For the ramen cups: 11 ounces cooked, drained ramen noodles (6 ounces dried) 2 1/2 tablespoons beaten egg 2 tablespoons finely chopped green onion (white part only) 1 1/2 teaspoons canola oil 1/8 teaspoon kosher salt For the slaw: 2 1/2 cups Napa cabbage 4 tablespoons green scallions 1/4 cup finely chopped red bell pepper 1/4 cup grated carrot 1 tablespoon chopped fresh […]
