This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free ramen noodles in this dish.
"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 original version of this recipe used those cheap ramen noodles. They are an OK choice, but the better choice is a brown rice noodles or cellophane noodles. The crumbled noodles are crunchy but the dressing does soften them a little bit. You can choose whole wheat ramen noodles also.
Toasting the noodles with the sesame seeds and almond really enhances the nutty flavor, and that combined with the sweet, umami, salty dressing and the bitter napa cabbage makes for a perfectly balanced salad.
Servings: 3 | Serving size: about 2 1/2 cups salad
Cooking Time: 30 Minutes
This recipe can easily be multiplied. This recipe will keep only fair overnight, as the noodles become mushy. The noodles can be added at the last minute.
Combine the vinegar, honey, maple syrup, sesame oil, and 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 noodles 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.
Serving size: 2 1/2 cups salad
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 31g||11%|
|Dietary Fiber 2g||9%|
|Vitamin K 91mcg|