Paul a fellow UMR/MS*&T alum, sent me this gem. It’s so simple, but so fancy.
1 bag of beef ramen
1 heaping tablespoon of sour cream
1 teaspoon of white truffle oil
Cook the noodles as instructed by adding them to boiling water for 3 minutes. Drain all of the water with the exception of approximately 1 tablespoon of water. Next add the remaining ingredients and mix thoroughly. Enjoy.
Paul notes that the sour cream, beef flavoring, and truffle oil really give it a very heavy umami taste.
Personally, I don’t like sour cream that much, but I’ve found more and more than when it’s mixed in to things it tastes good. Just don’t put a big spoonful on top of my nachos.
Sandra writes in with this interesting recipe. First of all, I didn’t know that canned tamales existed. I’d never even had a tamale until I was about 25 and living in Texas and I found that I really like them, the canned ones though? Who knows. I do like Wolf Brand Chili. I highly advise you to not real the nutrition label on either can.
4 pkg Ramen noodles (no seasoning packets)
1 15 oz can of Wolf Brand Chili
1 15 oz can of Hormel canned tamales
grated cheddar cheese
Open chili and tamales. Remove paper from tamales add the tamales and chili to a saucepan. Heat them together, slowly. Cook ramen noodles until done and drain. Pour chili and tamales over ramen and add the cheese. Stir together and serve. Makes enough for 4 people.
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
Chuck steak, fat trimmed off
sweet soy sauce
regular soy sauce
hot pepper flakes
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
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.
Submitted By: Mikey Hall
Submitted From: Kennewick, Washington
1 fried cut up hamburger patty
2 packs chicken Ramen and flavor pack
1 table spoon of Johnny\’s Salt
1 teaspoon A-1 sauce
1 teaspoon Worcester sauces
2 slices American cheese
Fry hamburger and add Johnnys Salt, A-1 Sauce, and Worcester sauce. Cut pre-cooked hamburger into 1/4 inch pieces. set aside. Boil ramen, drain, and put back into pan. Add cheese, hamburger, and flavor packs. Pull through ramen with fork to ensure cheese and seasoning is spread evenly through out. After the cheese is fully melted and stirred in.. Enjoy!
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
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
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
4 Ramen Noodle Packs
1 pound Ground beef
Bunch of cilantro – chopped
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!