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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. ... A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement

Calvin Trillin, Author and essayist

The refrigerator light goes on...

Those cheap ramen noodles are good for something. The Whole Foods grocery near me sells a non-fat version that I prefer to use. It will reduce the amount of fat by about 3 grams and there will be approximately 30 fewer calories.

Napa Cabbage

This is also known in America as Chinese cabbage but goes under many other names.  The variety Brassica rapa (Pekinensis) is also called celery cabbage, wong bok, da bai cai, celery cabbage or Peking cabbage (to name just a few).  It is sometimes incorrectly labeled Bok Choy (a related cabbage – see Recipe No. xx).  

Napa cabbage has a tight, compact head with thin yellow green leaves that are fluffy and crinkled at the tips.  The spine of the leaves are white and crispy.  The flavor of napa cabbage is mild, without the bitterness of common white cabbage.  

The head is about ten to twelve inches long and heads usually weighs between 1 1/2 and 3 Lbs.  As with lettuces, look for outer leaves that are not wilted and have a soft yellow green color.  If the cabbage is browned or if there are small black/brown spots on the spines, don’t buy it.  

A similar elongated variety, the Michihli cabbage, is about 18 inches long and torpedo shaped, but similar enough to substitute in any recipe.  

4 ounces napa cabbage  = 18 calories, 0g fat, 0g sat fat, 0 mono fat, 1g protein, 4g carbohydrates, 10mg sodium, 0mg cholesterol  

Napa Cabbage Salad

Servings = 3 | Serving size =about 2 1/2 cups salad

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,4.

This recipe will keep only fair overnight, as the noodles become mushy. The noodles can be added at the last minute.

Note: Because of the lack of complete reporting on nutrition information for ramen noodles I am not able to give complete information on some nutrients in this recipe.

2 Tbsp	rice vinegar
1 1/2 tsp	Splenda
1 Tbsp	honey
1 Tbsp	canola oil
1 1/2 Tbsp	low-sodium soy sauce
1	package ramen noodles
1 Tbsp	sesame seeds
1 Tbsp	sliced almonds
1 small	head napa cabbage (3/4 lb.)
1/2	bunch green onions

Combine the vinegar, sugar, honey, oil and 2 tablespoons of the soy sauce in a sauce pan. Place over medium-high heat and whisk while bringing to a boil. When the dressing boils, remove it from the heat immediately. Chill for at least 3 hours.

Heat a non-stick skillet over medium-high heat and toss the sesame seeds, almonds and crushed ramen for one minute. Reduce heat to medium and continue to toss for about 5 minutes, watching carefully so as not to burn the mixture. When the ingredients are slightly browned, remove them to a plate and let cool.

Slice the napa cabbage and the green onions very thin and toss together in a large mixing bowl. Add the ramen mixture and the dressing and toss until well coated.