Break up Ramen Noodles. Place butter in a large skillet. Add sesame seeds and almonds. Cook for 5 to 8 minutes over low to medium heat until toasted and golden. Remove from heat and let cool. Chop the ...

Ramen noodles are the ultimate go-to meal when time is limited and money is in short supply. They're also tasty and deliciously addicting thanks to kansui — a mineral water used in the making of the ...

To make the dressing: Combine all ingredients in jar and shake until the sugar has dissolved. Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles ...

Shake up your instant ramen with this crunchy and refreshing ramen noodle salad. This salad recipe is so darn easy! Start by baking broken up instant ramen noodles, cashews, and sesame seeds until ...

Among the snacks my friends and I shared after school growing up, there was one that trumped them all: instant ramen “chips.” We would buy instant ramen packages at the convenience store (I think they ...

We’ve arrived. The heat of the summer has sunk into the concrete, sparking a deep urge for soft serve and a strong aversion to turning on the oven. The best time to eat raw vegetables is right now, ...

Even my daughter and husband, both inveterate vegetable haters, love this salad! However -- it contains almonds, which are usually processed at the same factory as peanuts, so it's probably not ...

Place all prepared salad ingredients into a bowl. In a separate bowl, whisk together dressing ingredients until thoroughly blended. Pour dressing over salad and toss. Refrigerate for a minimum of one ...

1. Preheat oven to 350. Toss together the cabbage and green onions. On a cookie sheet, melt the butter and then place the ramen noodles, sesame seeds and almonds on it. Bake until lightly toasted.