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Here's a recipe that uses ramen noodles in a creative way...


  • 2 pkgs (3 oz each) baked chicken-flavor ramen noodles
  • 1 pkg (16 ounces) cabbage slaw mix
  • 2 firm, red apples
  • 4 green onions with tops, thinly sliced (½ cup)
  • 1 medium carrot, grated (½ cup)
  • 1/2 cup peanuts, chopped, divided
  • 3 tablespoons cider vinegar
  • 2 tablespoons water
  • 1 tablespoon vegetable oil
  • 1/4 cup sugar
  • 1 garlic clove, pressed
  • 1 head green leaf lettuce


  • Preheat oven to 400F. Set flavor packets from ramen noodles aside for dressing. In large micro-cooker, microwave 4 cups water on HIGH 5-6 minutes or until boiling. Add ramen noodles and microwave on HIGH 3 minutes; stir. Drain noodles in small colander and rinse under cold water. Spread noodles out on clean kitchen towel; blot dry.
  • 2. Lightly spray baking sheet with non stick spary. Arrange noodles on sheet in an even layer to within 1/2 inch of edge; spray lightly with oil. Bake 30-35 minutes or until golden brown and crisp. Transfer noodle nest to cooling rack. Cool completely.
  • 3. Place cabbage slaw mix in large colander. Core and slice apples, leaving peel on. Slice apples into 1/4 inch strips. Thinly slice green onions. Grate carrot. Using food chopper, coarsely chop peanuts. Add apples, green onions, carrot, and half of the peanuts to bowl. Toss.
  • 4. Place vinegar, water, oil, sugar, garlic and flavor packets in bowl; mix thoroughly. Pour dressing over salad mixture, tossing to coat.
  • 5. Arrange lettuce leaves on platter. Place noodle nest over lettuce. Mound slaw over nest; sprinkle with remaining peanuts

Categories: Salad 
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