RAMEN CAKE
Crushed ramen noodles take the place of breadcrumbs in this fun take on a kid favorite. For dipping, combine pineapple preserves with teriyaki sauce for a perfect mix of sweet and spicy.
Provided by Food Network Kitchen
Categories side-dish
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak three 3-ounce packages instant ramen noodles in hot water, 5 minutes. Drain; pat dry. Toss with 1 tablespoon sesame oil and 1 teaspoon salt. Heat 3 tablespoons peanut oil in a nonstick skillet over medium-high heat. Spread the noodles in the pan and cook 6 to 8 minutes per side. Drain on paper towels. Top with scallions and/or cilantro.
RAMEN CAKE
Provided by Food Network Kitchen
Number Of Ingredients 5
Steps:
- Soak three 3-ounce packages ramen noodles in hot water, 5 minutes. Drain; pat dry. Toss with 1 tablespoon sesame oil and 1 teaspoon salt. Heat 3 tablespoons peanut oil in a nonstick skillet over medium-high heat. Spread the noodles in the pan and cook 6 to 8 minutes per side. Drain on paper towels. Top with scallions and/or cilantro.
RAMEN NOODLE PANCAKES
I'm going through a bunch of old magazines and wanted to keep this recipe from Womans Day. It's good all by itself for a quick lunch or pair with a salad for dinner.
Provided by Sharon123
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Break the package of noodles into 4 sections. Cook as package directs(boil in 2 cups of water for 3 minutes), then drain. Reserve seasoning packet.
- Put noodles in a bowl. Stir in zucchinik, scallions, carrot, eggs, flour and 1/2 teaspoons seasoning from mix(you may leave this out if you don't like or can't use-just add in some salt and pepper).
- Heat 1 tbls. oil in a large nonstick skillet over medium high heat. Using 1/2 of the mixure, make 4 pancakes.
- Fry 2-3 minutes on each side. Repeat, using remaining oil.
- Mix soy sauce and lemon juice. Serve with pancakes. Or serve with whatever sauce you enjoy(honey mustard is good, or mayo mixed with Thai sweet chili sauce).
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