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.jpg "Crunchy Ramen Noodle Salad")
Several years back, when I was serving a Mission as a Senior Missionary for my church, we often hosted a get-together with the younger serving Missionaries for the Fourth of July Holiday Not all of them were American of course, but they all seemed to enjoy getting together and celebrating this day with some good food and companionship.
One year, one of them remarked ahead of time that he really missed his mother's Chinese Noodle Salad. What was I to do? I love to spoil the missionaries with a little taste of home whenever I can. I just had to make the salad for him. A quick search came up with several versions of what looked to be a very easy and delicious-looking salad. I hashed the best of them together and came up with this. It was a hit!
1.jpg "Crunchy Ramen Noodle Salad")
Crunchy Ramen Noodle Salad is a delicious salad loaded with plenty of crunchy fresh vegetables and the surprise ingredient of crumbled uncooked dry Ramen noodles. Toasted flaked almonds and sunflower seeds add additional texture and crunch.
Everything gets tossed together in a wonderfully flavorful vinaigrette dressing. Toasted sesame oil really adds a taste of the Orient!
Not only is this a quick and easy-to-make salad, but it is exceptionally tasty. It also uses fairly simple ingredients that most of us have in the kitchen already, or that are not that difficult to procure. In the case that they might be, I have added some suggestions you can use in place, and I have also offered a few suggestions on how you can make some variations to the salad, possibly making it even more delicious than it is already!
.jpg "Crunchy Ramen Noodle Salad")
WHAT YOU NEED TO MAKE CRUNCHY RAMEN NOODLE SALAD
Just a few fresh ingredients and some store cupboard ingredients. There is nothing too out of the ordinary here!
For the Salad:
- 1 (16-ounce) bags of coleslaw mix (see notes)
- 4 spring onions, trimmed and chopped
- 1/2 cup (85g) of toasted flaked almonds
- 1/2 cup (60g) of shelled sunflower seeds
- 1 package of dry Ramen-type noodles, crushed
For the dressing:
- 1/3 cup (80 ml) of sunflower or canola oil (I use light olive oil)
- 1/2 TBS toasted sesame oil
- 1/4 cup (50g) of sugar
- 1/4 cup (60ml) of Chinese rice wine vinegar
- the seasoning packet from the noodles
- salt and pepper to taste
.jpg "Crunchy Ramen Noodle Salad")
Coleslaw mix is a bag of vegetables that have already been prepared and are ready to toss together with a dressing in order to make coleslaw. It is a very popular ingredient here in North America and can be found in the salad aisle of the grocery stores. It usually contains shredded white cabbage, red cabbage and carrot. Occasionally, it will also contain kale.
You can certainly prepare your own vegetables for this if you would rather. I give you approximate measures in the recipe notes.
You can toast the flaked almonds either in a hot skillet or a moderate oven. Just heat until beginning to toast a golden brown. You can, of course, use untoasted almonds, but toasting them does add a measure of flavor.
There are many brands of dried Instant Ramen Noodles available in the shops these days. Pick your favorite and go with that.
I use light olive oil because it is healthier. It does not have the same intensity of flavor as extra virgin olive oil and is perfect to use in salads like this one and in cooking.
.jpg "Crunchy Ramen Noodle Salad")
HOW TO MAKE CRUNCHY RAMEN NOODLE SALAD
Nothing could really be any easier. This salad is what I would call a delicious doddle to make!
- Put all of the vegetables into a large bowl, along with the nuts, seeds, and crushed noodles.
- Whisk together all of the dressing ingredients until well blended and emulsified. Taste and adjust seasonings as required.
- Pour the dressing over the vegetables in the bowl. Toss everything together to coat evenly.
- Cover with some plastic cling film and chill in the refrigerator until ready to serve. (I would not make this much more than an hour ahead of serving time. You could have all of the veggies and nuts combined and then add the dressing at the last minute.)
.jpg "Crunchy Ramen Noodle Salad")
DELICIOUS VARIATIONS
Here are a few things that you can do to vary the flavor and texture of your salad.
- Add some chopped or sliced apple, or dried cranberries or raisins.
- Use toasted sesame oil.
- Use slivered almonds instead of flaked
- Add a can of well-drained chunk or crushed pineapple.
- Add some Sriracha Sauce or Sweet Chili sauce to the dressing to taste. This will add a bit of zip to the salad.
- Add a handful of crispy fried chow mein noodles for even more crunch!
.jpg "Crunchy Ramen Noodle Salad")
CAN THIS SALAD BE MADE AHEAD OF TIME?
Yes, you can make the salad ahead of time, bar adding the dressing. I do not recommend adding the dressing until more than an hour before serving, however. The noodles will soften in the dressing, and you will lose a lot of their delicious crunch!
Just prepare all of the vegetables and toss them together in the bowl with the nuts and seeds. Whisk the dressing together separately. Cover and store separately tossing them together when you are ready to serve.
That way you won't be missing out on any of the crunch!
.jpg "Crunchy Ramen Noodle Salad")
SOME OTHER DELICIOUS SIDE SALADS FOR YOU TO ENJOY!
GREEK PASTA SALAD - This delicious salad embodies all of the elements of a good Greek Salad with fresh crisp cucumbers, ripe tomatoes, red onions, kalamata olives, plenty of parsley and a delicious red wine herbed dressing. Pasta twists, which while not exactly traditional, make this a fabulously tasty and hearty salad! Don't have pasta twists? Use any other pasta that will hug that delicious dressing and hold it close!
POTATO, EGG & GREEN BEAN SALAD - A fresh, flavor-filled potato salad with plenty of color, texture, and a fabulously light and tasty Dijon Herb Vinaigrette dressing. Fork-tender new potatoes, crispy tender fresh green beans, semi-hard-boiled eggs. Just in between hard and soft, so that some of the yolk is a bit coddled. It mixes in with the vinaigrette when you are tossing the salad together, creating an almost creamy texture.
.jpg "Crunchy Ramen Noodle Salad")
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Yield: 6 to 8 servings
Crunchy Ramen Noodle Salad
Prep time: 20 MinTotal time: 20 Min
A small batch recipe for a very popular type of salad. With lots of crunchy bits and a lovely sweet and sour dressing, it always goes down a real treat. Best served on the day, however, so that everything stays nice and crunchy.
Ingredients
For the Salad:
- 1 (16-ounce) bags of coleslaw mix (see notes)
- 4 spring onions, trimmed and chopped
- 1/2 cup (85g) of toasted flaked almonds
- 1/2 cup (60g) of shelled sunflower seeds
- 1 package of dry Ramen-type noodles, crushed
For the dressing:
- 1/3 cup (80 ml) of sunflower or canola oil (I use light olive oil)
- 1/2 TBS toasted sesame oil
- 1/4 cup (50g) of sugar
- 1/4 cup (60ml) of Chinese rice wine vinegar
- the seasoning packet from the noodles
- salt and pepper to taste
Instructions
- Put all of the vegetables into a large bowl, along with the nuts, seeds, and crushed noodles.
- Whisk together all of the dressing ingredients until well blended and emulsified. Taste and adjust seasonings as required.
- Pour the dressing over the vegetables in the bowl. Toss everything together to coat evenly.
- Cover with some plastic cling film and chill in the refrigerator until ready to serve. (I would not make this much more than an hour ahead of serving time. You could have all of the veggies and nuts combined and then add the dressing at the last minute.)
Notes
If you do not have coleslaw mix available, you can use the following substitution:
- 1/2 small head of cabbage, trimmed, cored, and thinly sliced,
- 1 small carrot, peeled and grated
- 1/8 of a small red cabbage, cored and thinly sliced
You could add dried cranberries or chopped dried apple to this salad, and it would be delicious, as would chopped dried apricots and sultanas.
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.jpg "Crunchy Ramen Noodle Salad")
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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The kids are begging for pizza, but you don't have the time or the energy to put together a full pizza from start to finish, nor do you want to spend the money that it would take to order one from a local pizzeria. We've all been there!!
And, let's face it, frozen pizzas just don't cut the mustard! They never come out looking even close to like they do on the cover of the box. Cardboard crusts, not enough sauce, and a scarcity of toppings! Highly disappointing! More often than not, they are a colossal waste of money that just doesn't deliver!
.jpg "Tuna Melt Quesadillas")
Then there are the raging summer temperatures. Let's not even begin to think of how hot it is outside, and how energy-zapping the humidity is. Do you really want to put on the oven and heat up the kitchen for the amount of time it will take to make a pizza from scratch or bake one from frozen???
None of those situations is ideal, but I am happy to say that I have the perfect solution for all of these problems! Pizza Quesadillas! Using just a few simple ingredients, they are quick and easy to make and, for the most part, come together quickly and cook in a skillet on top of the stove. What's more, they are DELICIOUS!
Using flour tortillas, a good pizza sauce, a variety of cheeses, and your favorite pizza toppings, they also go together in a flash. I guarantee you won't even have time to break into a sweat.
They are also totally adaptable to whatever your favorite pizza toppings are.
Are you a ham and pineapple lover??? Go for it! More of a traditionalist and wanting pepperoni and sausage??? Fill your boots! Opting for a healthier vegetarian option??? Break out the veggies! There really is NO wrong way to top these quick and easy pizza quesadillas! The only limits are your imagination!
With these, you get all of the tastiness that you would get from your favorite pizzas, but with only a fraction of the hassle. I promise everyone will love these. For a snack, a light lunch, or, with a salad or chips on the side, an easy supper!
WHAT YOU NEED TO MAKE PIZZA QUESADILLAS
You would be surprised at how simple the ingredients are that are needed for this. Every bit as good as a pizza with a lot less hassle. There is no making of the dough, proofing it, etc. Just simple ingredients put together in an incredibly delicious way! Quantities are for one large quesadilla, which would probably make three reasonable servings.
- 2 large flour tortillas
- 4 TBS pizza sauce, divided (use your favorite one)
- 1 cup (130g) grated Mozzarella cheese
- 2 TBS grated Parmesan Reggiano cheese
- 4 TBS grated Cheddar Cheese, divided
- your favorite pizza toppings (I used chopped yellow bell pepper, sliced green and black cured olives, sliced hot pickled sweet peppers, spring onions, and sliced mushrooms)
- Additional pizza sauce and or sour cream to serve
My tortillas were about 10 to 12 inches in diameter. The same size as the ones you might use to make a wrap.
To make things easier, you may want to combine all of the cheeses before you begin, as they will be used in the filling as well as the topping.
You can use any type of Pizza sauce that is available to you and that you enjoy! We like a garlicky one in this house, rich and thick, with lots of body. If you want to keep things simple, you can just use a plain one, or you can even use some sun-dried tomato paste, which is REALLY delicious!
The toppings you use are where you can really go wild. Add anything that you enjoy on pizzas! Ham, pineapple, peppers, olives, onions, salami, pepperoni, sun-dried tomatoes, spring onions, etc. The world really is your oyster here, and you will not be judged!
HOW TO MAKE PIZZA QUESADILLAS
These are a lot easier to make than one might suppose. We love these in this house! Simple and quick to make, and oh so tasty!
- Preheat your grill or broiler to high. (This can be heating up while you prepare the remainder of the recipe.)
- Take a large skillet and spray it with some low-fat cooking spray. Place over medium-low heat to heat up the pan.
- Place one tortilla into the skillet and spread with two tablespoons of the pizza sauce.
- Sprinkle with half of each type of cheese. Place another tortilla over the top of the cheeses to cover, pressing down lightly.
- Cook for several minutes until the bottom side is golden brown. Carefully flip over.
- Top with the remaining two tablespoons of the sauce. Sprinkle the remaining cheeses evenly over the top and add your desired pizza toppings.
- Brown the bottom over medium-low heat until golden and the sauce in the filling is heated through and the cheese inside has melted.
- Pop under the grill briefly and toast until the cheese on top is melted and bubbling.
- Remove from the grill and cut into wedges to serve.
- Serve with your favorite dipping sauces. Sour cream is good, as is additional warmed pizza sauce.
MORE QUESADILLA RECIPES THAT YOU MIGHT ENJOY
Do you enjoy quesadillas for a light lunch, easy dinner, or a snack? They are delicious any time of the day, in my opinion. I have never met one that I did not enjoy. Here are a few other favorite quesadillas that I enjoy.
BIG BREAKFAST QUESADILLAS - The beauty of this dish is the simplicity of its ingredients and its ease of preparation. Whether you enjoy it for breakfast or for dinner, this is sure to become a firm favorite! These tasty quesadillas contain some of the elements of a big British Breakfast with sliced ham, baked beans, cheese, etc. Toasted until the cheese melts and the beans heat through, it is then topped with a perfectly fried egg to finish.
.jpg "Tuna Melt Quesadillas")
TUNA MELT QUESADILLAS - If you enjoy a good tuna melt, you will really enjoy these simple-to-make and delicious quesadillas. They contain all of the ingredients of your favorite tuna melt, with a fabulous tuna salad filling and plenty of cheese, toasted between two tortillas to tuna melt perfection!
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Yield: one large quesadilla
Pizza Quesadillas
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
Such a simple idea, really, and quite delicious! Quantities are for one large quesadilla but can easily be multiplied to make more. This is a quick and easy snack to make and also makes a fabulous lunch.
Ingredients
- 2 large flour tortillas
- 4 TBS pizza sauce, divided (use your favorite one)
- 1 cup (130g) grated Mozzarella cheese
- 2 TBS grated Parmesan Reggiano cheese
- 4 TBS grated Cheddar Cheese, divided
- your favorite pizza toppings (I used chopped yellow bell pepper, sliced green and black cured olives, sliced hot pickled sweet peppers, spring onions, and sliced mushrooms)
- Additional pizza sauce and or sour cream to serve
Instructions
- Preheat your grill or broiler to high.
- Take a large skillet and spray it with some low-fat cooking spray. Place over medium-low heat to heat up the pan.
- Place one tortilla into the skillet and spread with two tablespoons of the pizza sauce.
- Sprinkle with half of each type of cheese. Place another tortilla over the top of the cheeses to cover, pressing down lightly.
- Cook for several minutes until the bottom side is golden brown. Carefully flip over.
- Top with the remaining two tablespoons of the sauce. Sprinkle the remaining cheeses evenly over the top and add your desired pizza toppings.
- Brown the bottom over medium-low heat until golden and the sauce in the filling is heated through and the cheese inside has melted.
- Pop under the grill briefly and toast until the cheese on top is melted and bubbling.
- Remove from the grill and cut into wedges to serve.
- Serve with your favorite dipping sauces. Sour cream is good, as is additional warmed pizza sauce.
All rights reserved. The English Kitchen.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing to/following me on Grow? You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
If you are like me, you are a huge fan of Smash Burgers. (No surprise there.) A burger with beautifully brown and crispy edges does it for me every time!
You might think that it is impossible to get that using ground turkey? Think again! These delicious burgers hit the tasty burger ball right out of the park! I would even go so far as to say these are even better than traditional Beef Smash Burgers. A bold statement to make, I know!
Two secret ingredients ensure that these tasty burgers are loaded with flavor and juiciness. Melted butter in the meat mixture ensures that they are always juicy and never dry. The special seasoning I use also helps to create an exceptionally delicious burger.
Served on a toasted bun with shredded lettuce and pickles, I also include a simple to make homemade burger sauce that has bags of flavor, packing just a tiny bit of heat.
I have chosen to top them with rich and creamy herb and garlic cheddar cheese slices, which really takes them over the top to flavor-town as Guy Fieri would say. This is a turkey burger that will have everyone scrambling for seconds. You may want to double the recipe just in case! You have been warned!!
WHAT YOU NEED TO MAKE TURKEY SMASH BURGERS
Some pretty simple ingredients and three very key secret ingredients! Trust me, these three things make all the difference in the world, taking these simple burgers from delicious to over-the-top TASTY!!
For the sauce:
- 1/2 cup (110g) good-quality mayonnaise
- 1/4 cup (61g) tomato ketchup
- 1 TBS Dijon mustard
- 1/2 tsp garlic powder
- 1 tsp green tabasco sauce
For the burgers:
- 1 pound (453g) ground turkey (a mix of dark and light is best)
- 1 TBS Kinders Buttery Garlic and Herb Seasoning
- 1/4 tsp salt
- 1/4 tsp coarse black pepper
- 1 TBS butter, melted
- oil for the pan
To serve:
- 4 toasted burger buns
- shredded lettuce
- 4 slices of cheddar cheese (I used Cracker Barrel Cheddar, Herb & Garlic)
- Thinly sliced sweet onion
- sliced pickles
The sauce is very simple. I used Kewpie Mayonnaise and Heinz tomato ketchup. Dijon mustard adds just a tiny bit of heat and is not as sharp or vinegary as traditional yellow mustard. Green Tabasco sauce adds a lovely flavor note and some heat to the mix.
Make sure you use garlic powder and NOT garlic salt.
These are my secret ingredients, which add a wonderful depth of flavor to the burger mixture and finished burger. In addition to a tablespoon of melted butter, which gets added to the ground turkey (this helps to keep the burgers moist), the Kinder's seasoning adds a lovely buttery and herby flavor. I love this stuff and use it a lot. Don't worry, 1 TBS is just the right amount.
This cheese is phenomenal as a burger topping. It is rich with a deep cheddar flavor with a nice hit of garlic and herbs. You can of course use regular sandwich slices or American cheese, but trust me when I tell you this cheese makes a delicious difference!
HOW TO MAKE TURKEY SMASH BURGERS
These are really very simple to make. The key thing is to use a heavy-bottomed skillet that retains heat. Don't worry, the melted butter that you add to the burger mixture helps them to stay moist and juicy!
- Crumble the ground turkey into a bowl. Add the melted butter, seasoning, salt, and black pepper. Mix together just to combine.
- Divide into 4 evenly shaped balls.
- Heat a large cast-iron skillet over medium-high heat. Add a touch of oil. (I used avocado oil spray)
- Add two balls of the turkey and immediately smash them down as thin as you can. Cook for two to three minutes.
- Flip the burgers over and add a slice of cheese to the top of each. Cook for a further two to three minutes. Remove to a plate and keep warm.
- Repeat with the remaining two burgers. They will be done when the interior temperature measures 165*F/74*C.
- While the burgers are cooking, whisk all of the sauce ingredients together until well combined.
- Toast the buns on the cut sides. (I do this under the broiler and yes, I spread them with a touch of butter first.)
- To serve, place the toasted bun bottoms on plates. Top with a portion of the spicy burger sauce and the sliced onions. Add the burgers and top with shredded lettuce, pickles, and the top of the bun.
- Serve immediately. (Note: if you are making a double burger, then top the first patty with the second before adding the remaining ingredients.)
WHY CHOOSE GROUND TURKEY INSTEAD OF BEEF?
There are many benefits to eating turkey, or ground turkey in this case, rather than beef.
- It is a high source of protein which aids in muscle growth, tissue repair, and overall body function. It also helps you to feel full faster.
- When consumed without the skin, turkey is lower in fat than beef. This helps to maintain healthy cholesterol levels and helps support heart health.
- It is rich in essential nutrients. Packed with selenium (a cancer-preventing anti-oxidant), B-Vitamins (crucial for brain health and energy metabolism), Zinc, and Phosphorus (metabolic processes and bone health).
- It is heart-healthy. Naturally low in cholesterol and saturated fat.
- Better for Diabetics. Its low glycemic index helps to regulate blood sugar levels. It is a protein-rich food that will not spike your blood sugar levels.
- It's good for the brain. Turkey contains high levels of tryptophan, which is an amino acid that plays a role in the production of serotonin, the "feel good" hormone.
CHECK OUT SOME OF MY OTHER TURKEY BURGER RECIPES!
Are you a fan of turkey burgers? If so, you might also enjoy these other tasty options!
LOW-CARB TURKEY BURGERS - Skip the bun with these delicious low-carb turkey burgers. These delicious turkey burgers turn out juicy and flavorful every single time you make them. They are also very quick to make. Seared to perfection on both sides with locked-in flavor and juiciness, they never disappoint! Served on top of an iceberg lettuce steak with a melty cheese slice on top of the burger and plenty of minced red onion. I promise you won't miss the bun!
SPICY RANCH TURKEY BURGERS - From the cool and creamy ranch slaw that gets tucked into the buttery toasted bun to the spiciness of the burger, these are a real taste sensation! You can melt a slice of Pepper Jack cheese on top for even more spice!
TURKEY DIVAN BURGERS - Juicy and moist and filled with a delicious blend of flavors. Chopped broccoli, grated cheddar, minced red onions, curry powder, and a lemon mayo all combined with ground turkey to make a really delicious patty. Grilled, topped with a slice of cheese, and served on a toasty bun with shredded lettuce and thinly sliced red onion, these always go down a real treat!
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Yield: 4 single or 2 double
Turkey Smash Burgers
Prep time: 15 MinCook time: 6 MinTotal time: 21 Min
Two delicious secret ingredients and a super creamy and delicious homemade burger sauce ensure that these are the tastiest turkey burgers ever!
Ingredients
For the sauce:
- 1/2 cup (110g) good-quality mayonnaise
- 1/4 cup (61g) tomato ketchup
- 1 TBS Dijon mustard
- 1/2 tsp garlic powder
- 1 tsp green tabasco sauce
For the burgers:
- 1 pound (453g) ground turkey (a mix of dark and light is best)
- 1 TBS Kinders Buttery Garlic and Herb Seasoning
- 1/4 tsp salt
- 1/4 tsp coarse black pepper
- 1 TBS butter, melted
- oil for the pan
To serve:
- 4 toasted burger buns
- shredded lettuce
- 4 slices of cheddar cheese (I used Cracker Barrel Cheddar, Herb & Garlic)
- Thinly sliced sweet onion
- sliced pickles
Instructions
- Crumble the ground turkey into a bowl. Add the melted butter, seasoning, salt, and black pepper. Mix together just to combine.
- Divide into 4 evenly shaped balls.
- Heat a large cast iron skillet over medium-high heat. Add a touch of oil. (I used avocado oil spray)
- Add two balls of the turkey and immediately smash them down as thin as you can. Cook for two to three minutes.
- Flip the burgers over and add a slice of cheese to the top of each. Cook for a further two to three minutes. Remove to a plate and keep warm.
- Repeat with the remaining two burgers. They will be done when the interior temperature measures 165*F/74*C.
- While the burgers are cooking, whisk all of the sauce ingredients together until well combined.
- Toast the buns on the cut sides. (I do this under the broiler and yes, I spread them with a touch of butter first.)
- To serve, place the toasted bun bottoms on plates. Top with a portion of the spicy burger sauce and the sliced onions. Add the burgers and top with shredded lettuce, pickles, and the top of the bun.
- Serve immediately. (Note: if you are making a double burger, then top the first patty with the second before adding the remaining ingredients.)
All rights reserved The English Kitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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