|by Christine Manfield|
In this cookbook, Christine Manfield puts forward her philosophy that dessert is not a flippant or excessive extra to a meal, but a vital element ...
1 - 10 of 317 for oriental ramen noodle salad
Break uncooked noodles into large bowl. ... dressing. Refrigerate. Keeps for several days. Good as a side dish or with grilled chicken as a Summer entree salad.
SALAD: In large ... and almonds. (Set noodles aside.) DRESSING: In ... blend flavors. Just before serving, crush uncooked Ramen noodles. Toss with salad.
Brown almonds and ... tbsp. butter. Mix cabbage and onions. Just before serving, add almonds, seeds and crushed noodles to cabbage and mix with dressing.
Mix salad ingredients together in ... mixture into salad mixture and stir together thoroughly. Best if mixed approximately 1 to 2 hours before serving time!
Stir fry almonds, noodles (crumbled, discard seasoning ... in 2 tablespoons salad oil until brown, ... Don't add crunchies and dressing until ready to serve.
Chop cabbage, green ... Brown with butter, noodles, almonds, sesame ... flavor package of Ramen seasoning. Add chopped ... bags. Add dressing before serving.
In a bowl, ... almonds and broken noodles; set aside. Mix ... Pour over cabbage and onions. When ready to serve, toss in seeds, almonds and broken noodles.
Use a large ... 2 from the noodle packages, 1 cup ... dressing. Then break up uncooked noodles into mixed up salad after you have added the dressing. Mix again.
Break up Top Ramen noodles. Brown with ... onions. Add Ramen mixture on top. Mix together, pour over salad. Toss and serve. Chicken or shrimp may be added.
Mix cabbage, onions, at last minute add sesame seeds, almonds and noodles. Pour dressing over salad just before serving. Mix well.
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