Ramen Noodle Salad Topping 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.

RAMEN NOODLE SALAD

Steps:

• Mix together the coleslaw mix, crushed noodles& sunflower kernels.
• In a small bowl, mix the Ramen Noodle seasoning pkt.
• ,oil, vinegar& sugar together.
• Mix all together& refrigerate at least 2 hours.

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 CABBAGE SALAD

Steps:

• Toss together the cabbage, noodles and sunflower seeds or almonds.
• Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.

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.

CRUNCHY RAMEN SALAD

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.

RAMEN NOODLE SALAD TOPPING RECIPE

Steps:

• Crush noodles. Put in lg. zip loc bag. Add almonds. Mix all of the other ingredients. Pour liquid over noodles and almonds in bag and shake to coat. Let set for a few minutes. Pour evenly on to a lg. cookie sheet and stick under the broiler. Watch closely and stir frequently until noodles have turned a golden brown. Remove to a paper towel and let set until cooled. Store in air tight container.

RAMEN NOODLE SALAD

Steps:

• Mix oil, vinegar, accent, sugar, salt, and pepper for dressing. Set aside. (I mix in a 2-cup glass measuring cup).
• Brown almonds and sesame seeds in margarine for topping. Crush Ramen noodles, and mix in cooled almonds and sesame seeds. Set aside. Save seasoning packet for another use.
• Mix coleslaw and chopped green onions. Pour dressing over mixture. Stir to coat.
• When ready to serve either top with topping or let guests spoon on topping as desired.