Recipe: Tasty Easy Instant No-Broth Ramen Salad

Easy Instant No-Broth Ramen Salad. From Instant Ramen Addiction To Instant Ramen Production. Turn that package of instant ramen noodles in your pantry into a healthy-ish dinner. This is how contributing food stylist Sue Li turns instant ramen into a salad-yes, a salad.

Reviews for: Photos of Instant Pot® Tonkotsu Ramen Broth. And it's so much tastier (and healthier) than the store-bought version! Just crunch up the noodles in the bag, tear off a corner, add. You can cook Easy Instant No-Broth Ramen Salad using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Easy Instant No-Broth Ramen Salad

1. You need 1 packet of instant brothless ramen (but with a flavor packet!).
2. It's 1 of egg, boiled how you like it (I like a softer boil.).
3. It's 1/4 head of iceberg lettuce, cut in 1/8"strips.
4. You need 1 of medium carrot, julienned.
5. Prepare 2 of green onions, finely chopped.
6. It's 1/2 of leftover roasted chicken breast, cut into 3/4" cubes (I mean one entire side of the breast, not half of a half).
7. Prepare of toasted sesame oil.

That said, my tastes have changed and expanded considerably over the years. There's no shame in eating your ramen as-is, but if you have a few extra seconds Instant noodles are their own kind of deliciousness, and sometimes there's nothing better than that bowl of One of the quickest ways to fancy up your ramen is to crack a raw egg into the hot broth for a faux poached effect. Toss cooked noodles with orange carrots, purple cabbage, green edamame and sweet-sesame dressing to make this crazy-colorful Not just for clear broths, ramen pairs beautifully with a creamy coconut-pumpkin soup. These Easy Instant Ramen Recipes Will Have You Drooling, And Once You Discover Your Favorite Ingredients Chrissy Teigen first had this crunchy salad at her sister's baby shower in Iowa, and calls it a And of course, no cooking trend piece is complete without mentioning instant pot ramen recipes!

Easy Instant No-Broth Ramen Salad step by step

1. Start boiling your egg and the water for your ramen, then get to your knifework. The last pic on this step is the brand I used today. "THAT'S CRAZY HOT!" is not kidding. If you're not a super chili head, I recommend using another type. ;) As I mentioned before, instant tsukemen is a great mild option..
2. When the noodles are cooked through, drain most of the water and add seasoning packet per package instructions. Around this time, your egg should probably be boiled as well so don't forget to take that off the stove, peel, and cut in half..
3. Finish up your knifework..
4. Split the noodles between two large-ish bowls and layer the veg and chicken evenly between them..
5. I saved the nori and sesame seed packet for garnish to sprinkle on top. So do that, drizzle about 2 teaspoons of toasted sesame oil, and add the egg..
6. Mix it all up and enjoy! And if you need just a little more seasoning, try adding a light dash of soy sauce and a squeeze of fresh lemon or lime. :).

Instant ramen is an easy go-to because, well, what busy person can pass up something "instant" and delicious? This Easy Cashew Ramen by Florian This Savory Mushroom and Vegetable Ramen Soup by Molly Ashworth is chock-full of fresh veggies and mushrooms, with no short supply of noodles. Instant Pot Ramen Bowls feature a delicious and flavorful vegetarian broth and can be made quickly in just one pot! These Instant Pot Ramen Bowls feature a delicious and flavorful broth infused with garlic, ginger, onion, and mushrooms. This one-pot recipe is a tasty way to jazz up ramen!