Ingredients:
1 (3 ounce) packages oriental-flavor instant ramen noodles
1/2 cup sliced almonds
5 tablespoons sugar ( divided)
1/2 cup vegetable oil
3 tablespoons rice vinegar
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot sauce ( Tabasco)
1/2 head iceberg lettuce, torn
1/2 head romaine lettuce, torn
5 celery ribs, chopped
2 green onions, sliced thin
1 (11 ounce) cans mandarin orange sections, drained
Directions:
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.
oVariation: 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.
Servings: 8
Time preparation: 25 min.
Time total: 35 min.