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Featured Article: Using Raman Noodles Creatively in Salads
They do say that pasta was one of the things that Marco Polo brought back to Italy from China. There are of course many, many types of pasta. Raman noodles are the ones that come in a sort of brick shape with the noodles arranged in complicated wave patterns. They are wheat based, but of course noodle scan be made from other grains. The Chinese, as far back as the Qing dynasty, when noodles were deep fried to preserve them.
Raman noodles are mixed with oil so that they can be cooked quickly in boiling water – 3-5 minutes will be all it takes. Often they are sold in packs with a flavouring packet, but you can use them with your own flavoring added - from hoisen sauce to barbecue as you like.
Sea food salad with noodles for two
Cook the noodles in water in the microwave for about 3 minutes, or boil on stove. Drain and mix with a tablespoon of your chosen sauce e.g. soy, hoisen, plum etc to coat. Make a salad of green leaves, finely chopped chilli and mange tout. Add some cooked seafood of your choice - scallops, prawns, shrimps etc. Make a dressing in a screw top jar, putting in the juice of a lime, two tablespoons of oil, pinch of salt, some chopped basil – about 2 teaspoons, a teaspoon of honey. Screw top and shake well. Mix the noodles , hot or cold, into your salad and drizzle over the dressing. A chopped avocado could replace the mange tout.
Warm chicken noodle salad for 4
2 packets ramen noodles
1 cup of chopped or tiny vegetables - either a mix or just one e.g. sweet corn, carrots, peas etc.
¼ spoon of chilli powder
1 cup of chicken stock ( you could use tinned chicken soup).
1 ½ cups of cooked chicken, shredded or cubed.
2 cups of shredded fresh green leaves – lettuce, rocket etc.
Prepare the noodles by placing in water and cooking either on the stove or in the microwave for about 3 minutes. Drain. Place the chicken in the stock or soup and heat together with the vegetables and chilli powder
Arrange the green leaves on a dish. Drain the chicken and vegetables, reserving sauce. Mix the noodles with the chicken and vegetables. Place in centre of green leaves and pour over the hot sauce. A sprinkling of crushed dry roasted peanuts is a nice addition.
Green onion noodles
The noodles should be cooked for 3 or 4 minutes in boiling water. Drain and place in a bowl into a bowl and toss with soy sauce, I teaspoonful, a deseeded and finely chopped chilli or some chilli flakes, a tablespoon of sesame oil and a tablespoon of balsamic vinegar which you whisk in a bowl. Add 3 or 4 chopped green onions. This can be served cold or warm as a side dish.
Buttered noodle hot salad for 2
Cook a packet of noodles for 3 -4 minutes in boiling water. While still hot toss with 2-3 tablespoons of low fat spread or butter. Mix with hot, cooked vegetables of your choice such as bean sprouts, chopped broccoli etc. Make a dressing from soy, chilli flakes, and a teaspoon of balsamic vinegar. Drizzle over your hot salad to serve or allow diners to add it themselves.
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