Saute the chicken pieces in olive and sesame
et aside.
Smash noodles of Top Ramen (discard seasoning packets) and
Season chicken breasts with garlic powder, seasoned salt and pepper.
Brown chicken in butter while cooking Ramen noodles, reserve the seasoning packet for later.
Cut chicken into bite sized pieces.
Place in small casserole dish that has been lightly greased.
Drain noodles then add to chicken.
Add remaining ingredients then sprinkle seasoning packet from Ramen noodles stir well.
Bake at 350 degrees until heated through and cheese is completely melted.
Cook chicken until done.
Cool slightly and dice chicken,return to pan.
Add stewed tomatoes and drained chick peas.Heat the ingredients on medium heat.
Cook and drain ramen noodles according to package directions (do not overcook noodles).
DO NOT add seasoning packets-save those to make gravy!
Add ramen to chicken,stewed tomato,chick pea mix.
Toss to coat,place in serving bowl.
Sprinkle with parmesan cheese.
auce; stir to combine. Add chicken broth and water and bring
Set oven to 350 degreesPlace the broken noodles and peanuts on a baking sheet and toast until golden brown; cool to room temperature.
In a bowl place the coleslaw, green onions, red bell pepper, toasted ramen noodles and peanuts; toss to combine.
In a bowl mix the dressing ingredients together until well combined; pour over the salad, then toss to combine.
Top salad with mandarin orange segments.
**NOTE** do not add in the dressing until ready to serve the salad or the toasted ramen noodles will loose their crunch.
o wilt.
Heat the chicken stock just until it's
Cut chicken breast julienne style or cubed,
In small bowl, combine first 4 ingredients.
Set aside.
In large resealable bag, place bread crumbs and 2 of the Ramen seasoning packets.
Combine.
Add chicken, one piece at a time and shake until coated.
In skillet on medium high heat, heat oil and cook chicken until done.
Set aside and keep warm.
Cook noodles
Add sauce to pan; cook and stir until heated through.
Drain noodles and add with sprouts/green onions to pan.
Toss to coat.
Serve with chicken.
br>DRESSING.
Before opening Ramen noodle bag, lightly pound the
Brown chicken in 1 tablespoon oil and 1 tablespoon soy sauce. In saucepan, bring water to a boil.
Add Ramen noodles and seasoning packet.
Let stand 1 minute.
Combine vegetables and noodles with browned chicken.
Cook 5 minutes and serve immediately!
Brown and drain the ground beef.
In a medium pan boil 5 cups of water.
Add ramen noodles. Boil for 3 minutes stirring occasionally.
Drain noodles and place them back in the pan.
Add water, corn, peas, soy sauce, red pepper, cinnamon, sugar and 1 and a half of the seasoning packets that come with the ramen noodles. Mix all together.
Cook on low heat while mixing for about 5 minute or until all heated.
ater, and peel.
Combine chicken stock, chicken meat, spinach, soy sauce
Boil ramen the noodles and drain.
Ad some oil to a frying pan and stir fry the cooked ramen, veggies with some of the flavor mix from the ramen noodles.
Scramble one egg into the stir fry.
Add the cole slaw mix and stir fry until ramen are golden brown.
Add a tablespoon of Panda Express Marinade for flavor, stir and serve.
Remove from heat.
Combine chicken broth, water, red chile pepper
Remove Ramen noodles seasoning packets and keep 1 packet for later use.
Bring water to a boil and add noodles.
Boil for 2 minutes; rinse and drain.
In a large skillet, heat sesame oil over medium heat.
Add carrot, broccoli and meat.
Saute for 5 minutes. Gently stir in drained noodles, one packet Ramen noodle seasoning, soy sauce, pepper and green onions.
Saute a few minutes longer. Serve immediately.
Bring water to boil in small saucepan.
Add dry noodles and flavor packet (optional) and cook until tender.
Drain noodles.
Meanwhile, in a large saucepan, Add ingredients butter to broccoli.
Heat on low until combined and chicken and broccoli are heated through.
Add noodles and stir together until noodles are coated.
Season with salt and pepper if seasoning packet is not used.
Toss together cabbage, onion, sesame seeds, and dry Ramen noodles. Mix water, oil, sugar, vinegar and ramen seasoning to make dressing.
Pour dressing over cabbage mixture; toss. Sprinkle with almonds. Serves 6.
Toss together cabbage, onions, sesame seed, almonds and dry Ramen noodles.
Mix water, oil, sugar, vinegar and Ramen seasoning package to make dressing.
Pour dressing over cabbage mixture and toss.
Refrigerate at least 4 hours.
Can be made a day or two in advance.
Dressing Mixture:
Mix sugar, canola oil, pepper, salt, vinegar and seasoning package (in Ramen noodles) to make dressing; set aside.