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WakaWaka




Source of Recipe


Guy Fieri, co-founder of Tex Wasabi’s BBQ Restaurant & Sushi Bar in Downtown Santa Rosa


List of Ingredients




Very thinly sliced red, green & Napa cabbage, (slice equal amounts of all 3 types until you have about 3 cups total)
Thin matchsticks of carrot (Use a sharp knife, a mandolin or grater to make thin matchsticks or long shreds)
1 heaping tablespoon chopped fresh cilantro (reserve some nice leaves and stems for garnishing completed dish).
1/2 cup of vinegarette (at Tex Wasabi, the chef uses the house vinegarette made with extra virgin olive oil and garlic flavored red wine vinegar with a squeeze of lemon juice. (A good Italian bottled dressing, no cheese, just original style, would also work well here).
1 package of Top Ramen Oriental flavored dried noodles.
Top Ramen noodles (from 1 package)
A handful of chopped Spanish peanuts
Peanut or vegetable oil
Won Ton Skins

Recipe



Drop the following prepped vegetables into a large bowl: Red, green & Napa cabbage, matchsticks of carrot, fresh cilantro.

In a small bowl place: Vinegarette, then add the flavor packet from 1 package of Top Ramen Oriental flavored dried noodles.
Next step: Break apart Top Ramen noodles, dropping into the bowl of vegetables. Add a handful of chopped Spanish peanuts.
Add the vinegarette dressing and toss until all ingredients are well mixed and all is lightly coated with dressing. (Add more dressing if needed).
Set aside.

Finalize the assembly of the Waka Waka just before serving: Pour peanut or vegetable oil into a frying pan to a depth of about 1". Heat the oil and fry small square Won Ton skins (don't crowd pan, fry 2 or 3 skins at a time, until golden. Drain on paper towels, repeating until you have enough. (There will be enough salad to top 10-12 skins.) Place fried won ton skins on plates, and pile a generous amount of the dressed cabbage/noodle salad on each skin (like a tostada). Garnish each Waka Waka with a few stems of cilantro & serve immediately!