Finally! A recipe for Ramen Noodles from Scratch!
Title: Ramen from Scratch
Submitted By: Andrew Lynch
Submitted From: Johnson and Wales University, – Miami, FL
- 2 cups flour
- 4 eggs
- 1 T. water
- Oil for frying
In a large bowl, combine flour and salt. Make a well in the center and add the eggs and water. Combine until it comes together to form a nice pasta dough. Let rest 30 minutes, then roll through pasta machine with an angel hair attactment. Twirl your desired amount in a nest. Let your nests dry for a couple hours, then deep fry for 3 minutes on each side. Let cool. Boil in salted water until tender. (Since this is fresh ramen without any perservites, store in the fridge for up to a week, or freeze for 3 months)
Andrew notes, “I am a culinary arts major at Johnson and Wales Univeristy. I love to cook, and whenever possible I make all my own ingredients from scratch.”
Submitted By: Jill Emma Gray
Submitted From: University of Ulster, Magee College Law School, Londonderry
- 1 pack of beef or chicken ramen
- 2 Potatoes
- some cabbage
- some chopped leek
- some butter
- some milk
Boil the potatoes until soft (check this by sticking a sharp knife in them). Also boil the cabbage (you can do this in the same pot as the potatoes), chop the leek and fry it in butter. Mash the potatoes along with some butter, a little milk, the cabbage and the leek. (this is an Irish dish called Colcannon) boil your noodles with flavour of choice. Once cooked put lime juice on top and mix the noodles in with the potatoes. Enjoy!
Submitted By: Angela Boyd
Submitted From: Emporia, KS
- 1 Package ramen (flavour of your choice)
- 1 TBSP sesame oil (any oil will work)
- 1 tsp sake
- 1 tsp mirin(optional-gives a sweetish tinge)
- 1 tsp House of Tsang szechuan spicy stirfry sauce
- 2 TBSP Soy sauce
- 1/4 Packet TyLing egg drop soup mix(chinese style)
- Lemon pepper
- Mrs. Dash
- Garlic powder
- Vegetables of your choice
- Optional: 1 beaten egg (optional)
- Optional: Pinch of ground or powdered ginger
Prepare ramen as directed on package. Separate soup from noodles and set both
aside. Put oil in medium sized frying pan over a medium heat. Add mirin, sake, szechuan sauce, soy sauce and vegetables. Sautee until vegetables are cooked. Pour soup into frying pan and stir, adding 1/4 of egg drop soup mix packet. Cook, stiring frequently, for 3 minutes. Add noodles to pan and add 2 shakes of pepper, 3 shakes of lemmon peper, 3 shakes Mrs. Dash, and a pinch of garlic(or ginger). Cook, stiring frequently until the soup mixture has been almost completely absorbed. (add beaten egg and stir in when 3/4 soup has been absorbed.) Yield: 1-2 servings.
Note: Rainbow ramen works well with this recipie due to its more solid, pasta-like
texture, but any ramen will work well. (It’s nice because I can make somthing tasty with a really bad quality ramen.) You can find mirin at your local oriental market.
Submitted By: Cezanne
Submitted From: Dixie State College-Southern Utah
- 2 Packs Ramen with seasoning
- Frozen spinach
- Smashed Garlic cloves (about 5) (or you can use dried minced garlic)
- a few shakes of dried onion flakes
- 1 Can tuna
- Balsamic Vinegar or flavord
- Olive Oil
- Or you can use Italian Dressing I suppose
- Optional: Peas
- Optional: Carrots
- Optional: Corn
- Optional: Any frozen type veggie you like
Put some water in a pan. I never measure, but you don’t want as much as the package calls for, probably around 3 cups I guess. Put the pan on te stove at about medium to medium-high and add the noodles, spinach (and any other veggies you want) the garlic, onions and the flavor packets right then (you want to boil the noodles with the flavor stuff so they soak more of it in. When the noodles are the desired mushiness and the veggies are all cooked how you want them, add the tuna and cook for just a tiny bit longer. Drain it all as well as you can. If you use one of the wire mesh type strainers you can get it pretty well drained. Put it all in a big bowl and pour the vinegar and oil or italian dressing over it, park yourself in front of the tv or the puter and have at! Feeds anywhere from one to probably about 5 people, depending on how hungry they are.
Note: I’ve found that chicken type ramens work best. I usually use chicken with vegetables and/or chicken with mushroom. Don’t use white vinegar or apple cider vinegar, but just about any other kind will work. I usually use Balsamic vinegar and Red wine vinegar with garlic.
Submitted By: John L. Rose
Submitted From: Sackville, New Brunswick, Canada
- Frozen corn niblets
- One egg
- Optional: Leftover chicken, ham, or porkchop
Start with however much water the package calls for, plus 1/4 or 1/2 cup more, in a saucepan. Get the water straight from the hot water faucet because, well, it’s quicker. Add contents of flavor packet. Throw in two big handfuls of frozen corn niblets, and bring to a boil. For some reason, other vegetables just don’t work as well.
Add noodles (smashed, if you’re in a hurry to eat it; intact if you have all afternoon) and bring to a boil again.
When noodles are nearly done, crack an egg into it and stir immediately, so that you don’t get big lumps of boiled egg. Let it simmer for a minute longer. Add thin slices of leftover chicken, ham, or porkchop, if you have any
Serve in a very large bowl, and sprinkle with a lot of freshly ground pepper. Best eaten using a fork _and_ a large spoon.
Note:Recommended for Sapporo Ichiban’s ‘original flavor’, or any no-name brand’s ‘oriental flavor’.
Submitted By: David Muggleston
Submitted From: IDX Systems Corporation – Boston
Ramen noodles are ridiculously high in sodium and fat, and ounce-for-ounce, compared to regular pasta, aren’t much of a nutritional or economic bargain. But damn, they’re so good, who care’s if it’s the equivalent of six hours at a salt lick.
1. boil fresh mushrooms with the noodles, then toss with the mushroom flavor packet. simple and delicious.
2. use a packet of ramen (just the noodles) to stretch out a box of kraft macaroni and cheese.
3. cook ziti or other traditional pasta and toss with the ramen flavoring packet, chicken breast chunks and broccoli.
Note: Ramenmaster’s note: This guy wrote three short recipes, but that’s okay. Also, this guy has a roommate who refers to Ramen as "Roman noodles", and has seen an ad where someone filled the back of a small pickup truck with $60 worth of Ramen. Cool huh.
Submitted By: Ramenmaster
Submitted From: Charleston, WV
Take a skinless, boneless chicken breast and cut it into pieces. In a pan, heat a mix of cooking oil and olive oil. (Or just cooking oil.) Chop a clove of garlic and put into oil. Add a dash of pizza peppers, although anything spicy makes a good substitute. Heat the oil until the garlic begins to crackle. Add the chicken. Cook until the chicken is done. While the chicken is cooking, begin to cook Ramen. Do not add flavor packs, drain when finished. Add Ramen to chicken and stir. Let cook for a minute or two and stirring regularly. Add a dash of soy sauce, and about half of the chicken flavor packet. Cook and stir some more, and then eat. Makes a great lunch. -the Ramenmaster.
Note: this one is one of my own creations that I made while home on Spring Break
Submitted By: The Noodle Family
Submitted From: California, USA
Mr. Noodlenose suggests that you use only as much seasoning as needed, then add finely sliced fresh vegetables and fishballs to your lovely snack. Fishballs can be found canned in American groceries. They are often m manufactured in Norway and are the seafood equivalent of our beloved frankfurter. They consist primarily of worms that live between the vertebrae of codfish. Japanese and Taiwanese fishballs can always be discovered in the frozen foods section of Asian foodstores. The Japanese also produce something called "fish cake". This is the same material in a prettier form. Fish cake is usually colored light red on one side. When sliced and laid atop your instant noodles, these elegant red-white leaves of fish furter will draw plaudits (or obits) from your discerning frat brothers.
Note: According to Mrs. Noodletoes, the very deadly part of the instant noodle kit is the unassuming little packet of salt/seasoning/preservatives/MSG that both Noodleguy and Noodlegal have seen unsupervised schoolmates consume with moistened fingers "as is". (See "Freebase Ramen" below.) These children are abusers who will become
addicted in time to still more dangerous chemicals. (Mrs. Noodletoes’ advisory might be taken with a grain of salt. After all, Mrs. Noodletoes also believes that Ramen Mania is a Japanese conspiracy meant to pollute the "precious bodily
fluids" of our nation’s young college-aged men and women.) Mrs. Noodletoes recommends that you discard or use less than the prescribed amount of the poisonous powder.
Submitted By: Tolstoy
Submitted From: Bennington College
- One bowl of left over Smashed potatoes.
- one pack of ramen (any kind)
- terriaki sauce
- soy sauce
- red hot sauce
Open thine packet of hearty Ramen, and save(discard) enclosed packet of ‘flavor.’ Boil brick o’ noodle as ussual. Next: heat left over bowl of mashed potatoes (stolen from last visit home in tupperware) in a pan with butter. Mix terriaki in separate cup, (bout 1/4cup) with several healthy-but tolerable dashes of soy, followed by a heavy handed helping of red hot sauce (tabasco is aceptable but is not as sweet.) Pour this sauce over frying smashed potatoes in pan and BLEND. Drain ALL the water from the boiled ramen and add Ramen to smashed potatoes in sauce-and BLEND. Remember all bits at the bottom of the bag should be used as garnish.