Crunchy Ramen Sprout Salad (pareve)
Email This Recipe Print Recipe Contributed by Eileen Gold

Ingredients Place noodles in a 9-inch square pan; discard the soup packet. Bake at 375 for 7 minutes or until browned, stirring twice. Cool. In a bowl combine the oil, rice wine vinegar, sesame oil and chili oil. Whisk together and set aside. In a large bowl combine half of the noodles, mushrooms, carrots, cucumber, bean sprouts, snow pea pods and avocado. Pour the Add dressing and toss gently to combine. Place the radicchio on 4 individual serving plates. Spoon the salad evenly on the radicchio. Sprinkle the top of the salad with the remaining noodles and sesame seeds and serve.

Instructions

Serving Size

Serves 4 You can shred the radicchio or cabbage and combine it with the vegetable mixture and serve the salad in one large bowl

Notes

1 (3-ounce) package pareve chicken flavor ramen noodle soup mix
1/4 cup vegetable oil
1 1/2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon chili oil
1 (3.2-ounce) package enoki mushrooms 2 carrots, scraped and shredded
1 cucumber, peeled, seeded, and chopped
1/2 cup bean sprouts
1/4 pound fresh snow pea pods, cut into thin strips
1 avocado, peeled and chopped
4 leaves radicchio or red cabbage
1/4 cup sesame seeds, toasted

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .