itchen scissors to snip the noodle strands into smaller pieces. Stir
ake salad.
To make Noodle Salad:
In a large
ix thoroughly.
Shake Kraft Asian Toasted Sesame dressing and pour
ours.
To prepare the Asian Slaw: In a small clean
/2 oz of vegetable/noodle mix on top of bibb
pinach. Add spinach to the noodle filled bowl.
Heat a
Preheat oven to 400\u00b0F. Place chicken on a baking tray. Bake for 20 mins, or until golden and cooked. Slice thinly.
Soak noodles in boiling water in a large, heatproof bowl for 2 mins. Stir to separate strands then drain.
Add pepper, peas, carrot, onion, shallots, half the chicken and half the cilantro to noodles.
Whisk oil, juice, sauces, sugar and garlic in a small bowl and add to noodle mixture. Toss to combine.
Spoon noodle salad into bowls and top with remaining chicken and cilantro. Serve at once with lemon wedges.
nformation: CALORIES (per 1/4 recipe) 340kcal; FAT 4.5g; CHOL
no longer follow the recipe. I use the ingredient list
Heat the oil in a medium pan.
Add the mushroom, garlic, red pepper and broccoli and stir fry until the veggies are beginning to soften, about 4 minutes.
Stir in the contents of the flavouring from the noodle pack and pour over the boiling water.
Add the noodles and cook for 2 minutes until just tender and boiling hot.
s made to a traditional recipe from an infusion of freshly
ry.
Cook pasta or noodle according to package directions. Rinse
n all types of Southeast Asian noodle dishes such as Pho or
Bring broth to a boil in a large saucepan over high heat.
Stir in vermicelli or other noodle, return to boil.
Reduce heat to medium high and simmer about 6 minutes.
Stir in chicken, snow peas, carrots and chili sauce.
Simmer about 2 minutes.
Remove from heat and stir in green onions, cilantro, lime juice, soy sauce and ginger.
Serve immediately.
Combine shrimp, orange, bell pepper, and green onions in medium bowl. Toss with Asian Pineapple Dressing, to taste.
Divide salad on 2 large plates. Spoon shrimp mixture over each salad. Refrigerate leftovers.
Mix together yogurt, garlic powder, sesame oil, salt, pepper, asian dressing (there is a recipe here on Food.com that is awesome), and set aside.
Chop the onion and celery into small pieces.
Using a \"slapper\" food chopper, chop the cashews.
Chop the chicken into small pieces.
Mix the yogurt mixture in with the grapes, chicken, cashews, onion, and celery.
Serve on a good, nutty bread (I like the ABM Seed Bread found here on Food.com) with spinach leaves. Sprinkle a few sesame seeds on top and serve.
PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
ADD dressing; toss to coat. Serve immediately.
SUBSTITUTE: Prepare as directed, using GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix.
alves or serve in cool Asian style bowls if you prefer
In a large pot with boiling salted water cook rotini pasta until al dente. Rinse with cool water.
In a large bowl combine cooked and drained rotini pasta, thawed sugar snap peas, thinly sliced carrots, and red onion.
In small bowl combine oil, sugar, and Oriental noodle flavor packet; blend well.
Pour sauce over large bowl of pasta and vegetables. Cover and refrigerate for at least 1 hour to blend flavors.
Just before serving break Oriental ramen noodles into small pieces and toss into salad. Serve chilled.
In a medium bowl, whisk together the first 6 ingredients; set aside.
Cook spaghetti according to package directions in a large pot; drain and return to pot.
Pour vinegar mixture over hot cooked spaghetti.
Add in baby corn and the next 5 ingredients; toss to combine.
Sprinkle with sesame seeds, if desired.
Serve hot or cold.