Asian Slaw on Crunchy Noodle Nest

Yield: 12 servings or 24 sample servings

Ingredients

• 2 (3 ounce) packages baked chicken-flavor ramen noodles
• 1 (16 ounce) package cabbage slaw mix
• 2 firm, red apples
• 4 green onions with tops, thinly sliced (1/2 cup)
• 1 medium carrot, grated (1/2 cup)
• 1/2 cup peanuts, chopped, divided
• 3 tablespoons cider vinegar
• 2 tablespoons water
• 1 tablespoon vegetable oil
• 1/4 cup sugar
• 1 garlic clove, pressed
• 1 head green leaf lettuce

Instructions

1. Heat oven to 400 degrees F.
2. Set flavor packets from ramen noodles aside for dressing.
3. In large micro-cooker, microwave 4 cups water on HIGH for 5 to 6 minutes or until boiling.
4. Add ramen noodles and microwave on HIGH for 3 minutes; stir. Drain noodles in small colander and rinse under cold water. Spread noodles out on clean kitchen towel; blot dry.
5. Lightly spray large round stone using a spritzer. Arrange noodles on baking stone in an even layer to within 1/2 inch of edge; spray lightly with oil.
6. Bake for 30 to 35 minutes or until golden brown and crisp. Transfer noodle nest to cooling rack. Cool completely.
7. Place cabbage slaw mix in large colander.
8. Core and slice apples, leaving peel on. Slice apples into 1/4 inch strips.
9. Thinly slice green onions.
10. Grate carrot. Using food chopper, coarsely chop peanuts. Add apples, green onions, carrot, and half of the peanuts to bowl. Toss.
11. Place vinegar, water, oil, sugar, garlic and flavor packets in bowl; mix thoroughly. Pour dressing over salad mixture, tossing to coat.
12. Arrange lettuce leaves on platter. Place noodle nest over lettuce. Mound slaw over nest; sprinkle with remaining peanuts. Serve.

Notes

Cook's Tips: For a main dish salad, add 2 cups chopped cooked chicken, if desired.

Nutrition

(Light) Per serving: Calories 150, Total Fat 5g, Saturated Fat 0g, Cholesterol 0mg, Carbohydrate 24g, Protein 4g, Sodium 320mg, Fiber 3g

Attribution

Recipe credit: Pampered Chef