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Broccoli and Ramen Noodle Salad
Very good recipe. This is now one of my favorite things to take to work for lunch!
I made it exactly as the recipe called the first time. After that, I’ve made it with a bit more of an “Asian” twist using shrimp Ramen instead of chicken; rice wine vinegar instead of cider; a few tablespoons of soya sauce; a few shakes of ground ginger and finally 1/8 cup vegetable oil + 1/8 cup sesame oil instead of all vegetable oil.
It’s a great salad without my modifications though. Thanks for the recipe.
1 user found this review helpful
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Reviewed On:
Apr. 2, 2008
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