Ramen Salad Recipe
Ingredients
| Shiitake | 3 Cup (16 tbs), dried | |
| Mushroom | 1/2 | |
| Carrots | 1 Cup (16 tbs), shredded | |
| Cucumber | 1 , thinly sliced | |
| Green onions | 3 , thinly sliced | |
| Cooked and cubed chicken | 2 Cup (16 tbs) | |
| Mandarin oranges | 1 11 Ounce, drained | |
| Ramen noodles package | 3 | |
| White wine vinegar | 1/4 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| 1 1/2 teaspoons Asian sesame oil | ||
| Salt | 1/2 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Peanuts | 3/4 Cup (16 tbs), coarsely chopped | |
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.
Chef
