Noodle Broccoli Salad Food

RAMEN NOODLE BROCCOLI SALAD

Steps:

• Remove and discard the seasoning packets from the soup or reserve for another use. Fill a 6-quart saucepot with water and heat over medium-high heat to a boil. Add the noodles and broccoli and cook for 3 minutes or until the noodles and broccoli are tender. Drain the noodles and broccoli well in a colander.
• Beat the peanut butter, broth, soy sauce and sugar in a large bowl. Add the noodles, broccoli, pepper, onion and garlic and toss to coat. Cover and refrigerate for 2 hours, stirring occasionally.

BROCCOLI AND RAMEN NOODLE SALAD

Steps:

• In a large salad bowl, combine the slaw, broken noodles and green onions.
• Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts and sunflower seeds before serving.

BROCCOLI-PASTA-CHEDDAR SALAD

Steps:

• Mix sugar, mayonnaise, and vinegar; set aside.
• Boil noodles until done; drain in colander. Run cold water over pasta to chill.
• In a large bowl combine pasta, onion, cheddar cheese, and broccoli. Pour desired amount of dressing over and toss well. Serve cold.

BROCCOLI RAMEN NOODLE SALAD

Steps:

• Combine the slaw, peppers, scallions, and nuts in a large bowl.
• Mix together vinegar, oil, sugar, and the seasoning packet from the ramen mix.
• Stir the dressing into the salad.
• Crumble the ramen noodles and add to salad.
• Toss the whole thing to get everything coated.

NOODLE / BROCCOLI SALAD

Steps:

• Mix oil, soya sauce and balsamic vinegar in a small bowl and set aside.
• Cook noodles until al dente.
• Drain thoroughly.
• Stir in scallions.
• Cook (or steam) broccoli 4-5 minutes or until broccoli is tender.
• Drain and toss with noodles and sauce.

BROCCOLI SLAW SALAD WITH RAMEN NOODLES

Steps:

• In a large resealable plastic bag combine the sugar, vinegar, oil and flavor packets, shaking well to mix.
• Add the broccoli slaw, shaking well to coat.
• Break the ramen noodles apart by hand into bite size pieces over the broccoli slaw mix. Shake well to mix the noodles with the dressing and slaw.
• Refrigerate for at least 6 hours, shaking the bag occasionally to redistribute the mixture.
• Just before serving transfer the salad to a serving bowl and toss in the almonds, sunflower seeds and mandarin oranges.

BROCCOLI NOODLE SALAD

Steps:

• Crumble noodles and mix with remaining ingredients.
• Mix dressing ingredients with 1/2 of the ramen seasoning package.
• Pour dressing over broccoli mixture - mix and chill.

ITALIAN BROCCOLI SALAD

Steps:

• Rinse the sliced shallot under cold water and transfer to a large bowl.
• Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there's no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
• Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
• Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.