How to Make an Oriental Ramen Noodle Salad

Mito Komon, a 17th-century samurai, is credited with popularizing ramen in Japan.

"Ramen" is the how the Japanese pronounce the Chinese characters that mean boiled noodle, or lo mein. The dried version of ramen noodles is well known by cash-strapped college students and anyone else needing an inexpensive, quick meal. But these tasty noodles can also be the star in a delicious cabbage salad that is perfect for family get-togethers, parties, baby showers and potluck dinners.

Things You'll Need

• 3 packages ramen noodles
• 2 bags pre-shredded coleslaw mix
• 6 green onions
• 1/2 cup butter
• 1/2 cup sunflower seeds
• 1/2 cup slivered almonds
• 1 cup salad oil
• 2 tbsp soy sauce
• 1/2 cup vinegar
• 1 cup sugar

Instructions

1. Wash the onions and chop them into small pieces. In a large bowl, mix the chopped onions with the coleslaw.

2. Melt the butter in a skillet. Break the ramen noodles into smaller pieces and add them to the skillet along with the sunflower seeds and slivered almonds. Brown the ingredients slightly, but be careful they don't burn. Remove the ingredients and put them on a paper towel to drain.

3. In a saucepan, mix together the oil, soy sauce, sugar, vinegar and one packet of the seasoning that came along with the ramen noodles. Bring the mixture to a boil, then remove it from the stove and let it cool.

4. Pour the cooled sauce mixture into the bowl containing the coleslaw and onions. Add the drained noodles, seeds and nuts. Mix together thoroughly.

Tips & Warnings

• Be careful browning the ramen noodles. If they burn, the taste will ruin the salad!

References

• The Straight Dope: What's the Deal With Ramen Noodles?