Asian Noodle Salad with Meatballs
1 Package Pure Farmland Homestyle Meatballs
2 packs of ramen noodles (uncooked, seasoning packet discarded)
12 oz. package broccoli slaw
5 oz. shredded carrots
1 cup sliced almonds
½ cup canola oil
¼ cup + 2 Tbsp. apple cider vinegar
1 ½ Tbsp. Soy Sauce
½ cup granulated sugar
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. ginger powder
Salt & pepper to taste
Preheat oven to 350°F & toast almonds until golden; about 6 minutes.
Heat oven to 375°F. Place Pure Farmland Meatballs on aluminum foil-lined baking sheet coated lightly with nonstick cooking spray. Bake 15 minutes; gently turn meatballs over and bake an additional 8 to 10 minutes, or until internal temperature reaches at least 175°F.
To make the dressing, whisk together canola oil, apple cider vinegar, soy sauce, sugar, garlic powder, onion powder & ginger powder. Add salt & pepper to taste. Refrigerate until ready to use.
To make the salad, break uncooked ramen into small pieces. Combine ramen, broccoli slaw, shredded carrots & sliced almonds in a large bowl.
Pour dressing over all salad ingredients, tossing gently to combine. Be careful to not overly crush dry ramen noodles.
Add meatballs immediately before serving. Enjoy!
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