Beef/Chicken Curry Ramen Dinner Cole Slaw
- Ready In:
- 30mins
- Ingredients:
- 24
- Yields:
-
8 side servings
- Serves:
- 4
ingredients
- 1⁄2 lb thinly sliced beef or 1/2 lb chicken breast, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 teaspoon toasted sesame oil
-
Dressing
- 2 -3 tablespoons smooth cashew butter (can use peanut butter, in a pinch, but others preferred) or 2 -3 tablespoons almond butter, to taste (can use peanut butter, in a pinch, but others preferred)
- 1⁄4 cup plain yogurt
- 2 tablespoons mayonnaise
- 3 -4 ounces chopped canned mild green chilies (1 can)
- 15 -16 ounces canned garbanzo beans, drained (1 can)
- 2 garlic cloves, minced
- 2 tablespoons dried onion flakes
- 1 tablespoon soy sauce
- 2 teaspoons cider vinegar
- 1 teaspoon lemon juice, to taste
- 2 teaspoons mild curry powder, to taste (our favorite is Penzy's Maharajah curry powder)
- 1⁄4 teaspoon cayenne, to taste (optional)
- crushed red pepper flakes, to taste (optional)
- 1⁄8 - 1⁄4 teaspoon fresh ground black pepper, to taste
- 1⁄4 cup slivered almonds
- 1⁄4 cup whole roasted cashews
- 3 green onions, chopped (scallions)
- 1 tablespoon toasted sesame seeds
-
Salad mix
- 1 (1 lb) bag coleslaw mix or 1 small cabbage, shredded
- 2 (3 ounce) packages chicken-flavored ramen noodles
- chopped roasted cashews, for garnish (optional)
directions
- Sauté the thinly sliced beef or chicken pieces in olive and sesame oils until browned. Drain and set aside.
- In a very large bowl, stir together the dressing ingredients well.
- Add the browned meat and coleslaw mix or shredded cabbage to the dressing and toss well to coat. Set aside.
- Into a bowl, break up the ramen noodles into smaller pieces. In a saucepan, heat the amount of water according to package directions to a brisk boil and add the seasoning packets. Add the bowl of noodles all at once to the boiling seasoned water and cook, stirring occasionally, for 90 seconds. (You want the noodles slightly cooked, but not as limp as ramen will get if you cook it fully.) When noodles have cooked for 90 seconds, remove from heat and immediately drain.
- Add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well.
- Place salad in a large container and chill in refrigerator for at least 2 hours (it helps to cool and chill them if you stir the slaw a couple of times during chilling).
- Garnish with chopped toasted cashews. Makes 4 entrée-size servings.
- Note: you can always stretch this salad by adding additional meat or packages of ramen! We’ve even added more semi-cooked ramen the next day to the leftovers. :).
- Note #2: I thinly slice the beef, but if using chicken I leave it in bite size chunks.
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Reviews
-
So delicious and very unique. If you are looking for something different and delicious and a meal in itself then this is it. Also, very versatile. I used peanut butter and it was still fantastic. I imagine this could even be made vegetarian by adding tofu or just eliminating the meat. I will make this over and over again!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>