Best Noodle Broccoli Salad Recipes
BROCCOLI AND RAMEN NOODLE SALAD
This is a nutty and delicious broccoli salad.
Provided by Effie and Jarmen
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- In a large salad bowl, combine the slaw, broken noodles and green onions.
- Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts and sunflower seeds before serving.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 52.3 g, Fat 34.4 g, Fiber 7.8 g, Protein 16.5 g, SaturatedFat 4 g, Sodium 356.3 mg, Sugar 22.3 g
BROCCOLI RAMEN NOODLE SALAD
Make and share this Broccoli Ramen Noodle Salad recipe from Food.com.
Provided by Izzybee
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the slaw, peppers, scallions, and nuts in a large bowl.
- Mix together vinegar, oil, sugar, and the seasoning packet from the ramen mix.
- Stir the dressing into the salad.
- Crumble the ramen noodles and add to salad.
- Toss the whole thing to get everything coated.
Nutrition Facts : Calories 730, Fat 54.7, SaturatedFat 7.9, Sodium 251.6, Carbohydrate 53.8, Fiber 6.6, Sugar 28.3, Protein 13.5
RAMEN NOODLE BROCCOLI SALAD
This incredible dish is chock-full of fantastic flavor. Fresh veggies, garlic, soy sauce, sugar, peanut butter and a ginger flavor infused broth are tossed with noodles. Give them a try, they're absolutely delicious and sure to impress your guests!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 2h30m
Yield 8
Number Of Ingredients 9
Steps:
- Remove and discard the seasoning packets from the soup or reserve for another use. Fill a 6-quart saucepot with water and heat over medium-high heat to a boil. Add the noodles and broccoli and cook for 3 minutes or until the noodles and broccoli are tender. Drain the noodles and broccoli well in a colander.
- Beat the peanut butter, broth, soy sauce and sugar in a large bowl. Add the noodles, broccoli, pepper, onion and garlic and toss to coat. Cover and refrigerate for 2 hours, stirring occasionally.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 32.3 g, Fat 10.4 g, Fiber 3.5 g, Protein 7.7 g, SaturatedFat 4.3 g, Sodium 1284.6 mg, Sugar 6.4 g
BROCCOLI AND RAMEN NOODLE SALAD
Steps:
- In a large salad bowl, combine the slaw, broken noodles and green onions.
- Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat.
- Refrigerate until chilled; top with peanuts and sunflower seeds before serving.
NOODLE / BROCCOLI SALAD
First had this with chicken then with salmon. It's good as a sidedish but also as a salad on its own. Can't remember where I found it.
Provided by Chef Dudo
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix oil, soya sauce and balsamic vinegar in a small bowl and set aside.
- Cook noodles until al dente.
- Drain thoroughly.
- Stir in scallions.
- Cook (or steam) broccoli 4-5 minutes or until broccoli is tender.
- Drain and toss with noodles and sauce.
BROCCOLI AND RAMEN NOODLE SALAD [301]
Yield 6 Servings
Number Of Ingredients 8
Steps:
- In a large salad bowl, combine the slaw, broken noodles and green onions. Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts and sunflower seeds before serving.
BROCCOLI RAMEN NOODLE SALAD
Categories Broccoli
Number Of Ingredients 8
Steps:
- 1. In a large salad bowl, combine the slaw, broken uncooked noodles and green onions. 2. Whisk together the sugar, oil, vinegar and 1 ramen seasoning packet. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with almonds and sunflower seeds before serving. *This is great to make the day before and let it marinate over night. If you do this, don't add the ramen noodles until a couple hours before serving, so they don't get mushy.
SHRIMP-AND-BROCCOLI NOODLE SALAD 30 MINUTES OR LESS!
I am a single working full time mom of 2 teenagers who can eat their weight weekly. In addition to that, we are always pressed for time in the evening between sports and school work. I hate to serve "breakfast for dinner" more then a couple times a month. I am sure there are a few of you out there who do this too! Anyhow, my kids and I love this meal, it is fast, easy and tasty. *Cook's Notes: Bean threads, or cellophane noodles, are dried green mung beans that become translucent "noodles" when soaked briefly in hot water. You'll find them in various sizes in Asian sections of supermarkets and at Asian grocery stores. Recipe adapted from East-West Flavors II Cookbook, published by the West Los Angeles Japanese-American Cultural League. NOTE: I adopted this recipe from the Zaar account and I wanted to leave in the origonal posters comments since many might find them helpful.(kiwidutch)
Provided by kiwidutch
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook broccoli, covered, in boiling salted water for 5 minutes or until crisp-tender; drain.
- Cool slightly and transfer to a large bowl. Set aside.
- Add bean threads to a saucepan of boiling water, then remove pan from heat.
- Cut ginger into thin strips and add to saucepan. Let stand for 2 to 3 minutes until noodles are pliable; drain.
- Rinse with cool water. Drain well. Toss noodle mixture and shrimp into broccoli.
- For dressing, stir together the vinegar, sugar, salad oil, sesame oil, salt, pepper, and water.
- Gently toss dressing into broccoli mixture until well-coated.
Nutrition Facts : Calories 163.7, Fat 5.9, SaturatedFat 0.9, Cholesterol 86.9, Sodium 412.9, Carbohydrate 14.4, Fiber 3, Sugar 8.2, Protein 14.8
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