Ramen noodles not just for soup.
With one major holiday behind us and another one speeding toward us like an out of control train, who’s not looking for some easy to make. I’m spending most of my time online shopping (as usual) and last night during cyber Monday I was up clicking away at the last minute at 11:00.
I use to buy Ramen noodles by the case when I catered because one of my favorite salads “Crunchy Romaine Toss” (aka Emerald Green Salad) used these as a topping. Toasted in butter either in a skillet or in the oven they add a buttery taste to any salad or even a pretty good snack.
I came across this recipe in Southern Living magazine and the had the chicken one side of the plate and the salad on the other. I added several ingredients to the salad and decided I wanted my chicken chopped up on top of the salad. One thing that I did not do enough was to crush the Ramen noodles. SL recipe said to put it in a food processor; that’s the best way to get a fine crush. I put mine in a plastic bag and beat it to death; but they did not get smallenough.