What a great and easy to prepare salad; it is also easily customizable and extremely pocket friendly. My secret to preventing the Ramen noodles from sticking is to first break up the noodles slightly and then to add a few drops of Asian Flavored Sesame Oil while the noodles are boiling. Some of the Sesame Oil still sticks to the noodles when you run them under the cold water, and instantly adds a nice flavor. I added frozen carrots and peas which I boiled beforehand. I noticed the can of water chestnuts I had was made in China so I eliminated them entirely (mainly due to the recent food scare there) and opted to double the green pepper and celery instead. I also added one shallot, chopped finely, along with two green onions, also chopped finely. I used regular Mayonaise but ended up using less than the recipe called for and I only used a little of the pre-packet Ramen seasoning because of the sodium content but added a few drops of low sodium soy sauce for color and consistency. Overall, this is a great recipe that can be easily adapted to whatever ingredients you prefer or what you may happen to have on hand. I'll definitely be keeping this one in my rotation and I'll keep experimenting but for now, it's definitely a keeper!
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What a great and easy to prepare salad; it is also easily customizable and extremely pocket...