The noodles can bepan-fried with an egg,boosted with melted brie, and served simply as soup.
For a chilled dish that leaves you feeling fueled-up and perky, try making a cold ramen salad.
Packet ramen noodles come complete with the dry, hard noodles, and usually a flavor sachet or two.
Its the pouches that contain most of those salty, spicy ingredients that flavor the broth.
For a cold ramen salad, you dont need these.
Use the noodles and save the dry flavor packets forpopcornorfrench fries.
Immediately drain the noodles in a strainer and run cold water over them to stop the cooking.
Set the noodles in the fridge to chill while you make the rest of the salad.
In a large serving bowl, make your dressing.
I made a dressing of toasted sesame oil, rice wine vinegar, white balsamic vinegar, and salt.
Add your favorite salad components to the dressing.
I like to start with any vegetables that could use some mellowing in the vinegar.
This gives them a bit more time and access.
Ingredients like sliced onions, cucumbers, carrots, or peppers will lose their sting and soften slightly.
I addedsmashed cucumbers, sliced red bell peppers, some asparagus, and sugar snap peas.
Add the chilled noodles to the salad bowl and give everything a good toss in the dressing.
Serve with sliced, grilled chicken, or keep it meatless with a handful of chickpeas.
This is the salad that you end up eating fast without realizing it.
What started out as a neutral noodle becomes imbued with salad dressing ingredients.
The noodles carry the flavor so there are no bland bites.
Chill the noodles in the fridge.
In a serving bowl, combine the vinegars, sesame oil, and salt.
Add the cucumber, pepper, asparagus, and snap peas.
Add the chilled ramen noodles and toss until thoroughly combined.
Sprinkle with sesame seeds.
Serve and top with sliced chicken.
