Orientalramensalad Recipes

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:

• Crunch up ramen noodles inside unopened bag.
• Put ramen noodles into frying pan that has been sprayed with nonstick cooking spray.
• Cook over low heat, stirring constantly, until golden brown.
• Put lettuce and green onions in large bowl.
• Mix up dressing ingredients and toss with lettuce mixture.
• Add ramen noodles just before serving.

Steps:

• Melt butter in large skillet.
• Add crumbled ramen noodles and nuts; cook, stirring constantly, until noodles are golden.
• Remove from pan; cool.
• Place evaporated milk, oil, ramen seasoning packet, vinegar and sugar in blender; cover.
• Blend until smooth.
• Combine salad greens, noodle mixture, green onions and dressing in large bowl; toss to coat well.
• Serve immediately.

Steps:

• In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
• In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
• In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

Steps:

• In a large bowl, whisk together all the dressing ingredients.
• Add the salad ingredients and toss to coat.
• Refrigerate for 4 hours. Serve.

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:

• 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.

Steps:

• In a small bowl, whisk together vegetable oil, rice vinegar, sugar, salt and pepper. Cover and store in fridge until before serving.
• In a large bowl, combine cooked chicken, cabbage and sunflower seeds; set aside. In a pan over medium heat, warm up vegetable oil. Add Top Ramen noodles (without flavor packets) and cook until slightly brown. Add slivered almonds to the ramen and continue stirring over heat until golden brown. Once cool, add ramen mixture to the chicken/cabbage mixture and stir to combine.
• Add dressing that you set aside and toss to coat before serving to avoid the noodles getting soggy.

Steps:

• Prepare dressing and set aside.
• Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
• Once noodles have begun to slightly brown, add slivered almonds.
• If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
• Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
• Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
• Add the ramen/almond mixture and stir well.
• Add dressing and stir to coat.
• I generally prepare the dressing right before serving.
• If it sits in the refrigerator too long, it gets very thick and won't remix well.
• Also, this amount of dressing is just the right amount to give the salad a good coating.
• If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
• If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

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.