Crunchy Ramen Salad

I know I have complained and griped and moaned about the heat this past summer, but what I've realized is it affects me in ways I don't understand until it is gone. It makes me lazy and uninspired. I feel like a slug when the temps are high, and just don't want to do anything. So, since we've had a hint of real autumn weather recently, two things have happened: I've started cooking real food once again and even have picked up some of my ufo craft projects and actually completed several. Yay me! Which means I am returning to blogging. Yay me, again!

I remember years ago having discussions about what poor college kids eat, and the one thing that comes up repeatedly is ramen noodles. I've even seen websites in the past dedicated to the multitude of ways these cheap noodles can be turned into something other than what is on the package directions.

I should point out that vegan buyer beware: many brands aren't vegan. I'm not talking about the chicken, beef, shrimp, etc. (duh) seasoning packets, but the Oriental ones. Kind of like how surprised I was to learn I couldn't even eat the steamed mixed vegetables at a local Chinese fast food chain because they weren't vegan. Really? The noodles themselves are often okay, and, like in this recipe, I don't even use the seasoning packet at all.

Crunchy Ramen Salad

1/2 c. sunflower seeds (note: not all of these are vegan, either! Seriously, I'm beginning to think it is a conspiracy.)
2 packages ramen noodles, broken up
3/4 c. slivered almonds
1/2 c. vegan butter
Several leaves romaine lettuce, torn into small pieces
One bunch green onions, chopped
One bunch (? Not sure what to call this) broccoli crowns, cut up
Dressing
3/4 c. olive oil
1/2 c. apple cider vinegar
3/4 c. sugar (make sure it's vegan! Yeah, really, most sugar isn't, either. See above about conspiracy!)
1 T. soy sauce
1/2 t. salt

Saute the sunflower seeds, noodles and almonds in the butter until lightly browned. In a bowl add the lettuce, green onions and broccoli. Add the sautéed seed mixture. Mix together the dressing ingredients and pour over the salad before serving. Stir to coat everything well. Serve. Enjoy!

I was hoping for some leftovers for the next day. There weren't any. Of course, I did take this to a potluck, but whatever. It was delicious.

Oriental Cole Slaw

How many college students have survived on ramen noodles, raise your hand! There is a myriad of ways to use these super cheap noodles beyond the simple boiling and tearing open the little seasoning packet.

One problem.

Most aren't vegan.

Sure, duh! you say, when they are labeled chicken or beef or shrimp. I'm not talking about those. I'm talking about the ones labeled Oriental. Read the ingredients for the seasoning packet and see for yourself. Only one brand that I know of is vegan, and finding it can sometimes be nigh impossible.

I know. I spent this week trying to track some down for my cole slaw recipe.

Out of desperation I went searching for a recipe to duplicate the seasoning packet. That way I could buy any brand for the noodles part alone. Success! I was able to find one and modify it.

Oriental Cole Slaw

One package cole slaw mix
1/4 c. slivered almonds
1/4 c. sunflower seeds
1 t. salt
1/2 t. pepper
1/2 t. oregano
One package ramen noodles, crushed
3 T. brown sugar
3 T. red wine vinegar
1/2 c. sesame oil
1 t. Oriental Ramen Noodle Seasoning (recipe to follow)

Mix everything in a bowl large enough to accommodate and stir to coat well. Chill to allow flavors to blend.

You can toast the almonds first if you like (I didn't) and I used raw sunflower seeds. If you use dry roasted, I'd eliminate the salt and be sure to check the label. Some name brands add gelatin.

Oriental Ramen Noodle Seasoning

2 T. onion powder
2 T. ground ginger
2 T. garlic powder
2 T. ground black pepper
1/2 t. Chinese five spice powder
1/2 t. salt

Mix all together, and store in an airtight container. Use 1 t. per package of ramen noodles.

Better Ramens

Every college student knows about ramen noodles, and often have found numerous ways to jazz them up a bit. They are inexpensive and simple to make, and while I wouldn't recommend a steady diet of them, they have their uses.

Better Ramens

4 packages ramen noodles, broken up
A handful of green onions, chopped
One can (14 oz) bean sprouts
Toasted sesame oil
1 c. slivered almonds
1/4 c. sunflower seeds
1/4 c. sesame seeds
6 T. rice wine vinegar
Seasoning packets from ramens
1 T. soy sauce

Add the noodles to boiling water and cook for one minute. Add chopped onions and bean sprouts to a colander, and drain the noodles on top of them. Dump the colander contents into a big bowl. Heat a little of the sesame oil in a small frying pan and add the nuts and seeds. Stir, stir, stir until they look just a little browned, then add them on top of the noodles. Add the vinegar, 2 T. sesame oil, ramen seasoning and soy sauce to the noodle/nut mixture and stir until everything is well coated. Cover and let stand for the flavors to blend about 15 minutes. Enjoy!

One word of caution - not all ramens are vegan! Be sure to closely read the ingredients before you buy to make sure you don't get something objectionable.

I had no leftovers. My hubby and youngest went back for thirds.