Noodles with Roasted fish and coleslaw salad. If making ahead, simply omit the noodles, refrigerate and add the noodles just prior to serving. In a large salad bowl, combine the cabbage, carrot, zucchini, pepper, scallions and uncooked noodles. Drizzle half of the dressing over the salad and toss until well coated.

This Ramen Noodle Salad has become a family favorite recipe that can be made in advance! This cold and crunchy side dish is popular at parties and The crunch of the ramen noodles with roasted almonds combined with the freshness of the coleslaw and broccoli slaw is really something that can't. Here they turn a broccoli salad into something special. You can cook Noodles with Roasted fish and coleslaw salad using 15 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Noodles with Roasted fish and coleslaw salad

It's 1 tin of tomato paste (small tin).
You need 5 of fresh pepper medium sized.
Prepare 3 cubes of Maggie Royco preferred.
Prepare 5 of table spoon of vegetable oil.
You need 1 pinch of salt.
It's 1 of onion medium sized.
Prepare of cabbage small size.
You need 2 of boiled eggs.
Prepare 5 of fresh carrots.
You need of green beans.
Prepare 3 of table spoon of Mayonnaise.
Prepare 3 sachets of noodles medium sized.
Prepare half of tin of green peas.
You need half of teaspoon of sugar.
You need 2 of table spoon of crayfish blended.

The seasoning packet and a bit of oil and vinegar make the dressing, and the crunchy noodles I used regular coleslaw mix instead of broccoli coleslaw and sliced almonds instead of peanuts. This is best when you keep the slaw/green onion. Broccoli Slaw With Ramen Noodles Recipes. Serve this coleslaw salad just as you would regular homemade coleslaw or enjoy it as a salad.

Noodles with Roasted fish and coleslaw salad step by step

For the noodles - you get a clean pot and put on fire then you add 5 table spoon of vegetable oil after that you pour your chopped fresh onion and pepper together with the tomato paste stir and allow to fry for two minutes.
Then you add two table tea spoon of blended crayfish stir and add three glasses of water and allow to boil.
As soon as it starts boiling you put your Royco Maggie(seasoning) allow the ingredients to mixed for about two minutes while boiling.
Thereafter you put your noodles inside stir it you also pour your chopped fresh carrots and green beans and allow to cook for about 4 minutes then your noodles is ready..
For the roasted fish - you wash your fish properly with salt then you rubbed blended pepper and salt with a very little oil evenly on the fish body and then place carefully on fire.
Allow the fish roast properly and change both sides of fish then after about 3-5minutes your roasted pepper fish is ready..
For the coleslaw - you scrape and shredd the carrots using grater then you use a knife to cut across to make the pieces even smaller.
Put the cabbage green peas carrots, onions into a large bowl and stir until you get a good mix.
In a separate smaller bowl mix the salad cream, Mayonnaise salt and sugar.
Pour the cream mix into the bowl of vegetables and stir properly and allow to chilled so that the dressing will settle into the vegetables and.
Then you remove the shell of your boiled eggs cut into and place on the coleslaw salad and serve along side with the noodles and roasted fish..

We're calling this a coleslaw salad because it really can be turned into an incredible and fresh salad! Think about spooning a bunch into a bowl then top with roasted shrimp, roasted vegetables or some garlic. This vegetarian Asian cabbage and noodle coleslaw has a sweet peanut and ginger dressing with roasted almonds for an added crunch. - by Chantal Walsh. Dressed with sunflower oil and kernels, this slaw is always requested for family get-togethers. Make it once, and it might become your signature dish.—Eileen Herman, Brinsmade, North Dakota.