Ramen Pork and Vegetable Skillet 1 Tbsp. oil 3…

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Ramen Pork and Vegetable Skillet

1 Tbsp. oil

3/4 lb. boneless pork loin chops

1 onion, sliced

2 garlic cloves, minced

1-1/2 cups water

1 3-oz. pkg. pork flavor ramen noodle soup mix

1 red bell pepper, cut into strips

2 cups broccoli florets

1 cup snow peas

1/4 cup purchased teriyaki baste and glaze sauce

Slice pork into thin strips across grain. Heat oil in large nonstick skillet over medium-high heat until hot. Add pork and onion and stir-fry for 3 to 5 minutes or until pork is no longer pink. Add garlic; cook 30 seconds, stirring constantly. Remove pork, onions, and garlic from skillet.

Add water to skillet and bring to a boil. Break noodles into small pieces; add to water. Add 1 teaspoon of the seasoning packet and the vegetables; mix well. Discard remaining seasoning packet. Cover skillet and cook for 4 to 5 minutes or until vegetables are crisp-tender and noodles are tender, stirring occasionally.

Add pork, onions, and garlic to skillet. Stir in teriyaki baste and glaze sauce. Stir-fry for 1 to 2 minutes or until thoroughly heated.

4-6 servings Calories: 270 Fat: 10 grams Sodium: 910 mg

Seven Layer Chinese Chicken Salad

5 cups torn romaine lettuce

1 3-oz. pkg. oriental-flavor ramen noodle soup mix

2 cups diced cooked chicken

1 10-oz. pkg. frozen corn, drained and thawed

1 large tomato, diced

2 green onions, thinly sliced

1/2 cup coarsely chopped peanuts

2 Tbsp. sugar

1/2 tsp. salt

3/4 tsp. grated gingerroot

1/2 tsp. pepper

1/4 cup oil

3 Tbsp. apple cider vinegar

Place romaine in bottom of large serving bowl. Coarsely crush the ramen noodles; discard seasoning packet. Sprinkle noodles, chicken, corn, tomato, green onions, and peanuts over lettuce in bowl.

In a small bowl, combine sugar, salt, ginger root, pepper, oil, and vinegar and stir with wire whisk until well blended. Pour over salad in bowl, and serve.

6 servings Calories: 460 Fat: 25 grams Sodium: 670 m

Crunchy Cabbage Salad

1/4 cup sesame seeds

1/3 cup sliced almonds

1 head cabbage, shredded

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 cup snow peas

6 thinly sliced green onions

2 3-oz. pkg. Ramen noodles

1/2 cup oil

1/4 cup cider vinegar

2 tablespoons sugar

1/4 tsp. pepper

Place sesame seeds and almonds on a microwave-safe plate and microwave on high until lightly toasted and you can smell them toasting, about 2-3 minutes, stirring frequently during cooking. Set aside.

In a large bowl, combine cabbage, peppers, snow peas, and green onions. Crush ramen noodles and set aside.

In a medium bowl, combine oil, water, vinegar, sugar, and 1 seasoning packet. Discard remaining seasoning packet. Beat dressing with wire whisk until combined. Just before serving, toss crushed noodles, toasted almonds and sesame seeds with cabbage mixture. Pour dressing over salad and toss well. 10- 12 servings

Scallop and Ramen Noodle Stir Fry

1 3-oz. pkg. Oriental-flavor ramen noodle soup mix

1 Tbsp. olive oil

3/4 pound asparagus, cut into 1″ pieces

1 large red bell pepper, cut into strips

1 small onion, chopped

2 garlic cloves, minced

3/4 pound sea scallops, cut in half

1 Tbsp. soy sauce

2 Tbsp. lemon juice

1 tsp. sesame oil

1/4 tsp. hot pepper sauce

Cook and drain ramen noodles as directed on the package. Heat olive oil in wok or large nonstick skillet over high heat. Add asparagus, bell pepper, onion and garlic. Stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add scallops and stir-fry until white.

Mix seasoning packet, soy sauce, lemon juice, sesame oil and hot sauce and stir into scallop mixture. Stir in cooked and drained noodles; heat through. 4-6 servings

Crockpot Chicken Ramen Soup

6 boneless, skinless chicken thighs

2 large sweet potatoes, cut into 1-inch pieces

1 medium onion, sliced

1 bag baby carrots

1/2 tsp. dried thyme

1/4 tsp. pepper

2 bay leaves

3 1/2 cups water

2 3-oz. pkg. chicken flavor Ramen noodle soup

In a 3-1/2 to 4 quart crockpot, layer sweet potatoes, sliced onion and chicken thighs. Sprinkle with thyme, pepper, and bay leaves. In a small bowl, blend 1 cup water and seasoning packets from Ramen and stir to blend. Pour over chicken and vegetables in crockpot, then add rest of water.

Cover crockpot and cook on low for 7-9 hours or until vegetables and chicken are tender. Remove and discard bay leaves. Stir in ramen noodles and cover. Cook on high 10-12 minutes or until noodles are tender, stirring once during cooking. 6-8 servings

Crunchy Chicken Salad

3 Tbsp. olive oil

1 3-oz. pkg. Oriental-flavor ramen noodle soup mix

2 Tbsp. sesame seed

1/4 cup sugar

1/4 cup white vinegar

1 Tbsp. vegetable oil

1/2 tsp. pepper

2 cups cut-up cooked chicken

1/2 cup peanuts

4 sliced green onions

1 1-lb. bag coleslaw mix

Heat 3 Tbsp. olive oil in large skillet over medium heat. Break noodles into bite-size pieces and add to oil in skillet along with seasoning packet. Cook and stir for 2 minutes. Add sesame seed and cook and stir about 2 minutes longer, until noodles and seeds are golden brown.

In a large bowl, combine sugar, vinegar, oil and pepper. Add chicken, peanuts, green onion, coleslaw mix, and browned noodle mixture; toss to combine. 4-6 servings

Ramen Corn Chowder

1 pkg. Ramen noodles

2-1/2 cups water

1 16-oz. can creamed corn

1 cup frozen corn kernels

1/4 tsp. ginger

1/4 tsp. curry powder

1/2 cup milk

1/2 cup grated Cheddar or Colby cheese

In a large saucepan, bring 2 cups of water to a boil. Add ramen noodles and the flavor packet and cook for 5 minutes. Add creamed corn, frozen corn, ginger, curry powder, and milk. Heat over medium heat to a gentle simmer, and cook for 2-4 minutes; do not let the soup boil. Add grated cheese and stir until melted and the soup is blended. 4 servings

Ramen Frittata

2 3-oz. pkgs. chicken flavored ramen noodles

6 eggs

1 Tbsp. butter

1/2 cup shredded Cheddar cheese

Place noodles in a saucepan filled with boiling water. Cook noodles until tender and drain. In a medium bowl, whisk together the eggs and 1 of the seasoning packets from the noodles. Discard remaining seasoning packet. Add cooked, drained noodles to egg mixture.

Melt butter in a large skillet over medium heat. Add the egg/noodle mixture and cook over medium-low heat until firm, 5 to 7 minutes, drawing the cooked mixture to the center to allow uncooked portion to flow onto bottom of pan. Cut frittata into four wedges, and turn over to brown the other side for 1 to 2 minutes. Sprinkle cheese over the top, cover pan, and let stand 1-2 minutes to melt cheese. 4 servings

Asian Beef and Ramen Noodles

Beef is easier to slice thinly if it is partially frozen. Freeze the beef for 30 minutes before slicing.

2 Tbsp. oil

1 pound beef top sirloin, thinly sliced

2 3-oz. pkgs. Oriental flavor instant Ramen noodles

1 onion, diced

4 cups frozen broccoli carrot combo, thawed and drained

1 sliced red bell pepper

2 cups water

1/2 tsp. ground ginger

2 cups snow pea pods

Discard one seasoning packet from the ramen noodles and break the noodles into pieces. Heat oil in a nonstick skillet over medium heat. Add thinly sliced beef and cook and stir for 3 minutes. Remove the meat and toss with 1/2 of one seasoning packet from the noodles. Set aside.

Add the onion and the broccoli and carrot combo and saute until almost cooked, about 7 minutes, stirring frequently. Stir in the red bell pepper. Add water, ground ginger, noodles, rest of seasoning packet, and snow pea pods and stir. Bring to a boil.

Reduce the heat and simmer for 5 to 7 minutes, or until the noodles and vegetables are tender, stirring occasionally. Add the beef and stir to combine. Cook for 1 minute longer and serve. 4-6 servings.

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