owels.
To make the noodle salad, combine all ingredients except honey
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.
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.
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.
n a small saucepan. Add ramen noodles, reserving seasoning packet for
To make the herb and noodle salad, soak noodles in boiling water
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.
Prepare noodle salad: Heat large saucepan of water to boiling. Add rice noodles; remove from heat. Soak, uncovered for 5 minutes. Drain and rinse in cold water.
In large bowl combine noodles, baby corn, chicken, carrots, cucumber, red onion, cilantro, mint and peanuts.
Prepare dressing: In small bowl combine sweet chili sauce, lime juice, soy sauce and ginger. Toss with noodle salad to mix well.
side and make salad.
To make Noodle Salad:
In a large
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.
o cool.
Open the ramen noodle packets and set the flavor
Stir peanut butter, vegetable oil, vinegar, soy sauce, garlic, sugar, and cayenne pepper together in a bowl until smooth.
Bring a pot of water to a boil. Cook ramen noodles in boiling water until tender yet firm to the bit, about 3 minutes; drain and transfer noodles to a bowl. Pour peanut butter sauce over the noodles and toss to coat. Stir cucumber and green onion into the noodle mixture; garnish with cilantro and peanuts.
Mix sugar, oil and vinegar.
Add flavor packets from noodles; mix well.
Add vegetables and stir.
Add crushed noodles and stir. Let stand in refrigerator for 24 hours.
Stir 3 or 4 times in between the 24 hours.
For a big bowl, double this recipe.
Bring water to a boil.
Crumble noodles and add to water; stir in seasoning packets.
Cook for 2 minutes.
Drain noodles. Combine noodles and butter, stirring until butter is melted.
Add remaining ingredients, stirring gently to coat.
Cover and chill 3 to 4 hours.
Yields 4 servings.
Recipe may be doubled.
cook noodles in water until almost done (3 mins).
cook corn and vegys in 1/2 cup water in microwave for 3 minutes.
put frozen shrimp in colander in sink.
pour cooked noodles and cooked vegys over frozen shrimp.
with two butter knifes cut noodle to disire length.
cool under cold running water and drain.
put drained noodle mixture in salad bowl.
add Italian dressing and mix.
This can be served right away.
Empty coleslaw mix into a large bowl.
Add crushed ramen noodles, sunflower seeds, sliced almonds, and green onions. Mix well and cover.
In a separate smaller bowl add oil, sugar, white vinegar, and the 2 seasoning packets that come with the ramen noodles. Whisk well and cover.
Refrigerate both the salad and dressing overnight.
Right before you are ready to serve, re-whisk the dressing and pour over salad mixture. Mix well and enjoy!
Combine the shredded cabbage and cubed chicken in a large mixing bowl; set aside. Whisk together the vinegar, ramen noodle seasoning, and sugar in a mixing bowl until the sugar has dissolved. Slowly pour the olive oil into the vinegar mixture, whisking quickly to incorporate the oil into the dressing. Stir in the green onions, then pour the dressing over the cabbage mixture. Toss the salad until evenly coated with the dressing. Sprinkle with almond slices and sesame seeds to serve.
combine cooked and slightly cooled ramen noodles, coleslaw mix, carrot, celery
Combine the slaw, peppers, scallions, and nuts in a large bowl.
Mix together vinegar, oil, sugar, and the seasoning packet from the ramen mix.
Stir the dressing into the salad.
Crumble the ramen noodles and add to salad.
Toss the whole thing to get everything coated.
Combine cabbage and onions.
Set aside.
Mix together all dressing ingredients and refrigerate.
Toast the sesame seeds and almonds.
Smash ramen noodles into bite size pieces.
2 to 3 hours before serving, combine all ingredients except sesame seeds.
Just before serving, add the sesame seeds.
ENJOY!