Combine garlic, ginger, five-spice, honey, marmalade and kecap manis in a large bowl. Add ribs and toss until coated. Cover; refrigerate overnight.
Heat an oiled grill pan on high heat. Drain ribs; reserve marinade. Cook ribs, brushing occasionally with reserved marinade, for 5 mins each side, or until cooked through.
For the crunchy noodle salad, whisk vinegar, sugar, soy sauce, sesame oil and garlic in a small bowl. Place remaining ingredients in a large bowl. Add dressing; toss gently to combine. Serve with ribs.
Remove heavy, thick veins from cabbage.
Shred cabbage and combine with scallions.
Break noodles, discarding flavor packages.
melt butter in medium frying pan.
Add noodles, almonds and Sesame seeds.
Brown mixture, stirring occasionally.
Mix all ingredients for salad dressing.
Add dressing just before serving.
DO NOT mix with cabbage until you are ready to serve.
Combine all the dressing ingredients well. Break up the walnuts & the ramen noodles. In a skillet over med. high heat melt the butter & lightly brown the walnuts with the ramen noodles. Add the sunflower seeds & cook to golden. Drain on paper towels. Let cool. Meanwhile, wash & tear lettuces into a large salad bowl. Cut the bell pepper into thin strips & add to the bowl. Shred or slice the carrot into thin strips & add them to the bowl. Slice the green onions & add them to the bowl. When ready to serve add the dressing & toss well.
ntil ready to toss salad Crush the ramen noodles into 1/2
Place coleslaw and onions in a large salad bowl.
Melt butter on the stove and then add the Ramen Noodles (broken up), almonds and sesame seeds and brown. Cool and drain on paper towels.
Combine the rest of the ingredients and the seasoning packet for the dressing. Pour dressing over salad when ready to serve. Toss to combine.
br>Smash noodles of Top Ramen (discard seasoning packets) and brown
mall pieces.
Break the ramen noodles up into small pieces
Crush Ramen noodles and brown lightly in butter with cashews. Chop broccoli well and lightly steam. Cool completely. Drain cashews and Ramen noodles on paper towels. Combine romaine lettuce, chopped green onions, broccoli, Ramen noodles and cashews in a bowl. Combine vegetable oil, sugar, vinegar, soy sauce, salt and pepper. Blend well. Pour over salad mixture and toss. Serve immediately.
Mix chopped onions and celery with cabbage.
In skillet, brown sesame seed, almonds and Ramen noodles.
Use low heat, stirring frequently.
(Best to put sesame seed in later, they brown faster.)
Sprinkle crunchy nut mixture over salad, toss, then add dressing.
Salt and pepper to taste.
Melt butter over medium heat, add Ramen noodles and sliced almonds. Toast through until light golden brown. Set aside to cool.
Mix all sauce ingredients until well combined.
Add shredded cabbage, chicken, green onions, and ramen/almond mixture to large bowl.
Pour sauce over cabbage mixture and toss until well combined.
Cover and refrigerate for at least 2-3 hours before serving.
o serve:
Break RAW ramen noodles into small pieces and
Toss together first 4 ingredients. Crunch dry noodles and add to cabbage mixture.
Reserve seasonings for dressing.
Mix sugar, vinegar, oil, salt and pepper and add Ramen seasonings and mix well.
Just before serving, add dressing to cabbage mixture and toss well.
eas, and green onions. Crush ramen noodles and set aside.
Combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Break ramen noodles into small pieces, discarding flavor packet.
Melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. Drain on paper towels and allow to cool.
Combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. Dress with 1 cup, or more, of dressing; toss to coat.
Boil and debone chicken.
Cut into bite size pieces.
Mix with cole slaw, onions, sunflower seeds, almonds or pecans and uncooked Ramen noodles.
Set aside.
Mix vegetable oil, vinegar, sugar, salt, pepper and noodle seasoning.
Pour this mixture over first mixture and toss.
Mix all salad ingredients together in a large bowl with a tight lid. Do not cook the Ramen Noodles. The vinegar in the salad dressing will cook the noodles.
Put all dressing ingredients in a jar or similar container and shake well.
Pour dressing over salad and refrigerate for several hours or overnight.
Stir well before serving.
Put coleslaw mix in a large bowl; add crushed ramen noodles, almonds, sunflower seeds, and green onions. Mix well.
Pour vinegar into a jar and add seasoning packets from ramen noodles; cover jar and shake until seasoning is mixed into vinegar. Pour dressing over coleslaw mixture; toss to coat. Refrigerate for flavors to blend, about 1 hour.
Combine oil, sesame oil, vinegar, sugar, salt and pepper in small bowl; mix well.
Chill in refrigerator.
Combine cabbage, green onions and mandarin oranges in bowl; mix well.
Reserve seasoning packet from noodles for another use; crumble noodles into salad.
Sprinkle with almonds and sesame seed.
Add dressing; toss to mix well.
Yields 12 servings.
Crush noodles and brown lightly in butter and cashews.
Chop broccoli well and lightly stem; cool completely.
Drain cashews and noodles on paper towels.
Combine vegetable oil, sugar, vinegar, soy sauce, salt and pepper.
Blend well, pour over salad mixture. Toss.
Serve immediately.
Bake chicken in a 400\u00b0 oven for 30 minutes or until chicken is completely done. Cut cabbage in half and shred; may also be chopped for finer texture. Chop chicken and onions and add to cabbage mixture. May be refrigerated overnight, if desired. Add noodles with chicken mixture and sesame seeds just before serving. Mix salad with dressing and serve with crackers.