The first food I ever learned how to cook myself was instant ramen. Specifically Top Ramen‘s “oriental” flavor (Can someone please change that name? Ugh), which is accidentally vegan. When I saw Fieri’s Wakka Wakka salad recipe, which is basically a cabbage salad accented by crunchy, uncooked ramen noodles, I was instantly transported back to my days of munchin’ on raw ramen blocks while sitting on the floor of my mother’s kitchen. I adjusted the dressing and added a few handfuls of spinach to this salad so that it would have at least some nutritional value, but you can add whatever veggies you like.
Fieri serves this salad atop a pile of fried wontons, but this is also optional (although very delicious). If you choose to go this route, it may be hard to find wonton wrappers without egg. I couldn’t find any at my local grocery store or Whole Foods and had to pay a visit to Chinatown to get egg-free wonton skins. Still, worth it!
Recipe and more photos below the cut. Enjoy!
For the dressing:
1/4 cup canola oil
1/4 cup red wine vinegar
1/2 teaspoon finely chopped garlic
1/2 teaspoon finely chopped ginger
1/4 teaspoon ramen oriental seasoning
1/4 teaspoon each of salt and ground black pepper
1/2 teaspoon sriracha
Whisk all dressing ingredients together in a small bowl. Cover and refrigerate until just before serving your salad.
For the salad:
1/4 head Napa cabbage, sliced
1/8 head red cabbage, sliced
1/4 head green cabbage, sliced
3 large handfulls of babe spinach leaves
1 small red onion, thinly sliced
1 carrot, peeled into ribbons with a vegetable peeler
2 tablespoons chopped cilantro
1 packaged of ramen noodles, crushed (I do this in the package before I open it, to keep from making a mess)
12 wonton wrappers, deep fried
1/4 cup roasted peanuts, chopped
To make the salad, combine all veggies and crushed ramen noodles in a large bowl and set aside. Heat a quart (4 cups) of canola oil in a deep pot or skillet to 330 degrees F. Fry wonton skins one at a time, keeping them from curling by holding the corners down with tongs. Fry each wonton skin for about 1 minute each (they’ll still look white, but I assure you they’re done), flipping once after 30 seconds. Drain on paper towels (Note: These keep well in the fridge for a few days if kept in tupperware lined with paper towels).
Mix the dressing and the veggies/ramen noodles and serve heaping spoonfuls atop a stack of 4 wontons. Garnish with chopped peanuts.