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When one thinks of Japan's contribution to world cuisine, most likely the first thing that comes to mind is sushi. But Japan has given much more. In 1958, in a shack in north Osaka, Ando Momofuku invented the instant Ramen noodle (the first flavor was chicken). 5.2 billion servings are consumed each year in Japan, making an average of 41 servings per person per year, but that pales by comparison with China's staggering 16 billion servings a year. World-wide there are 880 brands of instant noodle.

HUNTINGTON, W.Va. (WSAZ) -- Any college students know ramen noodles are a good way to keep your stomach and wallet from getting too thin.

Saturday at Marshall University, members of Beta Alpha Psi and the International Student's Organization hosted a ramen noodle cookoff to raise money for relief efforts in Haiti.

College students are used to being creative, and at the cookoff they were really put to the test.

They had to use secret ingredients like chocolate, orange marmalade, broccoli and canned chicken in their noodles for the final challenge.

The good cause and the good cooks paid off. The students raised about $1,000.

3/10/2010

If you are a user of Ramen noodles, then most likely you have an extra packet of seasoning in the cupboard. Instead of tossing away, use it the same as you would a bouillon cube, including:

• A quick batch of gravy, just add to a cup or two of water and thicken.

• Rice - add to the water in which rice is cooked.

• Quick dip - Mix a seasoning packet into a cup of sour cream or plain yogurt

• Vegetables - as with rice, add a packet to the water when boiling vegetables

• Soup or stew - add seasoning to highlight flavor

There is actually a Ramen movie - no joke - an independent film featuring Brittany Murphy as an American moving to Tokyo and deciding her life calling is to make noodles. To top it off, there are several songs paying tribute to this crunchy treat.

Ramen Noodles are like the shot heard around the world. A favorite in Thailand is Pineapple meatball; Greek Salad from Greece; Shitake Pork Ramen from Japan; and BokChoy from China.

At Yokohama, Japan, there is a museum devoted to the Japanese Ramen noodle soup. It features a large recreation of Tokyo in the year Showa 33 (1958), the year instant noodles were invented.

An Ode To Ramen Noodles
by Brendan on July 27, 2007

That package, that crunch, unmistakable smell,
It calls to me like Pavlov’s bell,
The price, the taste, I can’t decide,
What makes me want you by my side,

But what I do know about you now,
Is that your creator should take a bow,
For your many flavors could not be,
Any more T-A-S-ty,

Beef and chicken, shrimp and pork,
Oriental with a fork,
Small silver packets shine and shine,
Their purpose in life: to blow my mind,

Lots of water, cooked or dry,
I don’t care, just let me try,
You move me much more than a snack,
You are a meal, you are my crack,

Addictive and cheap, I just can’t quit,
I can’t help myself, not one damn bit,
One pack, two pack, three pack, four,
I just keep wanting more and more,

But the more flav’red seasoning I see melt,
I have to add a hole in my belt,
And the more holes my belt accrues,
The more second dates I will lose,
So Ramen noodles, I bid you adieu,
Because there’s some things you can’t do.

ANTIPASTO RAMEN NOODLE SALAD

1 package any flavor Ramen noodles
1/4 cup pepperoni, sliced
1/4 cup black olives
1/8 cup Bermuda onion, sliced
Italian dressing

Cook Ramen noodles according to package directions and drain. Add pepperoni, olives and onions. Sprinkle on dressing and toss.


BARBECUE CHEESEBURGER RAMEN
Thank you, Tobias

1 package beef Ramen noodles
Ground beef (about half the size of the noodles)
4 tablespoons barbecue sauce
Grated Parmesan cheese

Prepare noodles as you usually would, but drain most of the water out, leaving just enough to stir in with the seasoning packet. Brown ground beef in a separate pan; drain. Toss the browned ground beef into the noodles (two forks helps with this). Mix in the barbecue sauce and Parmesan cheese.


BATTER FRIED RAMEN
Thank you, Brian & Ann

1 can beer
1 1/2 cups flour
3 eggs
1 teaspoon salt
2 packs of cooked Ramen noodles
4 cups of high temp frying oil

Mix beer batter with 1 egg 1 1/2 cups flour & tsp salt, 1 can of beer and mix. Beat 2 eggs and place in 1 quart bowl. Boil Ramen till done & drain-do not crush noodles. Heat up fryer or cast iron pan with oil. Separate and twist noodles, dry slightly on paper towels dip Ramen 4-5 strands at a time in beaten eggs, we like it kinda braided or twisted, dip strands in batter & fry till golden brown salt to taste or use Lawry’s seasoned salt to taste, use your favorite dip.


BEEF TOMATO NOODLE SKILLET

1 pound ground beef
2 cans of tomatoes
1 can of corn (not creamed)
1 package of Ramen Noodles crunched up

Brown the beef and drain. Add the tomatoes, corn, and noodles. Make sure to add the seasoning package to the meal. Bring to boil. Cover, stirring occasionally. Bring the meal until most of the tomato sauce is evaporated and the noodles are soft. The Ramen noodle recipe of beef tomato is ready to serve and it is very nice!


BROCOLLI CHEESE CASSEROLE
Thank you, Sara

2 packages chicken Ramen noodles
2 cups frozen broccoli
1 tablespoon butter
½ cup sour cream
1 cup Velveeta cheese, chunked
Salt and pepper to taste
1 cup crushed Ritz crackers

Boil Ramen noodles and broccoli. Drain about 95% of water. Put in casserole dish. Add 1 tablespoon of butter and 1/2 cup of sour cream (sometimes I add Kroger brand French onion dip instead of sour cream). Sprinkle season packages over the top and mix up. add chunks of Velveeta. season with salt and pepper. Bake at 350 degrees for 15 minutes. Remove from oven and add cracker crumbs. Return to oven and cook until crumbs are golden brown (about 6 minutes)


CHEESY RAMEN BAKE
Thank you, Jake

1 packet Ramen Noodles w/seasoning
1 egg
1 handful of bacon bits
1 Slice of American cheese

Preheat oven to "Broil". Add flavoring to water as directed on package. Boil up the noodles, being careful not to destroy the perfect cube-like shape! (If you lose the cube shape, you've messed up) Once the noodles are starting to soften, throw in a beaten egg on top of 'em. Once the egg has coagulated, carefully scoop out cube with a spatula. Quickly cover noodle-egg cube with a slice of American cheese, place bacon bits on top of cheese. Place on a cookie sheet on the top shelf of oven. Let broil until cheese melts. Let cool. Eat. Very good for late night munchies!


CHOCOLATE BAR DESSERT

2 Mars bars (no nuts!)
1 Ramen cube (save season packet for another dish)

Take Ramen cube, place on wax paper sheet or you can place it on a plate. Attempt to cut chocolate bars length-wise in half and lay them on top of the Ramen brick. Nuke until bars have melted all over the brick of Ramen. Chill in fridge until it is cool and break into bars and share amongst the little folk.

Note: this will work with the following bars: Mars, Milky Way, 3 Muskateers. Try to avoid the nuts, but it's possible with Milky Way to use 'em.


CHOCOLATE RAMEN CAKES

1 package of Ramen noodles (crushed)
1/3 cup of vegetable oil (cooking)
3 small dessert cupcakes
1 cup of cherries
1 cup of chocolate dessert fondue

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.

Put the 3 cakes in a plate. Add the cherries and the fried Ramen on top of the cakes. Pour the chocolate fondue on top of everything


CHICKEN AND BACON RAMEN
Thank you, Caleb

Ingredients are suited to serve one person,

1/2 onion
1 tablespoon olive oil
1 clove of garlic
1 – 2 slices of bacon (depending on preference)
Chicken slices (approx the size of your palm)
Soy sauce
Mixed vegetables
1 packet of whichever noodles you prefer

If you have noodles that need boiling, I would advise putting them on first. Next, slice the onion and shred the garlic or cut it up (finely). Cut up the bacon into small pieces and add all of the above into a wok (which already has a small amount of olive oil in it) on a low heat. Get the chicken and cut it up, and add it to the wok. Cook until the chicken is completely cooked (a good sign of this is that its completely changed color all over), then add the soy sauce. Allow to cook for a minute extra and then add the mixed vegetables and stir. Then add the cooked noodles, serve and enjoy.

Note: You know what improves everything? That’s right, bacon. If you add bacon to a dish, it becomes “fancy”, remember that aspiring cooks, bacon = tasty = fancy.


CHICKEN NOODLE CASSEROLE
Thank you, Bev

1 package of chicken Ramen
1 can chicken (your choice of size)
1 can cream of chicken soup
1 can mixed vegetables (I use Veg-all)
Crushed saltines

Preheat oven to 350 degrees F. Coarsely break up and cook the Ramen without adding the seasoning packet, drain. Mix noodles, seasoning packet, canned chicken, soup, and vegetables together. Put into 8 x 8 baking dish. Cover top with crushed saltines. Bake for 20-30 minutes until crackers are slightly browned.


CHINESE DOODLES
Thank you, Emily

1 pound ground beef
1 medium onion, chopped
1 package cooked Oriental flavor Ramen Noodles
1 package -8-count Grands flaky biscuits
2/3 to 1 cup Yoshida’s Gourmet Sauce (@ Sam’s Club)

Brown ground beef and onion together with salt and pepper to taste; drain. Mix in cooked noodles with Oriental flavor packet. Mix in the Yoshida’s sauce and let simmer on low while preparing biscuits. Separate each biscuit in half and spread out dough to make 16 larger, flat circles. Spoon meat and Ramen mixture into center of each dough circle. Gather edges of each circle to meet, pinch edges together to prevent leaks. Place pockets on baking sheet, seam side down. Bake according to directions on biscuit can. YUMMY!!

Note: If unable to find Yoshida’s sauce you can substitute another favorite stir-fry type sauce or a mix of soy sauce, brown sugar and chili oil/red pepper


COCONUT RAMEN PUDDING
Thank you, Vanne

1 pack Ramen, finely crushed, no flavor packet
1-1/2 cup water
1 teaspoon vanilla
1/4 cup brown (or white) sugar
1/4 cup coconut

Crush Ramen. Hint: leave it in the bag while crushing. A rolling pin might help too. Combine ingredients and bring to a boil for approximately 10 minutes, stirring occasionally. For a smoother pudding, increase the cooking time (add water as needed). Or, put the pudding in a blender. Enjoy


CRUNCHY TOMATO SOUP
Thank you, Greg

1 can tomato soup
2 packages Ramen noodles
1 pile of cheese chunks, if you like.

Heat up some tomato soup. Crumble in a couple of packages of Ramen noodles. Keep the seasoning packets for another meal. Cut up some cubes of cheddar cheese and then add them right before you eat. You can't beat the power of cheese.

The name says it all "crunchy soup", it's like soup with crackers, but the crackers don't get soggy.


DORITOS RAMEN SALAD
Thank you, Sheila

1 package of Ramen noodles
1 bag of Doritos (a small one was enough for our recipe)
1/2 pound of ground beef
1 cup of shredded cheddar cheese (optional)
Taco seasoning (optional)

Put 2 cups of water in a cooking pot and bring to a boil. Once the water is boiling add your noodles. Wait 2-3 minutes until the noodles are tender and separated. Take off the water with the strainer. Cook the ground beef in a cooking pan. Once it's ready, put it in a bowl. Add the Ramen noodles and mix it with the beef. Place the Doritos chips around the beef like on the picture (it looks like a flower!)

Break into small pieces the Doritos you have left and put them on top of the beef. Add the shredded cheese and taco seasoning (optional)


EASY ON THE WALLET RAMEN SALAD
Thank you, Philip

1 packet of Ramen noodles, boiled in water. (No packet, unless you want the flavor) Drain noodles, and let them set for a bit. Grab a bag of ready-made salad, the cheap store bought salad, with the carrots, and red cabbage. Put in to separate bowl and add Ranch Dressing (Or your favorite dressing), add a can of tuna, drained--or even canned chicken, and/or shrimp. Add a couple tea spoons of soy sauce into the dried noodles, so they could absorb flavor, and color.


EMILY'S NOODLES

1 package hot dogs chopped
1 stick butter
1 can mushrooms
1/2 cup bacon bits
1/4 cup chopped onion
1/4 cup chopped green pepper
6 eggs
2 packages Ramen noodles

Saute hotdogs, mushrooms , bacon bits, onions and peppers in 1 tablespoon of butter and set aside. In a second pan scramble the eggs, and set aside. In a third pan cook the noodles with out the seasoning pkg, add seasoning pkg to hotdog mixture, once noodles are cooked and drained add remaining butter to the noodles, when butter is melted, combine all three pans into one large bowl. Two boys from Korea came up with this recipe. It is my families favorite. We usually triple the recipe. The leftovers are fought over, and are sooo good cold,


EASIEST AND TASTIEST

1 package Ramen
1 tablespoon oil
1 teaspoon lime or lemon or vinegar
Dash of black pepper or Tabasco sauce or chili pepper

Boil Water first. Add Ramen and cook til all done (approximately under two minutes-noodles will look a little solid, don't worry the steam after straining noodles will continue to cook noodles---DO NOT OVER COOK otherwise noodles will be soggy). Strain noodles (Make sure to get all liquid out and use paper towel if needed to pat dry noodles). Place noodles on plate. Add oil, lime, pepper, and 1/2 seasoning packet to noodles. Give it a stir and enjoy! (Side note: to make this into a bigger meal--add stir fried meat and vegetables)


FIESTA BEEF RAMEN
Thank you, Jason

1 pound ground beef
1 onion
2 garlic cloves
Chili pepper flakes
3-5 packages Hot and Spicy Ramen noodles
1 can Campbell’s Fiesta tomato soup
Bulls-Eye BBQ Sauce, optional

Cook ground beef until brown. Add chopped onion and garlic to pan. Add chili pepper flakes, depending on how hot you like it. Break up noodles and cook in separate pot as normal (leave some water with the noodles). Add soup and some Bulls-Eye to beef mixture. Mix in noodles to beef. Simmer on Low heat for 5-10 minutes, stir and serve.


FRUIT BREAKFAST RAMEN
Thank you, Glenn

1 package Ramen, toss flavor packet
8 ounce fruit cocktail, canned
2 ounces water, for cooking Ramen
Dash salt
Dash of vanilla, optional
Sugar, optional

Cook Ramen “dry”, so that it contains little fluid when soft . Add fruit cocktail, dash of salt, whatever else your taste deems possible.


FRUITY ORIENTAL RAMEN SALAD

1 head of iceberg lettuce
10 strawberries
1 teaspoon of balsamic vinegar
1 tablespoon of sugar
1 teaspoon lemon juice
2 cups cold water
1 pear
1 apple
1 small can of mandarin orange segments
Raspberry salad dressing
1 package of Oriental Ramen noodles

Wash the lettuce and break into bite size pieces in a large bowl. Core and cut strawberries into slices. Place in small bowl, add in balsamic vinegar and sugar. Mix thoroughly and let sit for a few minutes to marinate. Add 1 teaspoon of lemon juice to a medium sized bowl with 2 cups of cold water. Core and cut pear into bite size pieces. Place cut pieces in lemon water as you cut them to prevent browning. Remove pear from lemon water and place in bowl with lettuce. Core and cut apple into bite size pieces. Place cut pieces in lemon water as you cut them. Remove apple from lemon water and place in bowl with lettuce. Add marinated strawberries to bowl with lettuce. Add can of oranges to bowl with lettuce, including any juices. Add enough raspberry dressing to taste. Crumble in entire package of Ramen noodles and sprinkle in about half the seasoning. Mix together. Wait 5 minutes before serving to allow noodles to soften slightly. The Ramen noodle recipe is ready to serve...great !


FUMI SALAD
(Japanese Cole Slaw)
Thank you, Ann Marie

One head green cabbage
One head purple cabbage (or 2 bags Dole "Classic Coleslaw" in place of cabbage heads)
Garlic salt
Toasted almond slivers
Toasted sesame seeds (or sunflower seeds)
6 scallions (or green onions)
3 package Top Ramen Noodles not cooked, broken up (throw away seasoning packet)
1/2 cup seasoned Rice Wine vinegar (I use a little more, about 3/4 cup)
1/2 cup oil

Slice cabbage thinly, place in large bowl, toss with garlic salt. Add toasted nuts and seeds, scallions and broken up Ramen noodles. Combine the oil and vinegar, mix together with the salad, chill and serve. Right before serving, I sprinkle the top of the salad with some more broken-up Ramen noodles.

The recipe does not have to be chilled if you're in a hurry to get somewhere. The salad will compress nearly in half after the oil and vinegar has been added. This is a large recipe, alter the oil and vinegar to make smaller portions.


HAMBURGER ALFREDO RAMEN
Thank you, Mikey

1 large, fried, and cut up hamburger patty
1 tablespoon seasoning salt
1 teaspoon A-1 sauce
1 teaspoon Worcestershire sauce
2 packs chicken Ramen and flavor packs
2 slices American cheese

Fry hamburger and add seasoning salt, A-1 Sauce, and Worcestershire sauce. Cut pre-cooked hamburger into 1/4 inch pieces. set aside. Boil Ramen, drain, and put back into pan. Add cheese, hamburger, and flavor packs. Pull through Ramen with fork to ensure cheese and seasoning is spread evenly through out. After the cheese is fully melted and stirred in.


HAMBURGER LO-MEIN
Thank you, Barbara

8 ounces ground beef
1 onion chopped
2 packages beef Ramen noodles
2 cups broccoli florets

Brown ground beef and onion in a large skillet. Drain. Add 2 1/2 cups water bring to boil. Crumble in noodles from 2 3-oz bags of Ramen noodles and add seasoning packets and 2 cups of thawed frozen broccoli florets. Simmer covered 3 minutes: uncovered and simmer 3 minutes until liquid evaporated and noodles are tender.


HAMBURGER RAMEN STROGANOFF
Thank you, Lynde

1 package mushroom Ramen noodles
1/2-1 cup raw hamburger, or cooked crumbled hamburger, or minced-up leftover roast or sandwich cut
Sour cream
Black pepper or hot sauce

Add water in pan and mix in some raw hamburger broken up well (if meat is pre-cooked, you may add it later). Bring to boil (hamburger will be almost cooked by now) and add noodles; cook as you like until done (hamburger will be done by now, too). If using pre-cooked meat, add now. Add seasoning packet and stir well. Drain off all broth and add a good heaping tablespoon (or more, if you like) of sour cream and toss well. Sprinkle on some black pepper or hot sauce if you like a bite to your food.


HOT DOG RAMEN

1 large can tomato sauce
1 can water
2 Hot Dogs
2 packs Ramen
Garlic Salt (optional)
Lemon Pepper (optional)

In a medium sauce pan put the tomato sauce and water. Use more/less amount of water to give a thick spaghetti consistency. Adding more will give a soupy consistency. Let it come to slight boil. Cut hot dogs (raw) into small chunks and throw into pot. Now let come to a full boil and cook for 5 minutes. Add the Ramen, don’t forget the flavor pack. While cooking, season with garlic salt and lemon pepper, or just use salt and pepper as desired. Cook until the noodles are cooked like you like 'em and serve. (By the way this makes quite a bit or food, if just feeding one person just half all the ingredients.)


LO-MEIN NOODLES

1 tablespoon oil
1 tablespoon soy sauce
1 pound chicken breast strips
1 package chicken Ramen noodles
2 cups water
1/2 cup onion, sliced
1/2 cup green peppers, chopped
1/4 cup carrots, chopped

In a skillet, mix oil, soy sauce and 1/2 seasoning packet. Add chicken and brown. Cook noodles according to package directions and drain. Add veggies to chicken and cook until tender. Add noodles and cook on medium for five minutes, stirring constantly.


OREGON TRAIL RAMEN

2 Packs any flavored Ramen.
1 can Hormel Chili (NO BEANS)
Cheez Whiz - optional

For a meal in under five minutes, boil Ramen on stove (if you have one) while chili heats in microwave. If you don't have a stove, cook noodles in your microwave and use your neighbors for the chili. Never let your Ramen out of your sight. Drain Ramen dry, pour chili over it. You'll need a large bowl. Add Cheez if desired. Goes great with a cold Porter or Amber Ale.


ORIENTAL CABBAGE

1/2 head cabbage, shredded
2 green onions, diced
2 tablespoons sesame seeds
2 tablespoons slivered almonds
1 package Ramen noodles, crumbled

Dressing:
2 tablespoons sugar
1/2 cup salad oil
1 teaspoon salt
Dash of pepper
3 tablespoons white vinegar
1 teaspoon Accent - optional

Combine cabbage and onions and set aside. Toast sesame seeds and almonds, let cool, then add to cabbage. Mix dressing and keep in refrigerator until ready to serve. Add noodles just before adding dressing.


PINEAPPLE MEATBALL RAMEN
Thank you, Jennifer

4 cups of water
2 packages of Ramen noodles
1/2 pound ground beef
2-3 tablespoon Worcestershire sauce
1-2 teaspoon garlic powder
1 teaspoon salt
1/3 cup vegetable oil
1/2 cup pineapple, sliced
1/2 cup of red peppers, sliced

Put 4 cups of water in a cooking pot and bring to a boil. Once the water is boiling add your Ramen noodles. Wait 2-3 minutes until the noodles are tender and separated. Take off the water with the strainer. Mix the ground beef, the Worcestershire sauce, the garlic powder and the salt together. Make the meatballs. (Not too big if you want them to cook well) Add the vegetable oil in a cooking pan and brown the meatballs. Reduce heat and simmer for 10 minutes. When the meatballs are almost ready add the pineapples and the red peppers cook for an other 5 minutes. When your meatballs are fully cooked and the pineapples/peppers are ready, put everything in a large plate.



EGG DROP SOUP

1 bag chicken Ramen Noodles.
2 eggs
1 Green onion, chopped

Boil about 2 cups of water with the noodles. Do not add the seasoning just yet. Wait for the water to boil, and crack 2 eggs open and put into a bowl (without the shells). Use a fork to stir the egg contents until it is mixed well. Bring it to a simmer and wait for the noodles to soften (if they haven’t already). Pour the egg contents into the pan and begin to stir immediately. (You may want to increase the stove temperature to make sure the eggs are cooked faster). Continue stirring for about 5 minutes.

Drain excess water from the noodles. (Some people like to leave the extra water as a broth; you may do that if you don’t want to take my word for it.) Put noodles into a bowl, add seasoning, then mix. Decorate with onion, if desired.


POORMAN’S BEEF STEW
Thank you, Smitty

2 packages beef Ramen noodles
1 can sliced mushrooms
½ teaspoon dried minced onion
1 teaspoon steak sauce
Chopped garlic or garlic powder
1 can roast beef or deli roast beef, if available

Cook the noodles as directed, adding the mushrooms. Add 1/2 teaspoon of onion and a teaspoon of steak sauce (depending on taste). Let simmer, then add beef and garlic. Toss to warm through.


QUICK AND FILLING TURKEY RAMEN
Thank you, Jennifer

1 pound ground turkey
1 medium onion chopped
2 packs beef flavored Ramen broken up
2 tablespoons flour
2 1/2 cups water
1 cup chopped broccoli, optional
1/2 cup sliced mushrooms, optional
1/2 cups frozen veggies, optional

Brown turkey with chopped onion, Sprinkle flour over turkey and onions and blend thoroughly. Continue cooking meat mixture 2-3 minutes. Add water, Ramen noodles, seasoning packets, and any optional ingredients. Cook Ramen and turkey mixture approximately 5 minutes until noodles are tender. Let sit for 5 minutes (gravy will thicken upon standing).

Feeds 4 normal people or 2 really really hungry people.
 

RAMEN CUSTARD PUDDING

1 package any flavor Ramen noodles
1 egg
1/3 cup sugar
3/4 cup milk
Dash of nutmeg
Dash of cinnamon
1/2 teaspoon vanilla
1/3 cup seedless raisins

Break up noodles into buttered 1 quart casserole dish. Beat egg until light in color. Add remaining ingredients. Mix well, pour over noodles. Bake at 350 degrees for 15-20 minutes.


RAMEN CHICKEN SALAD

2 chicken breasts (cooked and cubed)
2 tablespoons sesame seeds
1/2 cup slivered almonds
1/2 head cabbage
4 chopped green onions
1 package Ramen noodles (chicken flavored) w/seasoning packet

DRESSING:
2 tablespoons sugar
2 tablespoons vinegar
1/2 cup salad oil
1 teaspoon salt
1/2 tsp. pepper

Mix together almonds and sesame seeds in pan. Brown in oven at 350 degrees for a few minutes. Chop cabbage and add to other ingredients. Break in noodles (dry). Refrigerate. May double dressing if too dry. Mix dressing and salad is ready to serve.


RAMEN CHILI
Thank you, Spike

1 can of chili
or
1/2 lb ground beef
1 cup chili beans
1 cup water

I always liked putting a pack of Ramen noodles in with a can of chili. For those who like doing it the hard way add 1/2 pound of ground beef to 1 cup of chili beans and 1 cup of water. Bring the mixture to a boil then simmer over a low flame for an hour. For those who like some spice add some Louisiana hot sauce to taste. This is a very economical dish.


RAMEN EGG FOO YOUNG

Cook the Ramen, drain. Scramble two eggs in a bowl, add about half of the flavor packet (hey add all of it if you want to), and some soy sauce. (You can either buy your own or steal some from the school cafeteria). Mix it all up and throw in the noodles right away, cause drained hot Ramen gets all clumpy and sticky. The hotness of the noodles will start cooking the egg, too. Then you can add veggies, if you want, and heat some oil in your pot. Put in half the egg-mixture, turn when brown, remove and repeat with the rest of the stuff. Make sure to make the Ramen crispy, it's yummier that way!


RAMEN EGGS

4 eggs
Butter
2 packages Ramen noodles w/packets
1 cup frozen English peas
1 package honey ham

In a skillet scramble eggs in butter. In a saucepan cook 2 packages. Ramen noodles in water for 5 minutes then drain. Add the cooked Ramen to the cooked eggs, along with the flavor packets. Stir in 1 cup frozen English peas, and 1 package cooked honey ham cut into bite-sized pieces. Heat and serve.

You could stir in different cooked meats, cooked chicken, or add cooked seafood, as well as other vegetables and change flavors of Ramen to make a variety of this recipe.


RAMEN GOULASH
Thank you, Tara

3 packages Ramen noodles
1 pound ground beef
1 chopped onion
2 cans stewed tomatoes
1 small package ranch dressing mix

Brown ground beef with onions and drain. Boil water and cook noodles until done, then drain the water and toss with 1 flavor packet (you can use another one if you like more saltiness). Add seasoned noodles, tomatoes (with the juice) and ranch dressing mix to the ground beef mixture. Stir well, and simmer for 5 minutes


RAMAN MAGGI

1 package of Ramen noodles
2 cups of water
1 large egg
1 teaspoon of butter
1/2 teaspoon paprika powder
1/2 teaspoon liquid Maggi
Black pepper to taste

To decorate:
1 hard boiled egg, chopped
5 coriander leaves chopped
2 tablespoons corn
1/4 teaspoon butter
Dash of black pepper to sprinkle on top
1/4 teaspoon paprika powder
1/4 tsp of liquid Maggi
Chopsticks

Boil the water in a small pot. Add the noodles, the flavor sachets and the egg into the boiling water.

Cover with a lid and cook for 2 minutes and then mix. Add 1 teaspoon of butter, 1/2 teaspoon of paprika powder, 1/2 tsp of liquid Maggi and black pepper and cook till the noodles are done. Put in the serving bowl the noodles and drop the chopped eggs on one side. Sprinkle the coriander on one side of the noodles and add corn on the other side and the butter, black pepper, paprika and liquid Maggi.

Note: Maggi is a brand name for seasonings and sauces. If Maggi is not available, use ½ Worcestershire sauce and ½ mushroom Soy Sauce.


RAMEN PIZZA
Thank you, Dani

2 packages Beef flavor Ramen
Salt
3 cups water
1/2 pound ground beef
1/2 cup onion, chopped
1/2 cup mushrooms, sliced
3 tablespoons Parmesan cheese
1/2 cup milk
1 egg
1 jar spaghetti sauce (15-1/2oz.)
Aluminum foil
Pizza pan

Cover pizza pan with aluminum foil. Build up foil edges to form about 1/2" tall rim around the pan. Lightly grease the aluminum surface. Cook both packages of noodles in water with pinch of salt. Do not use flavor packets. Drain noodles and set aside. Brown beef, onions and mushrooms together. Drain excess fat. Stir both flavor packets into meat mixture. Set aside. Beat together egg, milk and Parmesan cheese. Stir this mixture into noodles. Evenly spread noodle/egg mixture onto pizza pan. Pour spaghetti sauce over noodles. Sprinkle meat mixture over sauce. Top with mozzarella cheese. Bake at 350° for 20 minutes or until golden , bubbly brown. Let stand 5 minutes before slicing. Great for parties!


RAMEN SALAD

1 package beef Ramen noodles
1/2 pound ground beef
1 small tomato chopped
1/2 cup onion, chopped
1 cup cheddar cheese, shredded
Thousand Island dressing

Cook noodles according to directions and drain. Stir in 1/2 of the seasoning packet. Mix all ingredients together. Add dressing to desired consistency and serve.


RAMEN SPAM DOODLES
Thank you, Beth

2 packages of Ramen noodles
4 cups of water
1/2 cup of green peas*
1 can of spam
1 tablespoon sesame oil
1/2 cup of green onions (sliced)
1 teaspoon garlic powder

*You can cook the noodles and peas in the same water.

Put 2 cups of water in a cooking pot and bring to a boil. Once the water is boiling add your Ramen noodles. Wait 2-3 minutes until the noodles are tender and separated. Take off the water with the strainer. Cube the Spam. In a skillet, lightly brown the Spam and onions in the sesame oil. Add the garlic powder, peas and noodles.


RAMEN SESAME GRILLED CHICKEN

1 package Ramen Noodles
2 teaspoons sesame oil
1 chicken breast
Asparagus, enough for 1 or 2 servings
2 teaspoons sesame seeds
Green onions

Cook Ramen. Drain. On a plate put 2 teaspoons sesame oil and mix in some of the flavor packet. Brush this mixture on a chicken breast and grill it until done. Brush same mixture on asparagus and grill it. Mix remaining flavor packet in noodles. Addsesame seeds. Mix everything together. Top with chopped green onions. Serve.


RAMEN STEAK, BROCCOLI, AND CHEESE
Thank you, Irene

2 packages Ramen noodles
1 cup chopped, cooked broccoli
1 cup chopped steak
½ jar cheese sauce
¼ teaspoon garlic

Cook noodles in water. Drain. Add cooked broccoli. Mix 1 cup cooked chopped steak with 1 flavor packet and 1/2 jar cheese sauce. Add 1/4 teaspoon garlic. Microwave for 20 seconds. Mix all ingredients, serve.


RAMEN SPAGHETTI

Cook a brick of Ramen Noodles for each person. Drain the noodles when done. Place in center of a plate. Add some butter, salt, and pepper, and some heated canned spaghetti sauce and toss well to mix ingredients. Serve with garlic toast and a green salad.


RAMEN THAI

Cook 2 pkg. Ramen Oriental with flavor packets. Do not drain. Add 2 tablespoons. soy sauce, 2 tablespoons. peanut butter, 1 tablespoon brown sugar, 1/2 teaspoon lemon peel or lemongrass, and 1/2 teaspoon cayenne or hot sauce. Mix well. Garnish with chopped peanuts and a few chives.


RAMEN FRENCH

Cook 2 pkg. Ramen. Drain. Add 1/2 stick butter and 1/2 cup heavy cream. Stir well. Add 1 teaspoon. Herbs du Provencal and 1 small jar drained sliced mushrooms. Heat, while stirring, until thickened.


RAMEN CORDON BLEU

Cook 2 pkg. Ramen. Drain. In a bowl pour in 1/2 jar Alfredo Sauce and mix in 1 flavor packet. Add 1/2 teaspoon. garlic minced. Add Ramen, 4 slices cooked Pastrami, sliced in thin strips. Place one cooked chicken breast, sliced very thin, on a plate. Pour the noodles and sauce over it. Sprinkle with sliced black olives and shredded cheese.


SALMON RAMEN

2 packages Oriental Flavor Ramen
1 tablespoon butter
1 onion, finely chopped
1-1/2 cups milk
4 ounces cream cheese, cubed
1 cup carrots, julienne
1 cup zucchini, julienne
2 cans (6.5 oz each) salmon, drained and broken into chunks

Open 2 packages of Oriental flavor Ramen and remove flavor packets. Heat butter in skillet and add the chopped onion, saute 2 minutes. Add milk, cream cheese and 1 flavor packet. Cook and stir until mixture is smooth. DO NOT BOIL. Add carrots, zucchini and salmon and simmer for 5 minutes. At the same time, cook the noodles with the seasoning from the remaining flavor packet for 3 minutes. Drain liquid. Add the Ramen noodles to the salmon and vegetable mixture. Toss gently and serve immediately.

Serves 4


SIMPLE CARAMEL
Thank you, Brad

One pack of Ramen (flavor pack removed)
1/2 cup butter
1/2 cup brown sugar
1 tablespoon corn syrup

Preheat the over to 300 degrees. Mix the butter, brown sugar and corn syrup in a pot, and heat on medium until it starts to bubble and thicken, stirring often. When it gets to this point, remove it from the heat. Break up a pack of Ramen and mix it into the mixture until it is coated well. Pour the mixture onto a baking sheet and put it into the oven for 4 minutes. Remove from the oven and cool in the fridge or freezer.


STRAWBERRY SAUCE DESSERT

1 package top Ramen (no seasoning packet)
Honey
Cinnamon
Sugar
Strawberry ice cream topping
Whipped Cream

Make Ramen as usual but do not add seasoning packet. Drain noodles and place in fridge till chilled. Take cold Ramen and place on a paper plate. Drizzle as much honey on Ramen as desired. Sprinkle on some cinnamon and sugar, and a little of the strawberry sauce. Add whipped cream, then a little more strawberry for color.


TEX MEX RAMEN

1 package Ramen noodles
1 pound ground beef
1 package taco season mix
1 cup diced tomato
1 cup chopped onion
1 cup shredded Mexican cheese
Cilantro, chopped, to taste
Flavored tortilla chips

Boil Ramen noodles, then brown ground beef. Stir in package of taco seasoning mix. Place on serving dish and top with tomato, onion and shredded cheese; a bit of cilantro and some crushed tortilla chips.


THAI NOODLES

2 tablespoons soy sauce
2 tablespoons peanut butter
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 package Ramen noodles cooked
1 cup diced cooked chicken
Sliced green onions to taste.

Combine soy sauce, peanut butter, garlic powder and chili powder. Stir into hot boiled noodles along with diced cooked chicken and green onions.


TUNA NOODLE SPREAD

1 package Ramen beef flavored noodle soup
2 hard boiled eggs
1 can tuna fish drained
3 tablespoons mayonnaise
1/4 teaspoon Old Bay
Saltine crackers

Break up noodles and cook until tender. Drain water completely. Add the seasoning packet, eggs, tuna, mayonnaise, and Old Bay. Blend the ingredients together well. If it is dry, you may need to add more mayonnaise. The mixture should be just moist enough to hold together. Serve on saltine crackers or other crackers of choice.


ULTIMATE RAMEN RECIPE
Thank you, Dakota

4-5 packages Oriental Ramen noodles
1 tablespoon olive oil
1/2 pound beef
1/2 onion
1/4 cup green onion
3-4 garlic cloves (depending on how much you like garlic)
2 large carrots
1 tablespoon steak sauce
Soy sauce (to taste)
Worcestershire sauce (to taste)

Start boiling water for noodles, but don’t add them yet. Add olive oil to large skillet or wok and heat on medium. Cut meat into small cubes and add to hot skillet. While meat is cooking, mince onion, green onion and garlic, and peel carrots with potato peeler. When the meat is nearly done cooking, add carrots. Add the noodles to the boiling water. Add onions, green onions and garlic to beef and carrots and reduce heat to low. Drain the noodles and dump in with the meat. Add Ramen seasoning, as well as soy sauce and Worcestershire sauce. Let cool for about 10 minutes.


VEGETABLE NOODLE SOUP
Thank you, Amy

1 can cream of chicken soup
1 soup can of milk
1 soup can of chicken stock
1 soup can of water
1 package of chicken flavored Ramen noodles, discard seasoning for future use
1/2 - bag frozen mixed vegetables

Combine cream of chicken soup, milk, chicken stock and water and bring to a boil. Break noodles into small pieces and add along with the mixed vegetables. Turn heat down and let simmer 10 - 15 minutes and serve.

***Special Thanks to Maruchan Ramen Noodles


CHILE-CHEESE FRITTATA

2 packages Maruchan Ramen, beef flavor
1 can (17 ounce) whole kernel corn, drained
1 can (4 ounce) diced green chilies
1/4 teaspoon red pepper flakes
3 green onions, sliced
2 tomatoes, chopped
1 cup shredded cheddar cheese
3 eggs
1 1/2 cups milk
8 olives, sliced

Cook noodles in 4 cups boiling water, reserving seasoning packet. Drain Place in bottom of greased 2 quart baking dish. Sprinkle seasoning over, then layer corn, chilies, green onion, red pepper, tomatoes and cheese over noodles. Beat eggs with milk and pour over Ramen mixture. Top with olives. Bake at 350 degs for 30 minutes until browned and set. If desired, serve with salsa.


SZECHWAN STIR FRY

1/2 pound large shrimp, peeled & deveined
1/2 cup chopped walnuts
2 teaspoons oil
1 1/2 cups broccoli florets
2 ounces snow peas
1 large carrot, sliced
1 small onion, sliced
2 cups water
1 teaspoon sesame oil
2 packages Maruchan Shrimp Flavor

Saute shrimp and walnuts in hot oil until shrimp turns pink. Remove from pan; keep warm. Add remaining ingredients to pan, stir and cook 3-4 minutes until liquid is absorbed. Add shrimp and walnuts and serve immediately.


ROMANO RAMEN SALAD

2 packages Maruchan Ramen Chicken Noodles
4 cups water
1/4 cup prepared Italian salad dressing
1/2 cup sliced mushrooms
1 green pepper
1/4 cup black olives
2 medium tomatoes, chopped
Assorted greens
Romano cheese, shredded

Cook broken noodles in water with flavor packets for 3 minutes. Drain and toss with remaining ingredients, except cheese and greens. Serve on a bed of assorted greens, garnished with cheese.


SANTA FE RAMEN SOUP

6 ounces lean pork cut into strips
2 teaspoons vegetable oil
4 cups water
1 medium tomato, chopped
1 can (14 ounce) golden hominy with liquid
1 can (4 ounce) whole roasted chilies, drained & chopped
2 packages Maruchan Ramen Beef flavor
2 corn tortillas, cut into strips and baked until crisp
2 green onions, sliced

Brown pork in hot oil in a large saucepan. Add remaining ingredients except tortilla strips and onion. Cook three minutes. Garnish with tortilla strips and onions and serve immediately.
 

EARTH & TURF SALAD

1 package Oriental Flavor Top Ramen, broken up
2 cups boiling water
1 cup fresh spinach, shredded
1/2 cup red onion, thinly sliced
1/2 pound deli roast beef, sliced into bite-sized strips
2 tablespoon rice vinegar
2 tablespoons canola oil
1 tablespoon prepared horseradish
1/4 cup pickled beets, julienned, drained
1 teaspoon poppy seeds

Cook Top Ramen noodles in boiling water as directed for 3 minutes. Drain. Combine with spinach, onion, roast beef in serving bowl. Mix Top Ramen flavor packet with vinegar, oil and horseradish. Pour mixture over noodles and toss. Sprinkle beets and poppy seeds just before serving. Serve at room temperature.

Serves 3
 

MOCK EGG FOO YOUNG

1 package Shrimp Flavor Top Ramen
3 tablespoons oil
1 cup celery, finely chopped
1 cup green onions, finely chopped
1 cup tiny shrimp or small shrimp, finely chopped
3 tablespoons soy sauce
1/3 teaspoon ginger
1-1/4 cups boiling water
3 medium eggs
Hot frying pan with 1/16" of oil

Saute celery, onions and shrimp in oil, adding the soy sauce and ginger. At the same time, begin preparing the Top Ramen noodles, but using only 1-1/4 cups of water. Cook noodles only 2-3 minutes. Beat eggs until pale yellow, set aside. Let sauteed mixture cool. Stir Top Ramen to break noodles. Drain excess liquid. Add sauteed mixture with liquid to noodles. Stir ingredients until well-coated. Add beaten egg. Spoon mixture into hot pan to make 4" omelets. Fry until golden brown. Serve with brown gravy. Garnish with fresh parsley.

Serves 4
 


WEIGHT WATCHERS RAMEN NOODLE SALAD

1 package Ramen noodles, raw & crushed
1 (8 ounce) bag coleslaw mix
1/2 cup sunflower seeds
1/2 cup oil
1/4 cup cider vinegar
1/4 cup sugar (or 6 packets of Splenda)

Mix together the coleslaw mix, crushed noodles and sunflower kernels. In a small bowl, mix the oil, vinegar and sugar together. Mix well all ingredients together and refrigerate for at least 2 hours.

Serves 4.

Source: Weight Watchers - WW POINTS per serving: 12

Nutritional information per serving: 456 calories, 38g fat, 3.2g fiber

Note: This is not a low-point dish, but it’s very tasty.

Of course, you can reduce the amount of oil used. You can also try it with broccoli slaw instead of coleslaw.


BACON FRIED RAMEN
Thank you, Kevin

4 strips of bacon
2 packages Ramen (no specific flavor)
Salt
Pepper
Red pepper flakes
Soy Sauce
1 large egg

Requires the following implements: spatula/turner, non-stick pan, medium-sized pot, Large bowl filled with water and ice, strainer or colander

Before beginning the recipe, fill large bowl with cold water. Toss a lot of ice into the bowl. We want the water to cool quickly.

Begin by cutting the strips of bacon into 1/4 inch pieces. Place bacon into non-stick pan and let cook on medium-low heat. We want to let it cook slowly while we wait for the water to boil. Fill a decent-sized pot with water until it’s about 2/3 full. Let it get to a boil. While water is boiling, add pepper to bacon if desired. As the water begins to boil, open the packs of Ramen and throw the spice packets into a drawer for later use. Toss the Ramen in the boiling water. Let cook for about 3 minutes.

You’ll notice the Ramen is finished cooking when it gets golden-yellow and the noodles separate. Remove the ice from the bowl of water and ice. Grab the colander and quickly drain the noodles. Immediately after all the water is drained, pour the noodles into the bowl of cold water. Stir the noodles with your hands until they are cold. By now the bacon should be finished cooking. Keep the grease in the pan. It’s going to coat the noodles. Drain the noodles with the strainer from earlier. Once drained, move the noodles to the pan with the bacon.

Turn the stove up to medium-high heat. Season noodles and bacon with pepper and salt if desired. Stir and turn regularly. After cooking for a minute or two, pour soy sauce into pan. Continue stirring, mixing everything together. Spice with red pepper flakes. After a couple more minutes on the stove, add more soy sauce if needed. 9. Move noodles to one half of the pan. Take 1 egg and crack it over the side of the pan, and let it fall into the empty half of the pan. Mix egg in pan and let it cook for a minute or two. Cut up the egg and stir in with the rest of the pan’s contents. Continue cooking and turning for 3 or 4 more minutes. Empty into bowl and enjoy.


SPAGHETTI MARINARA RAMEN
Thank you, Maya

1 package any flavor ramen noodles
2 cups water
1/2 cup spaghetti sauce

Cook noodles according to package directions and drain. Heat sauce and pour over noodles.


CHINESE BEEF & PEA PODS

1 1/2 pounds flank steak
1 can beef consume (10 1/2 oz)
1/4 cup soy sauce
1/4 teaspoon ground ginger
3 green onions, sliced
2 tablespoons cornstarch
2 tablespoons cold water
7 ounces frozen pea pods, partly thaw
Rice or Ramen noodles

Thinly slice flank steak diagonally across the grain. Combine strips in slow cooker with consume, soy sauce, ginger and onions. Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in cold water. Cook on high for 10-15 minutes or until thickened. Drop in pea pods the last 5 minutes. Serve over hot rice or stir-fried Ramen noodles.


TUNA SURPRISE

1 can of Chunk Light Tuna drained
2 packages of Ramen, flavor of choice
3/4 cup grated sharp cheddar cheese
Water, depends on how much you want

Boil water, Add Ramen noodles and allow to cook for 3 minutes. Add Chunk Light Tuna package to Ramen and stir. Add graded sharp cheddar cheese and stir.


THREE RAMEN SNACKS
Thank you, Joy

1 - For trail-mix, combine a package of fried Ramen noodles with cup dried cranberries, and cup each sliced almonds and dried apricots.

2 - Mix together 2 packages of uncooked broken Ramen noodles, 2 cups Chex cereal, and 1 cup each pretzels and peanuts. Melt cup butter and stir in 1 teaspoon season salt and 1 tablespoon Worcestershire sauce. Pour over the noodle and cereal mixture, stirring well. Bake in 250 degree oven for 1 hour, stirring every 15 minutes. Cool and serve.

3 - A grilled Ramen snack can be made by marinating an intact Ramen cake in a mixture of 2 tablespoons soy sauce, the Ramen seasoning packet, a squirt of your favorite hot sauce, cup hot water and teaspoon each of lemon juice, sesame oil, and sugar. Allow the Ramen cake to sit in the marinade until tender but still cohesive, about 10 minutes on each side. Place on the grill and cook for about three minutes on each side. Watch closely. The goal is golden brown not charred noodles.


CHOCOLATE RAMEN

1 package Ramen, set seasoning aside for future use
2 cups boiling water
1 cup brown sugar
1 teaspoon vanilla
1 cup chocolate syrup
Powdered sugar
Whipped cream

Boil noodles in 2 cups water to which brown sugar has been added. Pour off most of the water and then stir in vanilla and chocolate syrup. Pour onto serving plate and sprinkle with powdered sugar. Garnish with whipped cream and serve.


WORLD SERIES RAMEN
Thank you, Ken

2 Packs of Ramen (beef preferably)
One 14.5 ounce can sauerkraut
½ pound smoked sausage (polish preferably)
½ cup chopped onions
¼ cup chopped green peppers
¼ cup relish
Salt and pepper

Cook sausage by any method you prefer (grilled highly recommended). Heat sauerkraut in a small sauce pan, add in onion and peppers. Slice the cooked sausage and add to the kraut, reason with salt and pepper, and let it simmer while covered for about 4-5 minutes. Cook Ramen as usual. Add kraut and sausage to your bowl of Ramen, garnish with relish, and enjoy a ballpark classic Ramen style. Try it with jalapeno peppers as well for some extra spice.


ALMOST A DENVER

1 package of Ramen noodles
2 large slice of onion
2 slices of tomato
1 egg

In a medium saucepan, boil just enough water to cover the block of Ramen. When water comes to a boil, add block of Ramen and then a layer of onion and tomato slices. Top with a whole raw egg. Put the cover on and cook until the egg reaches desired doneness.


MANWICH
Thank you, John

1 package beef Ramen
2 tablespoons mayo
2 teaspoons french dressing
2 hard boiled egg yolks
3 teaspoons of Tapatio hot sauce
4 slices bologna
4 slices bread

Mix Ramen seasoning with mayo, french dressing, egg yolks, and Tapitio into a fine sauce. Break Ramen noodles in half using a butter knife to break them down the center. Boil the usual amount of water, add the Ramen halves, and let cook for ten minutes. You won’t have much, if any, water left. Get a plate out and make two stacks, each will have two slices of bread and two of bologna. Put one Ramen half on each open sandwich and top with sauce.


CAJUN HANG-OVEN REMEDY
Thank you, Chaumont

A hang-over cure from Cajun land. I gar-wan-tee!

1 package Hot and Spicy Ramen
6 or so leftover boiled crawfish from night before.
1 tablespoon of Swamp Fire crawfish boil seasoning

Start water boiling as per Ramen instructions. When water boils add noodles, packet, swamp fire, and Ramen instructions. Serve in big bowl with 3 Advil. La Bon Ton Roulet.


QUICK TIPS FOR THE DORM CREW
Thank you, Geneva

Heat your favorite Alfredo sauce and pour over hot boiled Ramen. Stir in diced ham or cooked chicken if you have any on hand.

To one package of boiled Ramen noodles, stir in a can of tuna drained, a can of cream of mushroom soup and a handful of crushed potato chips, if you wish.

Parmesan Ramen is as quick as cooking a package of Ramen and sprinkling on cup of grated Parmesan cheese. Stir in a bit of fresh parsley if you've got it.

Stir your favorite pesto sauce into hot boiled Ramen noodles.

Heat up a can of chili and serve over hot boiled Ramen noodles.

Mix cooled boiled Ramen noodles with three-bean salad and some additional Italian dressing.

To one package of boiled noodles, stir in cup of salsa, cup sliced pepperoni or ham strips, 1 tablespoon pickle relish, and 1 teaspoon mustard.

ASIAN BOK CHOY SALAD

1/4 cup olive oil
2 tablespoons apple cider vinegar
3 teaspoons sugar
1 teaspoon sea salt
1/2 teaspoon black pepper
6 cups Bok Choy, rinsed and chopped into bite-sized pieces
1 bunch green onions, sliced
1 package Ramen noodles, crushed (save seasoning packet for another use)
1/3 cup Wasabi peas

Put first five ingredients (through pepper) in a jar with a tight-fitting lid. Shake well. Set aside. Toss remaining ingredients in a salad bowl. Pour dressing over salad. Toss and allow flavors to marinate 30 minutes before serving.


NOODLES PRIMAVERA

3 cups assorted frozen vegetables
2 tablespoons cornstarch
3/4 cup half-and-half
1 (3-ounce) package chicken or other flavored Ramen noodles
3 tablespoons grated Parmesan cheese (optional)

In a pan, combine vegetables and 1/4 cup water. Bring to a simmer, cover and cook for 4 minutes. Stir in cornstarch, half-and-half and noodle seasoning packet. Cook over medium heat until sauce thickens, stirring frequently. Meanwhile, prepare noodles according to package directions. Drain and add to vegetable mixture. Transfer to a serving bowl or individual bowls and top with Parmesan

Nutrition:

Per serving: 312 calories (percent of calories from fat, 27), 10 grams protein, 46 grams carbohydrates, 10 grams fiber, 10 grams fat, 26 milligrams cholesterol, 1,142 milligrams sodium

CHINESE CHICKEN SALAD
Thank you, Linda

4 boneless, skinless chicken breasts
1 1/2 tablespoons Soy sauce
1 medium head of cabbage, shredded
6 chopped green onions
2 packages chicken flavored Ramen noodles
1/2 cup plain almonds, sliced
1/4 cup sesame seeds
3/4 cup extra-virgin olive oil
1/4 cup sesame oil
1/4 cup rice or white vinegar
1 of the seasoning packets from the Ramen noodles
1 tablespoon Splenda

Preheat oven to 350 degrees. Place chicken breasts on foil and pour soy sauce evenly over chicken. Wrap in foil to make a packet. Bake for 35 minutes or until chicken is done. Remove from oven, cool enough to handle and cut into bite-size pieces. Toast noodles and almonds in a non-stick skillet, stirring so as not to burn. Add sesame seeds at last minute and brown lightly. Mix together oil, vinegar, seasoning packet and Splenda. Put cabbage, onion and chicken pieces into a large bowl. Pour oil mixture over top of ingredients in bowl and mix well. Add toasted noodles, almonds and sesame seeds. Mix again. Ready to serve.


CHOW MEIN 'N NOODLES

2 boneless, skinless chicken breasts
1 tablespoons lite soy sauce
1 tablespoon water
1/4 teaspoon garlic powder
1 teaspoon canola oil
1 teaspoon cornstarch
2 packages chicken flavored Ramen Noodles
1/2 cup chicken broth or water
1 medium onion, sliced
1/2 medium head of cabbage, shredded
2 medium carrots, julienne cut
3 large stalks celery, diagonally sliced
2 cups fresh mushrooms
1/2 can sliced water chestnuts

Cut chicken into very thin strips. Mix soy sauce, water, garlic powder, oil and cornstarch. Marinate meat in the sauce. Cover Ramen noodles with very hot water. Let sit a few minutes. Drain and set aside. Heat wok or frying pan to very hot. Add chicken broth or water. Add meat, and stir-fry until meat loses its color, about 2 minutes. Add onions, and stir-fry 1 minute. Add remaining vegetables, and stir-fry about 4 minutes, until cabbage begins to look clear. Add noodles, and stir. Add flavor packets from Ramen noodles. Toss. Serve immediately

Cals: 191.1 fat: 5.2 g protein: 17.6 g carbs: 19.1 g fiber: 3.1 g

CHICKEN NOODLE STRUDEL
Thank you, Linda

2 packages Chicken Flavor Ramen
3 cups water
1 egg, beaten
1 teaspoon sesame oil
2 cups chicken breasts, sliced
1 cup red bell pepper, chopped
1 cup broccoli florets
1 can (8 oz.) crushed pineapple in syrup
1 tablespoon sugar
1 tablespoon vinegar
2 teaspoon cornstarch
Broccoli and red pepper for garnish
10" pie plate, greased

Cook noodles in water for 3 minutes. Drain. Mix in beaten egg. Place half of noodles in bottom of pie plate. Saute chicken in sesame oil 5 minutes. Add bell pepper and broccoli florets, saute 3 additional minutes. Stir in noodle seasoning, pineapple and juice, sugar, vinegar and cornstarch. Cook 3-5 minutes until thickened. Place chicken mixture on noodles in pie plate. Top with remaining noodles. Bake at 350° for 20 minutes. Garnish with broccoli and red pepper. Absolutely delicious!


TOP RAMEN SPINACH SALAD SUPREME
Thank you, Deborah

2 packages Chicken Flavor Top Ramen
8 cups spinach leaves, torn
1-1/2 cups turkey or chicken, cooked and diced
1 cup red or green grapes, halved
1 cup red pepper, slivered
1/2 cup cashews, chopped
1/2 cup Gorgonzola or blue cheese, crumbled

Dressing:
2 flavor packets from chicken Flavor Top Ramen
4 cloves garlic, minced
Juice from 1 small lemon
1/3 cup olive oil
1/4 cup light mayonnaise

Cook noodles according to package directions, but do not add flavor packets. Drain and cool. Cut noodles up slightly. Combine with other salad ingredients in a large bowl. In a small bowl, mix flavor packets, garlic and lemon juice and let stand at least 15 minutes. Add oil and mayonnaise and whisk until smooth. Pour dressing over salad and toss until thoroughly mixed. Garnish with red pepper rings and small grape clusters if desired. Quick and delicious!


TOP RAMEN OLE

1 package Chicken Flavor Top Ramen
4 cups water
1 cup turkey or chicken, cubed
1 cup shredded lettuce
1/4 cup green onions, chopped
1/4 cup radishes, thinly sliced
1/2 cup tomatoes, chopped
1/2 cup Monterey Jack cheese
Crushed oregano
Hot sauce
Warm tortillas or tortilla chips

To boiling water add turkey or chicken. Break noodles before opening package. Add Top Ramen noodles to water and cook 3 minutes. Add flavor packet. Divide soup into two bowls. To each add one-half of lettuce, green onion, radishes, tomatoes and cheese. Sprinkle lightly with crushed oregano and top with your favorite hot sauce. Serve with warm tortillas or tortilla chips.

Serves 2
 

EASY CREAM MUSHROOM SOUP

1 package Chicken Flavor Top Ramen
3 tablespoons butter
1 clove garlic, minced
1/2 cup onions, chopped
2 cups raw mushrooms, sliced
1 cup water
1/4 teaspoon thyme
1 cup light cream
1 tablespoon fresh parsley, chopped

Melt butter in pot over medium-low heat. Add garlic, onion and mushrooms to pot. Saute until onions are clear and mushrooms are soft. Add water and thyme to pot. Add flavor packet from Top Ramen. Stir in light cream. Warm soup over low heat. Do not boil. Break up noodles, add to pot. Cook for 5 minutes. Stir in parsley.

Serves 2