Ramen Spinach Pasta Salad Supreme Recipes

Steps:

• Cook ramen noodles according to package directions, without adding the flavor packets. Drain noodles and cool. Cut noodles into large bite size pieces.
• In a large bowl combine the torn spinach leaves, cooked turkey or chicken, halved grapes, red pepper, cashews, Gorgonzola or blue cheese, and ramen noodles.
• In a small bowl mix flavor packets, garlic, and lemon juice and let stand at least 15 minutes. Add oil and mayonnaise and whisk until smooth.
• Pour dressing over salad and toss until thoroughly mixed. Garnish with red pepper rings and small grape clusters, if desired. Serve.

Steps:

• Heat canola and sesame oils in a 6-quart stockpot over medium-high until hot. Add mushrooms and tofu and sautè for 5 minutes. Set aside.
• Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.
• Pour in water and stir in miso paste and chicken base until they are dissolved. Bring to a boil over medium-high heat, reduce heat, and simmer for 3 to 5 minutes.
• Distribute mushrooms and tofu amongst 4 bowls.
• Bring liquid in the pot back to a boil and add ramen bricks, 1 at a time. Boil each brick for 1 minute, remove from broth with a ladle, and set into a serving bowl. Ladle additional broth on top so the ramen noodles continue cooking.
• Garnish each bowl with green onions and carrots.

Steps:

• Cook ramen noodles according to package directions, without adding the flavor packets. Drain noodles and cool. Cut noodles into large bite size pieces.
• In a large bowl combine the torn spinach leaves, cooked turkey or chicken, halved grapes, red pepper, cashews, Gorgonzola or blue cheese, and ramen noodles.
• In a small bowl mix flavor packets, garlic, and lemon juice and let stand at least 15 minutes. Add oil and mayonnaise and whisk until smooth.
• Pour dressing over salad and toss until thoroughly mixed. Garnish with red pepper rings and small grape clusters, if desired. Serve.

Steps:

• Crumble ramen noodles into a microwavable to-go container with a lid.
• Sprinkle half of the season packet over the noodles and discard the rest of the packet.
• Add chicken, spinach, asparagus, carrots, green onion, sesame oil and Sriracha sauce and put the lid on. Refrigerate until lunchtime.
• Remove the lid and pour water into the noodle bowl. Microwave on high for 5 minutes. Let stand 3 minutes before digging in.

Steps:

• Cook ramen noodles according to package directions, without adding the flavor packets. Drain noodles and cool. Cut noodles into large bite size pieces.
• In a large bowl combine the torn spinach leaves, cooked turkey or chicken, halved grapes, red pepper, cashews, Gorgonzola or blue cheese, and ramen noodles.
• In a small bowl mix flavor packets, garlic, and lemon juice and let stand at least 15 minutes. Add oil and mayonnaise and whisk until smooth.
• Pour dressing over salad and toss until thoroughly mixed. Garnish with red pepper rings and small grape clusters, if desired. Serve.