bowl, break up the ramen noodles into smaller pieces. In
Cook the Ramen however you like to. The
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.
Directions:
Remove ramen noodles from their packages and
Crush uncooked ramen noodles in a bowl to
early transparent, break up the Ramen noodles and add to the
owder from the two Top Ramen seasoning packets.
I like
25 degrees.
Separate the ramen noodles from their flavor packets
While the noodles are still in the package, break them in small pieces.
. Put the vegetable oil in the cooking pan.
Turn on the stove and wait for the oil to heat up.
Put your noodles in the cooking pan.
. Since ramen are dehydrated, you have to be careful not to burn them. Always gently shake the cooking pan.
. Your noodles are ready once they have a nice brownish color.
Turn off the stove and put your noodles in a bowl.
The recipe:.
. Add the sliced almonds, dried cranberries and dried apricots.
. Enjoy!
Put 2 cups of water in a cooking pot and bring to a boil.
Once the water is boiling add your ramen noodles.
. Wait 2-3 minutes until the noodles are tender and separated.
Take off the water with the strainer.
The recipe:.
. Cube the Spam.
. In a skillet, lightly brown the Spam in the sesame oil.
Add the garlic powder and dry herb seasoning.
Enjoy!
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.
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
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!
Mix sugar, oil and vinegar.
Add flavor packets from noodles; mix well.
Add vegetables and stir.
Add crushed noodles and stir. Let stand in refrigerator for 24 hours.
Stir 3 or 4 times in between the 24 hours.
For a big bowl, double this recipe.
Bring water to a boil.
Crumble noodles and add to water; stir in seasoning packets.
Cook for 2 minutes.
Drain noodles. Combine noodles and butter, stirring until butter is melted.
Add remaining ingredients, stirring gently to coat.
Cover and chill 3 to 4 hours.
Yields 4 servings.
Recipe may be doubled.
Pour 1 cup water in a pan.
Put noodles in water.
Set noodles and water to boiling.
Once noodles have broken up rip the ham in little bite size pieces and place over the noodles.
Just before too much water evaporates remove from stove. I like just about a tablespoon of water leftover.
Add seasoning packet and stir around well.
Top with cheese, let melt and enjoy!
Important! Make sure you keep a close eye on this recipe as it cooks very fast.