I think the first thing I ever ‘cooked’ was Sapparo Ichiban original flavored ramen noodles. There was always a big box (a box included 21 packages!!) in our kitchen pantry. It was one of my favorite meals as a child.
What I loved the most about ramen noodles is eating them raw, not cooked, just straight out of the package. Sometimes it even tasted better than the warm cooked version. This was my little secret though as this was not the proper way to eat ramen noodles. My older sisters didn’t eat ramen noodles raw (or at least I wasn’t aware of it), and certainly neither did my parents, so I kept this to myself. Thank goodness my parents always bought the large box though. Taking just 1 or 2 packages here and there never went noticed!
In my twenties I had stopped eating these packaged ramen noodles because of my growing interest in eating more whole and fresh foods. I did crave it though, and was often tempted to buy just 1 package. But having 3 small children gave me the willpower to just walk away.
This was only until a few months ago when I landed on a David Chang episode of Mind of a Chef: Noodle. In the preview he explained that while other kids came home to an after school snack of Chef Boyrdee, he ate ramen noodles after school…RAW! He even sprinkled on the little packaged seasoning right over the raw ramen noodles. Mr. King of Noodles and I had the same secret as children. I must definitely be on the right track in my cooking journey if I had the same idea as David Chang!
Since then I’ve found THE BEST salad that includes a sprinkle of raw ramen noodles. I could eat this everyday for lunch. My family rate this the best salad EVER!!
Recipe adapted from Gimme Some Oven.
A light and fresh Asian inspired salad.
- SALAD INGREDIENTS:1 (16-oz) bag coleslaw mix
- 2 (3-oz) packages of ramen noodles, crumbled
- 1 cup shelled and cooked edamame
- 1 avocado, peeled, pitted and diced
- 1 mango, peeled, pitted, and julienned (or diced)
- 1/2 cup thinly-sliced green onions (scallions)
- 1/2 cup thinly-sliced almonds
- ASIAN HONEY VINAIGRETTE:2/3 cup vegetable oil (or any cooking oil)
- 1/3 cup honey (or agave, to make this vegan)
- 1/3 cup rice wine vinegar
- 2 teaspoons soy sauce
- 1/4 teaspoon sesame oil
- pinch of salt and black pepper
- Step 1 Prepare the salad ingredients (EXCEPT THE RAMEN NOODLES) in a large bowl.
- Step 2 Whisk all the vinaigrette ingredients in a separate bowl.
- Step 3 Add in 1/2 of the prepared vinaigrette to the large salad bowl. Add more thereafter depending on the amount of dressing you prefer. (Tip: Any remaining vinaigrette can be store in a tight-fitted jar in the fridge for a week).
- Step 4 Toss well.
- Step 5 Add in the crumbled ramen noodles right before serving. Enjoy!