Potluck Top Ramen Food

POTLUCK TOP RAMEN

Steps:

• Boil Carrots and Celery in 2 cups water until done. Do not drain.
• Brown Ground Beef in a skillet, drain any grease off.
• In a large Crock Pot break each package of Top Ramen into quarters.
• Add each packet of seasoning.
• Add drained Green Beans, & Corn. Add frozen Peas.
• Pour in 10 cups of warm water, turn crock pot onto high and cover.
• When carrots and celery are done add to crock pot water and all.
• When beef is done add to crock pot.
• Stir to combine when noodles are soft.
• Cook on high for 2 hours, then turn to low for 2 hours.

TOP RAMEN WITH CHICKEN

Steps:

• Cut the chicken into chunks, or thin slices, depending on how you like it to look. This is easiest if the chicken is still half frozen.
• Heat a skillet slightly. Add the first set of oil, shoyu, vinegar, garlic, and honey. Once it is warm enough that the honey melts, add the chicken. Cook over medium heat.
• Brown chicken until it is very dark. I like mine just before it burns.
• Once the meat starts to brown, let it cook for a while. Meanwhile, make the soup.
• Add the second set of shoyu, vinegar, ginger, and honey to a sauce pan. Add enough water that noodles will just be covered. Heat water until the honey is mixed in completely.
• This is when you want to adjust to taste. I find the soup is different every time. Partly because I don't measure, but partly because it depends on the honey.
• Add the konbu (a type of seaweed) to the soup, if desired.
• Add the frozen veggies.
• Heat to a boil. Remove konbu.
• Add noodles (but throw away the icky spice packet) and boil for three minutes. If the chicken isn't done, hold off on adding the noodles to the water. They'll get soggy otherwise.
• Place noodles in two bowls with a small amount of broth. Add chicken on top. Garnish with chopped peanuts or pickled ginger.

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.