Who said Ramen noodles were just for poor college students? This recipe for asian cabbage and Ramen noodle salad, paired with delicious ginger-honey chicken, puts a new refreshing twist on a tried and true favorite. College students (and all adults–let’s be honest), rejoice! The total for this recipe came out to $5.26!
Asian Cabbage and Ramen Salad with Glazed Drumsticks
Prep. Time: 15 Minutes
Cook Time: 50 Minutes
Ginger-honey chicken alongside vegetables, Ramen, and toasted almonds.
- 2 lbs chicken drumsticks (skin removed) ($1.98)
- 1 tbsp ginger
- 1 tbsp honey
- 2 tbsp soy sauce
- 1 clove garlic, minced
- ½ cabbage, finely shredded ($.34)
- 1 package Ramen noodles, crushed ($.55)
- 1 sliced green onions ($.10)
- 1 carrot, grated ($.30)
- ¼ c soy sauce
- 1 tbsp sugar
- ¼ c vinegar
- 1/3 c oil
- 1 package slivered almonds, lightly toasted ($1.99)
Mix ginger, honey, soy sauce and garlic in a large ziplock bag. Toss drumsticks to coat and marinate in the fridge for a few hours (or a few minutes, if that is all the time you have). Preheat oven to 350F. Spray baking sheet covered with foil with Pam and arrange chicken. Bake for 35 minutes, or until juice runs clear when poked with a fork. In a large bowl, toss shredded cabbage, sliced green onion, and carrot. Discard flavor packet from Ramen noodles and place noodles in another ziplock. Crush using the bottom of a cup. Toast almonds. In a measuring cup, mix soy, sugar, vinegar and oil. Adjust to taste. Just before serving with chicken, toss dressing with cabbage, Ramen noodles and almonds.