The Official Ramen Homepage

If you ever find cheap steak on sale, this is a good recipe to use them for. The submitter recommends, “I buy thick cut beef chuck steak when it’s on sale. I then cut it into about 4 large pieces, trim the fat, put em into ziplocks and freeze.” Also if you’ve never had sweet soy sauce, it’s awesome!

Submitted By: Dean-o

Submitted From: Tuscon, AZ

Ingredients
• Chuck steak, fat trimmed off
• Ginger, fresh
• garlic
• sweet soy sauce
• regular soy sauce
• hot pepper flakes
• beef broth
• assorted vegetables (carrots, bok choy, green onions, etc)
• dried shiitake mushrooms (optional)
• chopped peanuts (optional)

To make this awesome ramen dish slice some semi-thawed beef across the grain very thin –as much as you think you want at one serving. put it in a ziplock bag. Add fresh ginger (slice with a potato peeler), finely minced garlic, sweet soy sauce, regular soy sauce, and hot red pepper flakes (take from a pizza place). Add some canned beef broth and mix. If you have any, chopped or ground dried shiitakes go good too. I make these in batches and freeze them as a mix with the steak. When you’re ready to eat thaw a bag — put it in a bowl — add a brick of ramen and water to cover. You may also add your favorite chopped veggies (bok choy, carrots, green onions). Zap the whole mix in the microwave or cook in a pot until the ramen and steak are cooked. (If you’ve chopped the steak thin enough it will cook quickly.) Garnish with chopped peanuts if you like. Eat like a king for cheap!

I really like Steak-Ems, except where I was from, they were called Buzz Buttered Steaks. Sadly it looks like Buzz Buttered steaks were discontinued in 2003, changing times I guess. Does anyone else here remembered Buzz Buttered steaks?

Submitted By: Shelia B.
Submitted From: South Carolina, USA

Ingredients
• 1 lb box thinly sliced beef (like Steak-Um or generic)
• Two 3 oz. pkgs. Oriental flavor ramen
• 1 onion, diced (optional)
• 1-2 cups frozen stir fry vegetables

This is the easiest ramen recipe I have. And leftovers are just as great warmed in the microwave. 1. Boil water for noodles. Break up noodles and cook to desired tenderness. Drain. Set aside in large bowl. 2. Cook steak slices according to package directions. Sprinkle seasoning packet contents lightly on each steak as you remove it from the skillet. When all is cooked, shred the steaks by hand, throwing the pieces onto the noodles. 3. Stir fry in the same skillet the onions and vegetables until desired tenderness. Add to steak and noodles. 4. Toss all together. Serve warm.

I’ve never had Johnny’s Salt before, but I think any mixed seasoning will do. My wife came home from Savannah, GA with some Paula Deen Silly Salt. It’s pretty good.

A very simple recipe, but one that I like to make myself sometimes. I also like this with shrimp noodles and even as a soup.

Submitted By: Janie G.
Submitted From: Texas

Ingredients
• 1 package of beef ramen
• 1 tbsp of lime juice
• 1 tsp of red pepper flakes
• 1/2 tsp of black pepper
• green onion (optional)

Cook the noodles and drain them. Add seasoning packet, lime juice, pepper flakes, and pepper and stir. Green onion can be used for an optional garnish on top if you like.

Its rare that we get a first here since the site has been up for so long, but today we have one, our first recipe with liver. I will state that I’ve never eaten liver before and I don’t plan on starting with this recipe.

Submitted By: Kip

Submitted From: Pittsburgh, PA

Ingredients
• 5 Boneless baby chicken breasts (Diced, uncooked)
• 1 large beef liver (veins removed, diced, uncooked)
• 1 bottle A-1 steak sauce
• 1 can green beans
• 1 large can of sliced mushroom caps and stems in water
• 1-2 packages of beef or chicken ramen

Drain Cans of beans and mushrooms, set aside. In a pot, add diced chicken and diced liver. Cook on medium heat with a couple tablespoons of A-1 for flavoring. Once chicken and liver have finished cooking, add the remainder of the bottle of A-1, the beans, and the mushrooms. Raise heat to medium high and bring mixture to a boil. Let it simmer on low for about 15-20 min. Next add a package of ramen and the flavor packet and simmer for 2-3 mins, if this does not bring it to desired consistency, add more ramen.

If you needed proof that ramen was one of the most versatile foods on the planet, look no further. Behold, a recipe that calls for biscuits!

Submitted By: Emily McShane

Submitted From: Oklahoma City, Oklahoma, USA

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

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.

Sound pretty good, almost like a “ramen helper” recipe.

Submitted By: Comanchegrl

Submitted From: Washington State

Ingredients
• 4 Ramen Noodle Packs
• 1 pound Ground beef
• Green onions
• Bunch of cilantro – chopped
• sliced mushrooms
• bean sprouts
• chili powder
• salt

Brown ground beef adding chili seasoning during cooking, season with season salt as you like to your taste. Add some chopped green onion and cilantro to the ground beef after it is beef is cooked. Boil the noodles following standard directions adding the seasoned ground beef, the rest of chopped up cilantro, sliced mushrooms, and the rest of green onions. When the noodles are cooked serve in bowl over the beans sprouts. Serve. This one tastes better fresh! Use 4 packs of noodles or less depending how much you intend to eat.

My unposted recipe box hit the magic number of 50 today. So I am finally going to get to work on posting them! Thanks to Tara for this, although she’s probably already graduated by now.

Submitted By: Tara
Submitted From: University of Hawaii (Honolulu)

• 3 packets of Ramen (I like to use chicken flavor)
• 1 lb ground beef
• 1 chopped onion
• 2 cans stewed tomatoes
• 1 small package of 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. Enjoy!

This one is so quick and easy and sounds pretty tasty, so I am posting it!

Submitted By: Tobias
Submitted From: Portland, Maine

Ingredients

• 1 package of Beef Ramen
• Ground beef (about half the size of the Noodles)
• 4 Tbsp. Barbecue sauce
• Grated Parmesan cheese

Prepare ramen 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 the pan of grease, saving some for the ramen. Toss the browned ground beef into the ramen (two forks helps with this). Mix in the Barbecue sauce and Parmesan cheese. Enjoy!

Spike this one with a little vodka to keep your blood from freezing (if you live in Northern Minnesota).

Submitted By: Jordan
Submitted From: Northern Minnesota, USA

Ingredients
• 4oz beef
• 1 package ramen
• vegetables (broccoli, snow peas, etc)
• Chinese vegetables (bok choy, Chinese broccoli, etc)
• oyster sauce
• soy sauce
• sugar
• corn starch
• onion

Note: Recipe is hazy, amounts differ depending on personal taste

There’s a Chinese dish, involving gravy over pan-fried Chinese egg noodles (which are functionally the same as ramen noodles.) I reproduced it on a minor level as follows:

Cook 4 oz of beef of your choice, frying preferable. (I used hamburger, for extra ghettoness, and used a little of the drippings – gravy, whether Chinese or otherwise, needs a little fat.)

Boil the ramen according to directions, toss out the sauce packet. Drain, and set aside.

Boil vegetables such as broccoli, or snow peas if desired. Make sure to cook them through, as you fold them in at the very end.

Put 1 1/2 cups or so of water in a saucepan, and add 1 tsp of beef base. (NOT bouillon, or ramen seasoning.) Bring to a boil. Add beef. Add about 3 tbsp of oyster sauce, and like 1 tbsp of soy sauce, and taste it. If it’s not salty enough, add oyster sauce and soy sauce in similar proportions until it is. Add a little sugar if desired (The Chinese yee mein recipes seem to usually call for just a little.) Add a few drops of sesame oil. Make a slurry of 1 tbsp of cornstarch, and as little water as possible, and stir rapidly into the boiling liquid. If it’s not thick enough, use your judgment and make it so. Taste it again, it may or may not be salty enough. If so, repeat the soy/oyster sauce step until it is. Fry up a little onion, to your taste, and add the ramen, frying the noodles until the surface of them dries and they sizzle. Immediately transfer the gravy/sauce to the noodle mixture, and proceed to fold in whatever vegetables you like. For me this is one serving, but your mileage may vary. If you’re feeling adventurous, use Chinese broccoli or bok choy. (Significantly more authentic.)

This recipe is not for anyone with high blood pressure or otherwise on a low-sodium or low-fat diet.