Savory Ramen Crunch Salad Recipe

About this recipe

A delightful dinner salad combining crisp romaine, toasted ramen noodles, and almonds with a tangy soy dressing. Perfect for those seeking a quick and satisfying meal solution.

Ingredients

• 200 g Orange Carrot (Gajar)
• 100 g Kab'S Jackpot 2X Chicken Schezwan Ramen Noodles
• 50 g Soaked Almonds
• 200 g Haldiram'S Bhuna Chana Crackers
• 100 g Romaine Lettuce
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 2 x 170 ml Masterchow White Vinegar - Pack Of 2
• 1 kg Whole Farm Grocery Sugar (Packet)
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 150 g Spring Onion (Kandychi Path)

Instructions

1. 1. Chop 1 head of romaine lettuce and place it in a large salad bowl.
2. 2. Peel and julienne 1 carrot, then add it to the bowl with the lettuce.
3. 3. Thinly slice 1 spring onion and mix it into the salad.
4. 4. Roast 1 cup of roasted chickpeas in a skillet until crispy. Remove the chickpeas and set them aside to cool.
5. 5. Crumble the cooled roasted chickpeas into small bits and set aside.
6. 6. Break 1 package of ramen noodles into small pieces and mix them with 1 cup of almonds on a baking sheet. Drizzle the mixture with the reserved bacon grease and toss to coat evenly.
7. 7. Toast the ramen noodle and almond mixture in a preheated oven at 180°C (350°F) for 8-10 minutes, stirring halfway through, until golden brown. Remove from the oven and let cool.
8. 8. In a small saucepan, combine 1 cup vegetable oil, 1 cup white vinegar, 1 cup sugar, and 3 tablespoons soy sauce. Heat over medium heat, stirring, until the sugar dissolves completely. Remove from heat and let the dressing cool.
9. 9. Add the crumbled roasted chickpeas and the toasted ramen noodle and almond mixture to the salad bowl with the lettuce, carrot, and onion.
10. 10. Toss the salad gently to combine. Serve with the dressing on the side, allowing each person to add it just before eating to maintain the salad's crunch.