Crispy Ramen Salad - You Suck at Cooking (episode 21)

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05:55   |   Oct 13, 2015


Crispy Ramen Salad - You Suck at Cooking (episode 21)
Crispy Ramen Salad - You Suck at Cooking (episode 21) thumb Crispy Ramen Salad - You Suck at Cooking (episode 21) thumb Crispy Ramen Salad - You Suck at Cooking (episode 21) thumb


  • You suck at cooking. Yeah, you totally suck
  • Salad I agree it sounds boring, but this one's really delicious. This is a napa cabbage and what we're going to do is
  • We're going to grab this we're going to start breaking it down into its basic components
  • Now this is an okay size, but we're probably going to want to go one level deeper
  • Okay, you don't want to go smaller than this size once you go smaller than this size the texture?
  • just
  • Not the texture you want in a salad
  • So we're going to get this cabbage shredded what you want to do is take an empty can
  • I'm going to use a pecan here to put the cabbage spheres in which is not to be confused of the pecan
  • which is a type of nut and you also want to confuse a pecan with a toucan which is also a type [of] bird and
  • You definitely don't want to confuse that with a [for] can which is invention
  • I made that allows you to you know take a sip
  • I'm going to take a bite this gives you a ton of leverage. You know it's like one grip one meal
  • That's trademarked and copyrighted
  • so don't
  • Don't--I the basic technique is you take that your pecan and you?
  • Poke a couple holes in it. You know what I think
  • You know I think it might [be] easier to chop
  • That's getting awkward
  • [I've] got a lot of criticism for how I'm going to chop my fingers off base my technique
  • So basically gonna try the other the technique they recommend
  • That's hard
  • You know end up with some amount of cabbage that looks sort of [like] this a cup of Bean Sprouts
  • [I'm] [Gonna] chop them Vic smile
  • I'm said to put those in the bowl some versions of this recipe call for mushrooms
  • So I just threw those directly in the garbage because mushrooms are gross then you can take some
  • Green onion
  • Dr.. Jones, so we're Gonna take a cookie sheet
  • I'm going to put our sliced almonds on there
  • and I can't remember how much sunflower seeds since we're going to broil these if you've never broiled anything all it is that the
  • Burner on the top is on so hot that it will burn your food instantly, okay?
  • I can already hear it sizzling not trying to Brag but
  • Those are looking gold
  • see that gold
  • One more minute and it's black let's get into the dressing what we need is about a [half] [cup] of vegetable oil
  • couple Table cook
  • We'll call that two tablespoons of soy sauce three teaspoons of white vinegar or [you] could use apple Cider vinegar two teaspoon of sugar
  • The one thing that really makes this sesame oil, if you've never owned a bottle [of] sesame oil
  • Make preparations for crotch explosion because this stuff is
  • made from
  • These really delicious seeds how much which is that one teaspoon? Let's double that up
  • I love to overdo it and then regret it later
  • Let's go three and take whatever ramen noodles you buy and get the flavor pack out. I [won't] like the veggie
  • I think veggie is probably the right choice and throw that in there taste
  • It change it the only thing that matters is if you like it
  • Okay, so you're going to let the dressing sit for 20 minutes [to] make sure all those particulars dissolve
  • So I'm going to take the noodles I
  • Struggled through this like a chump only to get an email from my mom afterwards the other thing I forgot to mention
  • It's easiest to [break] up the ramen noodles when they're still in the package before opening it just smash it with your [fist] a few
  • Times, thanks Mom. I decided to sort of test out this time-saving device. I've been working on saves you all the mixing time
  • Just get it going hey. Oh, yeah, just get it going [oh]
  • [let's] tie. Let's do this manually and here we go
  • Well, okay. Sorry that was supposed to hit here so that hits here net knocks what this oop?
  • Across these are supposed to be over here. Oh
  • over here
  • Okay, that didn't
  • Go as far. That's not even a thing, but it's supposed to hit okay. I'll just give it a nudge
  • So that comes, and then we'll just-- Devon
  • Devon
  • You left your shoes and pants out here
  • Okay, I was supposed to hit a little harder that
  • jostles that goes down and then [oh]
  • so with enough force that just comes down and then
  • it has no choice, but to just that and that's what
  • should have started back here a
  • Good swing in and then
  • Hits this
  • Slope okay. It's not a battery. I think so, basically
  • You just I would knock that in
  • Somehow even just holding like the extra grip you get from the drill. Just makes it a lot easier anyway
  • close sense so we'll just mix that up and then you gotta eat it now though like
  • basically this is ready to serve so I
  • Hope I'm hungry
  • You suck at cooking. Oh my God. You suck you [suck] at cooking
  • Oh my God you
  • You suck at cooking. Oh my God. You suck so
  • much
  • at
  • cooking

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I don't usually throw around the word 'excitement', but that's exactly how I feel whenever my mom makes this salad. I feel totally excitement.

On a cookie sheet: spread out
1/2 cup slided almonds
1/4 cup unsalted sunflower seeds. Broil until golden

In a big bowl combine:
3-4 cups shredded nappa cabbage (fiddle around with the amount)
1 cup bean sprouts
1/4 cup sliced mushrooms (throw directly into the trash)
3 green onions chopped

1/2 cup vegetable oil
2 tsp soy sauce
3 tsp white or apple cider vinegar
1 tsp sugar
2 tsp sesame oil (or a whole litre no not really)
Flavour packet from the ramen noodles
Mix and let it sit for some minutes

Just before you're ready to serve, smash the noodles with your fist and combine together with the greens and nuts, then pour the dressing in and mix it like a maniac then shove it in your guests faces.