Ramen Noodle Salad Recipe and More


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For a quick easy lunch, here's a handy Ramen Noodle Salad Recipe. To make this a vegan dish, simply omit the first ingredient.



Ramen Noodle Salad Recipe


INGREDIENTS:

Salad:

2 cups cooked, shredded chicken.

2 tablespoons Sesame seeds

1/3 cup Toasted slivered almonds

1/2 Small head shredded red cabbage

1 package Top Ramen dried noodles


Dressing:

1 seasoning packet from Ramen noodles

1 tablespoon Sugar

1/3 cup Oil

1/2 teaspoon Salt

1/2 teaspoon Pepper

3 tablespoons Rice vinegar

Garnish:

Bean sprouts

Shredded green onion




DIRECTIONS:

Combine salad ingredients.

Combine dressing ingredients & mix well.

Toss salad with dressing.

Refrigerate at least 6 hours before serving.

Serve on a bed of lettuce.

Garnish with bean sprouts and shredded green onion.




Try this with your Ramen Noodle Salad Recipe.


SHRIMP AND RAMEN STIR FRY

INGREDIENTS:

12 ounces fresh or frozen peeled and deveined shrimp

OR

12 ounces firm tofu, drained and cubed

2 packages of shrimp or mushroom-flavored ramen noodles

2 teaspoons toasted sesame oil or cooking oil

1 tablespoon cooking oil

1 medium red or yellow sweet pepper, cut into thin strips

3/4 cup fresh pea pods, strings and tips removed

2 cups chopped bok choy

1/3 cup sliced green onions

1/4 cup bottled hoisin or stir-fry sauce

1/4 cup orange juice

1/4 teaspoon crushed red pepper

2 teaspoons toasted sesame seeds




DIRECTIONS:

Thaw shrimp, if frozen, and remove the tails.

Rinse shrimp, pat dry with paper towels and set aside.

In a 3-quart saucepan, cook noodles with seasoning packet according to package directions.

Drain noodles.

Return noodles to pan and toss with toasted sesame oil.

Snip through noodles several times with kitchen scissors. Set aside.

In a medium-sized skillet, heat 1 tablespoon of oil over medium-high heat.

Add sweet pepper strips; cook and stir for 2 minutes.

Add pea pods and bok choy; cook and stir for 2 minutes.

Add shrimp or tofu, green onions, hoisin sauce, orange juice, and crushed pepper. Cook and stir for 1 minute more.

To serve, place noodles on serving plates. Spoon the shrimp mixture over noodles and sprinkle with toasted sesame seeds.

SERVES 4. 




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