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Ramen Noodle Broccoli Salad

4

150 min

Ramen Noodle Broccoli Salad

Ramen Noodle Broccoli Salad Photo 1

Time

150 min

Serving

8 persons

Calories

244

Rating

4.00★ (9)

Cuisine

Author: Victoria Buriak
This incredible dish is chock-full of fantastic flavor. Fresh veggies, garlic, soy sauce, sugar, peanut butter and a ginger flavor infused broth are tossed with noodles. Give them a try, they're absolutely delicious and sure to impress your guests!

Ingredients

  • uncooked chicken flavored ramen noodle soup: 3 packages (3 ounce packages)
  • creamy peanut butter: 0.33333 cup
  • ½ cups Swanson® Thai Ginger Flavor Infused Broth: 1 piece
  • soy sauce: 0.25 cup
  • sugar: 1 Tbsp
  • red bell pepper: 1 piece (chopped)
  • onion: 1 piece (chopped)
  • garlic: 1 Tbsp (minced)
  • broccoli florets: 1 pound

Metric Conversion

Stages of cooking

Ramen Noodle Broccoli Salad Photo 21
Ramen Noodle Broccoli Salad Photo 32
  1. Remove and discard the seasoning packets from the soup or reserve for another use. Fill a 6-quart saucepot with water and heat over medium-high heat to a boil. Add the noodles and broccoli and cook for 3 minutes or until the noodles and broccoli are tender. Drain the noodles and broccoli well in a colander.
    Ramen Noodle Broccoli Salad Photo 2
  2. Beat the peanut butter, broth, soy sauce and sugar in a large bowl. Add the noodles, broccoli, pepper, onion and garlic and toss to coat. Cover and refrigerate for 2 hours, stirring occasionally.
    Ramen Noodle Broccoli Salad Photo 3

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