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Cream cheese, pineapple and pickle dip
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CRISPY RAMEN SALAD
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SRIRACHA TUNA POKE NACHOS WITH PICKLES
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Servings : 6
Preparation time : 15 mins
PRODUCTS
PICKLE SRIRACHA
Ingredients
1 cup broccoli florets
1 red pepper, cut into thin strips
2 carrots, peeled and julienned
½ to 1 cup edamame
1 green onion, sliced
¼ cup coarsely chopped peanuts
¼ cup chopped cilantro
Salt and pepper to taste
For the ramen noodles:
4 tbsp melted butter
2 tbsp brown sugar
1 tbsp Silly Billy Pickle Sriracha Sauce
2 tsp tamari sauce
½ tsp onion powder
½ tsp garlic powder
2 packages of ramen noodles with spices, broken slightly (vegetarian or chicken)
For the dressing
The two seasoning pouches from the ramen packets
The juice of two limes
6 tbsp honey
4 tbsp Japanese mayonnaise
2 to 3 tbsp Silly Billy Pickle Sriracha
STEP 1
Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
STEP 2
STEP 3
In a small bowl, whisk together all the ingredients for the ramen noodles, except the noodles.
STEP 3
STEP 3
While the potatoes are cooking, remove the skin from the lemon as if making supremes. Slice, then cut each slice into small pieces.
STEP 3
While the potatoes are cooking, remove the skin from the lemon as if making supremes. Slice, then cut each slice into small pieces.
STEP 3
While the potatoes are cooking, remove the skin from the lemon as if making supremes. Slice, then cut each slice into small pieces.
STEP 3
While the potatoes are cooking, remove the skin from the lemon as if making supremes. Slice, then cut each slice into small pieces.
STEP 3
While the potatoes are cooking, remove the skin from the lemon as if making supremes. Slice, then cut each slice into small pieces.
STEP 3
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