As it turns out, coming up with new recipes is kind of tricky with an infant in the house. Finding the time to take pictures is even trickier. And typing them up and turning everything into a blog post? Ha. This post has been sitting in edit mode for over a week. 😉
This morning I’m finally using a few minutes of precious nap time to finish up this post (and trying to forget about the multiple loads of laundry that also require my attention today). I’m also crossing my fingers that I can find a few more spare minutes this week because I have a few more posts and recipes that I’d like to share.
Although it’s a little late, today’s recipe is one that can be used all summer. Raman noodle salads always catch my eye during summer picnics. They’re cold, refreshing, and not the worst thing on the menu, health-wise. When we decided to throw a last-minute picnic on Memorial Day Weekend, I knew I had to put my own spin on this classic summer salad.
A raman noodle salad is a great addition to any picnic, but I think it goes especially well with pulled pork barbecue so that’s how we served it. The best part? You really just have to assemble the ingredients; no cooking required! Perfect for an easy summer side dish.
Even better? This salad gets even tastier the longer the dressing has time to soak into the rest of the ingredients, so you can prepare it well ahead of time. Just keep in mind that as the salad sits, the noodles lose their crunch. If you prefer the crunch (like me), add the noodles half an hour before serving.
And since it sounds like nap time is over, that’s the end of this post!