Ramen Noodle Salad

(from Lucianolinda’s recipe box)

Source: Southern Living mag.- Mrs. H. Bennett

Serves 8 people

Categories: Salad- slaw- salad dressing

Ingredients

  • 1 (3 oz.) pkg. ramen noodle soup mix
  • 2 Tbsp. butter or margarine
  • 1/2 cup sunflower kernels
  • 1/2 cup slivered almonds
  • 3 cups shredded bok choy
  • 1/2 cup sliced mushrooms
  • 5 green onions, chopped
  • 5 radishes, sliced
  • Soy Vinaigrette:
  • 1/2 cup sunflower oil
  • 1/4 cup rice or balsamic vinegar
  • 1 Tbsp. soy sauce
  • 1/4 cup sugar

Directions

  1. Remove seasoning packet from soup mix, and reserve for another use. Crumble noodles.
  2. Melt butter in a jellyroll pan at 350 degrees; add noodles, sunflower kernels, and noodles, sunflower kernels, and almonds. Toss to coat.
  3. Bake, stirring occasionally, 5 more minutes or until toasted; cool.
  4. Combine noodle mixture, bok choy, and next 3 ingredients. Drizzle with Soy Vinaigrette; toss gently.

  5. Soy Vinaigrette:

  6. Combine all ingredients; cook over medium heat, stirring constantly, until sugar dissolves. Cool.

  7. makes 3/4 cup

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