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CRUNCHY RAMEN SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Crunchy Ramen Salad Recipe: How to Make It - Taste of Home image

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 just shake them all together when it's time to eat. —LJ Porter, Bauxite, Arkansas

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 16 servings.

Number Of Ingredients 10

1 tablespoon plus 1/2 cup olive oil, divided
1/2 cup slivered almonds
1/2 cup sunflower kernels
2 packages (14 ounces each) coleslaw mix
12 green onions, chopped (about 1-1/2 cups)
1 medium sweet red pepper, chopped
1/3 cup cider vinegar
1/4 cup sugar
1/8 teaspoon pepper
2 packages (3 ounces each) chicken ramen noodles

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, FatContent 13g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 250mg sodium, CarbohydrateContent 16g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 4g protein.

CHICKEN AND BROCCOLI STIR-FRY - SKINNYTASTE



Chicken and Broccoli Stir-Fry - Skinnytaste image

Chicken and Broccoli Stir-Fry made with lean white meat and lots of broccoli in a ginger and garlic stir-fry sauce that's an easy and quick weeknight meal or the perfect meal prep recipe for easy lunches all week long.

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 13

1/4 cup low sodium soy sauce (or use gf soy sauce*)
1/2 cup chicken broth*
1 tablespoon cornstarch
2 tablespoons mirin
1 tablespoon sugar
2 teaspoons sesame oil
1/4 teaspoon white pepper
1 tablespoon canola oil (divided)
1 tablespoon minced garlic
1 tablespoon minced ginger
1 pound chicken breast (sliced very thinly)
2 cups broccoli florets
sesame seeds as garnish (if desired)

Steps:

  • In a large measuring cup or bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, sesame oil and white pepper and whisk until everything is completely dissolved.
  • In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side.
  • Repeat with the second half of the chicken and an additional teaspoon of oil.
  • Remove the chicken to a plate.
  • Add in the remaining oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
  • Stir the garlic and ginger well and add in the sauce, whisking well.
  • Add in the broccoli and let the sauce cook for 2-3 minutes until thickened.
  • Add in the chicken and stir well to coat.
  • Garnish with sesame seeds if desired.

Nutrition Facts : ServingSize 1 cup, Calories 249 kcal, CarbohydrateContent 14.6 g, ProteinContent 27 g, FatContent 9 g, SaturatedFatContent 0.7 g, CholesterolContent 73 mg, SodiumContent 766 mg, FiberContent 1.6 g, SugarContent 6.2 g

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CRUNCHY RAMEN SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
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 just shake them all together when it's time to eat. —LJ Porter, Bauxite, Arkansas
From tasteofhome.com
Reviews 4.2
Total Time 25 minutes
Category Lunch, Side Dishes
Calories 189 calories per serving
  • 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.
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CHICKEN AND BROCCOLI STIR-FRY - SKINNYTASTE
Chicken and Broccoli Stir-Fry made with lean white meat and lots of broccoli in a ginger and garlic stir-fry sauce that's an easy and quick weeknight meal or the perfect meal prep recipe for easy lunches all week long.
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