Thai Ramen Chopped Salad Recipes

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TOP RAMEN® SALAD



Top Ramen® Salad image

This light and crunchy salad is excellent with BBQ chicken. This recipe is from my mother-in-law and has been a family favorite for years.

Provided by Nicole Burnham

Categories     Salad     Coleslaw Recipes     No Mayo

Time 55m

Yield 6

Number Of Ingredients 9

2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved
½ cup raw sunflower seeds
½ cup slivered almonds
1 (16 ounce) package coleslaw mix
3 green onions, chopped
½ cup olive oil
3 tablespoons white vinegar
1 tablespoon white sugar
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 34.9 g, Cholesterol 6.1 mg, Fat 31.1 g, Fiber 4 g, Protein 9.9 g, SaturatedFat 3.6 g, Sodium 323.9 mg, Sugar 3.9 g

THAI RAMEN CHOPPED SALAD



Thai Ramen Chopped Salad image

An recipe made from pantry and fridge staples. Pretty enough for company, healthy enough to get some veggies into your family, cheap enough to fit into your budget. Can be used as a side dish or a main meal salad.

Provided by Kasha

Categories     Asian

Time 30m

Yield 10 serving(s)

Number Of Ingredients 12

2 (3 ounce) packages chicken-flavored ramen noodles
8 ounces cooked chicken breasts (shredded or chopped)
2 (11 ounce) cans mandarin oranges, undrained
1 red pepper
2 carrots
1/2 head romaine lettuce
1 (2 1/4 ounce) can pitted black olives, undrained
3 green onions, chopped
1 1/2 cups salted peanuts
1 teaspoon dry mustard
2 teaspoons sesame oil (to taste)
1 (20 count) package egg roll wraps (optional)

Steps:

  • Break up ramen noodles while they are still in the package a bit. Open the packages and fish out the flavor packets. Cook the ramen noodles per package directions, use 1 package of seasoning in the cooking water, save the other package, cool noodles 5 minutes, put in big salad bowl.
  • Shred or chop the two chicken breast, put aside in big salad bowl.
  • Peel and shred the carrots, add to salad bowl.
  • Chop half the red pepper into nice, small cubes, put into the salad bowl set the other half aside.
  • Chop the green onions, add to salad bowl.
  • Finely chop the Romaine lettuce, add to salad bowl.
  • Drain the black olives, keep the juice aside, add the olives sliced into rings to salad bowl.
  • Drain 1 can mandarin oranges, add to salad bowl.
  • Toss everything in salad bowl, admire the nice colors.
  • Get out the food processor.
  • Put liquid from black olives into food processor bowl, followed by the other undrained can of mandarin oranges, oranges and liquid, into the food processor bowl.
  • Add the second chicken flavor packet from the ramen noodles.
  • Now add ¾ cups of peanuts, the other half of the red pepper, chopped up a bit to make it easier to process, 1 teaspoon dry mustard, 2 teaspoons, or more, if you like it, sesame oil.
  • Turn on the food processor and blend well. You are making salad dressing. Assess the consistency, add a bit of water if you would like it thinner. Process again. Set aside.
  • You should still have 3/4 cup peanuts you haven't used yet, chop them, but don't add to salad until just before serving.
  • You may also have the optional egg roll wrappers, these can be used to make your final salad classier, but aren't necessary.
  • If you do want to use them, separate the package in half, cut half the package into thin strips. Heat oil in a deep pan and fry the strips until browned and done, drain on paper towels.
  • While you are at it, take the other half of the package of eggroll wrappers you didn't use, cut each in half, deep fry and drain, sprinkle with either powdered sugar, or cinnamon sugar and use as a dessert with your salad.
  • Just before serving, Toss your salad with your dressing, sprinkle with chopped peanuts. If you did make the optional fried eggroll wrapper crunchies, put them on top of your salad as a crispy, decorative condiment, and eat the sugared ones as a dessert.
  • I.

Nutrition Facts : Calories 385.5, Fat 23.6, SaturatedFat 4.4, Cholesterol 19.1, Sodium 558.8, Carbohydrate 30.5, Fiber 5.5, Sugar 9.6, Protein 17.7

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