Not every recipe needs to be the neatest and coolest. Sometimes an old recipe with a new twist is the best choice. My Old School Ramen Noodle Salad combines the best, an old recipe, with a new twist, Daikon Radish and a homemade dressing. This recipe is always a favorite at any picnic or summer gathering. I agree that it is fun to make something new, but your guests will love this tasty throw back to summers gone by.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a knife and cutting board, a large bowl, a small bowl, a box grater or shredder, a peeler, and a large spoon for mixing (optional: sauté pan and stove).
If you are not allowed to use a knife, box grater, or stove by yourself you can ask an adult for help.
ChefElla’s Old School Ramen Noodle Salad (10-12 servings)
1 lb. Bag Coleslaw, 3 Color
8-10 oz. Rotisserie or Grilled Chicken, Cooked, Cut into bite size pieces
3 ea. Green Onions, Thin Sliced at an Angle
4 oz. Daikon Radish, Shredded (about ½ cup)
-Daikon is a Japanese radish. It is mild but has a little bit of a spicy flavor. Peel the skin off of the radish and shred using your box grater. It is soft and should shred easily.
2 ea. Ramen Noodles (2 - 3 oz. Packages of Dried Instant Ramen Noodles any Flavor)
2 oz. Almonds, Sliced
2 Tbl. White or Black Sesame Seeds
½ Cup Vegetable Oil
¼ Cup Soy Sauce, Low Sodium
2 Tbl. Rice Vinegar
2 Tbl. Honey
2 tsp Garlic, Fresh Minced (about 2 cloves)
2 tsp Sriracha
3. Take the packages of ramen noodles and gently hit them with the back of a spoon to break them into small pieces. If you hit them too hard you will break the bag open and get ramen noodles all over your kitchen. If you still have a few big pieces after hitting them you can break them up with your hands. Remove the spice packet from the ramen noodle bag and pour your noodles into your large bowl. In my kitchen I do not have a bowl big enough to make this salad so I use a large stock pot to mix my ingredients in.
4. Place coleslaw, Daikon radish, rotisserie chicken, and green onions into the bowl with your ramen noodles.
5. If you want to toast your almonds and sesame seeds you can do that by placing a sauté pan on the stove on medium heat. When the pan is hot add your almonds and sesame seeds. Stir every 20-30 seconds. As the almond and sesame seeds cook they will become golden in color. Do not walk away from your pan while they are cooking. The almonds should take about 1-2 minutes to toast. They are done when they turn a nice light gold color.
6. Add toasted almonds and sesame seeds to the cabbage mixture.
7. In your small bowl mix the oil, soy sauce, vinegar, honey, garlic, and Sriracha with a fork.
8. Pour the dressing over the ramen salad and mix well.
Serve your Ramen Salad with all of your other favorite summer recipes or eat your salad as your meal. Ramen noodle salad is best when eaten the same day. If you are making it for a picnic or party on another day just keep the dressing and salad separate and mix on the day you want to eat it.
ChefElla’s helpers can help by:
Measuring out ingredients
Mixing the ingredients in your bowl
Mixing the dressing and adding to the salad.
Older helpers can help by:
Toasting the almonds and sesame seeds
Cutting up the ingredients