Thai Chicken Peanut Ramen Salad

Submitted By: Christopher

Submitted From: Philly, PA

    Ingredients:

  • 2 packs of chicken flavor ramen noodles
  • 1/2 cup of already-cooked or leftover chicken, shredded
  • 1 carrot, sliced with a vegetable peeler
  • 1/2 cucumber, peeled, seeds removed, and sliced thinly
  • Spicy Thai peanut sauce (of you can’t find it bottled, see recipe below)
  • Optional: 1 thinly slices scallion as garnish

Cook ramen noddles according to package, including 1 packet of seasoning in cooking water. Hold onto other packet for another recipe. Drain and toss with other ingredients, adding peanut sauce until evenly coated, but not runny. Chill slightly or serve at room temperature, garnishing top with scallions. Makes great leftovers and is a nice light meal for warm weather.

Top Ramen Crab Salad

Submitted By: Sharon Ketchum

Submitted From: Idaho

    Ingredients:

  • 2 lbs. Mock crab
  • 1 bunch green onions, chopped
  • 5-6 stalks celery, chopped
  • 12 hard boiled eggs, chopped
  • 4 packages Top Ramen noodles (dry)
  • 1/8 cup fresh chopped parsley
  • garlic powder, salt and pepper
  • 2 cups mayonnaise (fat free works too)
  • 1 tsp. vinegar
  • 1 tsp. sugar
  • 1 tsp. celery seeds
  • 3 cups milk

In a large bowl…
Break dry noodles into good sized chunks. Break crab into chunks. Add celery, eggs and onions.
Add garlic powder, salt and pepper.

In seperate bowl… using a wire whisk, gradually whisk milk into the mayonnaise until smooth, will be very runny. Whisk in remaining ingredients and mix well. Pour over noodle/crab mixture and mix well (being careful not to crumble noodles) Cover. Refrigerate over night. In the morning stir well. Re-cover and refrigerate until ready to serve with meal.

Note: I use Top Ramen noodles. Best Foods mayonnaise. Use freshest mock crab. This is a very large salad, great for pot luck gatherings. Recipe can be cut in half for smaller salad. This recipe is not my ‘original’…it was served at a special occasion ‘potluck’ luncheon and I requested the recipe. This was about 18 years ago.

Cheap Ass Pasta Salad

Submitted By: Chris Cruz

Submitted From: University of South Carolina

    Ingredients:

  • Ramen (one packet)
  • Creamy Italian Salad dressing

Get the universal solvent boilin’, and then add them thar noodles. When they’re done (you know when!), drain ’em. Run ’em under some cold water till they’re cold (ain’t nothin funk nastier than hot pasta salad!). Liberally apply the salad dressing. Mix with a fork, change into a swimsuit and DIVE RIGHT IN! I guess if you are feeling particularly industrious you could boil some veggies (peas, carrot slices, all that), chill them and mix them in. I guess.

Sauteed Ramen Salad

Submitted By: Amy C. Johnson

Submitted From: Minneapolis, Minnesota

Saute 1/2 cup sunflower seeds, crunched up ramen noodles, and
dry flavor packet in safflower oil until lightly browned. Set
aside. Meanwhile, mix 1/2 cup safflower oil, 1/3 cup tamari, a
medium sized bag of cabbage or shredded broccoli hearts and diced
green onions together in a rather large bowl. Combine the ramen
and sunflower seed mixture into the cabbage mixture and chill.
Hopefully by the time you serve, the ramen noodles will have softened
slightly, while still maintaining a bit of a delightful crunch.

Ramen Noodle Salad

Submitted By: Jenny Sharfstein

Submitted From: New York City

Prepare ramen noodles but do not add flavor packet. Let the
noodles cool, then combine with a little mayo, chopped up red
peppers, onions, and whatever other veggies sound good. Add some
mustard if you like it and some dill. Basically, you’re making
pasta salad using ramen so just do what you think might be yummy.
Improvisation is good.

Top Ramen Spam or Ham Salad

Submitted By: Hugh Shaw

Submitted From: Port Orchard, WA

    Ingredients:

  • 3 packages Beef flavor Top Ramen
  • 2 green onions
  • 1/2 cup diced celery
  • 1/2 cup diced Spam or ham
  • one packet Uncle Dan’s Original Southern salad dressing
  • 1 cup mayonnaise
  • 1 tsp prepared mustard

Break up 3 packages Beef flavor Ramen and boil for 2 minutes
in 6 cups of water with the seasoning packets. Rinse with cold
water, drain well and set aside.
Mix all remaining ingredients together in a large bowl and
add the Ramen noodles.
Chill and serve.

Ramen Salad

Submitted By: David Pawlan

Submitted From: Jakarta, Indonesia

Get a load of cabbage and cut into very thin strips. Mix some
red wine vinegar and oil together with some salt and pepper. Add
some almond slivers to the cabbage and some peanuts if you like.
Crush a couple of packages of chicken ramen into the cabbage mixture,
pour the vinegar/oil mixture on the top and mix thoroughly. You
should mix this just about 15 minutes before serving so that the
ramen will still be a little crunchy.