With all these “jail recipes”, I sometimes wonder, should inmates be allowed to enjoy the tasty benefits of ramen noodles?
It’s Memorial Day weekend, and you know what that means! It’s time for a recipe from jail.
Submitted By: Jaysen N
Submitted From: Georgia State U
- 1 Package Ramen (Any flavor will do)
- 1 Slice of American cheese
- 1 Can of tuna (Splurge on the White Albacore)
- Jalepenos from the jar (to taste)
Break up the noodles in the package and cook per the directions. While the noodles are cooking, drain the tuna and dump it into a bowl. Put in the jalepeno slices and top it all off with the slice of cheese. When the Ramen is ready, mix in the spice packet and pour the noodles into the bowl. Let it all steep for a few minutes to melt the cheese and then mix well. Voila! Prison Surprise.
Note: This recipe actually comes from a friend of my dad’s who did a little time in prison. He hated the prison food so much that he came up with this recipe using things he could buy in the prison store.
No, I was not consulted on the script… Also, what is a dramedy?
Brittany Murphy To Play ‘The Ramen Girl’
Brittany Murphy will star in Media 8 Entertainment’s romantic dramedy The Ramen Girl, says the Hollywood Reporter.
The feature, helmed by Robert Allan Ackerman, follows an American woman (Murphy) who finds herself stranded in Tokyo after a bad breakup. She decides to train as a ramen noodle chef with a tough instructor (Toshiyuki Nishida).
The project is scheduled to begin shooting in September with a theatrical release next year.
Invented in the Dominican Republic in 1990 by Billy, “when he was starving”
Submitted By: Billy
Submitted From: Providence, RI, USA
- 2 packages beef ramen
- 1/2 lb thin sliced beef (rump or round is good)
- 1 package Goya Sazon
- 1 small onion minced
- 1 potato sliced thin
- 1 clove garlic, crushed
- 3 green onions minced
- 2 tablespoons wine vinegar
- 1 can of campbells vegetable soup
- some olives
- fresh cilantro, about 2 tbl spoons (chopped fine)
- vegetable oil (for frying)
- pinch of sugar
- Put Goya Sazon on meat with vinegar, garlic, onion, and olives. Let marinade for between 15 mins and 3 hours.
- Get oil in pan really hot (to smoking point), add a pinch of sugar and then add the meat. Brown the meat on all sides. Turn down heat and add 1/2 cup water and simmer until tender (about 20 mins). Add more water as needed. Pour remaining marinade over the meat.
- Add the flavor packets from the noodles, the can of vegetable soup and enough water to taste. Also add the potato and simmer until the potato is almost cooked. Add the cilantro and ramen noodles and cook until noodles are tender.
DONE! IT IS ACTUALLY QUITE A TASTY AND VERY DOMINICAN TASTING DISH!
A hang-over cure from cajun land. I gar-wan-tee!
Submitted By: Chaumont
Submitted From: Louisiana (Cajunland)
- 1 hangover
- 1 package Smack Hot and Spicy Ramen
- 6 or so leftover boiled crawfish from night before.
- 1 tblspoon of Swamp Fire crawfish boil seasoning
Start water boiling as per ramen instructions. When water boils add noodles, packet, swamp fire, and crawfish. Cook per ramen instructions. Serve in big bowl with 3 Advil. La Bon Ton Rouler
Nick and Ashleigh write in from Ikeda, Japan…
Even though instant ramen is rampant in Japan, not many people outside of Japan
know it’s actually a chinese invention.
However, my cousin took me and my girlfriend to the origin of INSTANT ramen, Ikeda, a suburb of Osaka in Japan. The creator, Momofuku Ando, my personal hero, changed the world of the college student with his instant goodness in a bowl. I’ve included the very first instant ramen, the first cup noodle and my girlfriend and I outside the museum.
Anyone have a link for the museum???
Jo asks: How long can you keep Ramen noodles in storage before they are no good to eat.
Unfortunately, there is no easy answer to this question. On one hand, ramen noodles are fried (most of the time). On the other hand, ramen is packed with preservatives. Regardless of the presevatives, ramen will tend to stale over time, and although it will generally still be edible, it may not taste as good.
Personally, I would keep ramen (in plastic packets) for up to six months. Use some of the recipes here and eat it up!
Anyone have any anecdotes of keeping ramen for long periods of time (years even) and how it tasted? Was it stale? Did you get sick?
People sometimes ask why/how this is the “Official Ramen Homepage”. Being official is pretty easy. You put up a page in the 1995/1996 timeframe, and add the word “Official” to the title. As long as you are the first and the best, there’s no problem.
Of course, being Official does cause me some headaches. There are lots of people out there who come to this page to:
- complain that the ramen they bought (presumably from me) had some problem
- ask me to work with their import/export company to sell ramen in country X
The point of this post is to hopefully head-off emails on topics 1 and 2 in the future.
PS – Can anyone guess from which domain I get most of the type 1 complaints?
The Mainichi Daily News reports: Noodle shop searched on suspicion of aiding drunk driving.
Remember, don’t eat ramen, drink, and drive.
Pree-krasna. I took 4 semesters of Russian in college, but I never did learn the word for Ramen. You would write it phonetically, and in cyrillic, like this: PAMEH. Anyway, nothing especiially Russian here, except the submitter’s name…
Submitted By: Golodnaya Masha
Submitted From: New York City
- 1 package Ramen noodles,any flavor.
- 2-3 cups of water
- 1 tbsp soy sauce
- 1 tbsp hot sauce
- 4 mushrooms,sliced (you can use champingons or any other ones you like)
- 1 big dollop of sour cream
- a few drops of liquid smoke mesquite flavor
Boil water with mushrooms, put in dry noodles and keep cooking according to instructions. Remove from heat,let stand a couple of minutes,then add 1/2 of the seasoning packet,soy and hot sauce, liquid smoke and the sour cream, stir and enjoy. It’s a very easy and inexpensive recipe and you’ll be very surprized by the delicious flavor and aroma of this soup.
Updated by the Submitter: I wanted to add a comment,that there is russian in this recipe. First off, we almost always add sour cream to soup. Then,we love mushrooms. And we loveeverything smoked. So besides the name there is a lot of russian things about this recipe. Being from Moscow, I can assure you of this.