Leftovers Week continues… After my fancy doctored-up ramen dinner for one, I had a half-package of ramen noodles with the seasoning pack, half a head of napa cabbage, and plenty of scallions, all of which had to go before The Big Move. Fate itself can be credited with my discovery of this recipe, for in the midst of packing I happened upon a small recipe binder.
This binder was a gift from my wedding shower which was cooking-themed (go figure!). Each guest brought a dish with them to the party, along with the recipe for the dish and a gift that related to the recipe. For example, one guest made sangria and my gift was the beautiful glass pitcher she served it in. Another friend made blueberry crumb cake and gave me a beautiful pottery berry bowl.
The shower hostess (my lovely cousin Audrey who herself is now engaged and deserving of reciprocity) collected everyone’s recipe cards and put them into a binder for me to have. While I have turned to the binder several times (whenever a strong food craving reminds me of something delicious I ate at the shower), I must somehow have missed the recipe for Chinese Salad sent in from my aunt who was unable to come last June. If she had attended, I am sure I would not have been able to forget this fun and flavorful dish!
As I flipped through the binder before putting it into a cardboard moving box with the other cookbooks, I happened to fall upon Aunt Robbie’s recipe card — serendipity. Three more items saved from the rubbish bin, and in such a delicious way. I must admit I balked at the quantities on the card, but I wasn’t serving a crowd (as the card promises), so I cannot say that the amounts listed below are incorrect. All I can say is that in addition to quartering the recipe I also probably reduced the proportion of butter and sugar listed here. Nevertheless, I will report the recipe as it was given to me – to do otherwise would be to reject the wisdom passed to the new bride and I don’t need any of that bad juju.
1 stick butter
2 packages chicken-flavored Ramen noodles, broken into tiny pieces (with 1 package of the enclosed seasoning)
1 cup slivered almonds
2 Tbs. sesame seeds
1 bunch bok choy
1 bunch scallions
1 head Napa Cabbage
1/4 cup cider vinegar
1/2 cup sugar
2 Tbs. soy sauce
3/4 cup olive oil
Melt the butter in a large saute pan over medium-high heat. Add the noodle pieces, the 1 package of ramen seasoning, the almonds and the sesame seeds – saute until almonds and/or noodles just begin to brown.
Slice the vegetables into thin slices or julienned strips and toss in a salad bowl with the noodle saute.
Whisk together the cider vinegar, sugar, and soy sauce, then mix in the olive oil slowly while whisking. Toss the salad with the dressing.
In the manner of all lovely handed-down recipes on index cards, there is a note: “Serves a crowd and is always a hit!”