Redefining Ramen

1.11.2013

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If there's one food item that epitomizes college cuisine, it's Ramen noodles. It has the three key qualities every college student seeks: cheap, easy-fixin' and non-perishable. But, we live in the age of the foodie. Almost every pinner I know has a board dedicated to food, and whether you lust over a juicy burger or a crunchy kale salad, people love food. I, too, love great food and fresh ingredients. Needless to say, I'd rather not end my busy days with a bland microwave bowl of Ramen.

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So, I present to you an alternative! Over the holiday I was reminded of a dish that's easy, healthy, and incorporates those noodles you may have shoved in the back of your pantry. Every Christmas, my aunt makes this Chinese cabbage salad and it's become every female family member's favorite dish. See how easy it is to make!

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Toast about a cup of slivered almonds. To do so, place them in the oven on 250 degrees for 15 minutes.

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Cut a head of Napa cabbage across the grain; it will shred itself.

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Whisk together the dressing ingredients: 1 cup of vegetable oil, 1/2 cup of seasoned rice vinegar and the seasoning packets from the two packages of Ramen noodles.

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Mix the cabbage, 4-5 chopped green onions, 4 tablespoons of sesame seeds, the toasted almonds, crunched up Ramen, and salt and paper to taste. Top with grilled chicken and make a meal out of it.

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With the help of some fresh ingredients and seasonings, this recipe glamorizes the Ramen noodle. Bon appétit!


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