Best Water Chestnut Ramen Salad Recipes

ASIAN RAMEN NOODLE SALAD (ALL NATURAL)

Asian Ramen Noodle Salad (All Natural) image

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

Ingredients

2 bags of shredded cabbage (I use 1 bag regular mixed coleslaw and 1 bag angel hair)
1 pkg of ramen noodles (uncooked (I like Koyu, Organic Ramen Noodles), crushed, toasted)
1 small can of mandarin oranges (drained)
1/3 cup heaping slivered almonds, toasted
2 tablespoons sesame seeds (toasted)
3 green onions (chopped)
1 small can water chestnuts (optional)
1 cup shredded rotisserie cooked chicken breast (optional)
3-4 sprigs fresh chopped cilantro (optional garnish)
2 tablespoons roasted cashews (optional garnish)
1 cup oil (I use grapeseed or avocado)
½ cup rice vinegar (or white wine)
2 Tablespoons Soy Sauce (Tamari, Bragg's Liquid Aminos or GF Soy all work)
2 Tablespoons sugar (I used, natural cane sugar)
2 Tablespoons toasted sesame oil
2 Tablespoons brown sugar (packed)

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

ASIAN RAMEN SALAD WITH CHICKEN

Asian Ramen Salad with Chicken image

A nice crunchy salad with a great tangy dressing. To save time, pick up some pre-cooked rotisserie chicken instead of cooking some chicken yourself.

Provided by PalatablePastime

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (3 ounce) package ramen noodles, crushed
1/2 cup sunflower seeds
1/2 cup slivered almonds
1 (12 ounce) bag pre-shredded cabbage (cole slaw type)
5 green onions, thinly sliced
1 boneless skinless chicken breast, cooked and diced (can use pre-cooked rotisserie chicken)
1 (5 ounce) can water chestnuts, drained and sliced
1 cup snow pea pods
1/2 cup slivered carrot
1/4 cup vegetable oil
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1/4 cup white sugar (can use Splenda, to taste)
1 tablespoon dark sesame oil

Steps:

Place crushed ramen noodles, sunflower seeds, and slivered almonds in a large flat-bottomed skillet or your wok.
Toast over low heat, stirring to keep contents from burning, and removing from heat just when they have started to change color.
Allow them to cool.
In a large salad bowl, mix together cabbage, onions, chicken, water chestnuts, snow peas, carrots, and toasted noodles and nuts.
Whisk together dressing ingredients and toss with the salad.
Serve at once or chill briefly before serving.

Nutrition Facts : Calories 577.4, Fat 37, SaturatedFat 5.5, Cholesterol 17.1, Sodium 550.6, Carbohydrate 48.6, Fiber 7.4, Sugar 19.5, Protein 18.4

WARM ASIAN CHICKEN RAMEN SALAD

Warm Asian Chicken Ramen Salad image

I love Chinese food. The smell of sesame oil always makes me crave Lo Mein! I just kind of "threw" these ingredients together after viewing other similar recipes here on JAP. My take on Lo Mein. Hope you'll like my version of this Asian dish.

Provided by Susan Bickta @souxie

Categories Chicken

Number Of Ingredients 12

Ingredients

3 - 3-ounce packages chicken flavor ramen noodles with flavor packets (use as many as the packets to suit your taste)
1 cup(s) chicken broth
1 - 16-ounce bag cole slaw mix (or asian slaw if available)
1 pound(s) grilled chicken breasts, cut into short strips
1 small zucchini, finely diced
1 can(s) bean sprouts, drained (14.5 ounces)
1 can(s) diced water chestnuts, drained (8 ounces)
12 ounce(s) asian sesame salad dressing
2 tablespoon(s) soy sauce
2 tablespoon(s) sesame oil
1/4 teaspoon(s) sriracha hot sauce
4 - green onions, cut on the bias

Steps:

Dissolve all three flavor packets in chicken broth. Set aside.
In a LARGE microwave safe bowl, combine the cole slaw mix, chicken, zucchini, bean sprouts, water chestnuts, Asian Sesame salad dressing, soy sauce, sesame oil and sriracha. Break Ramen noodles into smaller pieces while still in the packaging. Add to the bowl (DO NOT COOK NOODLES BEFORE THIS STEP). Add the chicken broth and toss gently to combine all ingredients.
Cover and cook in microwave on medium high for 10 minutes. (5 minute intervals, stirring between each).
Before serving, sprinkle with sliced green onions. Serve extra dressing on the side.

MY FAVORITE ORIENTAL COLESLAW

My Favorite Oriental Coleslaw image

I know there are other recipes for Oriental Coleslaw here. I mentioned in a thread on "everything else" that my local grocery store makes the best one I've ever tasted, and one of the girls behind the counter gave me the recipe!

Provided by yooper

Categories Black Beans

Time 10m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

4 packages chicken-flavored ramen noodles (reserve seasoning packets for dressing)
1 (1 lb) bag coleslaw mix
1 (4 ounce) bag sunflower seeds
3 bunches green onions, chopped
2 (4 ounce) cans sliced water chestnuts
1/2 cup vinegar
3/4 cup vegetable oil
1 cup sugar
2 tablespoons soy sauce

Steps:

In a large bowl, break up ramen noodles into smaller pieces.
Add coleslaw mix, sunflower seeds, green onions, and water chestnuts.
Stir to combine.
To make dressing: In a small bowl whisk together vinegar, oil, sugar, soy sauce and seasoning packets until combined.
Pour over salad, toss well to make sure dressing is evenly distributed.
If you want the noodles to soften, refrigerate overnight.

Nutrition Facts : Calories 473.4, Fat 27.4, SaturatedFat 5, Sodium 922.4, Carbohydrate 52.1, Fiber 4.4, Sugar 23.6, Protein 7.7

WATER CHESTNUT PEA SALAD

Water Chestnut Pea Salad image

A local restaurant serves a pea salad that everyone raves over, so I came up with a similar version my family likes even better. My husband requests the well-dressed crunchy combination often during the summer. At 70¢ a serving, it doesn't cost a lot to make this chilled vegetable side dish. -Maree Waggener Cheney, Washington

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 medium carrots, chopped
1 package (16 ounces) frozen peas, thawed
1 can (8 ounces) sliced water chestnuts, drained
2 green onions, thinly sliced
1/2 cup shredded part-skim mozzarella cheese
1/2 cup prepared ranch salad dressing
5 bacon strips, cooked and crumbled
1/4 teaspoon pepper

Steps:

Cook carrots in a small amount of water until crisp-tender; drain and rinse in cold water. Place in a serving bowl; add the peas, water chestnuts, onions and cheese. In a small bowl, combine the salad dressing, bacon and pepper; mix well. Pour over salad and toss to coat. Chill until serving.

Nutrition Facts : Calories 240 calories, Fat 15g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 428mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 5g fiber), Protein 9g protein.

WATER CHESTNUT SALAD WITH ASIAN DRESSING

Water Chestnut Salad With Asian Dressing image

Make and share this Water Chestnut Salad With Asian Dressing recipe from Food.com.

Provided by SNFC Lizzy

Categories One Dish Meal

Time 20m

Yield 14 lbs, 13-15 serving(s)

Number Of Ingredients 12

Ingredients

1 (106 fluid ounce) can water chestnuts
5/8 lb green bell pepper, julienned
1 lb red bell pepper, julienned
1 bunch celery, chopped
4 1/2 cups red cabbage, shredded
1/3 cup of minced garlic
1/3 cup minced ginger
2 cups rice vinegar
3 cups tamari soy sauce
1 cup honey
1 cup sesame seeds
1 cup water

Steps:

For the dressing-In a large bowl add garlic, ginger, vinegar, tamari, honey, sesame seeds, and water. Whisk until all ingredients are combined.
Cut all veggies as directed above and transfer into an insanly large bowl or container, add dressing and mix well. Cool in the fridge or eat right away.
You may also cook this and add chicken/beef/seitan/tofu.