Ingredients - about 6 portions
Method1. Retain one of chicken seasoning packets. Just take the raw noodles from the pack, crumble and bake. They should not be cooked in any other way.
2. Toast sesame, almonds and noodles separately as they all brown at different times. I like to bake these in a 350° oven when the oven is in use, and store separately in a Tupperware. Baking times will vary depending on whether your nuts etc are spread out on a large cookie sheet or clumped together in a ceramic bowl. Check after 10 minutes and stir each one. If you smell them cooking, they could be burning.
2. Add oil and shake well.
3. Just prior to serving mix together cabbage, green onions, nuts mix and re-shaken dressing and serve.
Unless I am making this for a large group of people, then each meal I just shred enough cabbage for that night and add sufficient nut mix and dressing for that amount of cabbage. This is because the nut mix goes soggy when left mixed with the cabbage and I don't care for the taste of day old coleslaw.
OptionsNote that peanut oil is just as dangerous for people with peanut allergies as whole peanuts so clearly mark the salad as containing peanut oil if you take it to a large gathering.
Sesame seeds are available in Shaws etc ready toasted. Or try roasted sunflower seeds or pumpkin seeds for crunch.
Instead of almonds that need toasting, use roasted peanuts or cashew nuts. But be aware you will be adding to the salt factor with salted nuts.
Instead of ramen noodles that need toasting, use chow mein noodles that you buy ready prepared or how about small croutons from the salad section for crunch. My son likes ramen noodles cooked in water as a quick snack so I tend to keep some of the flavoring packets so that I have the seasoning packet for this salad.
Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers Catering services, teaches a variety of classes in International Cooking, makes regular appearances on WMUR ABC Channel 9's Cooks' Corner and has her own series on Merrimack TV. You can contact Oonagh at 603-424-6412.