Red Meat Allergy Friendly Classic Ramen Noodle Salad
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Learn more →Ingredients
6 servings
For the salad
- 2 packages (3 oz each) ramen noodles, flavor packets discarded
- ½ cup sliced almonds
- 2 tbsp sesame seeds
- 1 tbsp unsalted butter
- 1 small head green cabbage (about 1 ½ lb), cored and thinly shredded
- 4 green onions, thinly sliced
For the dressing
- ⅓ cup vegetable oil
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp granulated sugar
- 1 tsp toasted sesame oil
- ½ tsp ground ginger
- ¼ tsp black pepper
Instructions
- 1
Break the dry ramen noodles into small pieces (roughly 1-inch) directly over a large skillet. Add the sliced almonds, sesame seeds, and butter. Cook over medium heat, stirring frequently, until the noodles are golden and the almonds are lightly toasted, about 6–8 minutes — watch closely, as the sesame seeds and almonds can brown quickly. Transfer to a plate and let cool completely.
- 2
In a small bowl or jar, whisk together the vegetable oil, rice vinegar, soy sauce, granulated sugar, toasted sesame oil, ground ginger, and black pepper until the sugar is fully dissolved.
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