1 (14 ounce) bag classic cole slaw mix (I like the kind with only green cabbage and carrots)
2 packages Raman Noodles - Chicken Flavor
1 c. slivered almonds
3 Tbsp. butter
1 of the chicken flavor packets from the Ramen Noodles (use only ONE of the chicken packets. Discard the other packet, or save and use to throw in your water next time you make rice).
2/3 c. Vegetable Oil
2 Tbsp. Red Wine Vinegar
4 Tbsp. Sugar
2 Tbsp. Soy Sauce
1 tsp. Black Pepper
In a large pan, place the 3 Tablespoons butter and on medium heat, gently melt butter along with the slivered almonds. Stir frequently as you are just gently toasting the almonds.
Be sure you get the "slivered almonds" and not the "sliced" almonds.
Once the almonds are gently starting to brown, break up the Ramen Noodles into bite-sized pieces, and add to the pan with the almonds (reserve the chicken flavor packets for later, do not add this to the almonds).
Stir to combine the noodles, almonds and butter. All you are doing at this point is gently warming the crunchy noodles. Once that has been accomplished, set pan aside, off the burner, so the noodles and almonds cool.
Now to make the dressing.
Take only one of the chicken flavoring packets, and either discard the second packet, or set aside to use at another time. Get out a jar with a tight fitting lid. This is where those Mason Jars come in handy. Love these guys.
Add in the ONE chicken flavor packet.
Then add the vegetable oil, red wine vinegar, soy sauce, sugar and black pepper.
Put that tight fitting lid on there and shake it like Kevin did in Footloose.
You really need to get all the chicken flavor granules and sugar all mixed up and dissolved.Shake Shake Shake that bottle.
Once you've finished your dance moves, grab a nice large bowl, and toss in your cole slaw mix.Now toss your almond and crunchy noodles into your slaw.
Now one more quick shake of the bottle. Pour the dressing all over the slaw mix, and toss toss toss.
Serve immediately. Or, if traveling to a potluck. Make dressing. Refrigerate. Put Noodle/Almond mixture in a container. Refrigerate.
Sometimes I actually use my hands and get in there and toss it all together to be sure everything gets well coated with the dressing.
Just before serving, combing slaw, almond mixture and dressing.