Ramensaladsupreme Recipes

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.

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 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.

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.

GUSSIED-UP RAMEN

Steps:

• Add 2 cups of water to a small pot over high heat. Add the seasoning packet from the instant ramen, along with the ginger, chili paste, mushrooms and garlic. Bring to a boil.
• Add the ramen noodles, green beans and chicken and cook until the noodles are softened and the chicken is heated through, about 3 minutes. Remove from the heat and stir in the spinach and butter. Stir until the butter has melted and the spinach has wilted, about 30 seconds. Transfer to a large bowl.
• Garnish the edge of the bowl with the hoisin sauce, bean sprouts and carrots. Drizzle over the sesame oil and enjoy.

SALAD RAMEN

Steps:

• Whisk vinegar, olive oil, lime juice, soy sauce, sesame seeds, mild red pepper flakes, and sesame oil in a small bowl to combine. Set dressing aside.
• Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cold water to stop the cooking. Transfer to a large bowl, add half of reserved dressing, and toss to coat.
• Divide noodles among bowls. Top with vegetables and drizzle with remaining dressing.

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.

CABBAGE SALAD SUPREME (USES TOP RAMEN NOODLES)

Steps:

• Combine all ingredients in order given.
• Add dressing just before serving. (However I have added the dressing earlier in the day, stored in the refrigerator. The noodles aren't quite as crunchy but still good, just stir to mix well before serving).

RAMEN SALAD SUPREME

Steps:

• Toast sesame seeds and almonds.
• Crush/crumble ramen noodles.
• Mix all salad ingredients in a bowl.
• Mix together dressing ingredients.
• Depending on your preference you can toss the salad now or wait until about an hour or so before serving.

SIMPLY SENSATIONAL RAMEN CABBAGE SALAD

Steps:

• In large bowl, combine slaw mix and crushed ramen noodles.
• Add green onion, pepper, salt, garlic powder, sesame seed, and almonds.
• In seperate bowl, combine dressing ingredients and the two reserved Ramen noodle seasoning packets and whisk well.
• Pour dressing over salad and mix well.
• Refrigerate at least 6 hrs.
• before serving, mixing well at least once.
• Mix before serving; Serve chilled.