Crunchy Ramen Snack Mix Recipes

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, toss ramen, cashews, peanuts, and cornflakes with oil until coated. Spread mixture in an even layer. Combine curry powder, cayenne, and salt; sprinkle over ramen mixture. Bake until golden brown, about 10 minutes, stirring halfway through. Stir in peas and let cool completely before serving.

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Add almonds and sunflower kernels; cook until toasted, about 4 minutes. Cool., In a large bowl, combine coleslaw mix, onions and red pepper. In a small bowl, whisk vinegar, sugar, pepper, contents of ramen seasoning packets and remaining oil. Pour over salad; toss to coat. Refrigerate until serving. Break noodles into small pieces. Just before serving, stir in noodles, almonds and sunflower kernels.

Steps:

• While the noodles are still in the package, break them in small pieces.
• . Put the vegetable oil in the cooking pan.
• Turn on the stove and wait for the oil to heat up.
• Put your noodles in the cooking pan.
• . Since ramen are dehydrated, you have to be careful not to burn them. Always gently shake the cooking pan.
• . Your noodles are ready once they have a nice brownish color.
• Turn off the stove and put your noodles in a bowl.
• The recipe:.
• . Add the sliced almonds, dried cranberries and dried apricots.
• . Enjoy!