Oriental Crunchy Ramen Salad Recipes

ORIENTAL CRUNCHY RAMEN SALAD

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.

CRUNCHY ORIENTAL SALAD

Steps:

• Place coleslaw and onions in a large salad bowl.
• Melt butter on the stove and then add the Ramen Noodles (broken up), almonds and sesame seeds and brown. Cool and drain on paper towels.
• Combine the rest of the ingredients and the seasoning packet for the dressing. Pour dressing over salad when ready to serve. Toss to combine.

ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES

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.

CRUNCHY RAMEN SALAD

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.

ORIENTAL RAMEN SALAD

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.