RAMEN SALAD
A better, healthy version of the original Asian ramen salad with fresh ingredients. Ramen salad is a quick and easy favorite at any potluck!
Provided by Erin Clarke / Well Plated
Categories Salad
Time 15m
Number Of Ingredients 14
Steps:
- Place a rack in the center of your oven and preheat the oven to 425 degrees F. Crumble the ramen noodles onto a baking sheet and spread them in a single layer along with the almonds. Bake for 5 minutes, remove from the oven, add the sesame seeds, and toss, then bake for 1 to 3 additional minutes until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.
- In a small bowl, briskly stir together all of the dressing ingredients: rice vinegar, olive oil, honey, soy sauce, salt, and pepper. (Alternatively, you can shake them together in a mason jar with a tight-fitting lid.)
- In a serving bowl, toss together the coleslaw, edamame, carrots, scallions, and toasted ramen and almonds. Drizzle the dressing over the top, then toss again to combine. Sprinkle the oranges over the top, then refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 (of 8), Calories 236 kcal, Carbohydrate 23 g, Protein 8 g, Fat 14 g, SaturatedFat 2 g, Fiber 5 g, Sugar 9 g
RAMEN NOODLE SALAD
Sweet, tangy, crunchy ramen noodle and cabbage salad is a great side dish for potlucks or a weeknight dinner any day of the week.
Provided by Mary Younkin
Categories Salad
Time 15m
Number Of Ingredients 10
Steps:
- To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar has dissolved.
- Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and throw away (or set aside for later use). Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
- Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
- Shred the cabbage and combine the cabbage and onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine. Serve immediately.
Nutrition Facts : Calories 312 kcal, Carbohydrate 24 g, Protein 4 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 7 mg, Sodium 383 mg, Fiber 2 g, Sugar 14 g, ServingSize 1 serving
ASIAN NOODLE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 19
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.
COLD CHINESE NOODLE SALAD
Provided by Marian Burros
Categories easy, salads and dressings
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 14
Steps:
- Cook noodles in boiling water for 2 to 4 minutes, testing frequently so they don't overcook. Drain well and toss with sesame oil. Cover and refrigerate up to 2 days ahead.
- Combine remaining ingredients except green onion and mix well. (Sesame paste often separates and can be difficult to recombine. Paste and some oil can be processed in food processor with steel knife. Add garlic and ginger, and while paste is being blended, garlic and ginger will be finely minced.) Refrigerate for up to a week. Before serving, return to room temperature.
- To serve, mix sauce with noodles and serve topped with green onion.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 12 grams, Carbohydrate 60 grams, Fat 15 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 605 milligrams, Sugar 3 grams, TransFat 0 grams
CHINESE NOODLE SALAD
I got this recipe from the back of a packet of Chang's Fried Noodles. It's so easy and tasty and a real hit. You can use any other Asian fried noodles or even two minute noodles if you can't find Chang's Fried Noodles. I prefer to use pine nuts in this recipe.
Provided by Terese
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine salad ingredients in a large bowl and mix well.
- Combine dressing ingredients in a jar and mix well (can be stored in fridge).
- Immediately before serving pour dressing over salad and mix well.
CHINESE (RAMEN) NOODLE SALAD
There are similar versions of this out there, but I tweaked the one I got from a good friend's sister. It sounds like a weird combination, but it is quick to make, easy, and very tasty. But, those who save my other recipes know that I like simple, flavorful dishes. *** Windywood- I have made it using candied pineapple tidbits before, soy nuts, apple bits, sunflower seeds, etc. Each time, it comes out a bit different, but wonderful. It is a very fun recipe to experiment with.
Provided by Chef Garlic
Categories Beginner Cook
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wisk together the sugar, oil, vinegar, and seasoning packets from the ramen noodles, dissolving throughly for the dressing.
- Mix together the almonds, noodles, slaw mix, and onions.
- Pour the dressing over the top of the slaw mixture.
- Refrigerate for at least 4-6 hours before serving.
- Serve!
Nutrition Facts : Calories 560.3, Fat 33.7, SaturatedFat 6, Sodium 886, Carbohydrate 57.9, Fiber 3.7, Sugar 26.7, Protein 8.8
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