Asian Noodle Coleslaw
Mmmmm…fresh, crunchy,�amazingly delicious�Asian Noodle Coleslaw.� This is a perfect dish for a potluck, summer picnic….or�to devour on your own for breakfast, lunch and�dinner as I just did a few days ago, ha!� The inspiration and base�behind this�recipe comes from my� dear�friend Lana.� She makes a delicious Ramen Noodle Salad that she randomly blesses me with,�because that is the awesome person that she is.� I wanted to try to recreate the recipe using� Chinese egg noodles that I had on hand.� I was able to replicate the flavor with a few simple ingredients and added some cilantro for� fresh summer flavor.� Crisp, flavorful, delicious…but more importantly, created with love because it is a reminder of the preciousness of a sweet friend.� Enjoy:)
Ingredients
- Two 14 oz. packages of tri-colored�coleslaw
- 4 oz. medium Chinese egg noodles, broken into pieces
- � �c. sliced almonds
- 6 green onions (white to medium green part), minced
- ��c. chopped fresh cilantro
- ? c. sugar
- 2 tsp. salt
- 1 tbsp. soy sauce
- ? c. rice vinegar
- ? c. apple cider vinegar
- ? c. grapeseed oil
- ? c. sesame oil
- 1�� c. water
Instructions
- Bring the rice vinegar, apple cider vinegar, soy sauce, salt, sugar, and water�to a boil in a medium sauce pan, whisking to dissolve the sugar.
- Gently add the broken�up noodles�to the boiling sauce, and cook 1 minute under the recommended cooking instructions on the package.
- Strain the noodles and set aside, reserving the mixture they were boiled in and returning to the pan.
- Simmer the sauce (without the noodles) for an additional 10 minutes.
- In the meantime, combine�the coleslaw, almonds, green onions, �cilantro and noodles in a large mixing bowl.
- Once the sauce�is finished simmering, remove from heat and let cool slightly.
- Whisk the sesame and grapeseed oils into the sauce.
- Drizzle over the coleslaw mixture and stir to combine.� Chill until ready to serve.
Notes
*The medium Chinese egg noodles that I used came in a black and red package with 6 sheets/nests which were each 2 oz.� They look similar to ramen but a little bit thicker and darker.� The recipe can be modified based on the type of noodles available at your local store:)
