In case you're wondering I'm calling this Sophia's Ramen Slaw in honor of one of our girls who sat right at the front in Big Guy's class, often eating Ramen noodles directly from the package without the usual cooking procedure. The crunch and her enjoyment darn near drove him nuts and they still tease each other about it.
Personally, I thought eating the uncooked noodles was a tad on the weird side until I came across a couple of slaw recipes that uses the stuff. The one we had last night is a combination of a Cooking Light version and one from the Best of Bridge Series of Cookbooks and includes toasted slivered almonds and sunflowers seeds along with ready made coleslaw mix and green onions all tossed up with an Asian style vinaigrette.
Its crunchy kinda' sweet 'n sour flavors went beautifully with the Asian Glazed Sockeye made from salmon one of our new neighbors gave us after his recent fishing trip to Alaska. A wonderful relatively light summer meal it went rather well with a crisp glass of Pinot Gris - an ideal way to finish up another perfect sun filled day at the beach.
Sophia’s Ramen Slaw from JBug’s Kitchen Antics adapted from Cooking Light Magazine and Best of Bridge Cookbook
1 – 12 ounce package coleslaw mix
5 green onion, sliced
1 tablespoon butter
1/3 cup slivered almonds
2 tablespoons salted sunflower seeds
1 – 5 ounce package Ramen noodles, crumbled
Combine coleslaw mix and green onions in a large bowl and set aside. In a medium sauté pan, heat butter until melted. Add almonds, sunflower seeds and crumbled ramen noodles. Cook stirring constantly until lightly toasted. Cool and add to coleslaw/onion mixture. Top with vinaigrette and toss well. Allow to sit for 5 minutes before serving.
1/3 cup rice vinegar
1/4 cup sugar
2 tablespoons honey
3 tablespoons vegetable oil
2 tablespoons soy sauce
Place ingredients into a jar with a tight fitting lid and shake until well mixed.
Asian Glazed Salmon (from JBug’s Kitchen adapted from Legal Seafood’s Cookbook)
1/2 cup brown sugar
1/3 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons minced ginger
1 tablespoon minced garlic
Dash of dried red pepper flakes (optional)
1 tablespoon fresh lime juice
Combine all ingredients together in a small saucepan and cook over medium heat, stirring constantly until mixture is thickened to a thick syrupy consistency – about 9 minutes. Watch carefully so it doesn’t burn.
1-1/2 pound salmon fillet
Check salmon for pin bones and remove as necessary. Wash and dry fillet well. Baste with half the glaze and let sit for 15 minutes. Preheat broiler. Broil fillet for 4 minutes, remove and coat with more glaze, then return to broiler for additional 4 minutes or until cooked through. Baste with remaining glaze before serving. Serves 4.