Ramennoodlepeanutbread Recipes
RAMEN NOODLE PEANUT BREAD
This new "Dinning on a $ Cooking Contest" recipe was created with Ramen Noodles the "Star" ingredient, plus four others on the special ingredient list which include egg, nutmeg, cottage cheese and peanuts. The noodles and the cottage cheese give the bread body & moisture, where as the peanuts give it a nice crunchy texture, The peanut flavor doesn't over power the nutmeg. Serve warm with sweet butter. Enjoy!
Provided by AcadiaTwo
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Boil two cups of water.
- Remove from heat and add Ramen noodles and let noodles soak for 2 minutes. Do not use the seasoning packet.
- Strain water from noodles and blot dry with a paper towel.
- Place noodles on a cutting board and cut cross wise until noodles are all about 1" long.
- Preheat oven to 350 degrees F.
- In a bowl use an electric mixer to mix flour, sugar, nutmeg, baking powder, vanilla, egg, milk, and cottage cheese together until well blended.
- Fold in Ramen noodles and mix well with spoon.
- Add 1/2 cup chopped peanuts into batter.
- Grease inside of baking dish with pat of margarine.
- Pour batter into 2-quart square baking dish.
- Sprinkle remaining peanuts over uncooked batter.
- Bake for 50-60 minutes or until inserted toothpick in middle comes out clean.
- Cooking time does not include boiling water.
- (Serve with or without butter).
Nutrition Facts : Calories 311.5, Fat 12.5, SaturatedFat 2.4, Cholesterol 16.9, Sodium 381.7, Carbohydrate 42.3, Fiber 2.3, Sugar 18.6, Protein 9.4
LOW COUNTRY RAMEN NOODLES
Whether you remember eating ramen in college or enjoy slurping down a bowl at a noodle shop, you're going to love my version-with a Low Country twist, of course. I add sauteed collards and shrimp to make it anything but basic. If you're feeling a little "extra," you can add a 6-minute boiled egg to the top, too.
Provided by Kardea Brown
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the canola oil in a large Dutch oven over medium-high heat. Add the carrots and collards and saute until the vegetables begin to soften, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, ginger, soy sauce and chile-garlic sauce. Cover and bring to a boil.
- Add the noodles and shrimp. Cover and boil until the noodles are tender and the shrimp turn pink, about 3 minutes. Ladle the soup among 6 bowls. Sprinkle each serving with the green onions, if using, and drizzle with the sesame oil. Serve immediately.
RAMEN NOODLE SALAD
This Ramen Noodle Salad is a family favorite side dish! Packed with flavor, this asian inspired salad is perfect as a side dish or for a potluck, picnic or party! Crunchy ramen noodles, with veggies, nuts and a yummy dressing, this salad has it all!
Provided by Janelle
Time 3h20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 328 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 23 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1217 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
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