Asian Ramen Noodle Salad Recipes

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.

Steps:

• For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
• Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
• For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
• Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
• Transfer to a large platter and serve.

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.

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.

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.

Steps:

• For the dressing, combine vinegar, vegetable oil, sugar and the two flavor packets from the ramen noodles, set aside.
• In a large bowl, combine cole slaw mix, crushed ramen noodles and sunflower seeds.
• Pour dressing mixture over salad and toss well to coat.
• Cover and let it sit for 2 to 3 hours in the fridge.
• Enjoy!

Steps:

• Combine dressing ingredients in bowl, and whisk until honey dissolves. Adjust seasoning to taste. Set aside.
• Cook noodles in boiling salted water until tender, about 5 minutes. Drain in colander, rinse with cold water until cool, and drain. Place noodles in salad bowl; toss with oil.
• Stir in shrimp or lobster (if using), bean sprouts, cabbage, carrots, cucumber, cilantro leaves, basil, mint and half the chilies. Stir in dressing. Divide noodles among 4 plates, sprinkle with peanuts, and garnish with reserved chilies and cilantro sprigs.

Steps:

• Cook Noodles as directed on package, adding contents of Seasoning Packets to boiling water. Drain noodles; place in medium bowl.
• Add cucumbers and peppers; toss lightly.
• Mix dressing and peanut butter. Pour over noodle mixture; toss lightly to coat. Stir in nuts.

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.