Potluck Top Ramen Recipes

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

Steps:

• Bring 2 cups water to a boil in a saucepan. Cook noodles in boiling water until tender, about 3 minutes. Stir garlic powder, onion powder, and ginger into the noodles and water; season with salt and black pepper.

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.

CRUNCHY ASIAN RAMEN NOODLE SALAD (A.K.A. BASICALLY THE BEST POTLUCK SALAD EVER) RECIPE - (4.5/5)

Steps:

• To Make The Salad: (Optional first step: Heat oven to 425 degrees. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.) Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined. Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!) To Make The Vinaigrette: Whisk all ingredients together until combined.