Ramen Salad Recipe
Ingredients
3 cups dried Shiitake
1/2 mushroom slices
1 cup shredded carrots
1 cucumber, thinly sliced
3 green onions, thinly sliced
2 cups cubed cooked chicken
1 11-ounce can mandarin oranges, drained
3 packages ramen noodles
1/4 cup white wine vinegar
2 tablespoons sugar
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 1/2 teaspoons Asian sesame oil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3/4 cup coarsely chopped salted peanuts
Directions
1. Pour boiling water over shiitake mushroom slices and cover for 30 minutes to rehydrate. Drain and squeeze out any excess water.
2. Place shiitake mushroom slices, carrots, cucumber, green onions, chicken and oranges in a large bowl.
3. Cook ramen according to package directions; rinse with cold water, drain and add to the bowl.
4. In a small bowl, whisk together vinegar, sugar, vegetable oil, soy sauce, sesame oil, salt and cayenne.
5. Sprinkle peanuts over the salad, add dressing and toss.
2. Place shiitake mushroom slices, carrots, cucumber, green onions, chicken and oranges in a large bowl.
3. Cook ramen according to package directions; rinse with cold water, drain and add to the bowl.
4. In a small bowl, whisk together vinegar, sugar, vegetable oil, soy sauce, sesame oil, salt and cayenne.
5. Sprinkle peanuts over the salad, add dressing and toss.
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