n a small saucepan. Add ramen noodles, reserving seasoning packet for
REPARED COLESLAW, the shredded meat, ramen noodle, water chestnuts, onions, olives & orange
he sliced chicken, green onions, cabbage, mushrooms, zucchini and cooked ramen noodles
Boil egg for 12 minutes. Remove egg and keep water boiling for the noodles.
Mix chicken broth and dashi stock powder.
Mix soy sauce, red chili, fat, chopped pork belly and soup base.
Add ramen noodle, egg and scallions.
Break noodles and cook as directed on package. Drain and rinse noodles under cold water.
In a large bowl, combine the noodles, celery, water chestnuts, red onion, bell pepper and peas.
Prepare the dressing by whisking together the mayonnaise and ramen noodle seasoning mix. Pour over noodle mixture and toss until well coated. Refrigerate until chilled and serve.
In skillet in hot oil, cook chicken 1/2 at a time until browned.
Add onion and pepper and cook until tender-crisp.
Stir in soup, water and soy sauce.
Heat to boiling, reduce heat to low.
Cover, simmer 5 minutes or until vegetables are tender. Meanwhile, prepare ramen noodle soup according to package directions.
Add seasoning packet.
Drain noodles.
Serve chicken over noodles.
Makes 4 servings.
Preparation time 10 minutes. Cook time, 20 minutes.
Bring water to a boil in large saucepan. Break up chicken-flavor Ramen noodle soup mix (reserve seasoning packets). Add noodles to water with all remaining ingredients except shrimp. Cook 5 minutes or until noodles are tender, stirring occasionally. Stir in shrimp and seasoning packets. Cook an additional 2 or 3 minutes or until shrimp are thoroughly heated.
ater, and peel.
Combine chicken stock, chicken meat, spinach, soy sauce
Stir fry the vegetables with oil, salt and pepper.
prepare the boiled egg and ramen noodles.
boil 1 cup water and add 3 table spoons of soy sauce.
pour the soup into a bowl, put the prepared ramen noodle.
add the stir fried vegetables and place the boiled egg on top of the ramen noodle.
In large skillet on med high heat, saute vegetables in oil for 2 minutes. Turn to low and keep warm.
Bring water in a medium sauce pan to boil. Break noodle \"squares\" in half and add to boiling water. Boil for 3 minutes. Drain water, and add cooked noodles to skillet of vegetables.
Add pepper flakes, garlic, soy sauce, and flavor packets from Ramen noodle packages. Stir/toss with tongs. Serve immediately in a shallow bowl or platter, sprinkle with sesame seeds.
Cook chicken, debone and cut into small pieces (reserve 1/2 cup
liquid).
Cook
noodles; drain and add packet.
Cook broccoli;
drain.
o cool.
Open the ramen noodle packets and set the flavor
Remove seasoning packet from Ramen noodles and reserve for another use.
Break noodles into pieces.
Melt butter in a large skillet on medium high heat.
Add Ramen noodles and nuts and saute until lightly browned.
Drain on paper towels.
Combine lettuce, onions and oranges in large salad bowl. Chill.
When ready to serve, crush Ramen noodles into small pieces.
Sprinkle noodles and almonds over salad and add dressing. Yields 6 to 8 servings.
Brown the pound of ground beef, season the beef lightly with the garlic, salt, and pepper.
While the ground beef is cooking, boil the ramen noodles until tender.
when tender, drain and place back in the pot.
When the beef is finished cooking add it to the noodles, then add the ramen noodle season packets to taste, and stir well.
Mix together the coleslaw mix, crushed noodles& sunflower kernels.
In a small bowl, mix the Ramen Noodle seasoning pkt.
,oil, vinegar& sugar together.
Mix all together& refrigerate at least 2 hours.
Place chicken, coconut milk, ginger, lemongrass, fish
Mix together first 4 ingredients and let stand overnight. Mix beef Ramen noodle seasoning with vegetable oil, vinegar and sugar. One-half hour before serving, crumble up noodles. Add to slaw mixture and stir. Stir the dressing mixture well and add to slaw.
To make the dipping sauce, heat oil in a small frying pan over medium heat. Saute garlic and onions for 30 seconds. Remove from heat and mix with sesame oil and soy sauce. Set aside.
For the pancakes, combine eggs, ground chicken, mushrooms and noodles. Working in batches, heat 1 tbsp peanut oil in a nonstick frying pan over medium heat. Add 3-4 greased egg rings in pan. Fill with chicken mixture and cook for 2-3 mins per side, until set. Repeat with remaining mixture.
Serve with dipping sauce.
tick frying pan.
Add noodle mixture and flatten with a