bowl, break up the ramen noodles into smaller pieces. In
25 degrees.
Separate the ramen noodles from their flavor packets
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.
Cook the Ramen however you like to. The
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.
f one block of the ramen noodles and pulse it in
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.
br>Without opening the ramen package, crush the ramen noodles mercilessly until
he flavour maker of one ramen packet and the maggi bullion
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!
heat a nonstick frying pan to about medium heat, and fry the tuna until hot and slightly crispy. You can use tuna in water, but it sticks less if you use tuna in oil.
At the same time, cook the ramen on the stove top and add the veggies to the pot as well.
Drain the ramen and veggies and add them to the frying pan with the tuna and continue to cook until the noodles become slightly sticky.
Pour the seasoning packet over the whole thing and mix.
Enjoy!
ater to a boil; add ramen noodles. Boil, stirring occasionally, until
br>Smash noodles of Top Ramen (discard seasoning packets) and brown
ust wilted.
Meanwhile, cook ramen in boiling water, reserving flavor
teaks.
Open the top ramen packet and roughly crush the
s needed.
Add the ramen noodles to the broth and
Break up Top Ramen while it is still in the package.
Boil for 3 minutes.
Drain water.
Sprinkle seasoning packet over noodles.
Add peas and hamburger.
Stir and serve.
You may want to heat the noodles for a minute on low to warm up the peas and the hamburger.
uiche dish.
Break the ramen uncooked noodles apart so are
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.
he seasoning sachets from the ramen noodles. Discard the other one