Ranch Style Ramen Recipes

CRUNCHY RAMEN TACO SALAD

Steps:

• Mix dressing, hot sauce and lime juice until blended.
• Break Ramen Noodles into large bowl. Discard Seasoning Packets or reserve for another use.
• Add remaining ingredients and dressing mixture to noodles; mix lightly.

SESAME GARLIC RAMEN NOODLES

Steps:

• Cook the ramen noodles without the seasoning packet as directed on package. Drain and set aside.
• Heat the sesame oil in a small skillet or saucepan over medium heat.
• Cook the garlic, stirring constantly for 2 minutes.
• Remove the pan from the heat and whisk in the soy sauce, brown sugar, and sriracha until combined.
• Toss the noodles with the sauce.
• Garnish with green onions if desired.

CHEESY RAMEN NOODLES

Steps:

• Cook noodles according to package directions. Drain all but about 1-2 TBSP of the broth.
• Break up the cheese slice into pieces and mix in with the noodles and broth until the cheese is melted and forms a cheese sauce with the remaining broth.

RANCH STYLE RAMEN

Steps:

• Put a large sauce pan, half full of water on to boil.
• Set a medium sized stainless mixing bowl on the sauce pan (double boiler).
• In a small pan cook the Ramen, Drain.
• Place the noodles in the s/s bowl.
• mix in the Dressing and Cheese.
• Stir continuously.
• ***WARNING*** BE EXTREMELY CAREFUL REGARDING THE STEAM!
• WEAR A COOKING MITT TO HOLD THE MIXING BOWL!
• When the cheese is throughly melted, serve immediately.
• Goes well with a garden salad or coleslaw, fresh bread sticks, and a nice Chianti.

BEST VEGAN RANCH DRESSING (OIL-FREE)

Steps:

• If you do not have a high-powered blender like a Vitamix, then you will need to soak your cashews overnight in a bowl of water, otherwise your dressing will be gritty. Drain, rinse and proceed.
• Add all of the ingredients, except the fresh dill, to a blender and process for a couple of minutes, stopping to scrape the sides, until completely smooth. The dressing will be on the runny side, perfectly pourable, but will thicken a lot in the fridge more like a dip for veggies.
• Pour the dressing into a container and stir in the fresh dill. This is so it is visible in the end dressing and does not turn the dressing green when blended.
• Use immediately or store in the fridge for a couple of hours to chill and thicken some before using.
• It will thicken up a lot like a dip overnight so give it a good stir before use. You can slightly thin it out with a tad of water and an extra splash of vinegar if needed. The dressing is good for a week in the fridge.

EASY HOMEMADE RAMEN BOWLS

Steps:

• Heat sesame oil and olive oil in a medium-large saucepan over moderate heat (see notes). Add garlic and ginger, and simmer until fragrant, about 2-3 minutes. Do not brown the garlic, or else you'll get a bitter flavor.
• Add the carrots and mushrooms if you're using them, and simmer until they soften, about a minute, stirring frequently.
• Add the broth, Sriracha sauce, rice vinegar, and soy sauce. Stir, and bring to a simmer; let it go for about five minutes. Taste, and adjust heat and taste to your liking by adding more Sriracha and soy sauce if needed.
• While the broth simmers, cook the Ramen noodles in a separate pot as per the package's instructions. (You could cook the noodles in the broth directly, but that makes for a messy transfer to a bowl. It's much easier to transfer drained cooked noodles to a bowl and spoon the broth over top.) Once the noodles are tender, drain and rinse under cool water, place into a soup bowl, and set aside.
• When the soup is ready, spoon the broth over the noodles. Allow to cool. At this point, make your soft-boiled egg if you're garnishing with one, and add the rest of your toppings to serve.