Haven’t had a breakfast recipe for awhile. Personally, I have never eaten ramen for breakfast. Also, someone let me know in a comment: Are eggs and curry powder a good combination?
Submitted By: A Hungry Student
Submitted From: Toronto, Canada
- 1 Nong-Shim Shin Raymun hot & spicy
- 3 Slices thick-cut bacon (4 or 5 regular)
- 1 x-large egg (2 small eggs)
- 2 tsp curry powder
Cook bacon very well over medium heat, just before it gets crispy, but after most of the fat melts off. save a tablespoon or so of the fat. Cook ramen, adding bacon grease and beaten egg towards the end, and drain out most of the excess water. Mince bacon and add. add spice packets and curry. I prefer this recipe with little excess water and concentrated spice, but make it to your own taste.
Submitted By: Smitty
Submitted From: Fall River, Massachusetts, USA
- 2 packages beef ramen noodles
- 1 can of sliced mushrooms
- dried minced onion
- chopped garlic or garlic powder
- 1 can roast beef or deli roast beef if available
- steak sauce
Cook the noodles as directed, adding the mushrooms. Next add a half teaspoon of onion and a teaspoon of steak sauce (depending on taste). Let simmer, then add beef and garlic. Toss to warm through.
I've also made this with fresh chopped onion and another time with a can of peas with pearl onions and mushrooms.
Someone make this and tell me whether or not it really is *the Ultimate*.
Submitted By: Dakota
Submitted From: Wisconsin, USA
Submitter Opines: "This is perhaps the greatest ramen recipe you will ever come across no matter how much is made you will never NEVER have let overs. I made this up when I was about 15, and no one has ever told me they don't like it, or had less than 2 bowls."
- 4-5 packages oriental flavored ramen
- 1 table spoon olive oil
- 1/2 pound beef (I like to use beef stew meat)
- 1/2 onion
- 1/4 cup green onion
- 3-4 cloves garlic (depending on how much you like garlic)
- 2 large carrots
- 1 tablespoon steak sauce
- soy sauce to taste
- worschestershire sauce (to taste)
- Start boiling water for ramen but don't add noodles yet.
- Add olive oil to large skillet or wok and heat over meduim heat
- Cut meat into small cubes and add to hot skillet
- While meat is cooking mince onion, green onion, garlic, and peel carrots with potato peeler
- When the meat is nearly done cookingm add carrots
- Now add the ramen to the boiling water
- Stir in onion, green onion, and garlic to beef and carrots and reduce heat to low
- Drain the noodles and dump in with the meat.
- Add the all packets of seasoning as well as soy sauce and worchestershire sauce
- Let cool for about 10 min if you can wait that long
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
- 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.
This is Charley’s estimation of a Chinese style ramen soup. It is very simple and sounds tasty. I wonder if it would be good to use Chinese 5-Spice in Ramen?
Submitted By: Charley
Submitted From: Tennessee, USA
- 1 package chicken flavor ramen noodles
- Sugar of an amount equal to the contents of the flavor packet
- Garlic to taste (granulated garlic works best)
- About a quarter of a teaspoon of black pepper
- A tiny amount of cinnamon (too much can ruin it! 1/16th of a teaspoon would probably even be too much! Add very small amounts until you can get a feel for what is enough)
- Red pepper powder (optional)
Combine garlic, soup base, black pepper, and cinnamon and hot pepper in a bowl. Cook the noodles according to the directions on the package, except use slightly more water than the directions call for because there's more ingredients. (I'd say about 1/4 to 1/2 a cup more.) Don't be afraid to taste the broth while cooking to get the flavor right, because I didn't give exact measurements. After the ramen is cooked, add the spices!
A recipe from Lawrence, home of KU
Submitted By: Vera
Submitted From: Lawrence, KS, USA
- Dressing Ingredients:
- 2/3 cups oil
- 1/2 cup sugar
- 1/4 cup vinegar
- Salad Ingredients:
- 1 pkg. cole slaw mix
- 2 bunches of green onions (chopped)
- 1 cup sliced almonds
- 1 cup sunflower seeds
- 2 pkg. chicken ramen noodles (broken up, with seasoning)
This recipe takes a little longer to make, but very delicious. Mix dressing ingredients and let sit overnight, do not refrigerate. The next day... Mix salad ingredients. Add dressing and toss. Let stand for a few hours.
This one sounds interesting, although I hate cooked cabbage.
Submitted By: Liz
Submitted From: Brownsville, TX, USA
- 1 Package of Ramen (chicken flavor)
- Shredded Cabbage
- 1 Lime
- Salt, Pepper, and the seasoning packet from the ramen
Boil the ramen noodles with 1.5 cups of water. Once it is almost done (2-3 mins), add 1-2 cups of shredded cabbage and add seasoning packet. Cover and cook on medium-low for 1 minute.
Once served, add lime juice, salt, and pepper to taste.
Submitted By: Mico Tek
Submitted From: Georgia, USA
Listen up, bubba, ’cause this is how you cook it right.
Take any flavor Ramen noodle you want–preferably chicken, beef, or shrimp.
Cook it per the directions, but DON’T ADD IN THE PACKET OF SEASONING! Hold that aside, then strain the noodles.
Heat your stove top to “High” and let it warm for three and a half minutes.
Place a large size frying pan on the stove for forty-five seconds to get the pan nice an' hot.
Take three tablespoons margarine and drop it in the hot pan, then add half a teaspoon salt, half a teaspoon pepper the packet\'s seasoning and a smidgen of garlic.
Drop the strained noodles into the frying pan and stir briskly, being sure to turn the noodles so that all portions are covered.
Fry it up for about a minute, maybe two, then serve.
Guaranteed to taste better and raise your cholesterol. But hey, wouldn't you rather die happy eating what you want than live forever eating grass and tree bark? Of course, maybe that's a southern thing.
An interesting recipe all the way from Japan… Good luck finding all the ingredients!
Submitted By: Robert Nogawa
Submitted From: Japan
- 2 Sheets of Nori (10in X 10in)
- 1 Pack of Shio Ramen or Shoyu Ramen
- 2 oz of green long onions (Naga Negi)
- 1 oz of thin sliced salami
- 0.2 oz of sesame oil
- Large pinch of garlic powder
- Large pinch of blk pepper
- Dash of Tobanjan (Chinese Hot pepper paste)
First slice very thin Long green onion about 4 inch. Place in a mixing bowl and soak in water until the strong odor of the onions leave (soak about 10min). Drain water well and leave onions in bowl. Slice salami thin and add to bowl, add sesame oil, garlic powder, blk pepper and tobanjan. Mix and toss well until you get a oriental green onion salad, this will be one of the topping of your Ramen. Next turn stove on HOT and cook the Nori on both sides lite until nice aroma rises from the Nori, cut the 2 sheets of Nori into 4 small sheet and set aside, Cook your ramen and place in your favorite RAMEN Bowl, Top ramen with onion and then Top around with grazed Nori.
When eating try to pick up the Nori and some onion along with noodles. This is a Popular dish in all the Ramen shops or shacks in Japan.
Delhi Ramen, from Canada…
Submitted By: Frank
Submitted From: Vancouver Island, BC, Canada
- Ramen, any flavor
- ground cumin
- red or green pepper
- Optional: nuts and/or other veggies
Cook Ramen till not quite soft, drain, set aside. In a frypan melt 2tbl spoons of butter over med heat, add a tsp. of ground cumin and stir. Add some sliced onion, green/red pepper and whatever other vegetable or nuts you like and saute till soft. Add a tablespoon of water and the cooked noodles. Stir and fry over med heat for 2 minutes. A shot of hot sauce is of course optional.