Chicken and Beef Ramen

A University of Georgia coed writes in and shares this yummy treat! I’ve never seen Everglades seasoning, but I suppose it’s a southern thing…

Submitted By: Mary Catherine Lanigan
Submittef From: Athens, Georgia, USA


  • Beef Ramen Package
  • Grilled Chicken Breast
  • Annies Natural Salad Dressing (I prefer shitake)
  • Everglades Seasoning (all purpose seasoning)
  • Onion Salt
  • Hot Sauce (I prefer Tabasco)

Marinate grilled chicken in a combination of Annie’s Natural Salad Dressing and Everglades seasoning. Meanwhile cook ramen according to directions on package. Sear chicken on both sides, and then place it into a preheated 350 degree oven and cook until done. Drain ramen leaving a little bit of water, season with onion salt, and tobasco. Cut up chicken and mix it into ramen…Enjoy!

Spicy Garlic Noodles with Roasted Chicken

Submitted By: Travis Carter
Submitted From: Riverside, California, USA


  • 1 Package Creamy Chicken Ramen
  • 1 Can Canned Chicken
  • 1/2 Tsp Canned Minced Garlic
  • 2 Tbl Butter
  • 1/2 Tsp Chili Powder
  • 1/2 Tbl Sriracha, or Red Chili Flakes

  • 1/2 oz White Wine
  • Herbed Feta Cheese

Start by shredding and seasoning canned chicken with chili powder, salt, pepper, and 1/2 package of ramen seasoning. Boil Ramen noodles until tender, drain. Add a little butter to non-stick pan and get it hot, add chicken, let brown on one side, flip chicken, cook on med-high heat until nicely browned and slightly crispy. Reserve cooked chicken.
Reheat same pan, add butter and allow to brown slighty, but not burn. This will give a very nice nutty brown butter flavor to the noodles. Add minced garlic. Cook until just fragrant.
Add noodles to brown butter/garlic mixture, salt, pepper. cook on high heat stirring constantly until hot. Add sriracha, or crushed chili flakes. (Optional: deglaze noodles with a little white wine and cook until almost dry). Add chicken, toss until heated through
Serve with crumbled herbed feta cheese or parmesan.

Orange Chicken Jailhouse Ramen

Apparently jails in the Pacific Northwest have plenty of fresh oranges.

Submitted By: Gary
Submitted From: Portland, Oregon, USA


  • one pack of ramen (don’t use the flavoring packet)
  • 1/2 can white chicken (4 oz. can)
  • cheddar cheese spread
  • chili garlic sauce
  • honey
  • 1 small orange

Microwave ramen for 2 minutes and drain. Stir in cheddar cheese spread. Add small amount of chili garlic sauce. Add honey and chicken and juice from one orange.

Creamy Chunky Chicken Soup

Submitted By: M Fouts
Submitted From: Chattanooga, TN


  • One pack chicken ramen
  • One can Cream of chicken soup
  • One small can of pre-cooked chunked chicken in water

Cook ramen as you would normally, drain off all water and add seasoning, mix thouroghly. Prepare soup as you would normally. Drain off all water from chicken.
Mix soup and ramen, add chicken last. Melted mexican velveeta cheese may be added for an interesting variation.

Chicken Vegetable Ramen with Egg Flower Soup

Submitted By: David Johnstone
Submitted From: Wasilla, Alaska

  • 2 Pkg Chicken Flavor Ramen
  • 1 boneless Chicken Breast, Chunked and seasoned With Johnny’s seasoning. (about 1/2″ x 3/4″ chunks)
  • 1 16oz pkg Frozen California style vegetables
  • 1/4 onion Chopped
  • 1 celery stock sliced in 1/4″ pieces
  • 1/2cup frozen peas
  • 3 small green onions sliced in 1/4″ pieces
  • 1 egg
  • 2 tablespoons oil

In large fry pan with lid, saute chicken on high heat in oil until brown, place chicken in bowl for later. Saute celery and chopped onion until onion is clear, add vegetables from frozen pkg, Put lid on. (it may be necessary to add a little water to keep veggies from sticking) When vegetables are cooked to liking, stir in prebrowned chicken, add drained Ramen, stir to mix all ingredients. Serves 4. For Ramen preparation see below.

While vegetables are cooking, Bring 6 cups of water to boil. Add Ramen, cook for 3 minutes. Add seasoning from Ramen package, mix in before draing. Drain broth off Ramen. Put broth back on stove, Bring to Boil, add green onions, 1/2 cup peas. While Boiling,slowly pour in beaten whole egg to make “Egg Flower Soup”

Note: Be conservative on salt, the Ramen seasoning has a high sodium content. The Chicken Ramen Dish may be varied by adding your favorite oriental sauce.

Chicago’s Chicken Ramen Noodles

Submitted By: Michele
Submitted From: Chicago, USA


  • 3 tbsp butter or margarine
  • 3/4 cup chopped onion (fresh or frozen)
  • 2 pkg of chicken flavor ramen noodles, broken up, and the flavor packets
  • 3/4 cup chopped onion (fresh or frozen)
  • 1 or 2 (depends on your taste) pkg Perdue Shortcuts chicken breast strips, roasted
  • 1 1/2 cup frozen broccoli
  • enough water to cover the mixture about an inch over

Melt the butter in skillet (if you make more than 2 pkgs use a 4 qt pot). Add chopped onions and saute til tender, do not brown. Empty pkgs of Ramen noodles into pan, do not use the flavor pkgs YET, and begin to saute with the onion, til the noodles get a little golden. After noodles are fried add flavor pkgs keep mixing to cover noodles. Add the chicken strips to the pot, then put in broccoli and saute a little more til it seems like the flavor pkgs have mixed through all the ingredients. Add cold water til about 1-1/2 in over noodles stir well, brig to boil, reduce to low medium, cover and simmer for about 12- 15 minutes. If you like it with less soup just remove cover and cook longer to desired consistency, (I make mine with no liquid left).

My family this stuff for lunch they love it even without the meat as a side dish at dinner, and you can pick other flavors and meats to use..experiment!

Super Ramen

Submitted By: Ramenator
Submitted From: Las Cruces, NM, USA


  • Ramen (doesn’t matter how many bricks, I usually use Chicken/Creamy Chicken/Mushroom Chicken flavor or chicken boullion)
  • Butter
  • Onion (real or powdered or flakes. whatever you got)
  • Lemon juice (1.5 cap-fulls per brick or Ramen)
  • Pepper
  • Garlic (if you want)

Cook your Ramen. Put butter, spices, flavoring, and lemon juice on plate (or bowl). Make sure the ingredients are evenly spread. Dice onion (if you have the real variety) and sprinkle that on plate as well. Depending how many bricks you have, and your tastes, there is no specific amount of these ingredients to use. C’mon, it’s just Ramen.

When Ramen is done (3 Minutes!!!), drain Ramen, saving a very small amount of water. Place Ramen and water onto prepared plate. mix well, and enjoy! (Be carefull, it’s hot!!!)

Tangy Curry Ramen

Submitted By: Drevs
Submitted From: Vancouver, Canada


  • Curry
  • Chicken Stock
  • Hot Sauce
  • Some Ramen

A note on the hot sauce: I personally prefer Tabasco to Habanero in this recipe. Tabasco brings out a nice flavour, but doesn’t make it all that spicy.

Prepare like the pack tells you too. When it’s done, throw everything in there, including the
flavour packet.

Done. Tasty isn’t it?

Creamy Mushroom Ramen

Submitted By: Kara
Submitted From: London, Ontario, Canada


  • 2 packages mushroom flavoured ramen
  • 1 can cream of mushroom soup
  • 2 boneless skinless chicken breasts (optional)

Cook chicken, chop and set aside. Cook the noodles, add the seasoning packet to the cooking liquid. Drain noodles and mix in with cream of mushroom soup and chicken. Serves 2.

Oddly enough I received two of these in the same week. This one sounded better, so I posted it

Sri Lankan Ramen Noodles

Submitted By: Mysti
Submitted From: Florida


  • 6-8 Blocks of Ramen Noodles broken up
  • 1/4 Chinese Cabbage shredded (size to taste)
  • 1 Red onion sliced in small strips
  • 3-4 Carrotts peeled and cut into small strips
  • 1-2 cups fresh green beans sliced into thin strips
  • 1-2 meduim sized potatoes peeled and sliced into small thin strips
  • 1/2 cup frozen peas
  • Vegetable Oil
  • Ground Tumeric
  • Black pepper (fresh ground is best)
  • 2 cubes Maggi Chicken Flavor Bouillon (these are soft cubes and the brand DOES matter. After moving back to the states I found them in the isle with the Spanish rices and foods)
  • 3+ green chili peppers (depending on how hot you can take it)
  • Salt to taste (maggi has alot in it so you may not need it)

Note: The chopping of the veggies is what takes the most time with making this. You will have to play around with the amounts of the veggies you use, and you can add others like corn, or delete the peas and beans. The onions, carrots and cabbage is a must. Shrimp and chicken are good in this as well as unsalted cashews and iranian raisons.

In large pot cook noodles 3-5 minutes. Drain and set aside. Coat bottom of large pot (teflon coated is best)with enough oil to make it about 1/8 inch deep. Heat oil until hot Add onions after a few minutes add chili peppers. Sautee till onions golden brown (if you had chicken or shrimp cook during this process). Break up cubes of maggi and add to pot. Add all other veggies, 1-2 teaspoons of turmeric and 2+ teaspoons of pepper. Mix well so all veggies are coated. (You may need to add a splash of oil). Continue to cook on medium + heat until veggies begin to reduce.Stir frequently. As veggies are reducing check taste for need of additional salt, pepper or maggi cube. (If adding another maggi cube start out with a half one first.) Cover and continue cooking on med. low heat until beans and potato are soft but not mushy. Stir occasionally. Turn off heat and stir in noodles. Mix well.

Note: Use caution when using turmeric. This is a yellow powder that will stain hands and clothing. It will clean off counters with a good cleaning agent (ajax or the like)