RAMON NOODLE SALAD FOR TH SOUP KITCHEN ENJOY DAN:

         CRUNCHY NOODLE SALAD FOR THE SOUP KITCHEN by CHEF DAN:

Serves 20

3 heads of cabbage

8 (3 Oz) packages Ramón noodles

3 cucumbers, thinly sliced

2 bell peppers, cored, seeded and thinly sliced

9 scallions, chopped

1/2-cup sesame seeds

1/2-cup slivered almonds

1/4-vegetable oil, more or less

1/2-cup white wine vinegar

1/2-cup sugar

DIRECTIONS:

1.   In a dry fry pan toast slivered almonds and sesame seeds.

2.   When toasted set aside.

3.   Mix cabbage, cucumbers, bell peppers, almonds, and sesame seeds.

DRESSING:

1.   Mix the spice packets from the noodles with the green onions, oil, and sugar, shake and stir until well blended.

2.   Refrigerate separately from cabbage mixture, until ready to serve.

3.   When ready to serve.

4.   Break raw Ramon noodles into small pieces and mix into the cabbage mixture.

5.   Pour dressing over cabbage and noodles and mix well.

ENJOY DAN:                                 HALLELUJAH!!