Recipe of Super Quick Salt Flavored Ramen Noodles in Jello

Salt Flavored Ramen Noodles in Jello.

Hello, I'm Shirley. Today, I will show you a way to make salt flavored ramen noodles in jello recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I'm gonna make it a little bit more unique. This will be really delicious. Not to mention, it's super satisfying.

Salt Flavored Ramen Noodles in Jello Recipe

Salt Flavored Ramen Noodles in Jello is one of the most popular of current trending foods on earth. It's enjoyed by millions daily. It's easy, it's quick, it tastes yummy. Salt Flavored Ramen Noodles in Jello is something which I have loved my entire life. They are fine and they look fantastic.

Salt Flavored Ramen Noodles in Jello is one of the most popular of current trending meals in the world. It's enjoyed by millions every day. It's simple, it is fast, it tastes delicious. Salt Flavored Ramen Noodles in Jello is something that I've loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook salt flavored ramen noodles in jello using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Salt Flavored Ramen Noodles in Jello:

1. Prepare 1 packages of Sapporo Ichiban salt flavored ramen noodles.
2. Take 4 slice of Sliced ham.
3. Take 4 of to 5 Thin green onions.
4. Get 1 of to 1 1/2 grams Dried cut wakame seaweed.
5. Take 2 of to 3 tablespoons Canned whole corn.
6. Get 6 of to 8 Quail eggs.
7. Take 8 of to 10 grams ○ Powdered gelatin.
8. Prepare 4 of to 5 tablespoons ○ Water.
9. Get 500 ml of Hot water.
10. Make ready 5 of to 6 Cherry tomatoes.

Instructions to make Salt Flavored Ramen Noodles in Jello:

1. Soften the powdered gelatin in the water. Rehydrate the wakame seaweed..
2. Dice the ham into 1cm, and cut the rehydrated wakame seaweed to the same size as the ham. Cut the green onions into 1cm pieces..
3. Bring 500 ml of water to a boil. Add ramen noodles and cook while stirring for about 2.5 minutes. Turn off the heat, add the soup that came with the ramen and the softened gelatin from step 1, and mix..
4. When the gelatin has dissolved, add chopped ingredients from step 2, corn kernels, and mix well..
5. Pour into a mold (I used an angel cake tin). Put quail eggs in. When it has cooled, chill in the refrigerator until set..
6. To unmold the salad, warm the tin about 2/3 in hot water. Cover with a wet plate, hold both securely, invert and shake 2 to 3 times and the salad should unmold easily..
7. Sprinkle the top of the salad with the sesame seeds that come with the ramen noodles. Garnish with cherry tomatoes to taste..

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