Napa Noodle Salad
4 cups sliced Napa Cabbage ( I cheat and buy the cabbage in a bag. It’s not always Napa but sometimes I don’t feel like chopping. if you buy the bag, it’s fine, just use 1 whole bag. It’s more than 4 cups but it’s fine, and if all you can find is the cole slaw kind it’s Ok too, it will just have some carrots and some purple cabbage.
5 green onions (scallions) sliced very thin (green parts only)
Mix cabbage and green onions and refrigerate for a few hours (at least 2). This gives it a chance to meld and wilt a bit.
2 packages of Ramen noodles (It doesn’t matter which flavor you buy b/c you should throw away the flavor pack )you won’t be needing it for this salad.
handful of sliced almonds
1/2 cup sesame seeds (available in the spice aisle)
1/4 cup butter
Take the noodles (hard crunchy ones) and put in a large plastic bag. Bang noodles with a mallet or your fist (fist is fine) and just crack them up. They’ll be easier to work with. Add the almonds and sesame seeds and brown all together in the butter.
1/2 cup sugar ( I know, but I never said I cook DIET)
1/2 cup salad oil (plain old vegetable oil will do just fine)
1/4 cup vinegar (I use white rice vinegar, which is available in Asian section of supermarket or just wherever the vinegars are.)
1 Tbsp. soy sauce (low sodium always)
Toss all together and Serve
*cabbage and onions need to meld and wilt a bit, so make sure to give them at least 2 hours in the fridge. The hard noodles should stay a little crunchy. Don’t burn–just brown–the ingredients until the butter gets a bit bubbly; not burnt. Be careful. While you’re browning the noodles with the almonds and sesame seeds, move them around with a wooden spoon so it all gets buttery.
I know this is fattening, but isn’t everything fattening so yummy??? And you’re not eating the whole thing, so enjoy!!!
Of course you can double up this recipe, it’s just a whole lotta cabbage to toss! As a side dish, this is a nice amount as is.
Serves 4 – 6 as a side dish