Type what you have

Ingredients

• ✓ green onion
• chicken breast
• jalapeno pepper
• mayonnaise
• bell pepper
• cottage cheese
• cherry

Instructions

1. 1 Mix chicken, jalapeno pepper, 2 green onions, and mayonnaise together in bowl until thoroughly combined. Stuff each baby bell pepper half with chicken mixture.
2. 2 Mix half of the remaining green onion with cottage cheese; use the other half to garnish stuffed baby bell peppers. Serve baby bell peppers alongside cottage cheese mixture and cherries.

By bdweld

Ingredients

• ✓ green onion
• ✓ green onion
• ground pork
• egg
• hot sauce
• black pepper
• wonton wrapper
• chicken broth
• ginger
• soy sauce

Instructions

1. 1 Make the wontons: Mix pork, green onions, egg, hot sauce, and pepper together in a bowl. Refrigerate for 30 minutes.
2. 2 Place a heaping teaspoon pork mixture in the center of a wonton wrapper. Moisten the edges with water. Fold the bottom point to the top point, creating a triangle, and pinch to seal. Fold the outer two points in toward the center and pinch together. Repeat to form remaining wontons.
3. 3 Make the soup: Pour chicken broth into a pot and bring to a rolling boil. Add grated ginger, then add wontons; cook until wontons float to the surface, about 6 minutes.
4. 4 Garnish each bowl with green onions and soy sauce.

By veglemon

Ingredients

• ✓ green onion
• red leaf lettuce
• soy sauce
• water
• sugar
• white vinegar
• sesame oil
• red pepper flake

Instructions

1. 1 Cut lettuce into bite-sized pieces and place into a salad bowl. Thinly slice green onion whites lengthwise into long strips; if they curl as you slice them, they are perfectly thin. Add green onions to the salad bowl.
2. 2 In a small mixing bowl, whisk soy sauce, water, sugar, vinegar, sesame oil, and red pepper flakes.
3. 3 Just before serving, pour dressing over lettuce and green onions; toss until well coated.

By funinthesun

Ingredients

• ✓ green onion
• beef ramen noodle
• water
• olive oil
• apple cider vinegar
• sucralose sweetener
• coleslaw mix
• sunflower seed

Instructions

1. 1 Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain.
2. 2 Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.

By WebsByMegan

Ingredients

• ✓ green onion
• broccoli coleslaw mix
• sunflower seed
• almond
• ramen noodles
• canola oil
• white sugar
• white wine vinegar

Instructions

1. 1 Combine broccoli coleslaw mix, sunflower seeds, almonds, and ramen noodles in a bowl.
2. 2 Whisk canola oil, sugar, vinegar, and ramen noodle seasoning packet together in a separate bowl; pour over slaw mixture. Fold in green onions. Chill in the refrigerator before serving, 1 ½ hours.

By ASMITH27516

Ingredients

• ✓ green onion
• ramen noodle
• cashew
• coleslaw mix
• white sugar
• vegetable oil
• cider vinegar
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degree F oven (175 degree C).
2. 2 Place crushed ramen noodles and cashew pieces on a baking sheet. Bake in the preheated oven until golden brown.
3. 3 Combine coleslaw, green onions, ramen noodles, and cashews in a large bowl.
4. 4 Whisk sugar, oil, vinegar and soy sauce together in a bowl. Pour vinaigrette over coleslaw mixture; toss and serve.

By MOGELSBERG

Ingredients

• ✓ green onion
• ramen noodle
• chicken seasoning
• coleslaw mix
• carrot
• almond
• sunflower seed
• vinegar

Instructions

1. 1 Crush ramen noodles into a large bowl. Pour seasoning packets into a jar.
2. 2 Add coleslaw mix, almonds, sunflower seeds, and green onions to ramen noodles. Mix until well combined.
3. 3 Add vinegar to ramen seasoning; cover the jar and shake until well mixed. Pour dressing over coleslaw mixture and toss to coat. Refrigerate until flavors have blended, about 1 hour.

By SloppyJo

Ingredients

• ✓ green onion
• shallot
• vegetable oil
• egg noodle
• bean sprout
• chicken broth
• chicken breast
• salt
• pepper

Instructions

1. 1 In a small skillet over medium heat, cook shallots in oil until brown and fragrant. Remove from heat and set aside.
2. 2 Bring a large pot of water to a boil. Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. Set aside.
3. 3 Bring a small pot of water to a boil; have ready a bowl of ice water. Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water. Drain and set aside.
4. 4 In a large saucepan over medium heat, bring chicken broth to a simmer.
5. 5 Divide noodles evenly between 6 bowls. Top with bean sprouts and shredded chicken. Pour the heated broth into the bowls. Drizzle with the shallot mixture and garnish with the green onion. Season with salt and pepper. Serve at once.

By Angie

Ingredients

• ✓ green onion
• water
• ramen noodle
• peanut oil
• rice vinegar
• soy sauce
• white sugar
• chicken breast

Instructions

1. 1 Bring 2 cups water in a saucepan to a boil; add noodles. Cook, stirring occasionally, for 3 minutes. Drain.
2. 2 Whisk peanut oil, rice wine vinegar, soy sauce, and sugar together in a large bowl. Add noodles, chicken, and green onions; toss to coat. Chill before serving, at least 15 minutes.

By Karen

Ingredients

• ✓ green onion
• soy sauce
• sesame seed
• korean chile pepper powder
• sugar
• sesame oil
• rice
• romaine lettuce
• cucumber
• tofu

Instructions

1. 1 Mix green onions, soy sauce, sesame seeds, Korean red pepper powder, sugar, and sesame oil together in a bowl until evenly combined.
2. 2 Place rice in a serving bowl. Toss lettuce and cucumber together and place onto rice. Arrange tofu over lettuce and cucumber. Drizzle sesame mixture over tofu to taste.

By tamzie

Ingredients

• ✓ green onion
• canola oil
• almond
• bok choy
• ramen noodle
• canola oil
• white sugar
• balsamic vinaigrette salad dressing
• soy sauce

Instructions

1. 1 Heat 1 tablespoon canola oil in a small frying pan over medium-high heat. Cook and stir almonds in the hot oil until lightly browned, 2 to 3 minutes. Transfer almonds to a large salad bowl.
2. 2 Toss bok choy, green onions, and ramen noodles with the almonds.
3. 3 Whisk 1/2 cup canola oil, sugar, balsamic vinaigrette dressing, and soy sauce in a separate bowl until combined.
4. 4 Pour dressing over vegetables and toss to mix.

By Cookmaster

Ingredients

• ✓ green onion
• soba noodle
• sesame oil
• storage container
• edamame
• carrot
• cilantro
• peanut sauce
• dressing

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
2. 2 Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers.
3. 3 Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.

By B Tario

Ingredients

• ✓ green onion
• canola oil
• white sugar
• water
• balsamic vinegar
• chicken-flavored ramen noodle
• seasoning packet
• broccoli coleslaw mix
• cashew
• sunflower seed

Instructions

1. 1 Whisk canola oil, sugar, water, balsamic vinegar, and seasoning packets from ramen noodles in a bowl until thoroughly combined and sugar and seasoning packets have dissolved.
2. 2 Toss ramen noodles in a large salad bowl with broccoli slaw mix and green onions. Pour dressing over the salad and let stand 1/2 hour to 4 hours - shorter for crunchier noodles, longer for softer ones. Just before serving, toss salad again with cashews and sunflower seeds.

By Molly

Ingredients

• ✓ green onion
• vegetable oil
• white sugar
• wine vinegar
• soy sauce
• ramen noodle
• sesame seed
• almond
• napa cabbage

Instructions

1. 1 Make the dressing: Whisk oil, sugar, vinegar, and soy sauce together in a bowl until sugar dissolves. Refrigerate until needed.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Spread broken ramen noodles onto a baking sheet with sesame seeds and almonds.
4. 4 Bake in the preheated oven, stirring often and watching carefully to prevent burning, until lightly browned, about 15 minutes. Remove from the oven and let cool for 5 to 10 minutes.
5. 5 To serve, mix cabbage, green onions, and toasted ramen mixture together in a salad bowl until thoroughly combined. Add dressing and toss to coat.

By malo1

Ingredients

• ✓ green onion
• rice vinegar
• olive oil
• sugar
• salt
• sesame oil
• asparagus
• feta
• tomato
• cilantro

Instructions

1. 1 Whisk together rice vinegar, olive oil, sugar, sea salt, and sesame oil in the bottom of a salad bowl until dressing is well blended.
2. 2 Add asparagus, feta, tomato, green onion, and cilantro to dressing in the bowl; toss to coat. Cover and refrigerate for 1 hour before serving.

By Locally Grown

Ingredients

• ✓ green onion
• vegetable oil
• garlic
• white vinegar
• white sugar
• chile-garlic sauce
• fish sauce
• coriander
• red pepper flakes
• cucumber
• peanut

Instructions

1. 1 Heat vegetable oil in a small skillet over medium heat. Add garlic; cook and stir until softened and lightly browned, 3 to 5 minutes. Remove from the heat and let cool.
2. 2 Whisk vinegar and sugar together in a salad bowl until sugar has dissolved. Whisk in chili-garlic sauce, fish sauce, coriander, red pepper flakes, and cooled garlic until thoroughly combined. Stir in cucumbers, peanuts, and green onions until coated with dressing. Refrigerate for at least 1 hour or overnight before serving.

By tammyn316

Ingredients

• ✓ green onion
• olive oil
• chicken breast
• peanut sauce
• carrot
• bean sprout
• soy sauce
• romaine lettuce
• red cabbage
• peanut
• lime

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Saute chicken until browned and no longer pink in the center, about 8 minutes. Remove from heat.
2. 2 Stir chicken, peanut sauce, carrot, bean sprouts, and soy sauce together in a bowl. Place into a compartment of a bento box. Place separated lettuce leaves into another compartment. Place red cabbage, peanuts, green onion, and lime wedges into additional compartments.
3. 3 When ready to eat, spoon chicken mixture into leaves of lettuce, add the other toppings as desired, and wrap.

By fabeveryday

Ingredients

• ✓ green onion
• spaghetti
• sesame oil
• honey
• soy sauce
• corn oil
• red pepper flake
• salt
• cilantro
• honey-roasted peanut
• sesame seed

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
2. 2 Mix spaghetti, sesame oil, honey, soy sauce, corn oil, red pepper flakes, and salt together in a large bowl until spaghetti is evenly coated. Cover bowl with plastic wrap and refrigerate for at least 4 hours. Add cilantro, green onions, peanuts, and sesame seeds; toss to combine.

By WholesomeHunter

Ingredients

• ✓ green onion
• egg
• soy sauce
• butter
• garlic
• pea
• carrot
• onion
• pork chop
• rice
• salt
• black pepper

Instructions

1. 1 Whisk eggs and soy sauce in a bowl. Stir in rice, breaking up clumps; set aside.
2. 2 Melt butter in a wok over medium-high heat. Stir in garlic, white part of green onion, peas and carrots, and onion slices. Stir fry for 3 minutes; stir in pork.
3. 3 Pour egg mixture into wok; stir fry until eggs are cooked through and rice is golden, and all ingredients are hot, about 7 minutes. Season with salt and ground black pepper; garnish with chopped green onion tops.

By thedailygourmet

Ingredients

• ✓ green onion
• spaghetti
• olive oil
• soy sauce
• white sugar
• rice vinegar
• sesame seed
• sweet chili sauce
• sesame oil
• red bell pepper
• sugar snap pea

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Transfer pasta to a serving bowl and toss with olive oil.
2. 2 Whisk soy sauce, sugar, vinegar, sesame seeds, chili sauce, and sesame oil together in a bowl until sugar dissolves. Toss soy sauce mixture with pasta; top with green onions, red bell pepper, and snap peas. Refrigerate 30 minutes to overnight to allow flavors to blend. Toss again before serving.

By MrsHollowell

Ingredients

• ✓ green onion
• ramen noodle
• sunflower seed
• broccoli coleslaw mix
• pineapple
• cilantro
• white sugar
• cider vinegar
• olive oil
• sesame oil
• black pepper
• cayenne pepper

Instructions

1. 1 Crush ramen noodles and set seasoning packets aside.
2. 2 Heat a large skillet over medium-low heat. Cook and stir crushed ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes. Remove from heat and set aside.
3. 3 Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large serving bowl.
4. 4 Make dressing: Whisk together sugar, vinegar, olive oil, sesame oil, black pepper, cayenne pepper, and ramen seasoning packets in a medium bowl until smooth. Pour over slaw mixture; toss to coat.
5. 5 Mix in toasted ramen noodles and sunflower seeds just before serving.

By Faith

Ingredients

• ✓ green onion
• sugar
• canola oil
• red wine vinegar
• soy sauce
• salt
• black pepper
• ramen noodle
• butter
• pecan
• broccoli
• romaine lettuce

Instructions

1. 1 Add sugar, oil, vinegar, soy sauce, salt, and black pepper to a jar with a tight-fitting lid; shake until well blended. Set aside.
2. 2 Break ramen noodles into small pieces; set aside. Discard flavor packet.
3. 3 Melt butter in a skillet over medium heat. Add pecans and noodles; cook and stir until browned, about 5 minutes. Drain on paper towels; let cool.
4. 4 Toss broccoli, romaine lettuce, green onions, pecans, and noodles together in a bowl. Add 1 cup, or more, dressing; toss to coat.

By Georgia Julie

Ingredients

• ✓ green onion
• butter
• walnut
• ramen noodle
• vegetable oil
• sugar
• red wine vinegar
• soy sauce
• salt
• black pepper
• romaine lettuce
• broccoli

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add walnuts and ramen noodles; cook and stir until toasted, about 5 minutes. Transfer to a paper-towel-lined plate; set aside until cooled.
2. 2 Whisk vegetable oil, sugar, vinegar, soy sauce, salt, and black pepper together in a small bowl.
3. 3 Combine romaine lettuce, broccoli, walnut-ramen noodle mixture, and green onions in a large serving bowl. Add vinaigrette; toss to coat.

By Susan LeBlanc

Ingredients

• ✓ green onion
• bacon
• red new potato
• mayonnaise
• soy sauce
• sugar
• sesame oil
• hot mustard
• salt
• bok choy
• red bell pepper
• cilantro

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble when cool enough to handle.
2. 2 While the bacon is cooking, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and let cool for 15 minutes. Chop into bite-sized chunks.
3. 3 Mix mayonnaise, soy sauce, sugar, sesame oil, mustard powder, and salt together in a bowl until well combined.
4. 4 Combine potatoes, bacon, bok choy, bell pepper, green onion, and cilantro in a large bowl. Pour dressing over top and mix until well combined. Refrigerate until flavors have blended, at least 1 hour.

By NainInCandia

Ingredients

• ✓ green onion
• vegetable broth
• quinoa
• purple cabbage
• carrot
• edamame
• rice wine vinegar
• vegetable oil
• sriracha sauce
• soy sauce
• ginger
• white sugar
• mustard

Instructions

1. 1 Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.
2. 2 Mix cabbage, carrots, edamame, and green onions together in a large bowl.
3. 3 Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.

By jodster52

Ingredients

• ✓ green onion
• wheat noodle
• ketchup
• sesame oil
• soy sauce
• brown sugar
• kosher salt
• lime juice
• carrot
• zucchini
• red bell pepper
• sesame seed
• red pepper flakes

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.
2. 2 In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.

By Tina Kauffman

Ingredients

• ✓ green onion
• vegetable oil
• white sugar
• white vinegar
• salt
• herb and spice blend
• black pepper
• iceberg lettuce
• chicken breast
• chow mein noodle
• almond
• sesame seed
• poppy seed

Instructions

1. 1 In small bowl, whisk together the oil, sugar, vinegar, salt, seasoning blend, and pepper. Set aside.
2. 2 In a large bowl, combine the lettuce, chicken, chow mein noodles, almonds, sesame seeds, green onions, and poppy seeds. Toss to blend. Pour salad dressing over the salad just before serving.

By FlagGirl07

Ingredients

• ✓ green onion
• chunk light tuna
• cranberry
• carrot
• cilantro
• sesame seed
• ginger
• red chile pepper
• kosher salt
• mayonnaise
• asian chile paste
• sesame oil
• soy sauce
• honey

Instructions

1. 1 Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.
2. 2 Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.

By mimilulu

Ingredients

• ✓ green onion
• ✓ green onion
• wasabi paste
• sesame oil
• soy sauce
• rice vinegar
• mayonnaise
• furikake
• cucumber
• avocado
• rice noodle
• mayonnaise
• wasabi paste
• imitation crabmeat
• sriracha
• mustard
• rice vinegar
• mayonnaise

Instructions

1. 1 Combine mayonnaise, rice vinegar, mustard, and Sriracha in a bowl with a whisk. Taste and adjust as needed. Chill in the refrigerator until ready to use.
2. 2 Combine chopped imitation crab, green onions, wasabi paste, and 2 tablespoons of our prepared mayo dressing base in another bowl. Refrigerate until needed.
3. 3 Bring a pot of lightly salted water to a boil; reserve a bowl of ice water nearby to add cooked noodles to after boiling. Stir noodles into the boiling water and cook until just tender, about 5 minutes. Drain and transfer to cold water to stop the cooking process.
4. 4 Combine 2 tablespoons prepared mayo dressing base, seasoned rice vinegar, soy sauce, sesame oil, and wasabi paste for noodle dressing in a bowl with a whisk. Drain noodles and toss in sauce until evenly coated.
5. 5 Wrap in plastic wrap and chill for 1 to 2 hours, tossing occasionally.
6. 6 Unwrap noodles and transfer to a serving bowl. Top with avocado, cucumber, and crab mixture; drizzle with more mayo sauce and garnish with furikake.

By John Mitzewich

Ingredients

• ✓ green onion
• egg
• sesame oil
• olive oil
• garlic
• ginger
• vegetable broth
• soy sauce
• mirin
• shiitake mushroom
• red bell pepper
• bok choy
• ramen noodle
• chile-garlic sauce
• kimchi
• radish

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 2 minutes. While eggs cook, prepare a bowl of ice water. When eggs are done cooking, transfer them from the saucepan to the ice bath, reserving cooking water in the saucepan. Soak until completely cooled, about 15 minutes. Gently peel eggs and set aside.
2. 2 Heat sesame oil and olive oil together in a skillet over medium-high heat. Add garlic and ginger paste and saute 1 minute, stirring constantly. Add broth and bring to a simmer. Add soy sauce and mirin.
3. 3 Add mushrooms to the simmering broth and cook 5 minutes. Add bell peppers, bok choy, and green onions and cook 1 minute more.
4. 4 While vegetables are cooking, reheat the water used for the eggs. Add ramen to the boiling water and cook until just tender, 2 to 3 minutes. Drain.
5. 5 Place a portion of cooked noodles in a bowl and top with broth, vegetables, and 1 egg. Garnish with kimchi, chile-garlic sauce, and radish. Repeat with remaining noodles, broth, vegetables, egg, and toppings.

By Taylor Jean Werges