Crunchy Noodle Salad Recipes

Steps:

• Place sesame and almonds on a microwave safe plate and cook until browned. About 1 minute-Watch carefully! Allow to cool.
• Mix cabbage, sesame and almonds together in a large bowl.
• Dressing: Mix the spice packets from the noodles with the green onions, oil, vinegar and sugar. Shake or stir until well blended.
• Refrigerate separately until ready to serve.
• When ready to serve:.
• Break RAW ramen noodles into small pieces and mix into cabbage mixture. DO NOT COOK NOODLES!
• Pour dressing over cabbage and noodles and mix well.
• NOTE: Can be made a meal by adding some cooked shredded chicken or thawed frozen salad shrimp. Experiment!
• Toasting the seeds and nuts brings out the flavor- You can also add the RAW noodles to the toasting step for more added flavor.

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
• Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
• For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
• Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

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:

• Soak the noodles in boiling water following the pack instructions. Drain and run under cold water until cool, then drain well again. Mix the noodles with the carrots, spring onions, coriander, mint and prawns.
• In a small bowl, whisk the remaining ingredients together, pour over the noodle salad and toss well to coat. Store in containers until ready to eat.

Steps:

• Shred the cabbage finely& wash well; drain.
• In a salad bowl toss cabbage, green onions, and almonds or pineniuts.
• Whisk together the dressing ingredients, so the sugar is dissolved.
• Add the dressing to the salad and mix well.
• Just before serving add the noddles and toss thoroughly.
• *Includeshredded cooked chicken as a delicous alternative.