Ingredients
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1 (3 ounce) package oriental-flavor instant ramen noodles
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5 tablespoons sugar (divided)
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1/2 cup vegetable oil
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3 tablespoons rice vinegar
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1 tablespoon fresh parsley, chopped
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/8 teaspoon hot sauce (Tabasco)
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1/2 head iceberg lettuce, torn
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1/2 head romaine lettuce, torn
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5 celery ribs, chopped
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2 green onions, sliced thin
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1 (11 ounce) can mandarin orange sections, drained
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1/2 cup sliced almonds
Instructions
- Remove flavor packet from soup mix and set aside.
- Crumble noodles.
- Bake noodles on a cookie sheet for 8-10 minutes at 350°F until toasted, stirring after 5 minutes.
- Cool.
- In small nonstick skillet over medium-low heat, cook sliced almonds and 3 tablespoons sugar for 5-6 minutes, stirring constantly.
- Cook until sugar is dissolved and almonds are evenly coated, and light, golden brown. Be careful not to overcook.
- Remove from heat and set aside.
- Whisk together contents of reserved flavor packet, remaining 2 tablespoons sugar, oil, and next 5 ingredients.
- Toss together lettuces, celery and onions in bowl.
- Drizzle with dressing; toss.
- Add noodles, almond mixture and oranges; toss.
- Serve immediately.
- •Variation: Try this with a handful of chopped fresh cilantro instead of the parsley and a sprinkling of crushed red chili flakes--I love it that way.