Hey Kiss listeners, this week I thought I’d give you some easy college recipes, using Ramen. What college student hasn’t had ramen? I think it’s part of the college experience. 1. Uncooked Ramen Noodle Salad:
A tasty broccoli and ramen noodle salad requires two packages of raw broken ramen noodles, a 16-ounce package of broccoli slaw mix, a bunch of green onions chopped, and a cup each of unsalted peanuts and sunflower seeds. Mix these ingredients and pour over a dressing of cup vegetable oil, 1/3 cup cider vinegar, cup white sugar, and 1 seasoning packet. A squirt of lime juice and some chopped cilantro can also be added.
*For a light ramen salad, toss 4 cups shredded lettuce, 1 grated carrot, 4 green onions sliced and cup slivered almonds, with a package of uncooked ramen noodles. Pour over a dressing made of 2 tablespoons each of canola oil and honey, the seasoning packet (chicken or beef are recommended) and cup each rice vinegar and apple juice. Toss and serve. 2. Ramen Noodle Snack Mix: You will need:
- 1 package of ramen noodles (crushed)
- 1/2 cup dried cranberries - 1/4 cup sliced almonds- 1/4 cup dried apricot
- 1/3 cup of vegetable oil (for cooking)
While the noodles are still in the package, break them in small pieces.
Turn on the stove; wait for the oil to heat up, once heated toss
the noodles in the cooking pan. Since ramen are dehydrated, you have to be careful not to burn them. Your noodles are ready once they have a nice brownish color.
Turn off the stove and put your noodles in a bowl. Add the sliced almonds, dried cranberries and dried apricots, Enjoy! 3. Ramen Tomato Soup:
It’s super simple. Cook ramen noodles in 2 cups of water and then add a can of condensed cream of tomato soup. Stir occasionally as you heat just to boiling. Add a bit of hot sauce if desired.
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