Dinner, June 2 (Ramen Noodle Salad)

I’ll admit this sounded a whole lot better this morning before the temperature dropped 20 degrees, but what the heck. The chicken was thawed, so we’re eating it anyway.

Tonight is chicken and ramen noodle salad. The chicken is marinated in olive oil, honey, garlic, and soy sauce. The salad recipe is below from the cookbook I did for the kids last Christmas.

A word of warning: ramen noodles are really bad for you. They are very high in fat and should not be considered anything but junk food. But they are pretty yummy…

Ramen noodle salad

3 green onions, chopped
1 small head nappa cabbage, sliced/chopped 1/4″
1 package of slivered or sliced almonds
1 package chicken flavored Ramen noodles (crunch up the noodles before you open the bag)

Toast almonds and ramen noodles on a cookie shet at 350 degrees until golden – about 5 to 10 minutes.

Salad will hold a long time if you wait until serving to add the toasted noodles and almonds.

Dressing:

1/4 cup oil
1/4 cup sugar
3 tablespoons rice vinegar
spice package from noodles

or

2 tablespoons sugar
2/3 cup rice vinegar
1/4 cup oil
spice package

I tend to use #2 when I’ve overdone it with the cabbage. Sometimes I double the noodles, too.