Recipe Thursday - Chinese Salad and Deviled Eggs

Neither one of us could possibly sit down to a hot meal in this heat and since that means it is also too hot to cook I've been making nothing but cold meals. Which means a lot of salad and sandwiches. We really aren't very picky eaters so it's pretty easy for me to whip something together quickly. One of my favorite salads has to be Chinese salad. I love the crunch of the noodles and the tangy dressing. Not to mention how easy it is to put together! The salad has the veggies and the pasta but we still need a bit more protein. Of course there is some protein in the salad but not enough for my hard working Mountain Man. Deviled eggs just seem to fit nicely.

Here's what I did.

Chinese Salad, Glo's way

I like to make this as easy as possible while still making it healthy. Most Chinese salads brown the noodles. I don't. It adds way to much fat and well....  It takes longer.

8 cups coleslaw mix (or you can use your own cabbage and add shredded carrots. Many people use Napa cabbage which is great but I can never find it. Besides! Using coleslaw mix is so fast and easy.)
A few green onions
1 package Raman style noodles (whichever flavor you have on hand. I used chicken this time but I prefer the beef flavor.)
6 tablespoons sunflower seeds
1/2 cup sliced Almonds, toasted is best (I didn't have any on hand this time)
1/4 cup salad oil (I use olive oil)
1/4 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon pepper
Flavor packet from the noodles

Place the cabbage mix in a large bowl

Add the onions

If you are going to be eating the salad immediately you can add the noodles and nuts to the bowl now. If you are going to be eating later, mix them together and store in a jar. Once the noodles go in the salad it must all be eaten as the noodles will only stay crunchy for about an hour or so.

Now mix up the dressing in a bowl or small jar. The oil, vinegar, sugar, pepper and the flavor package from the noodles.

When you are ready to eat just add it all to the bowl and mix it up! I only did a partial batch here as we can't eat it all and this way I have some for tomorrow. Seriously... If I did make it all up then it would have to be eaten and since I love it so much I would eat it all myself if I had too! Imagine my tummy ache then!

Deviled Eggs
6 eggs, boiled and peeled (Everyone has there own way of making hard boiled eggs. I just put them in a pot, cover with water, add a pinch of salt and 1/2 tsp baking soda. Bring it to a full boil, then turn the burner off and take it off the heat. Let it cool on it's own. Once the water is cool the eggs will be perfect. So simple.)
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 tablespoons finely chopped pickle
1/2 teaspoon, or a bit more, chili sauce
1/2 teaspoon Worcestershire sauce
Salt and pepper to taste

Always choose the oldest eggs in your refrigerator as they will peel easier. If you don't have older eggs or they just won't peel you can use this tip. Cut the eggs in their shells in half. Use a small spoon to get between the shell and the egg. Scoop out the egg. Once you get the hang of it you might prefer it to peeling the eggs as it is so quick. I guess I am just a creature of habit and prefer to peel them if possible.

Cut in half and scoop out the yolk.

Mash the yolks with a fork.

Add the rest of the ingredients and mix it up well.

Spoon back into the holes. Tada! Now wasn't that easy?

OK...  Now I am hungry all over again... wonder if there is any left? Going to check. Have a good day everyone!

Also linked in to Frugal by Choice, Cheap by Necessity, Prairie Homestead, Thirty Handmade Days, Not Your Ordinary Recipes, Simply Sweet Home, Simple Home Life, Deborah Jean's Dandelion House, Kitchen Fun with My Three Son's, The Nourishing Gourmet's blog hop.