|The Complete Book of Mexican Cooking|
|by Elisabeth Lambert Ortiz|
"Beginning with the Corn Kitchen, the author takes up tortillas and follows through to tacos, tostadas and fillings for quesadillas.
Results 1 - 10 of 317 for oriental salad ramen noodles
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.
Mix cabbage, onions, at last minute add sesame seeds, almonds and noodles. Pour dressing over salad just before serving. Mix well.
SALAD: In large ... and almonds. (Set noodles aside.) DRESSING: In ... blend flavors. Just before serving, crush uncooked Ramen noodles. Toss with salad.
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.
Brown almonds and ... tbsp. butter. Mix cabbage and onions. Just before serving, add almonds, seeds and crushed noodles to cabbage and mix with dressing.
Stir fry almonds, noodles (crumbled, discard seasoning ... in 2 tablespoons salad oil until brown, ... Don't add crunchies and dressing until ready to serve.
Use a large ... Dressing) using total of 1 to 2 cups dressing. Then break up uncooked noodles into mixed up salad after you have added the dressing. Mix again.
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.
Mix salad ingredients together in ... mixture into salad mixture and stir together thoroughly. Best if mixed approximately 1 to 2 hours before serving time!
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