Best 4 Water Chestnut Ramen Salad Recipes
**Tantalizing Taste of Asia: A Culinary Journey with Water Chestnut Ramen Salad and Other Delights**
Prepare to embark on a tantalizing culinary adventure as we delve into the world of Asian flavors with a selection of delectable recipes. At the forefront of this gastronomic voyage lies the Water Chestnut Ramen Salad, a refreshing and vibrant dish that bursts with textures and flavors. Crisp water chestnuts, springy ramen noodles, and a medley of colorful vegetables harmonize perfectly in a tangy and slightly sweet dressing. This salad is a symphony of flavors and textures that will leave your taste buds dancing.
But our culinary journey doesn't stop there. We'll also explore the art of preparing Chicken Teriyaki with a mouthwatering glaze that adds a touch of umami to tender chicken pieces. The secret lies in the perfect balance of soy sauce, mirin, and honey, creating a glaze that caramelizes beautifully and coats the chicken in a delectable sticky sauce.
For a delightful vegetarian option, the Vegetable Stir-Fry with Oyster Sauce offers a symphony of colors and flavors. A medley of crisp vegetables, such as broccoli, carrots, and bell peppers, are tossed in a flavorful oyster sauce that elevates the dish to a new level of deliciousness. The oyster sauce adds a rich and savory undertone that complements the vibrant vegetables perfectly.
And for those who love a hearty and comforting meal, the Chicken and Vegetable Ramen Noodle Soup is the ultimate choice. Succulent chicken pieces and an array of vegetables swim in a rich and flavorful broth, while the ramen noodles add a satisfying chewiness. This soul-warming soup is perfect for a cold winter day or a cozy night in.
Get ready to tantalize your taste buds and embark on a culinary adventure that will transport you to the vibrant streets of Asia. These recipes promise to deliver an unforgettable gastronomic experience that will leave you craving for more.
RAMEN NOODLE SALAD
This Ramen Noodle Salad is a family favorite side dish! Packed with flavor, this asian inspired salad is perfect as a side dish or for a potluck, picnic or party! Crunchy ramen noodles, with veggies, nuts and a yummy dressing, this salad has it all!
Provided by Janelle
Time 3h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 300*F.
- Place almonds onto a prepared baking sheet and bake for 8 minutes until almonds are fragrant but not golden. Remove and set aside.
- While almonds are baking, make dressing. Combine olive oil, vinegar, soy sauce & sugar into a medium bowl and whisk until sugar is dissolved and well mixed. Set aside.
- In a large bowl mix together the broccoli slaw and coleslaw together.
- Before opening the ramen noodle packages, break noodles into small pieces no bigger than 1/2 inch. Open and dump into slaw mix - reserving seasoning packets.
- Add cooled almonds and sesame seeds to slaw mix and mix well.
- Pour reserved seasoning packet contents into your dressing and mix again.
- Pour entire dressing over slaw mixture and mix well.
- Refrigerate for 3 hours or overnight. Serve chilled.
Nutrition Facts : Calories 328 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 23 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1217 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
ASIAN RAMEN NOODLE SALAD (ALL NATURAL)
Asian Ramen Noodle Salad is powered with crisp cabbage, organic ramen noodles, mandarin oranges, toasted almonds, sesame seeds, green onions, garnished with chopped fresh cilantro, cashews; dressed in a sweet-sour (reduced sugar) Asian dressing.
Provided by Kathleen | The Fresh Cooky
Categories Salad
Time 22m
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Make your dressing. Pour all dressing ingredients into a mason jar, with a tight fitting lid and shake until combined. Use the bottle to gently crush the ramen noodles (in package), then store dressing in fridge until ready to use.
- Place your almonds, sesame seeds, and crushed ramen noodles onto a baking sheet. Bake at 350°F for about 5-7 minutes, watch closely - you want them just golden. Remove from oven and cool completely.
- Combine cabbage, noodles, almonds, sesame seeds, green onions, chicken and mandarin oranges, water chestnuts (optional) toss to mix up. Shake dressing until combined again, pour over salad, mixing well. Refrigerate for an hour or two for best flavors. Add chopped or shredded chicken for a meal.
- Before serving, sprinkle with fresh chopped cilantro and roasted cashews (optional). If you don't plan on having any leftover, you can also add some chopped romaine, but it will get wilty if left over.
Nutrition Facts : ServingSize 1 ounces, Calories 325 kcal, Carbohydrate 14 g, Protein 6 g, Fat 28 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 356 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 23 g
WATER CHESTNUT RAMEN SALAD
Make and share this Water Chestnut Ramen Salad recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Break each package of noodles into 4 pieces. Cook noodles in water according to package directions. Drain and rinse in cold water.
- In large bowl, combine noodles, celery, water chestnuts, onion, pepper and peas.
- Combine mayo with 3 of the seasoning packets. Fold into salad.
- Cover and refrigerate 1 hour before serving.
Nutrition Facts : Calories 318.6, Fat 19.9, SaturatedFat 3, Cholesterol 15.3, Sodium 446.4, Carbohydrate 33.5, Fiber 5.3, Sugar 10.6, Protein 4.1
ASIAN CHICKEN NOODLE SALAD
This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables.
Provided by Angel
Categories Salad Green Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
- Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
- In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
- Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.
Nutrition Facts : Calories 735.8 calories, Carbohydrate 43.8 g, Cholesterol 41.5 mg, Fat 55.8 g, Fiber 5.3 g, Protein 20.4 g, SaturatedFat 12.2 g, Sodium 1054.7 mg, Sugar 20.2 g
Tips:
- Use fresh water chestnuts for the best flavor and texture. If you can't find fresh water chestnuts, you can use canned water chestnuts, but be sure to rinse them well before using.
- To make the ramen noodles more flavorful, cook them in a flavorful broth. You can use chicken broth, vegetable broth, or even miso broth.
- If you don't have any rice vinegar, you can use white vinegar or apple cider vinegar instead. Just be sure to use half the amount, as rice vinegar is more concentrated.
- Feel free to add other vegetables to the salad, such as shredded carrots, bell peppers, or snow peas.
- Serve the salad immediately or chill it for later.
Conclusion:
This water chestnut ramen salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover ramen noodles. With its crunchy water chestnuts, flavorful dressing, and chewy ramen noodles, this salad is sure to be a hit with everyone who tries it!
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