Submitted By: Dave Waller
Submitted From: Monroe, WI
- 1 whole chicken
- 2 lg sage leaves
- 2 lg spriggs of rosemary
- poltery seasoning
- 1 pkg ramen noodles any chicken flavor
Boil ramen noodles until just pliable. Drain imediatly. Insert one sage leaf and sprigg of rosemary under skin of each side of breast. Sprinkle inside and out of chicken with poultry seasoning. Sprinkle noodles with 1/2 seasoning packet. Stuff noodle into chicken. Bake at 325 for 40 – 60 until done.
Note: The noodles puff out nicely and get crispy which is a great side dish.
Submitted By: Liz
Submitted From: Oklahoma
- 1 package of chicken flavored Ramen
- 1 can of cream of chicken soup
- Chicken meat (canned or fresh works)
- Optional: Peas are always good, but not everyone enjoys peas. How sad.
Cook ramen (with flavor packet) as directed by package. Half way through the ramen cooking process add your chicken and peas. MAKE SURE THE CHICKEN IS COOKED BEFORE YOU DO THIS! This step is just to heat it up. Finish cooking ramen to desired consistency. Drain off excess liquid into a seperate container as you will be using it again later! Add can of cream of chicken soup to thenoodles. Continue heating while adding the broth you drained off earlier to the mixture. Add the broth slowly until you get the consistency you want. Some like it soupy… some like it creamy… 1/2 cup to 1 cup is what I like best. Heat until it’s out of the “temperature danger zone” and enjoy!
Submitted By: Sorcerer
Submitted From: Atlanta, GA
- 1lb of Ground beef/Chicken
- 1/2 Onion, Diced
- 1-2 Cloves of Garlic, diced
- 1 Pack of Beef Flavered Ramen Noodles
- 2 Beef/Chicken Boulin Cubes/The cool beef/chicken boulin shake on stuff
- 1 tsp of thyme
- 1 tsp of Cayane pepper
- 1 tsp Oregano
- 1 tsp Basil
- 3/4 cup of Water
- Optional: Any other spices you deem good to pop in there, such as Emerils Essence
Brown the 1lb of ground beef or chicken, and add the diced onion and lower the temperature so that you don’t burn the beef. Cook the onion thoroghly (until it’s clear), and then add the garlic. Not too long after that, add the pack of ramen. Stir that around for only a bit, and then add the thyme, Cayane pepper, and oregano. Allow that to soak in only slightly. Add water and boulin cubes, and heat to boil. Lower temperature, stir, and cover for 10 minutes, stirring every few minutes.
Submitted By: Christopher
Submitted From: Philly, PA
- 2 packs of chicken flavor ramen noodles
- 1/2 cup of already-cooked or leftover chicken, shredded
- 1 carrot, sliced with a vegetable peeler
- 1/2 cucumber, peeled, seeds removed, and sliced thinly
- Spicy Thai peanut sauce (of you can’t find it bottled, see recipe below)
- Optional: 1 thinly slices scallion as garnish
Cook ramen noddles according to package, including 1 packet of seasoning in cooking water. Hold onto other packet for another recipe. Drain and toss with other ingredients, adding peanut sauce until evenly coated, but not runny. Chill slightly or serve at room temperature, garnishing top with scallions. Makes great leftovers and is a nice light meal for warm weather.
Submitted By: John Barnett
Submitted From: Nevada, MO
- 2 packages Ramen noodles chicken flavored
- 1/2 – 1 lb of chicken without bones
- 1 Tsp Santa Fe seasonings
- stalk of celery, chopped
- 2 – 5 baby carrots
- 1/4 Cup of chopped onion
- Optional: fozen peas
- Optional: 1 Tbs chicken bullion or extra pack of seasoning
- Optional: frozen broccoli
Put 4 cups of water in a saucepan. Bring to boil. Chop up the chicken and add to boiling water. Add celery, onion, seasonings (and bullion or extra seasoning), Santa Fe seasoning. Boil until chicken is done. Add carrots and Ramen noodles. Add any other ingredients such as peas and broccoli. Boil until noodles are done. Serve with crackers, bread or rolls. This will make a meal for up to six people depending on how much chicken and veggies are added. If you like soft carrots, then add them a little earlier.
Submitted By: Tank
Submitted From: the Bronx, NY
- Chicken thighs (or any part you like)
- Ginger powder
- Olive Oil
- Dried Chili
Boil 3 to 4 chicken thighs with the mustard, garlic, dried chili until water evaporates, add olive oil and a touch of ginger to create a glazing on chicken. Be careful not to let it get too dry. In same skillet, add 2 packs of ramen noodles whole, do not break and just enough water to cover up to bottom half of noodle brick. Let the bottom half
cook and turn over for top half to cook. As noodles soften, stir to mingle other ingredients and let water evaporate constantly stirring. It becomes almost like a moist stirfry.
Submitted By: Big Mocha
Submitted From: Ex Texas City Womens unit inmate
- 2 cups water
- 4 packs of ramen noodles ( I prefer any chicken vegetable flavor)
- 1 can of greens or spinach
- 1 cup of finely diced chicken or ham
- 6 slices of American cheese
- (any extra seasonings that you may want to add)
- Optional: extra veggies
- Optional: pepper
- Optional: hot sauce
- Optional: crushed potato chips
Boil water and juice off the can of greens or spinach with seasoning packs, add the four noodles, the 1 cup of meat of your choice,and the can of greens or spinach . Add cheese once the noodles start to soften and stir while it is simmering. Let the noodles expand a bit (swell up)but dont cook so long that they become gummy.
Note: Chicken flavored,creamy chicken,vegetable chicken,mushroom chicken,spicy chicken or roast chicken (basically…any kind of chicken ramen will do). This recipe is for 4 people, but can be devided or doubled for 2 or 8.
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: Sharon Main
Submitted From: Oregon
- 1 1/4 pounds ground turkey
- 1 Packet Oriental flavored ramen
- 1 1/2 cups broccoli
- 1/2 cup sliced carrots
- 1 can of sliced water chestnuts
- 1/4 cup green onions
In a large skillet brown 1 1/4 pounds of ground turkey over medium heat 10-12 minutes breaking up into pieces. Remove with slotted spoon pour off drippings. Season meat with one season packet from 1 package of Oriental flavored ramen noodles set aside. In same skillet combine 2 cups of water, 1 1/2 cups broccoli, 1/2 cup sliced carrots, can of sliced water chestnuts and 2 packages of ramen noodles (broken up), 1/4 teaspoon of ginger and season packet from 2nd packet. Bring to a boil reduce heat. Cover simmer 3 minutes or until noodles are tender stirring occasionally. Return beef to skillet, stir in 1/4 cup sliced green onion.
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