Pampered Chef Recipes
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
- Heat oven to 400 degrees F.
- Set flavor packets from ramen noodles aside for dressing.
- In large micro-cooker, microwave 4 cups water on HIGH for 5 to 6 minutes or until boiling.
- 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.
- 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.
- Bake for 30 to 35 minutes or until golden brown and crisp. Transfer noodle nest to cooling rack. Cool completely.
- Place cabbage slaw mix in large colander.
- Core and slice apples, leaving peel on. Slice apples into 1/4 inch strips.
- Thinly slice green onions.
- Grate carrot. Using food chopper, coarsely chop peanuts. Add apples, green onions, carrot, and half of the peanuts to bowl. Toss.
- Place vinegar, water, oil, sugar, garlic and flavor packets in bowl; mix thoroughly. Pour dressing over salad mixture, tossing to coat.
- 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