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Crunchy Sprout Salad

Yield 4 servings


  • 1 (3-ounce) package chicken ramen noodle soup mix
  • 1/4 cup vegetable oil
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon chili oil
  • 1 (3.2-ounce) package enoki mushrooms
  • 2 carrots, scraped and shredded
  • 1 cucumber, peeled, seeded, and chopped
  • 1/2 cup bean sprouts
  • 1/4 pound fresh snow pea pods, cut into thin strips
  • 1 avocado, peeled and chopped
  • 4 leaves radicchio or red cabbage
  • 1/4 cup sesame seeds, toasted

How to Make It

  1. Place noodles in a 9-inch square pan; discard seasoning packet.

  2. Bake at 375° for 7 minutes or until browned, stirring twice. Cool.

  3. Combine vegetable oil and next 3 ingredients, stirring with a wire whisk until blended.

  4. Combine half of noodles, mushrooms, and next 5 ingredients. Add oil mixture; toss gently to coat.

  5. Place radicchio on individual serving plates; spoon vegetable mixture evenly on radicchio. Sprinkle with remaining noodles and sesame seeds.