*GUEST POST ALERT* I have to thank my mom for making my favorite salad when I came home this week. This Asian ramen salad is a unique and delicious side dish and it definitely takes the stereotypical college ramen meal to the next level! The next time you find a pack of ramen in the back of your pantry try this recipe to change it up into an awesome side dish. This recipe comes from Panera Bread and can be found here.
- Preparation: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
Ingredients: makes 4 servings
- 1 Package (3 oz) Ramen Noodles, any flavor
- 1/2 Cup Snow Peas, sliced lengthwise into strips
- 1/2 Cup Shredded Carrots
- 1 Scallion, chopped
- 1 Can (8 oz) sliced water chestnuts, drained and chopped
- 1 Can (11 oz) mandarin oranges
- 1/4 Cup Sliced Almonds
- 1 Tablespoon Sesame Seeds
For the Dressing:
- 3 Tablespoons Rice Vinegar
- 1 Tablespoon Soy Sauce
- 1/4 Cup Canola Oil
- 1 Teaspoon Toasted Sesame Oil
- 1/2 Teaspoon Honey
- 1/2 Teaspoon Fresh Ginger, grated
- 1 Clove Garlic, minced
For the dressing: whisk all the dressing ingredients together in a medium bowl until blended.
For the salad: Crush the ramen in its packaging into small pieces (do not use the seasoning packet). Once finished, add the ramen to the bowl with the dressing and toss until coated. Let the ramen soak up the dressing at room temperature for about 45 minutes, stirring occasionally.
Add the snow peas, carrots, scallion, water chestnuts, mandarin oranges, almonds and sesame seeds to the bowl. Serve at room temperature or refrigerate for up to two days. Enjoy!