Potluck Top Ramen Recipes

RAMEN NOODLE SALAD

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.

RIDICULOUSLY AMAZING ASIAN RAMEN SALAD

Steps:

• In a large bowl, place coleslaw mix, sunflower seeds, sliced almonds, crushed ramen (see note below), and scallions.
• In a large measuring cup, add vegetable oil, vinegar, and sugar. Whisk together. Don't worry if the sugar will not completely dissolve.
• Pour oil mixture over the coleslaw mix and toss everything together with a large spatula until everything is coated well.
• Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours.
• Serve cold or room temperature.

POTLUCK TOP RAMEN

Steps:

• Boil Carrots and Celery in 2 cups water until done. Do not drain.
• Brown Ground Beef in a skillet, drain any grease off.
• In a large Crock Pot break each package of Top Ramen into quarters.
• Add each packet of seasoning.
• Add drained Green Beans, & Corn. Add frozen Peas.
• Pour in 10 cups of warm water, turn crock pot onto high and cover.
• When carrots and celery are done add to crock pot water and all.
• When beef is done add to crock pot.
• Stir to combine when noodles are soft.
• Cook on high for 2 hours, then turn to low for 2 hours.

POTLUCK TOP RAMEN

Steps:

• Boil Carrots and Celery in 2 cups water until done. Do not drain. Brown Ground Beef in a skillet, drain any grease off. In a large Crock Pot break each package of Top Ramen into quarters. Add each packet of seasoning. Add drained Green Beans, & Corn. Add frozen Peas. Pour in 10 cups of warm water, turn crock pot onto high and cover. When carrots and celery are done add to crock pot water and all. When beef is done add to crock pot. Stir to combine when noodles are soft. 1 Cook on high for 2 hours, then turn to low for 2 hours. Crock pot was used to make taking to the church and serving easier. You can just use your stove top if you want.

TOP RAMEN® SALAD

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.

RAMEN NOODLE SALAD

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.