This is a twist on a favorite childhood salad that our mom used to make. That’s right, we ate salads as kids! We also dressed up our various cats as babies, but we turned out alright (wink, wink).
Back to the salad. Our mom used to make this with packaged Mr. Noodles, including the flavoring, which is loaded with MSG – a known food allergen, and often associated with mild to severe bloating, among other symptoms. Willowtree’s version eliminates the unnecessary chemicals, and is even gluten free. And guess what? Even our mom likes it.
Makes: 6 servings
Cook Time: 20 minutes
1 package of gluten free rice noodles (we like Thai Kitchen noodles). *If you’re not sensitive to gluten, you can use any Asian stir-fry or ramen noodles.
1 tbsp coconut oil
1/2 cup sesame seeds
1/2 cup slivered almonds
a healthy dash of your favourite spice (we used a Louisiana Spice)
1/4 cup sesame oil
2 tbsp wheat free soy sauce
1 large head of Napa cabbage, shredded/chopped
6 green onions, chopped
Method: If using ramen noodles: place dry noodles in a medium skillet with coconut oil. Stir together while coconut oil is melting.
If using gluten free noodles: follow instructions on package to cook just half/three quarters of the total cooking time, drain, and then add to a medium skillet with coconut oil. Stir together while coconut oil is melting.
Add almonds and sesame seeds, stirring continuously. Turn heat down to low, and stir in your spice of choice, sesame oil, and wheat free soy sauce.
In a separate bowl, toss the Napa cabbage and green onions together first, then add the contents of the skillet. Toss one more time, and serve immediately while still warm.