“I love ramen” -Aziz Ansari. And we love you Aziz.
No egg? Sad! Keast always orders miso for most accurate comparison. Spicier=better.
Why ramen? The Eastwood sisters have always been way more into Maruchan ramen than anyone should be into a product that costs about 40 cents a pack. Our mom used to make this cabbage salad with toasted Maruchan ramen noodles in it and we all used to just weirdly pick the noodles out like monkeys and not eat anything else in the salad. Anyway, then we discovered actual ramen restaurants with delicious broth and egg and green onion and sometimes corn (Ohio girls love their corn) and just the right amount of spice and our lives were changed forever. Now we try all the different ramen places we can find wherever we go together (which we prefer to be everywhere).
ASIAN CABBAGE SALAD
INGREDIENTS
2 packages Ramen noodles, Cooking spray, 2 chicken breasts, cooked, boned, skinned and cubed, ½ medium head cabbage, shredded, 4 green onion chopped, ¼ cup slivered almonds, 2 tablespoons rice wine vinegar, 2 tablespoons granulated sugar, 1 package Ramen seasoning mix, ¼ teaspoon Worcestershire, ¾ cup vegetable oil
DIRECTIONS
Ina a large skillet sauté noodles in cooking spray. In large salad bowl, combine chicken, noodles, cabbage, onions, almonds, and sesame seeds. Toss well to blend. In blender, combine all remaining ingredients, blend well. Pour mix over salad ingredients. Refrigerate for 30 minutes before serving
ramen love with you 