Steps to Make Super Quick Homemade Salt Flavored Ramen Noodles in Jello

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Before you jump to Salt Flavored Ramen Noodles in Jello recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Spend less Money In The Kitchen.

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Even though it may not taste as good, baking food in the microwave as an alternative to in the oven will save you a packet of money. Perhaps the realization that an oven uses 75% more energy will motivate you to use the microwave more. Countertop appliances can boil water or steam vegetables more quickly than your stove, and use a lot less electricity. You might believe that you save energy by washing your dishes by hand, however that is certainly not true. Especially if you ensure that the dishwasher is full before starting a cycle. Save even more money by air drying and also cool drying your dishes rather than heat drying them.

From the above it should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is quite straightforward to live green, all things considered. It's about being practical, usually.

We hope you got benefit from reading it, now let's go back to salt flavored ramen noodles in jello recipe. To cook salt flavored ramen noodles in jello you only need 10 ingredients and 7 steps. Here is how you cook that.

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

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

Steps 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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