Here's a great little summer dish. A perfect side for whatever you've thrown on the grill. A great dish to pass for that neighborhood BBQ. A lovely salad to just make up and leave in the fridge for easy lunches on a hot day. It's Ramen Noodle Salad.
Now, I'm not sure this dish actually qualifies as clean eating, despite the word "salad" in it's name…what with the ramen noodles and the seasoning packet. But it is so seriously good that I could have eaten the ENTIRE giant bowl of it. Seriously. When I made it last week I could not stop eating it. It might actually be a little addictive. So, don't say I didn't warn you...
Crunchy Ramen Noodle Salad
2 pkg uncooked ramen noodles
2.5 oz sliced almonds (or just a big handful)
3/4 c. sunflower seeds
1/2 c. finely chopped onion (whatever kind you have)
1 bag broccoli slaw
2 ramen noodle seasoning packets
3/4 c. oil (use what you like; I used canola oil)
1/2 c. white vinegar
1/3 c. sugar
optional chopped grilled chicken
Combine the first 5 ingredients in large bowl. In separate bowl, combine the next 4 ingredients, mixing well with a whisk until sugar completely dissolves. (Note: I went a little light on the oil and sugar measurements; also note: you could use a little sesame oil as part of your total oil measurement.) Pour over noodle mix. Top with chicken, if desired (I kept mine all veggie). Mix to combine. Refrigerate 1-4 hours depending on how crunchy vs. soft you like the noodles. Mix again before serving. Enjoy!
Notes: I ate some of the salad right after making it when the noodles were still totally crunchy and loved it that way. If you like the crunch, only refrigerate it for about 30-60 minutes before serving. That's enough time for the flavors to meld a bit and to chill the salad, without losing the noodle crunch.
Until next time, happy eating!
P.S. This is also a perfect, simple dish for kids to help make. My almost 3 year old did most of the work on this one.