Tangy Ramen Noodle Salad Food

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:

• Mix sugar, oil & vineger together.
• Break up the noodles.
• Cut onions.
• put cashews and slaw mix together.
• Pour dressing over salad and refrigerate for 2 hours.
• Add extra noodles 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.

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:

• cook noodles in water until almost done (3 mins).
• cook corn and vegys in 1/2 cup water in microwave for 3 minutes.
• put frozen shrimp in colander in sink.
• pour cooked noodles and cooked vegys over frozen shrimp.
• with two butter knifes cut noodle to disire length.
• cool under cold running water and drain.
• put drained noodle mixture in salad bowl.
• add Italian dressing and mix.
• This can be served 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.

RAMEN NOODLE SALAD

Steps:

• Remove seasoning packet from the noodles and break the noodles into pieces.
• Melt butter in a large skillet over medium-high heat. Add noodles and pecans and cook till light brown.
• Drain noodle misture on paper towels.
• Whisk together in a small bowl: 1/2 cup vegetable oil,1/4 cup sugar,1/4 cup vinegar,1 tablespoon soy sauce,1/2 tsp salt,1/4 tsp black pepper.
• Toss together noodles, broccoli, green onions, and 1/4 cup of the dressing.
• Serve salad with remaining dressing.

SPICY RAMEN NOODLE SLAW

Steps:

• Put the cole slaw in a large bowl.
• Open the Ramen noodles and take out the seasoning pack.
• Crumble the noodles and set aside.
• Add the cilantro, onions, almonds, and sunflower seeds to the slaw mixture and mix together.
• In a separate bowl mix oil, vinegar, soy, bitters and seasoning packets from the Ramen noodles.
• Pour over the cole slaw mixture,toss and chill at least 1/2 hour. (overnight is preferred).
• For a crunchier salad, add the crumbled noodles and chill 1/2 hour before serving. To have soft noodles, add the crumbled noodles and chill overnight.