. cayenne (optional)<\/p>\n
1 T. tamari or other soy sauce<\/p>\n
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Place the noodles in a small saucepan with enough boiling water to cover. Reduce heat to low and simmer for 1 minute. Drain the noodles well in a colander, then transfer to a bowl. Add the carrots and celery and set aside. Heat the safflower oil in a skillet over medium heat. Add the almonds and cook, stirring, until golden, 3 to 5 minutes. Add the sunflower seeds and sesame seeds and continue to cook until sesame seeds turn golden brown, 1 to 2 minutes longer. Add the seeds to the noodle mixture and toss to combine. Add the vinegar, sesame oil, sugar, salt, garlic powder, cayenne (if using), and tamari, tossing well to coat. Cover and let stand for 10 minutes before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
Nutty Ramen Salad This may sound nutty, but ramen noodles can be used to make a great salad. And, with the addition of slivered almonds, it even tastes nutty. As always, toss out the seasoning packets that come with the ramen noodles. For a heartier salad, add whatever vegetables you may have on hand such as red bell pepper or steamed broccoli, or some diced baked tofu. 2 ramen noodle bricks, broken up into 1-inch pieces 1 T….<\/p>\n