kiritnarain on

Crunchy noodle salad

“This is my all time favorite salad recipe, got from a friend in the US, couldnt stop eating it then and now also. The crunchy noodle topping and soy based dressing, adds a completely different dimension to a regular salad…  “
Servings = 500 gms salad – enough for 6 – 8 people, make entire dressing amount and use around half for 500 grams salad vegetables

Ingredients: 

 Dressing

  • 3/4 cup oil
  • 1/4 cup white vinegar
  • 1/2 cup sugar
  • 2 tbsp soya sauce 

Salad – 1 kg in all as per taste

  • cabbage 
  • carrot
  • broccoli
  • red pepper
  • green pepper

Topping

  • 2 packets Ramen/Maggi noodles
  • 75 gms almonds chopped/slivered
  • 3 tbsp crushed peanuts
  • 2 tbsp sesame seeds
  • 1 tbsp butter
  • 3 tbsp oil

Method: 

  1. For the dressing, take a non reactive pan ( stainless steel, glass or enamel) and add the oil,sugar and vinegar in cold pan. Boil all together for 1 minute, tills sugar dissolves,take off heat and cool completely
  2. Add soya sauce and whisk it till it comes together 
  3. For the topping, in a frying pan take the butter and oil, add the smashed raw noodles, almonds, sesame and peanuts.Brown them together on a low flame till they are golden, dry and crunchy
  4. Shred all the salad vegetables as thin as possible
  5. Mix the salad and dressing ( add some initially and then keep adding and tasting for the perfect balance for you) 
  6. Add most of the topping (leaving 1 tbsp for garnish), and 2 drops of chilly oil and sesame oil if available, mix well.
  7. Garnish with the remaining topping and serve immediately

Note:

  • Dressing and topping ingredients can be made before hand and refrigerated to be used later at food time
  • Make dressing amount as specified , as it comes out best, and any leftovers can be refrigerated and used next time when you make it. Its so good that u will want lots of it 🙂
Salad, Veg

68 comments on “Crunchy noodle salad”

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