Tuesday, August 31, 2010

Dinner Week #3 Ramen Two Ways

Okay, I have two good recipes that use ramen noodles and the reason I am posting them together is that they are actually complimentary. One uses two packs of noodles and one seasoning packet; the other uses one pack of noodles and two seasoning packets. 'Cause, you know, ramen is expensive and you don't want to be wasting any.

Asian Beef Noodles
*Have everything prepped and ready to go before you start. This cooks in seriously like 5 minutes.
1 (8 oz.) rib-eye steak
1 tsp dark sesame oil, divided
1 cup green onions in 1-inch slices
2 cups packaged cabbage-and-carrot slaw
2 pkgs oriental ramen soup
1 1/2 cups water
1 T soy sauce

Cut steak diagonally across the grain into thin slices. Heat 1/2 tsp oil in a large nonstick skillet over med-high heat. Add steak and green onions; stir fry 1 minute. Remove and keep warm. It's okay if the steak is barely cooked - I promise it will get done later. Heat remaining 1/2 tsp oil ove med-high heat. Add slaw; stir-fry 30 seconds. Remove and keep warm.

Remove noodles from packages; reserve 1 seasoning packet for another use (like Chinese Chicken Salad below.) Add water and remaining seasoning packet to skillet; bring to boil. Break noodles in half; add to water mixture. Cook 2 minutes or until most of liquid is absorbed, stirring frequently. Stir in steak mixture, slaw and soy sauce; cook until thoroughly heated. Careful - the steak and noodles easily overcook! Makes 2-2 cup servings.

Serve with: mandarin oranges.

Chinese Chicken Salad
1 bag cabbage or cabbage-and-carrot cole slaw
1 bunch green onions, thinly sliced
About 2 to 3 cups shredded chicken (I use most of a rotisserie chicken; you can also use canned)
3 to 4 tsp toasted sesame seeds
1 small bag slivered almonds, toasted
1 pkg oriental ramen noodles, crunched up
1/2 cup vegetable oil
2 1/2 T sugar
3 T red wine vinegar
1/2 tsp salt
1/4 tsp pepper
2 pkgs oriental flavor ramen noodle seasoning packets

Make the dressing first, early in the day if possible. In a jar with a lid combine the last 6 ingredients (vegetable oil through seasoning packets.) Shake to combine and refrigerate. The longer it sits, the better it tastes. Adjust sugar, vinegar and salt to your taste if you like.

Mix slaw, onions, chicken, sesame seeds and almonds. Pour dressing over all and toss. Sprinkle with noodles and serve immediately. Makes at least 4 servings

For fun, serve in lettuce wraps or eat with chopsticks and good luck with that.
Serve fresh fruit on the side, like watermelon, pineapple or mango. If nothing good is in season, make a Jello salad- my fav is some red sugar-free Jello with frozen raspberries, mandarin oranges and bananas mixed in. Marshmallows on top, natch.

1 comment:

Lindsay said...

Hooray for recipe sharing! I'm always in the market for new stuff, and the stuff you've been posting looks great. :) (By the way...I made the chocolate zucchini cakes from your VGP blog the other day and oh my stars -- they are divine! Thank you a thousand times for that one!)

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