I don’t think I’ll ever make this, but maybe it’s good? It certainly sounds interesting and of course it has Old Bay, which is a plus in my book.
Submitted By: Phyrn Liebsch
Submitted From: Linthicum, MD
- 1 pkg Ramen beef flavored noodle soup (can substitute with other flavors)
- 2 hard boiled eggs
- 1 can tuna fish drained
- 3 tablespoons mayonnaise
- 1/4 tsp. Old Bay (optional)
- saltine crackers
Break up noodles and cook until tender. Drain water completely. Add the seasoning packet, eggs, tuna, mayonnaise, and Old Bay. Blend the ingredients together well. If it is dry, you may need to add more mayonnaise. The mixture should be just moist enough to hold together. Serve on saltine crackers or other crackers of choice.
Bacon makes everything better and this detailed recipe is no exception.
Submitted By: Kevin
Submitted From: Suffolk, VA
- 4 strips of bacon
- 2 packages Ramen (no specific flavor)
- Red pepper flakes
- Soy Sauce
- 1 large egg
Requires the following implements: spatula/turner, non-stick pan, medium-sized pot, Large bowl filled with water and ice, strainer or colander
Before beginning the recipe, fill large bowl with cold water. Toss a lot of ice into the bowl. We want the water to cool quickly.
- Begin by cutting the strips of bacon into 1/4 inch pieces. Place bacon into non-stick pan and let cook on medium-low heat. We want to let it cook slowly while we wait for the water to boil.
- Fill a decent-sized pot with water until it’s about 2/3 full. Let it get to a boil.
- While water is boiling, add pepper to bacon if desired.
- As the water begins to boil, open the packs of ramen and throw the spice packets into a drawer for later use. Toss the ramen in the boiling water. Let cook for about 3 minutes.
- You’ll notice the ramen is finished cooking when it gets golden-yellow and the noodles separate. Remove the ice from the bowl of water and ice. Grab the colander and quickly drain the noodles. Immediately after all the water is drained, pour the noodles into the bowl of cold water. Stir the noodles with your hands until they are cold.
- By now the bacon should be finished cooking. Keep the grease in the pan. It’s going to coat the noodles. Drain the noodles with the strainer from earlier. Once drained, move the noodles to the pan with the bacon.
- Turn the stove up to medium-high heat. Season noodles and bacon with pepper and salt if desired. Stir and turn regularly.
- After cooking for a minute or two, pour soy sauce into pan. Continue stirring, mixing everything together. Spice with red pepper flakes. After a couple more minutes on the stove, add more soy sauce if needed. 9. Move noodles to one half of the pan. Take 1 egg and crack it over the side of the pan, and let it fall into the empty half of the pan. Mix egg in pan and let it cook for a minute or two. Cut up the egg and stir in with the rest of the pan’s contents.
- Continue cooking and turning for 3 or 4 more minutes.
- Empty into bowl and enjoy.
Sorry for the slow postings over the last few weeks. First my kid was sick and now I’m sick, I don’t even have the Christmas tree finished at this point, but I can work on this site while watching football (not the tree though), so here’s a yummy sounding recipe. It might also be somewhat healthy too, at least in terms of nutrition.
Submitted By: Mary
Submitted From: Walnut, CA
- Ramen (My favorite is shrimp)
- Frozen spinach
- One egg
- Soy Sauce
- Rice Vinegar
Boil a few cups of water, then add ramen and a handful (or two) of the frozen spinach. Bring the mix back to a boil then add half of the ramen seasoning packet, a splash of both soy sauce and vinegar. Remove from heat, then crack egg in hot soup. Break the yolk, stir slightly, and let the hot water cook the egg. After a few minutes, stir again and enjoy! The egg yolk makes the soup almost creamy, but definitely delicious.
I’ve actually never purchased pre-cooked bacon, but I’m sure that if you get regular bacon and get it 2/3 cooked you could follow the same directions as below. I don’t know about everyone, but over-easy is my favorite way to eat fried eggs. It is more difficult than sunny-side up though.
Submitted By: Paul C
Submitted From: Austin, TX
- 2 packs of ramen (any flavor works, Oriental recommended)
- 2 large eggs
- 5 slices of pre-cooked bacon
- salt and pepper to taste
Cook ramen noodles as usual adding the flavor packet during the boil. Drain most of the broth and pour the noodles and a small amount of broth into a microwavable bowl, (you will eat out of this so use a nice bowl). Lay the 5 slices of bacon on top of the noodles and set aside. Fry up two eggs. After the eggs cook, nuke the noodles with the bacon for 45 seconds. Gently lay sunny-side up eggs on top of bacon and season with salt and pepper to taste.
I’ve recently fallen back in love with delicious, delicious eggs. It happened when my wife left town for a week and I was forced to shop and cook for myself (which was truly awful). So I stocked up on ramen, and also bought 1 loaf of bread, a dozen eggs, and a small package of bacon. I ate the ramen for lunches, but for dinners, I cooked the bacon, didn’t drain the grease and then fried 3 eggs in the hot pan. One egg was for the dog, but two over easy were for me, along with some toast. I could cook the whole mean in 5 minutes, which met my time requirements. I know this isn’t too healthy for me, but hey, my wife is back now, so the fun is over. Anyway, here’s a way to combine both of my new loves: eggs and bacon.
Submitted By: magpie-moon
Submitted From: Tuscon, Arizona, USA
- 1 pack ramen, any flavor
- 2 eggs
- soy sauce
- cooking oil
- sesame oil
- chopped green onions, optional
Cook ramen noodles till tender but still firm; drain. Toss noodles with a few shakes of sesame oil and 1/2 of seasoning packet (save rest of seasoning packet for something else); set noodles aside.
Beat eggs with one tablespoon of soy sauce. Heat cooking oil (enough to cover bottom of skillet) in skillet until hot, then add noodles, spreading out carefully. Cook noodles until they begin to crisp on the bottom, then turn over carefully with spatula and separate them slightly, adding a bit more oil if they start to stick.
Pour eggs over noodles and cook, mixing gently with a fork or spatula, until done to your liking. Add another shake of sesame oil and chopped green onions to taste.
- I was a single mother for several years, and my daughter and I had this often as a quick, tasty, and cheap meal.
- It works best if you use a heavy, hot skillet and don’t try stirring the noodles until they begin to crisp up on the bottom. (We liked it with the eggs a bit crispy on the edges, kind of like egg foo young).
- You have to experiment to get the right amount of cooking oil — you don’t want it to stick, but you want to be careful not to make it too oily.
Bacon is like magic fairy dust, you add it to any meal and you get something that’s instantly “fancier” and certainly tastes better.
Submitted By: Nick
Submitted From: Lemoore, California
- 2 Packages of regular Pork Ramen
- 10 slabs of bacon; sliced to bite sized pieces
- 2 raw eggs, whipped
- 2 thick green onions, sliced thin
- Couple of dashes of Mushroom Soy Sauce
Open the two packages of the pork ramen and remove the seasoning packets. Set the ramen bricks aside and open the seasoning packets and pour into a large bowl for later use. Get 4 cups of water to a boil. Once the water is boiling, add the sliced Bacon to the boiling water, and right after that, add the two blocks of ramen. Total cook time is 3 minutes. Cook for 2 minutes and 30 seconds, stirring occasionally. Then, during the last 30 seconds, slowly pour the raw egg mixture and stirring the ramen noodles constantly. Pour the cooked ramen mixture in the bowl with the seasonings in it and stir. Add a dash of Mushroom Soy sauce, then mix the ramen again. Top it off with some of Green onions and you’re done! If you think you’ll still be hungry after this, add some grilled, sliced pork on top of the ramen when you finished the above.
This recipe sounds interesting, although I don’t really like cabbage, I think I could handle a small amount of it. The real trick here is probably the size of the bowl since that influences the amount of water that is used. I haven’t tried this myself, but if you have any input here, let me know. I think too much water is going to lead to a weak soup.
Submitted By: Tiffany D.
Submitted From: Dallas, Texas
- Pork-flavored ramen (Mama’s brand (yellow packaging)
- 1 raw egg
- 1/2 cup frozen vegetables (peas, carrots, corn)
- water (not cold)
- 1/2 cup chopped cabbage (very thinly like cole slaw, if possible use picked salty Thai cabbage)
- pickled peppers
Crack an egg (don’t break the yolk) into deep bowl and then pour water to fill the bowl halfway. Place the ramen onto the top of egg and add seasoning packet. Add the frozen veggies and chopped cabbage. Next, add more water to barely cover the ingredients and cover the bowl with plastic wrap. Heat in the microwave on high for about 5 minutes. The egg should be soft boiled when it finishes. Garnish with a little bit of cabbage and peppers.
I’m a sucker for anything with Sriracha sauce in it.
Submitted By: Max Ramsay
Submitted From: Portland, OR
- 1 Pack of Creamy Chicken Ramen (chicken will also work)
- 1 tsp of sriracha hot sauce
- 2 tablespoons of sweet chilli sauce
- 1 tsp of maggi sauce (brown liquid with yellow label)
- 1 egg, beaten
- finely chopped spring onions
Bring a pot with 1 1/2 cups of water to the boil, add the ramen and cook until almost ready. When the ramen is almost done, add the sriracha, sweet chili sauce, maggi sauce, and spring onions (as well as flavor packet if desired). Stir until mixed together. Add the beaten egg slowly, while stirring, as not to create egg clumps. Once the egg is stirred into the ramen and cooked, serve. Serves 1.
I think it may have been years since I’ve eaten a hard-boiled egg, but this sounds pretty good.
Submitted By: Pat Allard
Submitted From: Arroyo Grande, California
- 2 pkgs any flavor Ramen noodles
- Soy sauce to taste
- 2 hardboiled eggs
- 4 chopped scallions or green onions (tops too)
- 6 thin slices of roast pork
Prepare the hard-boiled eggs, peel after cooking. Cook then noodles according to package directions, when they have finished cooking, pour noodles and liquid equally into two large bowls. Cut the eggs in half, and lay both halves (4 total “halves”) of the hard-boiled egg on top of noodles. Next, place the sliced pork on the noodles, and generously sprinkle with the green onions. Add soy sauce to taste.
Okay, the main reason I am posting this because its from Saskatoon, which has a great name, almost as good as Moose Jaw.
Submitted By: Tyler
Submitted From: Saskatoon, SK, Canada
- 1 package of Chicken Ramen not-crushed
- 2 small eggs, beaten
- Cheddar Cheese cut into small cubes
- Chopped up Bacon
- Chopped Tomato and Green Onions
Boil Ramen noodles as via normal methods. Cook bacon to your desired crispness. Drain all water from the noodles, and chop bacon, cheese, tomato, and Onions. Add eggs, bacon, chopped cheese, tomato, and onions, place on medium heat and stir mixture well. Cook for a few minutes, until eggs are done. Alternatively, cook the onions with the bacon to soften them up.