Broccoli Cauliflower Ramen Recipes

BROCCOLI-RAMEN SLAW

Steps:

• Whisk 1/2 cup vegetable oil, 1/3 cup rice vinegar, 3 tablespoons sugar, 2 tablespoons soy sauce and 2 teaspoons toasted sesame oil in a large bowl. Break two 3-ounce packages ramen noodles into bite-size pieces (discard the seasoning packets). Add the uncooked ramen to the vinaigrette along with one 16-ounce bag broccoli slaw mix, 1 cup julienned snow peas, 3/4 cup toasted slivered almonds and 4 chopped scallions. Season with salt and pepper and toss. Let sit 1 to 2 hours before serving.

RAMEN NOODLE SALAD

Steps:

• Whisk together first 5 ingredients. Refrigerate, covered, until serving., Discard seasoning packet from noodles or save for another use. Break noodles into small pieces. In a large skillet, heat butter over medium-high heat. Add noodles; saute until golden brown., Combine romaine, broccoli, onions, sunflower kernels and noodles. Just before serving, whisk dressing and pour over salad; toss to coat.

ROASTED CAULIFLOWER AND BROCCOLI WITH SALSA VERDE

Steps:

• Heat oven to 350 degrees. Spread almonds on a baking sheet and toast until brown and fragrant, 8 to 10 minutes. Leave oven on. When almonds have cooled, chop coarsely.
• Meanwhile, in a large bowl, toss broccoli and cauliflower with 4 tablespoons olive oil, salt and pepper. Spread on two baking sheets and roast until tender, 20 to 30 minutes.
• In a large bowl, mix shallot and vinegar and set aside for 5 minutes. Whisk in anchovies, lemon juice, remaining 6 tablespoons olive oil, and salt and pepper to taste. Stir in almonds and parsley.
• Remove vegetables from oven, add to bowl and toss with sauce. Taste and add more salt, pepper, vinegar or lemon, if needed. Serve warm or at room temperature.

RAMEN NOODLE BROCCOLI SALAD

Steps:

• Remove and discard the seasoning packets from the soup or reserve for another use. Fill a 6-quart saucepot with water and heat over medium-high heat to a boil. Add the noodles and broccoli and cook for 3 minutes or until the noodles and broccoli are tender. Drain the noodles and broccoli well in a colander.
• Beat the peanut butter, broth, soy sauce and sugar in a large bowl. Add the noodles, broccoli, pepper, onion and garlic and toss to coat. Cover and refrigerate for 2 hours, stirring occasionally.

BROCCOLI AND RAMEN NOODLE SALAD

Steps:

• In a large salad bowl, combine the slaw, broken noodles and green onions.
• Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts and sunflower seeds before serving.

RAMEN BROCCOLI SOUP

Steps:

• In a large saucepan, bring water to a boil. Add broccoli; return to a boil. Reduce heat; cover and simmer for 3 minutes. Return to a boil. Break noodles into small pieces; add to water. Cook 3 minutes longer, stirring occasionally. , Remove from the heat. Add the garlic powder, cheese and contents of seasoning packets from the noodles; stir until cheese is melted. Serve immediately.

BROCCOLI CAULIFLOWER RAMEN

Steps:

• In saucepan, heat soup and milk to boiling. Stir in vegetables and return to boiling. Reduce heat and simmer 15 minutes.
• Cook noodles in water according to package directions and drain.
• Add seasoning packet. Top warm noodles with soup mixture.

CRISPY BROCCOLI AND CAULIFLOWER

Steps:

• Position a rack in the top third of the oven. Preheat the oven to 450 degrees F.
• On a rimmed baking sheet, toss together the broccoli, cauliflower, olive oil, salt and curry powder. Spread evenly on the tray and roast for 25 minutes, flipping the vegetables halfway through. Serve warm or at room temperature.

BROCCOLI RAMEN NOODLE SALAD

Steps:

• Combine the slaw, peppers, scallions, and nuts in a large bowl.
• Mix together vinegar, oil, sugar, and the seasoning packet from the ramen mix.
• Stir the dressing into the salad.
• Crumble the ramen noodles and add to salad.
• Toss the whole thing to get everything coated.