Oriental Noodle Salad (Road Ramen)
Try this Oriental Noodle Salad (Road Ramen) recipe, or contribute your own.
Try this Oriental Noodle Salad (Road Ramen) recipe, or contribute your own.
- Carbohydrate 37.63430375 g
- Cholesterol 0 mg
- Fat 37.75064125 g
- Fiber 9.6465312179327 g
- Protein 8.466271875 g
- Saturated Fat 5.53749875 g
- Serving Size 1 1 Serving (249g)
- Sodium 270.49353125 mg
- Sugar 27.9877725320673 g
- Trans Fat 1.36123625000002 g
- Calories 498 calories
Step-by-step
- In a large salad bowl, combine sesame seeds, almonds, cabbage, green onions, and Ramen Noodles.
- In a separate smaller bowl, combine dressing ingredients.
- Pour into cabbage mixture and toss.
- Chill for at least four hours (the dry noodles become soft from the dressing).
Sensory Cues for Texture
Shredded cabbage and dry ramen noodles yield a distinctly crunchy texture that transforms as it absorbs liquids. Chill the mixture for a minimum of four hours to allow the vinegar and oil emulsion to soften the dehydrated noodles completely. Monitor the cabbage for wilting by testing a strand at the four-hour mark; it should bend without snapping while retaining structural resistance.Equipment and Toasting Technique
Wide mixing bowls prevent bruising the delicate cabbage leaves during the vigorous tossing required to coat every surface evenly. Toast slivered almonds in a dry skillet over medium heat for four minutes until golden brown, shaking the pan constantly to prevent scorching. Cool the toasted nuts entirely before adding them to the bowl to keep the salad fats from separating prematurely.Accompaniments and Service
Pair this chilled noodle dish alongside grilled pork chops or simple roasted chicken thighs to balance the sharp vinegar dressing with savory proteins. Keep leftovers sealed in an airtight container for up to 24 hours, noting that the cabbage will continue to soften significantly past the initial resting window.
