inutes as I start the noodles. This just helps when I
Prepare noodles according to directions.
Drain water.
In saucepan mix soup, sour cream and flavor pack that came with noodles.
Place noodles on plate with beef or chicken and pour sauce over both.
remove.
Break up the Oriental noodles (set flavor packet aside).
Cut chicken into strips and cook as for stir-fry. When done, remove from skillet or wok.
Break Oriental noodles into bite size pieces (set aside flavor packet).
Combine noodles, water, zucchini slices, sliced celery and minced garlic. Bring to a boil. Reduce heat, cover and simmer for 5 minutes or until noodles are done and vegetables tender.
Stir in cooked chicken, flavor packet, sweet and sour sauce and peanuts.
Top each serving with orange sections.
Heat oil in a skillet.
Saute garlic and onions.
Add shrimp, pork or chicken.
Add soy sauce and pepper and cook until dry. Add water or chicken broth and cook until meat is tender.
Add noodles and mix.
Cook on low fire.
Add vegetables until cooked or half-cooked.
Add salt to taste.
Serve hot.
Sprinkle with chopped green onions over the top.
# Place noodles in a pot of boiling
Mix cole slaw mix and green onion and set aside.
Break up both packages of Oriental noodles into small pieces.
Saute margarine, noodles, almonds, sesame seed and 1 package seasoning mix from noodles (save the other package for the dressing) for approximately 5 minutes.
Drain on paper towels.
il, sugar and contents of Oriental flavor packet, blending well. Pour
Remove the small packet of seasoning from the package of Ramen Pride Oriental noodles.
Combine the oil, vinegar and packet of seasoning.
Combine cabbage, water chestnuts, almonds, sesame seed, salt and onion.
Pour dressing over the cabbage mixture. Before serving, crumble the dry Oriental noodles over top of the cabbage.
In a wok, put butter.
Let melt and start to sizzle.
Add vegetables and Oriental noodles.
Add teriyaki marinade and seasoning.
Cover and cook until vegetables are at desired doneness.
In large bowl, whisk first six ingredients together until sugar dissolves to make dressing. Combine dressing with cabbage and onions. About 4 hours before serving, crumble in 3 packages of noodles and sprinkle seasoning packet contents over all. Toss to mix. Cover and chill. Noodles will soften as they absorb moisture. Just before serving, add toasted almonds and sesame seeds. Toss to mix well.
This makes a large amount and is difficult to cut down so plan this one for a large family gathering or cook out. Caution, it is spicy.
Combine broccoli cole slaw, Ramen noodles, toasted almonds, sunflower seeds and green onions.
Saute sesame seeds in margarine. Break up Ramen noodles. Combine all together, except for onion and last 3 ingredients. Blend together the last 3 ingredients; pour over the noodle mixture the day before. Add onion (chopped) just before serving.
In cruet, mix the oil, vinegar, sugar, salt, pepper and seasoning.
Toss salad with crushed up Ramen noodles and salad dressing right before serving or the noodles will get soggy.
Cut chicken in small pieces.
Heat oil in a deep skillet or wok and saute chicken in heated oil for 5 minutes.
Add cabbage, celery and sprouts.
Mix well; cover and cook over low heat for 3 minutes.
Meanwhile, cook noodles according to package directions, then add to chicken mixture.
In separate bowl, combine cornstarch and broth and stir into chicken mixture until sauce has thickened. Sprinkle with scallions, caraway seeds and lemon juice, and serve.
Crush (or break apart) noodles slightly; place in colander. Pour boiling water over noodles to soften.
Drain well.
In a large mixing bowl, combine noodles, cabbage, onions and sesame seed.
Crush noodles slightly and cook in boiling water for 1 minute. Drain in colander.
In a large bowl, combine noodles, cabbage and onions.
Cut chicken into small pieces.
Heat oil in deep skillet and saute chicken in heated oil for 5 minutes. Add cabbage, celery and sprouts.
Mix well. Cover and cook over low heat 3 minutes. Cook noodles according to directions, then add noodles to chicken mixture.
In a separate bowl, mix together cornstarch and broth. Stir into chicken mixture until thickened.
Sprinkle with scallions, caraway seed and lemon juice.
Makes 4 servings. Contains 380 calories.
Cut meat into cubes.
Fry meat and onions (onions should be clear). When done, add cabbage and stir, fry about 2 minutes.
Add noodles, water and seasonings.
Cook until noodles are tender.
Melt margarine in
pan.
Add
vegetables and cook until they are heated through (or to desired doneness).
Prepare the noodles as stated on the package, but do not put the seasoning in yet. Drain the noodles and add them to the vegetables.
Add the chopped chicken and the seasoning package.\tMix lightly.