Chinese Noodle Salad
8 ounces ramen noodles or chow mien noodles, broken
Cook per package directions, DO NOT add any flavor packs. Top Ramen is usually the cheapest way to make this for a crowd and I break each brick into fourths. Once done, drain and rinse in cold water to stop them cooking…Ramen takes about 3 minutes to cook. Chill in large bowl.
I picked up veg and just diced all of it, I didn’t measure any of them.
In a medium bowl:
1 bunch green onions, sliced with at least 4 inches of the green tops
2 green peppers, diced
1 red pepper, diced
About ¼ cup fresh cilantro leaves chopped
8 ounces frozen petite peas (the snow peas were sad)
In another bowl:
4 baby bok choy, green tops - chiffonade, white stems halved if large and sliced, you only want about 1 inch pieces. Then liberally sprinkle sea salt over and allow to bring the liquid out. I got about 1 cup of liquid after salting for 30 minutes. Squeeze the bok choy out and place in colander, rinse the salt off and drain well. Add to the rest of the veg.
My biggest cheat errr secret, Annie’s Natural Asian Sesame Dressing, 1 bottle to 8 ounces of dry noodles. This makes a lot.
As a main entree I add cooked chicken breast, chunked, may need more dressing depending on how much chicken you add.
This salad is best if done the night before allowing the veg and noodles to marinate in the dressing.
8 ounces ramen noodles or chow mien noodles, broken
Cook per package directions, DO NOT add any flavor packs. Top Ramen is usually the cheapest way to make this for a crowd and I break each brick into fourths. Once done, drain and rinse in cold water to stop them cooking…Ramen takes about 3 minutes to cook. Chill in large bowl.
I picked up veg and just diced all of it, I didn’t measure any of them.
In a medium bowl:
1 bunch green onions, sliced with at least 4 inches of the green tops
2 green peppers, diced
1 red pepper, diced
About ¼ cup fresh cilantro leaves chopped
8 ounces frozen petite peas (the snow peas were sad)
In another bowl:
4 baby bok choy, green tops - chiffonade, white stems halved if large and sliced, you only want about 1 inch pieces. Then liberally sprinkle sea salt over and allow to bring the liquid out. I got about 1 cup of liquid after salting for 30 minutes. Squeeze the bok choy out and place in colander, rinse the salt off and drain well. Add to the rest of the veg.
My biggest cheat errr secret, Annie’s Natural Asian Sesame Dressing, 1 bottle to 8 ounces of dry noodles. This makes a lot.
As a main entree I add cooked chicken breast, chunked, may need more dressing depending on how much chicken you add.
This salad is best if done the night before allowing the veg and noodles to marinate in the dressing.
C&P, thanks, PF!
