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.
For the dressing, combine vinegar, vegetable oil, sugar and the two flavor packets from the ramen noodles, set aside.
In a large bowl, combine cole slaw mix, crushed ramen noodles and sunflower seeds.
Pour dressing mixture over salad and toss well to coat.
Cover and let it sit for 2 to 3 hours in the fridge.
Enjoy!
Melt butter in large skillet.
Add crumbled ramen noodles and nuts; cook, stirring constantly, until noodles are golden.
Remove from pan; cool.
Place evaporated milk, oil, ramen seasoning packet, vinegar and sugar in blender; cover.
Blend until smooth.
Combine salad greens, noodle mixture, green onions and dressing in large bowl; toss to coat well.
Serve immediately.
Break Ramen noodles into small pieces into a very large bowl; add cabbage and green onions.
Set aside.
Combine oils with Ramen seasoning packets, vinegar, sugar, salt and pepper.
Mix until well blended.
Pour over cabbage mixture; toss well making sure everything is wet.
Cover and marinate in refrigerator for 24 hours, tossing occasionally.*
Place mixture on serving platter and sprinkle with almonds and sesame seed.
Mix cabbage, onions, almonds and sunflower seeds in a large bowl.
Break the dry Ramen noodles on top of the cabbage mixture. (Save the packages of dry seasoning for the dressing.)
fill pot with water.
bring to boil.
put ramen flavor in.
put 1/4 teaspoon of all seasonings.
stir.
dip basil leaf.
set basil leaf aside.
gently set ramen noodles inside.
let sit 1 minute while in boiling state.
stir until all noodles are freely moving.
add dash of black pepper.
add dash of red cayenne pepper.
stir.
pour all contents of pot into bowl.
take black pepper sprinkle all-over the surface.
set basil leaf in the center.
put very small amount of black pepper in basil leaf.
enjoy.
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.
Toss vegetables, peanuts and sunflower seeds.
Combine dressing ingredients in a jar and shake until combined.
Cook and drain the ramen noodles, then run under cold water to cool.
Add noodles to salad mix, then add dressing. Toss all and allow to rest in the refrigerator for one hour or more. Flavor gets even better with time!
Mix turkey, bread crumbs, egg and garlic.
Form into 4 to 6 patties, each about 3/4-inch thick.
Heat oil in large skillet over medium heat.
Saute burgers 3 minutes on each side, until browned. Mix Oriental Sauce and pour over burgers; bring to a boil, stirring occasionally.
Reduce heat; add celery, onion and pepper.
Simmer, covered, 6 minutes.
Salt and pepper to taste.
Simmer 2 to 3 minutes until meat is no longer pink.
oss together evenly.
Add oriental ramen seasoning packets, clam sauce, soy
op Ramen seasoning packets.
I like to use the oriental flavored
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.
he flavour maker of one ramen packet and the maggi bullion
Mix cabbage, onions, sesame seeds, and almonds.
To make the dressing mix oil, sugar, salt, and vinegar.
Combine cabbage mixture and dressing.
Before serving crush the ramen noodles and add to the salad.
o cool.
Open the ramen noodle packets and set the
bowl, break up the ramen noodles into smaller pieces. In
In a large mixing bowl combine the dressing: oil, vinegar, sugar, salt, and seasoning packet from ramen noodles.
Add the salad ingredients: cole slaw mix, ramen noodles, mandarine oranges, almonds or sunflower seeds, and green onion.
Mix well and serve with crushed ramen noodles.
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.
repare the rest of the recipe.
Rinse peas with hot
Cook the Ramen however you like to. The