Oriental Ramen Noodle Salad Recipe With Asian Dressing Food

ORIENTAL RAMEN NOODLE SALAD RECIPE WITH ASIAN DRESSING

Steps:

• Whisk the salad dressing ingredients in a small bowl or add to a mason jar, seal and shake. Set aside
• Prep all the veggies and add them to a salad bowl along with the sunflower seeds.
• whack the package with the palm of your hand a couple of times to break up the noodles slightly. Discard the seasoning packet and add noodles to a small bowl. Cover with boiling water from the kettle, set a small plate on top and let sit for 3 minutes, no longer (they'll be al dente). Drain and rinse under cold water until noodles are chilled. Toss with a drizzle of oil and add to the the salad bowl.
• Whisk or shake the dressing again and pour over the salad. Serve and Enjoy! Makes approxmately 8 or more side salad servings for a potluck.

ASIAN RAMEN SALAD

Steps:

• Preheat oven to 350 degrees. Crush up the ramen noodles and lay them on a sheet pan with the almonds. Toast until lightly brown for 10 minutes.
• In a large bowl add the cabbage, carrots, green onions, and ramen and almonds.
• To make the dressing: Whisk together the rice vinegar, olive oil, soy sauce, honey, garlic, sesame oil and seeds.
• Pour over the salad and toss until it is combined.

RAMEN NOODLE ASIAN SALAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Place broken ramen noodles, sunflower seeds, and almonds onto a baking sheet
• Bake for 10 to 15 minutes, or until fragrant and toasted. Set aside to cool.
• In a large bowl, toss together coleslaw mix and green onions. Add cooled noodle mixture on top.
• Prepare the dressing: whisk together olive oil, ramen seasoning packets, apple cider vinegar, sugar, and black pepper until smooth.
• Pour dressing over the salad and toss to coat. Serve and enjoy!

RAMEN SALAD WITH ASIAN DRESSING

Steps:

• Cook ramen according to package directions. Do not over cook. Rinse with cold water, drain again. Place cooked ramen in large bowl or container.
• Combine the chopped vegetables (including cabbage or bagged slaw mixture) with the noodles in a large bowl, toss together and set aside.
• Combine dressing ingredients, whisk or place in blender until mixed well. Taste the dressing, it should have a little bit of a sweet/tart taste. If it's not tart enough, add a little more vinegar, if too tart, add more sugar.
• Pour the dressing a little at a time over the salad ingredients, tossing as you add the dressing. There should be about ¼ to ½ cup of the dressing leftover.
• Sprinkle the finished salad generously (1-2 tablespoons) with Mrs. Dash seasoning and sesame seeds. Toss again. Add additional salt and ground pepper if needed.
• Place the salad in a serving dish, sprinkle with a few more sesame seeds and Mrs. Dash. Refrigerate until serving.

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.

RAMEN NOODLE SALAD

Steps:

• Mix together the coleslaw mix, crushed noodles& sunflower kernels.
• In a small bowl, mix the Ramen Noodle seasoning pkt.
• ,oil, vinegar& sugar together.
• Mix all together& refrigerate at least 2 hours.

CHINESE (RAMEN) NOODLE SALAD

Steps:

• Wisk together the sugar, oil, vinegar, and seasoning packets from the ramen noodles, dissolving throughly for the dressing.
• Mix together the almonds, noodles, slaw mix, and onions.
• Pour the dressing over the top of the slaw mixture.
• Refrigerate for at least 4-6 hours before serving.
• Serve!

ORIENTAL RAMEN COLE SLAW SALAD

Steps:

• 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!

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-SESAME ORIENTAL SALAD

Steps:

• In a large bowl, whisk together all the dressing ingredients.
• Add the salad ingredients and toss to coat.
• Refrigerate for 4 hours. Serve.

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 RAMEN SALAD

Steps:

• Melt butter in large skillet.
• Add crumbled ramen noodles and nuts; cook, stirring constantly, until noodles are golden.
• Remove from pan; cool.
• Place evaporated milk, oil, ramen seasoning packet, vinegar and sugar in blender; cover.
• Blend until smooth.
• Combine salad greens, noodle mixture, green onions and dressing in large bowl; toss to coat well.
• Serve immediately.