Nana’s Ramen Noodle Salad
Aaah, packaged ramen. So cheap. So trashy. So college. Perhaps for you, it brings back memories of late night dorm room eating. But for me, (packaged) ramen also reminds me of my Nana.
My Nana was of the Greatest Generation, as they call it. They were strong, determined. Fighters. Literally. But let’s be real - culinary-wise, this generation did not have the greatest moment in American history. And if you’ve ever had something like “ambrosia salad,” or anything out of a Jell-o mold, you know what I’m talking about. A lot of dishes ended in the word “surprise”, but unfortunately the surprise wasn’t usually a good one.
I kind of consider this recipe in that… “genre”… of, shall we call it, innovative culinary creations? However, it is an outlier both in appearance and taste. My Nana made this cold noodle salad for years when I was growing up, and I swear to you, it’s humble ingredients come together to create a fun and delicious side dish that you can’t get enough of. It is my go-to for any BBQ or group gathering, and I always get compliments on it. It’s a simple crowd-pleaser that might make you feel nostalgic for your own grandparents’ “vintage” recipes… just without the aspic.
This recipe will be sufficient to feed about 12 people at a BBQ/party, but it can easily be modified or cut in half.
Nana’s Ramen Noodle Salad
Ingredients:
Salad:
1/4 cup toasted almonds
1/4 cup toasted sunflower seeds*
3 bags of Maruchan ramen, Soy Sauce flavor (formally Oriental flavor)
1 12-16 oz bag of broccoli slaw+
5 scallion stalks, including the white parts, chopped
Dressing:
3/4 neutral oil, such as sunflower, vegetable, or avocado oil
3 TBSP rice vinegar
3TBSP apple cider vinegar
1/2 cup granulated sugar
3 seasoning packets from the packaged ramen
*if you don’t have these you can use all almonds
+can sub regular slaw, but it’s not nearly as colorful and crunchy, IMO
Instructions:
1) Before you open the Ramen packages, smash the sh*t out of them with a wooden spoon. (Trust me — this is a crucial step for the salad, but also extremely cathartic)
2) Bring about 4 cups of water to a boil (the amt of water doesn’t really matter because you’re going to drain it anyway), then AFTER removing the spice packets and setting them aside, empty your ramen noodles into the pot and boil for 2 MINUTES
3) Drain and rinse noodles in cold water
4) Combine all ingredients for the sauce, whisk and set aside
5) Combine slaw and scallions with noodles, then add dressing and gently fold to combine all ingredients.
6) Refrigerate for at least 1 hour, up to overnight if you can
7) Before serving, lightly toast nuts in a saucepan and sprinkle on top of salad
8 ) Bring to party and wait for compliments
