RAMEN ASIAN NOODLE SALAD, A Sweet & Savory Summer Salad
Recipes in this Video
Ramen Ground Beef Stroganoff combines the creamy, savory elements of classic beef stroganoff with the quick-cooking convenience of ramen noodles. This dish reflects the fusion of Japanese and American culinary traditions, often enjoyed as a comforting weeknight meal. While traditional stroganoff features egg noodles, the use of ramen adds a unique twist and has gained popularity in various adaptations across the globe.
Ingredients
- ●ramen noodles
- ●ground beef
- ●onion
- ●mushrooms
- ●garlic
- ●beef broth
- ●sour cream
- ●soy sauce
- ●Worcestershire sauce
- ●black pepper
- ●olive oil
- ●parsley
- ●salt
- ●butter
Instructions
- 1Cook ramen noodles according to package instructions; drain and set aside.
- 2Heat olive oil in a large skillet over medium heat until shimmering.
- 3Add chopped onion and cook until translucent, about 3-4 minutes.
- 4Stir in minced garlic and cook until fragrant, about 1 minute.
- 5Add ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- 6Mix in sliced mushrooms and cook until softened, about 4-5 minutes.
- 7Pour in beef broth, soy sauce, and Worcestershire sauce; bring to a simmer.
- 8Reduce heat and stir in sour cream until well combined; cook until heated through, about 2-3 minutes.
- 9Season with black pepper and salt to taste.
- 10Add cooked ramen noodles to the skillet; toss to coat in the sauce.
- 11Garnish with chopped parsley before serving.
Ingredient Alternatives
sour cream
Healthier: Greek yogurt
Cheaper: cream cheese
Greek yogurt reduces calories while maintaining creaminess
Techniques
Equipment
Also Known As
Ingredients
- ●2 packs of ramen noodles
- ●1 cup shredded carrots
- ●1 cup red cabbage, thinly sliced
- ●1 cup bell peppers, thinly sliced
- ●1/2 cup green onions, chopped
- ●1/4 cup cilantro, chopped
- ●1/4 cup sesame seeds
- ●1/2 cup edamame, shelled
- ●1/4 cup soy sauce
- ●2 tbsp rice vinegar
- ●2 tbsp sesame oil
- ●1 tbsp honey
- ●1 tsp ginger, grated
- ●1 tsp garlic, minced
- ●1/2 tsp red pepper flakes
Instructions
- 1Cook the ramen noodles according to package instructions. Drain and rinse under cold water to cool.
- 2In a large bowl, combine the shredded carrots, red cabbage, bell peppers, green onions, cilantro, and edamame.
- 3In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and red pepper flakes to make the dressing.
- 4Add the cooled ramen noodles to the vegetable mixture.
- 5Pour the dressing over the salad and toss to combine thoroughly.
- 6Sprinkle sesame seeds on top of the salad for garnish.
- 7Let the salad sit for about 10 minutes to allow the flavors to meld.
- 8Serve chilled or at room temperature.
Equipment
Ingredients
- ●2 cups cooked ramen noodles
- ●1 cup cooked rice
- ●2 tablespoons vegetable oil
- ●1/2 cup diced onion
- ●1/2 cup diced bell pepper
- ●1/2 cup frozen peas and carrots
- ●2 cloves garlic, minced
- ●2 eggs, beaten
- ●3 tablespoons soy sauce
- ●1 tablespoon sesame oil
- ●1/2 teaspoon black pepper
- ●2 green onions, sliced
Instructions
- 1Heat the vegetable oil in a large skillet or wok over medium heat.
- 2Add the diced onion and bell pepper, and sauté for about 3-4 minutes until softened.
- 3Stir in the frozen peas and carrots, and cook for another 2 minutes.
- 4Add the minced garlic and cook for 30 seconds until fragrant.
- 5Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked.
- 6Add the cooked ramen noodles and rice to the skillet, mixing everything together.
- 7Pour in the soy sauce and sesame oil, stirring to combine all ingredients evenly.
- 8Season with black pepper and mix well.
- 9Cook for an additional 2-3 minutes, allowing the rice to get slightly crispy.
- 10Remove from heat and garnish with sliced green onions before serving.
Equipment
Ramen Chicken Soup Casserole is a fusion dish that combines the comforting elements of traditional Japanese ramen with the convenience of an American casserole. This dish reflects the adaptability of ramen, which has become a beloved staple in many households across the U.S. It is often prepared as a quick weeknight meal or a crowd-pleaser at potlucks, showcasing the versatility of ramen noodles beyond their typical soup form.
Ingredients
- ●ramen noodles
- ●chicken breast
- ●chicken broth
- ●soy sauce
- ●carrots
- ●peas
- ●green onions
- ●cream of chicken soup
- ●cheddar cheese
- ●garlic
- ●ginger
- ●pepper
- ●sesame oil
- ●salt
- ●water
- ●bread crumbs
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Cook ramen noodles according to package instructions, then drain and set aside.
- 3In a large skillet, heat sesame oil over medium heat.
- 4Add diced chicken breast and cook until browned and cooked through, about 5-7 minutes.
- 5Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.
- 6Add carrots, peas, and cook for another 3-4 minutes until vegetables are tender.
- 7In a large bowl, combine cooked ramen noodles, chicken mixture, chicken broth, soy sauce, and cream of chicken soup.
- 8Mix well until all ingredients are evenly coated.
- 9Transfer the mixture to a greased casserole dish.
- 10Top with shredded cheddar cheese and sprinkle with bread crumbs.
- 11Bake in the preheated oven for 25-30 minutes, until bubbly and golden on top.
- 12Garnish with sliced green onions before serving.
Ingredient Alternatives
cream of chicken soup
Healthier: homemade chicken broth
Cheaper: cream of mushroom soup
Cream of mushroom soup is often less expensive and can provide a similar creamy texture.
cheddar cheese
Healthier: reduced-fat cheese
Cheaper: processed cheese
Reduced-fat cheese lowers calories while processed cheese can be more affordable.
chicken breast
Healthier: tofu
Cheaper: chicken thighs
Tofu is a plant-based alternative, while chicken thighs are usually cheaper than breasts.
ramen noodles
Healthier: whole grain noodles
Cheaper: instant noodles
Whole grain noodles offer more fiber, while instant noodles are often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●2 packs instant ramen noodles
- ●1 tablespoon vegetable oil
- ●1 cup sliced bell peppers
- ●1 cup sliced carrots
- ●1 cup snap peas
- ●2 green onions, chopped
- ●2 cloves garlic, minced
- ●2 tablespoons soy sauce
- ●1 tablespoon sesame oil
- ●1 teaspoon ginger, grated
- ●1/2 teaspoon red pepper flakes
- ●Salt and pepper to taste
Instructions
- 1Cook the ramen noodles according to package instructions, drain, and set aside.
- 2In a large skillet, heat the vegetable oil over medium heat.
- 3Add the sliced bell peppers, carrots, and snap peas to the skillet. Sauté for about 5 minutes until they start to soften.
- 4Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- 5Add the cooked ramen noodles to the skillet, tossing to combine with the vegetables.
- 6Pour in the soy sauce and sesame oil, mixing well to coat the noodles and vegetables evenly.
- 7Sprinkle in the red pepper flakes, salt, and pepper, adjusting to taste.
- 8Continue to cook for another 2-3 minutes, allowing the noodles to heat through and absorb the flavors.
- 9Remove from heat and stir in the chopped green onions before serving.
Equipment
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