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
CRUNCHY RAMEN NOODLE SALAD
This Crunchy Ramen Noodle Salad is a light and delicious addition to your summer gatherings. No cooking required and it's ready in just 10 minutes!
Provided by Rebecca Hubbell
Categories Side Dish
Time 10m
Number Of Ingredients 10
Steps:
- Combine all ingredients, including the seasoning packets from the ramen, in a large bowl and mix until evenly coated.
Nutrition Facts : Calories 351 kcal, Carbohydrate 35 g, Protein 6 g, Fat 22 g, SaturatedFat 13 g, Sodium 594 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
CRUNCHY CHINESE SALAD
Steps:
- First mix cabbage and onions in a large bowl, set aside.
- Melt butter in a frying pan over medium heat. Break noodles in small pieces and brown along with sesame seeds and almonds. Cool and drain on paper towels.
- To make dressing, mix together all ingredients and microwave to dissolve the sugar. Let cool (about 20 minutes) before serving. Dressing can be made a day ahead of time.
- Toss together all salad ingredients and add dressing, just before serving.
CRUNCHY RAMEN SALAD
For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I shake them up together when it's time to eat. -LJ Porter, Bauxite, Arkansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 16 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 189 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 250mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
CRUNCHY ROMAINE SALAD
A wonderful combination of flavors in this very easy to prepare salad. A ton of crunch comes from ramen noodles, pecans, and romaine lettuce.
Provided by Georgia Julie
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- Combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Break ramen noodles into small pieces, discarding flavor packet.
- Melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. Drain on paper towels and allow to cool.
- Combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. Dress with 1 cup, or more, of dressing; toss to coat.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 31.6 g, Cholesterol 12.2 mg, Fat 29.6 g, Fiber 2.9 g, Protein 3.8 g, SaturatedFat 4.9 g, Sodium 195.2 mg, Sugar 21.8 g
CRUNCHY RAMEN NOODLE SALAD - MAKE AHEAD
This makes a great meatless meal, a lovely luncheon or dinner salad when topped with a grilled & sliced chicken breast. I tend to like a tangier dressing so I use less oil than vinegar. Feel free to adjust to your taste. The amount of added veggies, fruits & nuts can be increased as well. I recently discovered that by adding sugar snap peas & seedless cucumbers it has a more "Asian" flair to it. Enjoy! This can be made a day ahead and tossed with the dressing before serving. Prep time does not included grilling chicken breast or shrimp. If serving as a side salad, this will serve up 8-10+.
Provided by Chicagoland Chef du
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Mix all veggies, nuts and fruits together.
- Break up DRY noodles (**do not boil) and add to veggie mix before serving.
- Make dressing. Whisk together all the ingredients listed, until sugar dissolves. Set aside if making ahead.
- At this point you can refrigerate overnight.
- Toss with dressing, serve and top with chicken or shrimp, if desired.
Nutrition Facts : Calories 617.1, Fat 40, SaturatedFat 5.6, Sodium 586.9, Carbohydrate 58, Fiber 10.5, Sugar 25.2, Protein 13.5
CRUNCHY RAMEN TACO SALAD
Make our Crunchy Ramen Noodle Salad for a potluck-perfect dish! Ramen noodles meet taco salad with this crispy, crunchy and colorful ramen noodle salad.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 15m
Yield 15 servings, 2/3 cup each
Number Of Ingredients 9
Steps:
- Mix dressing, hot sauce and lime juice until blended.
- Break Ramen Noodles into large bowl. Discard Seasoning Packets or reserve for another use.
- Add remaining ingredients and dressing mixture to noodles; mix lightly.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 14 g, Fiber 3 g, Sugar 2 g, Protein 5 g
CRUNCHY RAMEN ANTIPASTO SALAD
Discover your new go-to salad recipe with this Crunchy Ramen Antipasto Salad. Made with ramen soup mix noodles, artichoke hearts, salami, basil and more, this Crunchy Ramen Antipasto Salad is loaded with flavor.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 10 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Break apart Noodles; place in large bowl. Discard Seasoning Packets.
- Add remaining ingredients to noodles, mix lightly.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
CRUNCHY RAMEN-BOK CHOY SALAD
A nice alternative to the usual summer grill accompaniments of potato or macaroni salad with the added benefit of no mayo! Tasty with a surprising crunch. Very addictive.
Provided by LifeLearner
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.
- Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool.
- Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.
- Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.
Nutrition Facts : Calories 234 calories, Carbohydrate 14.2 g, Cholesterol 10.2 mg, Fat 19.1 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4.2 g, Sodium 352.7 mg, Sugar 9.4 g
ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES
This is a salad that even non-cabbage eaters love. It is nice and crunchy with great flavor. I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!
Provided by -Tulip-
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
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.
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