Ramen Noodle Salad Food

RAMEN NOODLE SALAD

Steps:

• Whisk together first 5 ingredients. Refrigerate, covered, until serving., Discard seasoning packet from noodles or save for another use. Break noodles into small pieces. In a large skillet, heat butter over medium-high heat. Add noodles; saute until golden brown., Combine romaine, broccoli, onions, sunflower kernels and noodles. Just before serving, whisk dressing and pour over salad; toss to coat.

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 SALAD

Steps:

• Mix all salad ingredients except noodles in a large bowl.
• Mix the dressing ingredients thoroughly.
• Break up the (uncooked) noodles into chunks and add last.
• Toss together salad and dressing and serve.

RAMEN CABBAGE SALAD

Steps:

• Toss together the cabbage, noodles and sunflower seeds or almonds.
• Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.

RAMEN NOODLE SALAD

Steps:

• Place the cabbages, carrots, ramen noodles, green onions and almonds in a large bowl.
• In a small bowl, whisk together the vegetable oil, rice vinegar, sugar and ramen noodle seasoning packets.
• Pour the dressing over the cabbage mixture and toss to coat evenly.
• Serve immediately, or cover and store in the fridge for up to 8 hours before serving.

RAMEN NOODLE SALAD

Steps:

• Preheat the oven to 400°F (200°C). Spread the broken ramen noodles, sesame seeds, and sliced almonds on a rimmed baking sheet, and toast for 6 minutes flipping halfway through. Remove from the oven, and allow to cool completely.
• Make the salad dressing by combining all of the dressing ingredients in a bowl and whisk well, or combine in a jar and shake it until well combined.
• Assemble the salad in a large mixing bowl, dress with the salad dressing and toss well until everything is well coated. Add the crunchy noodles and almonds and toss right before serving.

RAMEN NOODLE SALAD RECIPE

Steps:

• Lay almonds, noodles and sesame seeds onto a flat cookie sheet. Cook for 8-10 minutes on 375.
• Cut up napa cabbage and mix with noodle mixture.
• Make dressing by combining two packs of ramen noodle seasoning, vegetable oil, sugar and vinegar. Mix well and refrigerate until ready to add to salad.
• Add dressing to cabbage just before serving.

TANGY RAMEN NOODLE SALAD

Steps:

• Combine cabbage and onions.
• Set aside.
• Mix together all dressing ingredients and refrigerate.
• Toast the sesame seeds and almonds.
• Smash ramen noodles into bite size pieces.
• 2 to 3 hours before serving, combine all ingredients except sesame seeds.
• Just before serving, add the sesame seeds.
• ENJOY!

RAMEN NOODLE SALAD

Steps:

• To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar has dissolved.
• Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and throw away (or set aside for later use). Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
• Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
• Shred the cabbage and combine the cabbage and onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine. Serve immediately.

RAMEN NOODLE SALAD

Steps:

• Break noodles and cook as directed on package. Drain and rinse noodles under cold water.
• In a large bowl, combine the noodles, celery, water chestnuts, red onion, bell pepper and peas.
• Prepare the dressing by whisking together the mayonnaise and ramen noodle seasoning mix. Pour over noodle mixture and toss until well coated. Refrigerate until chilled and serve.

RAMEN NOODLE SALAD

Steps:

• Empty coleslaw mix into a large bowl.
• Add crushed ramen noodles, sunflower seeds, sliced almonds, and green onions. Mix well and cover.
• In a separate smaller bowl add oil, sugar, white vinegar, and the 2 seasoning packets that come with the ramen noodles. Whisk well and cover.
• Refrigerate both the salad and dressing overnight.
• Right before you are ready to serve, re-whisk the dressing and pour over salad mixture. Mix well and enjoy!

RAMEN SALAD

Steps:

• Mix all salad ingredients together in a large bowl with a tight lid. Do not cook the Ramen Noodles. The vinegar in the salad dressing will cook the noodles.
• Put all dressing ingredients in a jar or similar container and shake well.
• Pour dressing over salad and refrigerate for several hours or overnight.
• Stir well before serving.

RAMEN SALAD

Steps:

• Place a rack in the center of your oven and preheat the oven to 425 degrees F. Crumble the ramen noodles onto a baking sheet and spread them in a single layer along with the almonds. Bake for 5 minutes, remove from the oven, add the sesame seeds, and toss, then bake for 1 to 3 additional minutes until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.
• In a small bowl, briskly stir together all of the dressing ingredients: rice vinegar, olive oil, honey, soy sauce, salt, and pepper. (Alternatively, you can shake them together in a mason jar with a tight-fitting lid.)
• In a serving bowl, toss together the coleslaw, edamame, carrots, scallions, and toasted ramen and almonds. Drizzle the dressing over the top, then toss again to combine. Sprinkle the oranges over the top, then refrigerate until ready to serve.

RAMEN NOODLE SALAD

Steps:

• Preheat oven to 300*F.
• Place almonds onto a prepared baking sheet and bake for 8 minutes until almonds are fragrant but not golden. Remove and set aside.
• While almonds are baking, make dressing. Combine olive oil, vinegar, soy sauce & sugar into a medium bowl and whisk until sugar is dissolved and well mixed. Set aside.
• In a large bowl mix together the broccoli slaw and coleslaw together.
• Before opening the ramen noodle packages, break noodles into small pieces no bigger than 1/2 inch. Open and dump into slaw mix - reserving seasoning packets.
• Add cooled almonds and sesame seeds to slaw mix and mix well.
• Pour reserved seasoning packet contents into your dressing and mix again.
• Pour entire dressing over slaw mixture and mix well.
• Refrigerate for 3 hours or overnight. Serve chilled.

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.

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.

RAMEN NOODLE SALAD

Steps:

• Preheat your oven to 400 degrees.
• Crush the dry ramen noodles into bite-sized pieces on a rimmed baking sheet. There will be many tiny pieces, but make sure there are some slightly larger pieces as these have the best crunch. Add the cashews to the sheet and toast in the oven for 7-8 minutes, stirring halfway through.
• Add the cabbage, carrots, snap peas, red pepper, green onions, mandarin oranges, and sesame seeds to a large salad bowl. When the ramen and cashews have cooled, add them to the bowl, too.
• Add all the dressing ingredients to a jar with a tight-fitting lid and shake well. Pour the dressing over the salad and toss well. Serve right away.

RAMEN NOODLE SALAD

Steps:

• Mix oil, vinegar, accent, sugar, salt, and pepper for dressing. Set aside. (I mix in a 2-cup glass measuring cup).
• Brown almonds and sesame seeds in margarine for topping. Crush Ramen noodles, and mix in cooled almonds and sesame seeds. Set aside. Save seasoning packet for another use.
• Mix coleslaw and chopped green onions. Pour dressing over mixture. Stir to coat.
• When ready to serve either top with topping or let guests spoon on topping as desired.