Cold Ramen Noodle Salad Food

COLD RAMEN NOODLE SALAD

Steps:

• Brown cubed chicken pieces in a saute pan with 2tbs oil until cooked through.
• In a large bowl, combine cooked and slightly cooled ramen noodles, coleslaw mix, carrot, celery. Toss well.
• Add cooked, diced chicken.
• In a separate bowl, whisk together remaining vegetable oil, vinegar, soy sauce, brown sugar and garlic powder. Pour sauce over salad and toss well to combine.
• Refrigerate at least 1 hour before serving.
• *Omit the chicken for a summer-safe salad.
• *This sauce is very all-purpose, so you can change up the meats (chicken, steak, cubed fish, tofu) and the veggies (snowpeas, corn, broccoli) and event the noodles (shrimp-flavored).

CRUNCHY NOODLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
• Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
• For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
• Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

DANG COLD ASIAN NOODLE SALAD

Steps:

• In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
• In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
• Garnish with sesame seeds and peanuts.

TOP RAMEN® SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
• Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
• Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
• Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.

RAMEN NOODLE SALAD

Steps:

• 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.

COLD CRAB NOODLE SALAD

Steps:

• Mix together items for the salad but make sure to put the dressing& noodles/almond mix on just before serving!
• Serve cold.

CRUNCHY RAMEN SALAD

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.