Cooking With Rania: Ramen Noodle Salad

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: spaghetti

Whole grain noodles add fiber and nutrients.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are nut-free and still provide crunch.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a similar sweetness with a different flavor.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

Discard the flavor packet from the ramen noodles.

In a bowl, mix together vegetable oil, rice vinegar, sesame oil (about 1 tablespoon), soy sauce (about 4 tablespoons), honey (about 3 tablespoons), and Asian chili sauce (about 1 tablespoon).

Slice 6 cups of red cabbage very thin and add to a large bowl.

Add 6 cups of sliced white cabbage to the bowl with the red cabbage.

Shave 1 large carrot into strips and add to the bowl.

Break up 3 packages of chicken ramen noodles into pieces and add to the bowl.

Add slivered almonds to the bowl and toast them in the oven at 375°F for about 8-10 minutes until golden brown.

Drain mandarin oranges and add them to the bowl.

Add chopped green onions to the bowl.

Add diced avocado to the bowl.

Add toasted sesame seeds to the bowl.

Mix all ingredients together in the bowl, ensuring the noodles are added last.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens