Set oven to 350 degreesPlace the broken noodles and peanuts on a baking sheet and toast until golden brown; cool to room temperature.
In a bowl place the coleslaw, green onions, red bell pepper, toasted ramen noodles and peanuts; toss to combine.
In a bowl mix the dressing ingredients together until well combined; pour over the salad, then toss to combine.
Top salad with mandarin orange segments.
**NOTE** do not add in the dressing until ready to serve the salad or the toasted ramen noodles will loose their crunch.
et aside.
Smash noodles of Top Ramen (discard seasoning packets) and
Brown and drain the ground beef.
In a medium pan boil 5 cups of water.
Add ramen noodles. Boil for 3 minutes stirring occasionally.
Drain noodles and place them back in the pan.
Add water, corn, peas, soy sauce, red pepper, cinnamon, sugar and 1 and a half of the seasoning packets that come with the ramen noodles. Mix all together.
Cook on low heat while mixing for about 5 minute or until all heated.
nly need one).
Break ramen noodles into pieces and place in
Season chicken breasts with garlic powder, seasoned salt and pepper.
Brown chicken in butter while cooking Ramen noodles, reserve the seasoning packet for later.
Cut chicken into bite sized pieces.
Place in small casserole dish that has been lightly greased.
Drain noodles then add to chicken.
Add remaining ingredients then sprinkle seasoning packet from Ramen noodles stir well.
Bake at 350 degrees until heated through and cheese is completely melted.
Boil ramen the noodles and drain.
Ad some oil to a frying pan and stir fry the cooked ramen, veggies with some of the flavor mix from the ramen noodles.
Scramble one egg into the stir fry.
Add the cole slaw mix and stir fry until ramen are golden brown.
Add a tablespoon of Panda Express Marinade for flavor, stir and serve.
Remove Ramen noodles seasoning packets and keep 1 packet for later use.
Bring water to a boil and add noodles.
Boil for 2 minutes; rinse and drain.
In a large skillet, heat sesame oil over medium heat.
Add carrot, broccoli and meat.
Saute for 5 minutes. Gently stir in drained noodles, one packet Ramen noodle seasoning, soy sauce, pepper and green onions.
Saute a few minutes longer. Serve immediately.
Cook chicken until done.
Cool slightly and dice chicken,return to pan.
Add stewed tomatoes and drained chick peas.Heat the ingredients on medium heat.
Cook and drain ramen noodles according to package directions (do not overcook noodles).
DO NOT add seasoning packets-save those to make gravy!
Add ramen to chicken,stewed tomato,chick pea mix.
Toss to coat,place in serving bowl.
Sprinkle with parmesan cheese.
Preheat oven to 400 degrees.
Combine first 5 ingredients.
Add 1 pound of shrimp to mixture and marinate for at least 10 minutes.
Break up Ramen noodles into small pieces.
Equally divide ramen noodles onto 4 large sheets of foil.
Place one-fourth of shrimp onto each pile of noodles.
Pour one-third of a cup of water onto each pile and securely wrap up packages.
Bake for 10 minutes or until shrimp and noodles are cooked through.
Pour packets into individual bowls and top with reserved green onion slices.
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 meat over medium high heat,in a large skillet; drain.
Add vegetables, water, soy sauce and the flavoring packet from the ramen noodles.
Mix well and bring to a boil.
Break noodles in half crosswise and add to vegetables.
Reduce heat; cover and simmer for 8 minutes or till vegetables and noodles are tender.
Stirring occasionally to separate noodles.
br>DRESSING.
Before opening Ramen noodle bag, lightly pound the
inutes.
Stir green beans, ramen noodles, and seasoning packet included in
Crush noodles and drop into a bowl. Add cole slaw mix, sunflower seeds and almonds; mix. In small bowl, mix 2 packages flavoring from Ramen noodles, oil, sugar and vinegar. Mix until all is dissolved. Pour over noodle mixture. Let stand in the refrigerator before serving. Keeps 2 days.
Bring water to a boil in a saucepan. Add ramen noodles and cook 2 minutes until tender. Pour out water, then stir in seasoning packet and cheese to serve.
Cook Tender, Ramen Noodles in Boiling Water.
Drain.
Heat some oil in Wok.
saute tender onion, julienned ham, spice mix if desired hot sauce, and soy sauce. lightly fry.
In a large resealable plastic bag combine the sugar, vinegar, oil and flavor packets, shaking well to mix.
Add the broccoli slaw, shaking well to coat.
Break the ramen noodles apart by hand into bite size pieces over the broccoli slaw mix. Shake well to mix the noodles with the dressing and slaw.
Refrigerate for at least 6 hours, shaking the bag occasionally to redistribute the mixture.
Just before serving transfer the salad to a serving bowl and toss in the almonds, sunflower seeds and mandarin oranges.
Brown chicken in 1 tablespoon oil and 1 tablespoon soy sauce. In saucepan, bring water to a boil.
Add Ramen noodles and seasoning packet.
Let stand 1 minute.
Combine vegetables and noodles with browned chicken.
Cook 5 minutes and serve immediately!
cups) over collards, add ramen noodles and beans and bring to
bowl, break up the ramen noodles into smaller pieces. In a