I made this to go with our panko baked chicken, and I was pretty pleased with it. It’s kind of a take on that typical oriental salad you see with the Ramen noodles (which this one has too), but it is a little different. I thought it had some interesting flavors, but probably next time I will not add quite as much cabbage – just a personal preference. It’s a texture thing.
The original recipe includes mandarin oranges, but since those are almost (but not quite) up there with broccoli on my Foods-I-Don’t-Like list, I left them out.
For what it’s worth, JW thought it tasted better the second day.
Asian Pasta Salad (Recipe found here)
- 1 box Betty Crocker Suddenly Salad classic pasta mix
- 1 pkg (3oz) Oriental flavored Ramen Soup Mix
- 3 tablespoons sugar
- 3 tablespoons vegetable oil
- 2 tablespoons white vinegar
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 bag coleslaw mix or broccoli slaw
- 1 cup frozen peas (original calls for snow peas or sugar snap peas)
- 1/4 – 1/2 cup slivered (or sliced) almonds
Empty the pasta mix into a pot of boiling water. Gently boil for 10 – 12 minutes. Drain, rinse with cold water and shake to drain again.
In a large bowl stir together the seasoning mixes from the pasta and the soup mix, sugar, oil, vinegar, water and soy sauce. Add the pasta and the remaining ingredients. Toss to combine.
Just before serving, coarsely crush the dry noodles from the soup mix and stir into the pasta mixture. Serve immediately or refrigerate.