Crunchy Ramen Snack Mix Food

CRUNCHY RAMEN SNACK MIX

Crunchy Ramen Snack Mix image

This spicy snack mix features toasted ramen noodles, nuts, cornflakes and freeze-dried peas.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 15m

Yield Makes 6 cups

Number Of Ingredients 9

Ingredients

2 packages ramen, broken into small pieces (seasoning packet discarded)
1 cup raw cashews
1 cup raw peanuts
1 cup cornflakes
3 tablespoons vegetable oil
4 teaspoons curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon fine salt
1/2 cup fried or freeze-dried peas

Steps:

Preheat oven to 400 degrees. On a rimmed baking sheet, toss ramen, cashews, peanuts, and cornflakes with oil until coated. Spread mixture in an even layer. Combine curry powder, cayenne, and salt; sprinkle over ramen mixture. Bake until golden brown, about 10 minutes, stirring halfway through. Stir in peas and let cool completely before serving.

Nutrition Facts : Calories 152 g, Fat 10 g, Fiber 2 g, Protein 5 g, SaturatedFat 1 g

CRUNCHY RAMEN NOODLE SALAD - MAKE AHEAD

Crunchy Ramen Noodle Salad - Make Ahead image

This makes a great meatless meal, a lovely luncheon or dinner salad when topped with a grilled & sliced chicken breast. I tend to like a tangier dressing so I use less oil than vinegar. Feel free to adjust to your taste. The amount of added veggies, fruits & nuts can be increased as well. I recently discovered that by adding sugar snap peas & seedless cucumbers it has a more "Asian" flair to it. Enjoy! This can be made a day ahead and tossed with the dressing before serving. Prep time does not included grilling chicken breast or shrimp. If serving as a side salad, this will serve up 8-10+.

Provided by Chicagoland Chef du

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

16 ounces shredded coleslaw mix
1 bunch green onion, sliced with tops
1/2 cup roasted sunflower seeds
1/2 cup cashew halves
1/2 cup slivered almonds
3 ounces oriental-flavor instant ramen noodles, reserve seasoning packet
1/4-1/2 cup grated carrot
1 apple, with peels, diced
1/2 cup sweetened cranberries
1/2-1 cup seedless cucumber, quartered, peels on
1/2-1 cup sugar snap pea, trimmed and halved
1/4 cup radicchio, for color (optional)
2 grilled chicken breasts, 1/2 per person (optional)
seasoning packet from soup
1/4 cup canola oil
1/4 cup sugar
1/2 cup rice wine vinegar or 1/2 cup white vinegar

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.

Nutrition Facts : Calories 617.1, Fat 40, SaturatedFat 5.6, Sodium 586.9, Carbohydrate 58, Fiber 10.5, Sugar 25.2, Protein 13.5

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