Ramen Noodle Broccoli Salad recipe
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Ingredients
- 3 (3 ounce) packages uncooked chicken flavored ramen noodle soup ⅓ cup creamy peanut butter 1 ½ cups Swanson® Thai Ginger Flavor Infused Broth ¼ cup soy sauce 1 tablespoon sugar 1 small red bell pepper, chopped 1 large onion, chopped 1 tablespoon minced garlic 1 pound broccoli florets
Nutrition Info
- 244.2 caloriescarbohydrate: 32.3 gcholesterol: : -fat: 10.4 gfiber: 3.5 gprotein: 7.7 gsaturatedFat: 4.3 gservingSize: -sodium: 1284.6 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Ramen Noodle Broccoli Salad
Directions
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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.
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.