Type what you have

Ingredients

• ✓ white sugar
• water
• white vinegar
• salt
• cucumber
• red onion

Instructions

1. 1 Whisk sugar, hot water, vinegar, and salt together in a bowl until sugar dissolved; stir in cucumber and onion. Refrigerate at least 1 hour to soften vegetables and reduce onion pungency.

By PRACTICINGJOY

Ingredients

• ✓ white sugar
• persian cucumber
• salt
• rice vinegar
• soy sauce
• sesame oil
• sesame seed

Instructions

1. 1 Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
2. 2 Whisk together rice vinegar, white sugar, soy sauce, and sesame oil in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.

By Alex Mei

Ingredients

• ✓ white sugar
• rice vinegar
• lime juice
• cucumber
• tomato
• red onion
• cilantro
• peanut

Instructions

1. 1 Make the dressing: Stir vinegar, lime juice, and sugar together in a small bowl until sugar dissolves.
2. 2 Make the salad: Hold cucumber upright and use a peeler to remove strips of peel lengthwise, making a pattern of peeled and unpeeled strips all the way around for a decorative effect. Cut cucumber in half lengthwise, then thinly slice each half.
3. 3 Place cucumber into a salad bowl with tomatoes and red onion; mix to combine. Pour dressing over salad and mix until well combined. Cover and refrigerate for at least 30 minutes.
4. 4 Just before serving, stir cilantro into salad and sprinkle chopped peanuts over top.

By Sherriel

Ingredients

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

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

• ✓ white sugar
• carrot
• sesame seed
• rice vinegar
• sesame oil
• soy sauce
• almond

Instructions

1. 1 Remove greens from carrots and then remove and discard as much of the stems as possible, keeping only the leaves. Chop leaves to about 1/2 inch. Reserve carrots for another use.
2. 2 Bring a large pot of lightly salted water to a boil; parboil greens for 2 minutes then strain and shock in ice water. Drain and squeeze dry. Place in a new bowl of cold water and refrigerate for 8 hours, or overnight, changing water 1 to 2 times during the process to help eliminate extra bitter flavor. Drain and squeeze again.
3. 3 Mix sesame seeds, vinegar, sesame oil, soy sauce, and sugar together in a medium bowl. Toss in carrot greens and almonds and mix well.
4. 4 Cover greens and refrigerate to marinate at least 1 hour before serving.

By Cookiemonster

Ingredients

• ✓ white sugar
• small seashell pasta
• cucumber
• onion
• green bell pepper
• pimento pepper
• tomato soup
• cider vinegar
• vegetable oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
2. 2 Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
3. 3 Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.

By misty

Ingredients

• ✓ white sugar
• ramen noodle
• cashew
• coleslaw mix
• green onion
• 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

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

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

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

• ✓ white sugar
• ramen noodle
• seasoning packet
• apple cider vinegar
• olive oil
• salt
• black pepper
• broccoli coleslaw mix
• cranberry

Instructions

1. 1 Whisk ramen noodle seasoning packet, vinegar, sugar, olive oil, salt, and pepper together in a bowl to make the salad dressing. Add ramen noodles and broccoli slaw; toss together. Let sit until flavors meld, 1 to 2 hours.

By Christy

Ingredients

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

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

• ✓ white sugar
• butter
• sunflower kernel
• ramen noodle
• napa cabbage
• spring onion
• vinegar
• vegetable oil
• soy sauce

Instructions

1. 1 Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool.
2. 2 Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.

By Piper

Ingredients

• ✓ white sugar
• almond
• sesame seed
• bacon
• white vinegar
• monosodium glutamate
• vegetable oil
• garlic
• leaf lettuce
• chow mein noodle

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C).
2. 2 Spread the almonds and sesame seeds onto an ungreased baking sheet.
3. 3 Bake in the preheated oven until the almonds are just turning golden brown, about 8 minutes. Set aside to cool completely. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, cool, and crumble.
4. 4 Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and allow to cool; crumble.
5. 5 Make the dressing by shaking the sugar, vinegar, monosodium glutamate, vegetable oil, and garlic in a glass jar with a sealable lid until mixed. Combine the cooled almonds, sesame seeds, crumbled bacon, lettuce, and chow mein noodles in a bowl. Pour the dressing overtop and gently toss until coated.

By Laura

Ingredients

• ✓ white sugar
• canola oil
• almond
• bok choy
• green onion
• ramen noodle
• canola oil
• 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

• ✓ white sugar
• ramen noodle
• sunflower seed
• almond
• butter
• vegetable oil
• red wine vinegar
• soy sauce
• bok choy
• sweet onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.
3. 3 Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool.
4. 4 Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.
5. 5 Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.

By LifeLearner

Ingredients

• ✓ white sugar
• white vinegar
• coriander
• red pepper flakes
• salt
• cucumber
• red onion
• tomato
• cilantro
• mint
• peanut
• mint

Instructions

1. 1 Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.
2. 2 Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.

By Kris10 in CA

Ingredients

• ✓ white sugar
• mayonnaise
• ramen noodles
• apple cider vinegar
• celery seed
• olive oil
• sesame oil
• almond
• broccoli coleslaw mix
• onion
• sunflower seed

Instructions

1. 1 Combine mayonnaise, seasoning packet, vinegar, sugar, and celery seeds in a bowl; chill dressing in the refrigerator until ready to use.
2. 2 Heat olive oil and sesame oil in a skillet over medium heat. Add ramen noodles and almonds; cook and stir until toasted, stirring frequently, 3 to 5 minutes. Cool.
3. 3 Combine ramen noodle mixture, broccoli coleslaw mix, onion, sunflower seeds, and dressing in a bowl; stir to coat.

By Donna Leigh

Ingredients

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

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

• ✓ white sugar
• spaghetti
• olive oil
• soy sauce
• rice vinegar
• sesame seed
• sweet chili sauce
• sesame oil
• green onion
• 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

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

• ✓ white sugar
• rice vinegar
• bay leaf
• salt
• black pepper
• cucumber
• daikon radish
• sea salt
• sweet onion
• grape tomato
• chive
• cilantro
• garlic
• white pepper

Instructions

1. 1 Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
2. 2 Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
3. 3 Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

By POTAGEKEMPCC

Ingredients

• ✓ white sugar
• ramen noodle
• sunflower seed
• broccoli coleslaw mix
• pineapple
• cilantro
• green onion
• 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

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

• ✓ white sugar
• rice vinegar
• water
• carrot
• daikon radish
• onion
• chicken breast
• garlic salt
• black pepper
• french baguette
• mayonnaise
• cucumber
• cilantro
• jalapeno pepper
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Combine rice vinegar, sugar, and water in a saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved, about 1 minute. Allow the mixture to cool.
3. 3 Place carrot, radish, and onion in a bowl. Pour in cooled vinegar mixture and let marinate at least 30 minutes. While vegetables marinate, set an oven rack about 6 inches from the heat source and preheat the broiler. Lightly oil a slotted broiler pan.
4. 4 Sprinkle chicken breast with garlic salt and pepper.
5. 5 Place chicken on the prepared pan and broil, turning once, until browned and no longer pink in the center, about 6 minutes per side.
6. 6 Place chicken on a cutting board. Cut into bite-sized pieces.
7. 7 Slice baguette in half lengthwise. Pull out the soft center of the bread, leaving a cavity for the fillings.
8. 8 Lightly toast baguette under the broiler, 2 to 3 minutes.
9. 9 Drain off excess vinegar mixture after vegetables have marinated.
10. 10 To assemble the sandwich, spread each half of toasted baguette with mayonnaise. Layer chicken on the bottom half of the bread. Top with cucumber, drained pickled vegetables, cilantro, and jalapeño. Squeeze lime wedge over fillings and cover with top half of baguette.
11. 11 Cut into two 6-inch sandwiches to serve.

By metzstar

Ingredients

• ✓ white sugar
• peanut butter
• peanut oil
• black tea
• ginger
• garlic
• jalapeno pepper
• salt
• soy sauce
• rice vinegar
• sesame oil
• egg noodle
• cucumber
• cilantro

Instructions

1. 1 Stir together the peanut butter, peanut oil, tea, ginger, garlic, jalapeno pepper, salt, sugar, soy sauce, vinegar, and sesame oil in a large mixing bowl until incorporated. Place the egg noodles in a large bowl; add the cucumber and cilantro and mix together with your hands. Pour the peanut sauce over the noodles; mix with your hands until evenly coated.

By Seattle Dad

Ingredients

• ✓ white sugar
• vegetable broth
• water
• egg white
• miso paste
• ginger
• sesame oil
• edamame
• shiitake mushroom
• spring onion
• garlic
• soy sauce
• firm tofu
• cayenne pepper
• nori

Instructions

1. 1 Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked, about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.
2. 2 Reduce heat to medium. Mix miso paste, ginger paste, and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame, mushrooms, spring onion, garlic, and soy sauce to miso broth; cover pot with a lid, reduce heat to medium-low, and cook until mushrooms are no longer floating on the surface, about 10 minutes.
3. 3 Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer, stirring occasionally, until soup flavors have blended, about 1 hour.

By Retroantix

Ingredients

• ✓ white sugar
• cinnamon
• apple

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Whisk sugar and cinnamon together in a large bowl until well combined. Add apple slices and toss to coat. Arrange apple slices in a single layer on prepared baking sheets.
3. 3 Bake in preheated oven until browned and crisp, about 2 hours. Cool completely.

By Nancy JimsWife

Ingredients

• ✓ white sugar
• lemon juice
• apricot

Instructions

1. 1 Preheat the oven to 150 degrees F (165 degrees C), or the lowest setting you have.
2. 2 Combine lemon juice, apricots, and sugar in a saucepan. Cook over medium heat until sugar has dissolved. Transfer to a blender and puree until smooth.
3. 3 Cover an 11x17-inch pan or cookie sheet with a layer of plastic wrap. Pour pureed fruit onto the prepared pan and spread evenly to within 1 inch of the edge.
4. 4 Bake for 4 to 6 hours in the preheated oven, using a spoon or a pair of tongs to keep the door slightly ajar, or until puree has dried and is no longer sticky. Once dry, you can cut it into strips; store in an airtight container.

By CHERI

Ingredients

• ✓ white sugar
• hawaiian bread roll
• cheddar cheese

Instructions

1. 1 Top each bread roll half with a slice of Cheddar cheese.
2. 2 Toast topped rolls in toaster oven until cheese is melted, 5 to 7 minutes.
3. 3 Sprinkle sugar over the melted cheese.

By inspectorGadget

Ingredients

• ✓ white sugar
• peanut
• peanut oil
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread peanuts on a rimmed baking sheet.
2. 2 Bake peanuts, stirring every 2 minutes, until golden brown and fragrant, 6 to 8 minutes.
3. 3 Combine peanuts, peanut oil, sugar, and salt in a food processor fitted with a metal blade; process until peanuts are chopped and the mixture forms a ball, about 2 minutes. Scrape down the food processor bowl; continue processing to desired consistency, 1 to 3 minutes more.

By judy2304