Sep 301998
 
    Ingredients:

  • 5 packs of pez (orange is best)
  • 2 tablespoons of Worshestershire sauce (soy can work too)
  • 4 dry hot peppers (Hotter the better)
  • 4 cups rice (fried rice or just plain rice)

Boil the ramen as usual, but add hot peppers to water. Remove
peppers after cooked (optional, but it’s highly recomended). Do
not add flavor packet. Add worshestershire sauce and pez to bowl.
Mix noodles and broth with cooked rice. Dump flavor packet over
it. Stir. Eat.

 Posted by at 8:08 am
Sep 301998
 
    Ingredients:

  • 2 T vegetable oil
  • 1 Ramen packet
  • 3 t dried onion (optional)
  • 1 1/2 T flour
  • Gravy Master (optional)

Put the water for the ramen up to boil. In a saucepan, saute
the ramen seasonings. Add 2 teaspoons dried onion. When the ramen
is cooked, add the noodles only to the saucepan. Heat the remaining
water to a boil, add 1 t dried onion and a capful of Gravy Master,
or any other browning sauce. When the water is boiling, slowly
add the flour and stir until thickened. Cover the noodles with
the gravy mixture, and serve hot.

 Posted by at 8:08 am
Sep 181998
 

Submitted By: John A. Jones, Jr.

    Ingredients:

  • Oriental Flavor Ramen 2 packs
  • 6 oz of boneless pork cut into strips
  • 2 tablespoons of margarine
  • Vegetable oil
  • Soy Sauce
  • Pepper
  • Optional: Sugar pinch

Marinate the pork strips in some soy sauce and pepper. Heat
a skillet until hot and add vegetable oil. Make sure the oil has
spread around and add the pork. Stir almost constantly. In the
meantime cook the noodles (broken up) in 3 or 4 cups of water.
When the pork is done add a pinch of sugar, be careful not to
add to much as the sugar will burn. Drain the noodles (leave slightly
wet) and add the margarine and flavor packets, stir will. Now
add all of the noodles to the skillet and stir pork and noodles
together. Divide into two portions.
The above recipe can also be done with chicken and beef, but
omit the soy sauce and sugar. Just cook the beef or chicken in
a pan until done. Cook the noodles and add flavor packets with
margarine and mix everything together. The kids love this but
don’t care much for the meat. Our one year loves the noodles with
the flavor packet added.

 Posted by at 8:08 am
Sep 181998
 

Submitted By: John A. Jones, Jr.

    Ingredients:

  • Chicken Flavored Ramen
  • 3 oz. Chicken (I prefer white meat) uncooked cut in chunks
  • 2 tablespoons of Sour Cream
  • Thick Flour water for thickening
  • 2/3 cup of water
  • 1 1/2 Tablespoons of margarine

In a small saucepan cook the chicken chunks in 1/2 tablespoon
of margarine until no longer pink, the smaller the chunks the
faster it will cook. Add the 1/2 cup of water to the cooked chicken
along with the flavor packet, stir. Cook the ramen noodles (broken
up) in a couple of cups of water drain well when done. After the
chicken and broth has boiled for awhile add some flour water (a
quater cup of water and a couple of tablespoons of flour) it will
thicken almost immediately. Add the sour cream and stir. If too
thick add a little more sour cream or water, if too thin add more
flour water. Heat until boiling again over medium heat. To the
drained noodles add the remaing two pats of margarine. Spoon the
chicken gravy over the noodles.

 Posted by at 8:08 am
Sep 181998
 

Submitted By: John A. Jones, Jr.

    Ingredients:

  • Beef Flavored Ramen
  • 2 Tablespoons Sour Cream
  • Thick Flour water for thickening
  • 3 oz of beef (just about anykind will work, even lean hamburger)
  • 1 1/2 Tablespoons Margarine
  • 2/3 cup of water
  • Optional: Mushrooms

In a small saucepan cook the meat with one half tablespoon
of margarine until no longer pink. (you can add fresh mushrooms
when the meat is almost cooked or cook in a separate pan, add
canned mushrooms when the broth is boiling). Add the half cup
of water to the pan and the beef seasoning packet. Let this cook
for a couple of minutes. In the meantime cook the noodles (broken
up) and drain well. Have some flour water ready (a quater cup
of water and a couple of tablespoons of flour) pour some of this
into the boiling beef/water/seasoning, it will thicken almost
immediately. Then add the sour cream and it should get smooth.
If it is still too thick add a little more sour cream, if too
runny add more flour water. Put the drained noodles back in the
pan they were boiled in add the remaining two tablespoons of margarine.
Put on a plate and put the mock stroganoff over the noodles.

 Posted by at 8:08 am
Sep 181998
 

Submitted By: Marc Sastre

Submitted From: Ottawa, Ontario Canada

    Ingredients:

  • 2 eggs
  • 1 pack ramen (beef/mushroom are best, but be creative)
  • 1 green onion, chopped
  • 1/2 cup (or more) of your favorite cheese
  • 1 tsp. sesame oil

Cook ramen as normal, but drain well. Beat eggs together as
if you were making an omelette, add onion and packet(s). Mix eggs
into ramen _gently_ with chopsticks. Get a no-stick pan and put
it on medium heat. Add sesame oil and drop egg/ramen mixture into
pan (make sure to spread it out evenly). After 2-3 minutes, sprinke
cheese on top of omelette and half-flip it to make a pocket. After
3-5 mins. flip onto other side for 3-5 mins. Serve it up and Voila!

 Posted by at 8:08 am