Jul 022006

This one is really simple, but I’m a sucker for bacon. I also discovered a cheap, but excellent way to get minimal quantities of bacon. Go to the meat counter and get the bacon they sell. If you only need 4 slices for a recipe, you only have to buy 4. Best of all, the bacon is thicker and tastes better.

Submitted By: The Ramen Lover
Submitted From: Austin, TX, USA


  • 1 packet of Oriental style noodles
  • 4 Slices of Bacon chopped
  • A Few Chopped Green Onions (optional)
  • 1 Dash of worcestershire Sauce

Fry up the bacon, and then drain. Pour out all but 1 or 2 table spoons. In the pan
add the seasoning packet and stir. Prepare the ramen according to the directions, and then pour this wonderful fluid all over. Top with a few green onions and a dash of worcestershire and you have a meal that will make you useless on the couch in no time!

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  7 Responses to “Bad-Ass Bacon Ramen”

  1. Whew! Quite a heavy dish if I do say so myself.

    4 slabs of bacon is going to give you a ton of fat drippings, so definatly have a container to drain into if you don’t want to drain into the sink. A major problem is the flavor packet not mixing completely, making little black lumps of concentraited flavor that’s slightly burnt… Not good.

    The less black bits you get, the better. It’s pretty much cut and dry from there.

    Flavor is heavy and a tad salty, tasting a lot like Georgia-styled Ramen minus the garlic. Obviously the big player is the bacon flavor, with a nice hint of worcestershire sauce. I didn’t have any green onions at the time of making but I’d assume it would lend their flavor nicely.

    Like I said, it’s a very heavy dish but very flavorful as well. I might suggest tossing the ramen noodles in the pan and mixing it that way rather than pouring the oil onto the ramen itself.

  2. Ow, my heart. Why do Americans have to add bacon to everything?

  3. You could also just water it down more, i tend to have lots of soup with my ramen.

  4. Discovered your site a few months ago, and glad I did. Some of the most unique recipes. I finally tried one today as I was home alone. Im always looking recipes using ramen as I eat it almost every night when I get home from work @11pm. I will be adding this one to my evening collection.

    One suggestion to help cut the fat/salt problem–when frying the bacon in the beginning add about 2-4 TBSP of water. This will help the bacon seperate and also it will not be as salty. I also mixed the seasoning packet in the normal preparation and used all the liquid–was really good.

  5. I wonder if the person who posted this is aware they discovered the meaning of life???

    I tried it without the sauce as I’m not fond of it. I just tossed in a handful of the kind of bacon that is packaged as ‘seasoning’ bacon, ends, pieces, lovely chunks of fat that reduce nicely, into an iron skillet and when the meat was done it yielded the perfect amount of liquid. I did have the same issue with the seasoning but that was fixed by adding a few tablespoons of water and bringing the heat back up as I stirred it. It made for enough liquid to cover my drained ramen and kept it from being slick and greasy. Only then did I cut the bacon into smaller pieces (i waited so that I would have some more chewable substance to the bacon and fat rather then a thousand little crispy pieces of pig-confetti), pour it over the ramen still in the pot, and then mix it up. I didn’t have any green onions but I expect they would be a nice cool contrast if added to the top at the very end. I’m sitting here enjoying it right now. *bows to the bacon-master*

  6. I make a recipe similar to that but I only use one slice, and I don’t use all the salty favor packet. I use about 1/4 of it. The bacon is pretty flavorful on it’s own.

  7. I decided to use some bacon I had lying around to spice up my ramen as well, and what I did was take around two strips worth, and cut them into smaller pieces of varying size or uniform, it shouldn’t matter. I then fried them in the pot I would use . Once they were mostly cooked (just starting to brown up all over, but still very much soft) I took the pot off the burner and eyeballed in about the amount of water I wanted for the ramen (should be a little more than enough to cook the ramen brick in). I didn’t drain the grease in order to preserve the flavor, but this is up to you. In any case, I added the seasoning packet as soon as the water was warm, as well as some beef boullion and onion powder. Once it started to boil, I added in about three chopped baby bella mushrooms (not too finely chopped, still some fairly big chunks) and waited for the water to return to a boil before adding the noodles. cook for two minutes, stirring occasionally, then add an egg if you’d like. After that just one more minute of cooking and it’s done. Fairly simple in total and a fun dish.

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