This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. ... A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement."
-Calvin Trillin, Author and essayist
Those cheap ramen noodles are good for something. The Whole Foods grocery near me sells a non-fat version that I prefer to use. It will reduce the amount of fat by about 3 grams and there will be approximately 30 fewer calories.
This is also known in America as Chinese cabbage but goes under many other names. The variety Brassica rapa (Pekinensis) is also called celery cabbage, wong bok, da bai cai, celery cabbage or Peking cabbage (to name just a few). It is sometimes incorrectly labeled Bok Choy (a related cabbage).
Napa cabbage has a tight, compact head with thin yellow green leaves that are fluffy and crinkled at the tips. The spine of the leaves are white and crispy. The flavor of napa cabbage is mild, without the bitterness of common white cabbage.
The head is about ten to twelve inches long and heads usually weigh between 1 1/2 and 3 lbs. As with lettuces, look for outer leaves that are not wilted and have a soft yellow green color. If the cabbage is browned or if there are small black/brown spots on the spines, don't buy it.
A similar elongated variety, the Michihli cabbage, is about 18 inches long and torpedo shaped, but similar enough to substitute in any recipe.
4 ounces napa cabbage = 18 calories, 0g fat, 0g sat fat, 0 mono fat, 1g protein, 4g carbohydrates, 10mg sodium, 0mg cholesterol
Servings = 3 | Serving size =about 2 1/2 cups salad
Cooking Time = 30 Minutes
This recipe can be multiplied by 2,4.
This recipe will keep only fair overnight, as the noodles become mushy. The noodles can be added at the last minute.
Note: Because of the lack of complete reporting on nutrition information for ramen noodles I am not able to give complete information on some nutrients in this recipe.
|2 Tbsp||rice vinegar|
|1 Tbsp||canola oil|
|1 1/2 Tbsp||low-sodium soy sauce|
|1||package ramen noodles|
|1 Tbsp||sesame seeds|
|1 Tbsp||sliced almonds|
|1 small||head napa cabbage (3/4 lb.)|
|1/2||bunch green onions|
Combine the vinegar, honey, oil, and soy sauce in a sauce pan. Place over medium-high heat and whisk while bringing to a boil. When the dressing boils, remove it from the heat immediately. Chill for at least 3 hours.
Heat a non-stick skillet over medium-high heat and toss the sesame seeds, almonds and crushed ramen for one minute. Reduce heat to medium and continue to toss for about 5 minutes, watching carefully so as not to burn the mixture. When the ingredients are slightly browned, remove them to a plate and let cool.
Slice the napa cabbage and the green onions very thin and toss together in a large mixing bowl. Add the ramen mixture and the dressing and toss until well coated.
Serving size = 2 1/2 cups salad
Servings = 3
Amount Per Serving
|Calories 249||Calories from Fat 117|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat g|
|Trans Fat g|
|Total Carbohydrates 31g||10%|
|Dietary Fiber 4g||16%|
|Vitamin A 70%||Vitamin C 99%|
|Calcium 19%||Iron 18%|
|Vitamin K mcg||Potassium mg|