Ramen Noodle Peanut Bread Recipes

Steps:

• In a large stockpot set over medium-high heat, cook the ramen according to the package directions, then drain and set aside.
• Heat 2 tablespoons of the oil in a high-sided medium skillet over medium heat. Add the veggie medley and then the peanut butter, chili sauce, soy sauce, lime juice, green onion, red pepper flakes and the remaining 2/3 cup olive oil. Cook, whisking, until the peanut butter is melted and the oil is incorporated, 3 to 5 minutes. Add the drained noodles and the chicken, and toss to coat. Cook until heated through, 3 to 5 minutes.
• Transfer to a large serving dish and serve warm.

Steps:

• Stir peanut butter, vegetable oil, vinegar, soy sauce, garlic, sugar, and cayenne pepper together in a bowl until smooth.
• Bring a pot of water to a boil. Cook ramen noodles in boiling water until tender yet firm to the bit, about 3 minutes; drain and transfer noodles to a bowl. Pour peanut butter sauce over the noodles and toss to coat. Stir cucumber and green onion into the noodle mixture; garnish with cilantro and peanuts.

Steps:

• Boil two cups of water.
• Remove from heat and add Ramen noodles and let noodles soak for 2 minutes. Do not use the seasoning packet.
• Strain water from noodles and blot dry with a paper towel.
• Place noodles on a cutting board and cut cross wise until noodles are all about 1" long.
• Preheat oven to 350 degrees F.
• In a bowl use an electric mixer to mix flour, sugar, nutmeg, baking powder, vanilla, egg, milk, and cottage cheese together until well blended.
• Fold in Ramen noodles and mix well with spoon.
• Add 1/2 cup chopped peanuts into batter.
• Grease inside of baking dish with pat of margarine.
• Pour batter into 2-quart square baking dish.
• Sprinkle remaining peanuts over uncooked batter.
• Bake for 50-60 minutes or until inserted toothpick in middle comes out clean.
• Cooking time does not include boiling water.
• (Serve with or without butter).