Sunday, July 27, 2008
I don't see my friend "G" very often but when I do, I try to give her something home made. Cooking is a foreign word to "G" but she does love to eat (funny how that happens). I don't even think she's 100 lbs soaking wet, so either she's got incredible genes (that I could die for) or she just doesn't eat well. The other day "G", who knows about and giggles at my food obsession, sent me a recipe and said "you have to try this". I probed and asked how she came to try this recipe. Her answer was "me, are you nuts - my mother made it and it's so good".
The inspiration for this salad came from All Recipes. I gave it a read through and I rarely buy anything in a package but if "G" went to all this trouble, I'll try it. After reading the sodium count on the spicing package of the ramen noodles (over 1500 mg) I knew I wouldn't be using it. But, that didn't mean that I couldn't improvise. What's the worst that could happen - I'll feed my green box?
1 - 3 oz package chicken flavoured ramen noodles
1 Tbsp and 1 tsp butter
2 Tbsp and 2 tsp sesame seeds, toasted
2 Tbsp and 2 tsp blanched slivered almonds (I used pumpkin seeds)
1/3 large head napa cabbage, shredded fine (I used about 1/2)
2 green onions, chopped (I used a handful of chives from the garden)
1 Tbsp and 1 tsp vegetable oil
1 Tbsp and 1 tsp rice wine vinegar
1 tsp soy sauce (I used Tamari)
1 tsp sesame oil
2 tsp white sugar
1. Crush noodles, place them in a medium skillet and brown in butter over medium heat.
2. Add almonds and sesame seeds. Stir often to prevent burning.
3. Add seasoning mix from noodles and cool (I omitted this part)
4. Toss in a large bowl with cabbage and onions.
1. Prepare dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar.
2. Pour over salad, toss and serve
Looking at the salad, I thought ..hmmm...kinda bland looking. I tasted and thought .. it's okay, don't know what all the fuss was about. I had another fork full and thought ... this is pretty good. Okay I'm hooked. It's fabulous and now I know why "G" was so enamoured with it. It has crunch and lots of flavour. Napa cabbage is so light it allows the other flavours to take front row while it acts more as a filler.
I am most definitely making this again and would serve it for company in a heartbeat