n a small saucepan. Add ramen noodles, reserving seasoning packet for
o cool.
Open the ramen noodle packets and set the flavor
REPARED COLESLAW, the shredded meat, ramen noodle, water chestnuts, onions, olives & orange
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.
Brown ground beef in skillet. Add all Ramen noodle seasoning packages and noodles, broken up into small pieces. Add water and stir. Then add stir-fry vegetables. Cook until vegetables and noodles are tender. Makes 4 to 5 servings.
Wash and cut lettuce, broccoli and onions.
Feel free to add extra of these three to increase servings.
There will be plenty of noodle mixture and dressing.
Toast almonds and sesame seeds. Cool. Toss cabbage, onions, chicken, almonds and sesame seeds. Combine sugar, vinegar, oil and flavor packets from Ramen noodle soup. Toss with cabbage mixture.
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.
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.
cabbage, mushrooms, zucchini and cooked ramen noodles into the large bowl
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 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.
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.
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.
In a large nonstick skillet, brown ground beef over medium heat for 8 to 10 minutes or until beef is no longer pink.
Break into 3/4-inch crumbles.
Remove meat with slotted spoon; drain off drippings.
Season beef with 1 packet seasoning from Ramen noodle package; set aside.
arge saute pan.
Crush Ramen Noodles and add to pan
In a large pot with boiling salted water cook rotini pasta until al dente. Rinse with cool water.
In a large bowl combine cooked and drained rotini pasta, thawed sugar snap peas, thinly sliced carrots, and red onion.
In small bowl combine oil, sugar, and Oriental noodle flavor packet; blend well.
Pour sauce over large bowl of pasta and vegetables. Cover and refrigerate for at least 1 hour to blend flavors.
Just before serving break Oriental ramen noodles into small pieces and toss into salad. Serve chilled.
Dry Mix: In a medium bowl, add broccoli and cole slaw mix, Ramen noodles broken apart, chopped up green onions, sunflower seeds and almonds.