Kari Keever, a student at the College of the Ozarks and daughter of popular radio personality Eddie Keever, told me once that she hated ramen noodles. "I ate so many of them when I was a little girl I hate them now," she said. "I think we were poor back then."
Conversely, I love ramen noodles and started eating them regularly back in the early seventies when I was a student at Sophia University in Tokyo. I was going to school on the GI Bill and, even though I was rolling in dough, I didn't let my relative wealth get in the way of a good thing.
Here's a two part recipe--salad and salad dressing--that I've named in honor of Kari:
Ramen Noodles ala Kari Keever
3 (3.5 oz.) packages ramen noodles
1 large green bell pepper, diced
½ medium red onion, diced
½ cup red cabbage, diced
1/3 cup sliced or slivered almonds
Break up the cakes of ramen noodles into small pieces (about ½ inch across), and put them in a large bowl. Toss thoroughly with vegetables. Discard two of the flavoring packets and reserve one for the dressing.
Mix the following ingredients in a medium bowl:
¼ cup canola oil
¾ cup sweetened black vinegar
1/3 cup soy sauce
1 seasoning packet from an instant ramen package
I teaspoon finely grated garlic (about 1 medium clove)
1 teaspoon finely grated fresh ginger
1 cup water
Pour the dressing over the noodles and vegetables and toss. Then, cover the bowl with plastic wrap and allow to rest, overnight, in the refrigerator. The noodles will soften and "cook" in the dressing. Serve at room temperature.
Rich or poor, you will enjoy this discrete but assertive luncheon treat.