"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for SALAD ~ CHINESE RAMEN NOODLE, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, October 19, 2008


1 head Chinese cabbage, chopped
5 - 7 green onions, sliced
1 carrot, grated

1 stick butter
1 pkg. Ramen noodles, broken into bits, save flavor packet
2 oz. sesame or sunflower seeds
5 oz. slivered almonds

2 T. sugar
3 T. rice wine vinegar
3 T. sesame oil
1 T. soy sauce
1/2 flavor packet from Ramen noodle mix

Toss the cabbage, green onions and carrot together in a large bowl. Place Ramen noodles in a ziploc and crush with a rolling pin. In a large pan, melt the butter and add Ramen noodle bits, stirring until color turns golden. Add sesame seeds and almond to the pan. Watch, as seeds and almonds brown quickly. Saute all until golden. Drain on layers of paper towel.

Place the dressing ingredients in a jar. Cover and shake well. Toss all together just before serving.




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