I really like ramen noodles. The funny thing is I never ate them growing up. I don’t think my mother has ever had them. I didn’t attend college, so I don’t have the “ramen noodles” story I have heard others tell. I don’t even remember the first time I had them. I do, however, remember the first time I wanted them after becoming vegan. I stood in the kitchen confused and upset. I didn’t know what to do with one of my favorite quick and easy foods. So I took to the internet. WOW!! I had no idea what all I could do with these cheap little noodles! The noodles themselves are vegan. It’s just when you add the seasoning packet that they are not. “But that is where all the flavor is”, I hear you say. That is correct, but only if that is where you limit your imagination. Because the noodles are flavorless they are the perfect beginning for whatever your mind will allow you to create. The great thing is, you don’t have to go out and buy fancy ingredients. Just use what you have. I find myself consistently making them three different ways. Today I am going to share one of them with you. You can see me make all of them on my YouTube channel here.
Crunchy Ramen Noodle Salad
You will need (just use what you have):
1 package of Ramen Noodles (without the flavor packet)
1/4 c sliced almonds
1/2 c cashews
1/2 bag of coleslaw mix
red wine vinegar
What to do:
Preheat oven to 400 degrees Fahrenheit. Brake noodles up in package and spread on parchment lined baking sheet. Sprinkle almonds in with the noodles. Bake for 5 minutes. Stir and let bake another 2-3 minutes. Once golden brown and fragrant, set it aside and let it cool.
In a blender, mix the mandarin orange juice, cashews, red wine vinegar amino acids. Blend and set aside.
Place coleslaw, oranges, and noodles in a large bowl. Add half the salad dressing mix with salad dressing and toss. Serve on individual plates. Top with toasted almonds and sesame seeds. Enjoy!!