Crunchy Ramen Salad Food

CRUNCHY RAMEN TACO SALAD

Steps:

• Mix dressing, hot sauce and lime juice until blended.
• Break Ramen Noodles into large bowl. Discard Seasoning Packets or reserve for another use.
• Add remaining ingredients and dressing mixture to noodles; mix lightly.

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.

CRUNCHY RAMEN-BOK CHOY SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.
• Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool.
• Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.
• Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES

Steps:

• Prepare dressing and set aside.
• Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
• Once noodles have begun to slightly brown, add slivered almonds.
• If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
• Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
• Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
• Add the ramen/almond mixture and stir well.
• Add dressing and stir to coat.
• I generally prepare the dressing right before serving.
• If it sits in the refrigerator too long, it gets very thick and won't remix well.
• Also, this amount of dressing is just the right amount to give the salad a good coating.
• If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
• If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

ORIENTAL CRUNCHY RAMEN SALAD

Steps:

• Crunch up ramen noodles inside unopened bag.
• Put ramen noodles into frying pan that has been sprayed with nonstick cooking spray.
• Cook over low heat, stirring constantly, until golden brown.
• Put lettuce and green onions in large bowl.
• Mix up dressing ingredients and toss with lettuce mixture.
• Add ramen noodles just before serving.

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.

CRUNCHY CHINESE SALAD

Steps:

• First mix cabbage and onions in a large bowl, set aside.
• Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
• To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
• Toss together all salad ingredients and add dressing, just before serving.

CRUNCHY RAMEN NOODLE SALAD

Steps:

• 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.

CRUNCHY RAMEN ANTIPASTO SALAD

Steps:

• Break apart Noodles; place in large bowl. Discard Seasoning Packets.
• Add remaining ingredients to noodles, mix lightly.

CRUNCHY RAMEN CHICKEN SALAD

Steps:

• Melt butter in pan.
• Stir in seasoning packet from noodles.
• Break block of noodles into bite size pieces over pan.
• Stir noodles into mixture,cook 2 minutes.
• Srirring constantly,stir in sesame seeds,cook additional 2 minutes until noodles are golden brown.
• Mix sugar,vinegar,oil and pepper in large bowl.
• Add noodle mixture and remaining ingredients.
• Toss and refrigerate.

CRUNCHY RAMEN NOODLE SALAD - MAKE AHEAD

Steps:

• Mix all veggies, nuts and fruits together.
• Break up DRY noodles (**do not boil) and add to veggie mix before serving.
• Make dressing. Whisk together all the ingredients listed, until sugar dissolves. Set aside if making ahead.
• At this point you can refrigerate overnight.
• Toss with dressing, serve and top with chicken or shrimp, if desired.