Submitted By: Victor Nishi
Submitted From: Kelowna, BC Canada
- 1 package ramen, noodle broken into quarters
- 2 cup, coarse chopped spinach, raw
- 2 eggs, beaten
- 1/2 cup water
- Optional: cooked meats, chicken, beef, ham, etc
- Optional: frozen convenience vegetables
In nonstick frypan cook ramen noodles with water over medium heat. Break up noodles as they cook. Add spinach and flavor package and continue to cook until spinach is just wilted. Pour eggs over ramen, cover and reduce heat to low. Done when eggs are cooked through. Optional: add meats or other vegetables with spinach. Can be served as side dish with rice or pasta.
Note: Any type will do but soy sauce (Oriental) flavor seems best. For spicy, try the Korean ones.
Submitted By: Joey Nieto
Submitted From: Phoenix, HTI
- Ramen (chicken, Oriental, or Beef)
- One egg per pack
- Beef Chorizo
- Optional: Bills season all (from San Saba, Texas)
Cook the ramen, with the sauce in … drain all the juice, then get a little Beef Chorizo, fry it till its done, then once you get it fried, throw in the ramen, and an egg (without the shell), fry all of it together till the egg is cooked, stir so that all the ramen gets the orange kinda red color. throw on a plate and enjoy.
Submitted By: Miss Money Penny
Submitted From: Nanaimo BC
- some lean ground beef (or chicken)
- 1 can of GOLDEN mushroom soup (not creamy)
- 1 can mushrooms
- 2 packs o’ ramen
Brown the ground beef. Throw in the can of mushrooms(Drained) stir till heated through. Add the can of Golden mushroom soup with required water. Add two packs of ramen crunched up (toss the flavor packets) simmer till noodles are desired tenderness and serve. Bon appetite!
Note: If you can’t find Golden mushroom soup then try Onion soup its just as good.
Submitted By: Robert Haynie
Submitted From: Augusta Georgia
- One packet Ramen (Hot and spicy preferred)
- One third to one half cup leftover meat (Chicken, beef, pork, etc)
- One small onion, finely diced
- About 1/4 cup of frozen peas
- Ka-me brand Szcehuwan sauce
Begin boiling water. In a separate saute pan, saute the onion and the leftover meat until the onion is translucent and the meat is a bit browned. (Spam works REALLY good in this recipie, really!) When the water boils, drop the brick in. Once the ramen is done, drain and add to the frying pan with the peas that you have previously nuked with about 2 tbs of water so that they are ALMOST done. Stir until heated through and the peas are done al the way. Add about 1/2 the seasoning packet and at least a tablespoon of the Szechuan Sauce Stir, and
enjoy. (You may add more szechuan sauce if you’re brave or insane.