Thai Ramen Chopped Salad Recipes

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.

THAI RAMEN CHOPPED SALAD

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.
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THAI PEANUT RAMEN

Steps:

• Fill 3-quart saucepan two-thirds full of water; heat to boiling. Break block of noodles from soup mix into water; stir until slightly softened. Stir in broccoli, bell pepper and carrots; return to boiling. Boil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Drain and return to saucepan.
• Stir in peanut sauce and 1 seasoning packet from soup mix into noodle mixture (discard remaining seasoning packet or save for another use). Top individual servings with peanuts and cilantro. Serve immediately.

THAI NOODLE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
• In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

SESAME RAMEN SALAD

Steps:

• Break ramen noodles into quarters and place in a large bowl; reserve one seasoning packet. Cover noodles with hot water; let stand until softened, about 5 minutes., Drain noodles; rinse with cold water. Drain well and return to bowl., In a large skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes. Drain on paper towels., Mix salad dressing, 1/2 cup green onions, cilantro, lime zest, lime juice and contents of reserved seasoning packet; add to noodles. Toss with snow peas, carrots, 3 tablespoons peanuts and sausage. Sprinkle with the remaining green onions and peanuts.

CHOPPED THAI SALAD WITH SESAME GARLIC

Steps:

• Instructions 1. Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later. 2. Cook the edamame by boiling it for 3­5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds. 3. Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately. Notes The salad will stay fresh longer if you store the dressing separately from the salad ingredients, tossing them together just before serving. Agave nectar or sugar would work in place of the honey for vegans. Those 3 cloves of garlic pack a spicy garlicky punch, so if you don't love garlic, use less.