Jailhouse Ramen 2

Recipes from jail are always a favorite here…

Submitted By: Nichelle
Submitted From: Cleveland, Ohio


  • Chicken flavored Ramen (keep the packet... you need it)
  • Cheddar Cheese (as much as you want in any style)
  • Some type of lunch meat (preferably bologna or turkey... bacon is good too)
  • Barbecue Potato Chips (any kind will work but I like these best)
  • Honey
  • Miracle Whip (sorry regular mayo wont work for this!)

Cook the ramen as you normally would. Drain all of the water and quickly put into bowl. Add as much Miracle Whip as you want. Add the cheese while the ramen is still warm. Crush up the chips and toss those in. Then add in your meat (sliced up of course) then put some honey on top. Sprinkle your chicken packet in and mix it up good but don\'t put too much honey in... it's sweet already. My uncle who served a year gave me this recipe and it's AMAZING!

Backcountry Ramen

Submitted By: Richard Barber
Submitted From: Morgan Hill, CA


  • 2 Packs Beef flavor ramen
  • 2 cubic inches sharp cheddar cheese
  • Juice of 1 whole lemon

Boil water in steel cup over campfire or stove. Add one flavor packet. Break ramen folds into quarters. Remove water from heat and add ramen. Cover and seep noodle for 3 minutes. Drain 80% of the water. Add cheese, mix thouroughly. Squeeze lemon juice into noodles and mix. Add remaining flavor packet to taste.

Enjoy- you now have energy for 10 more miles of rock staircases! Drink a half gallon of water with this meal.

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.

Zesty Ramen Tuna

Submitted By: Troy McEntire
Submitted From: Katy, TX


  • 1, 6oz can of Starkist chunk light (tuna canned in water)
  • ½ tsp Old Bay Seasoning
  • Kraft fat free Zesty Italian dressing
  • 1 bag Ramen (do not add season packet)

Ramenmaster: I love Old Bay Seasoning!

Take 1 bag of ramen, crunch bag before you open the bag so you can break the ramen down a little. Add ramen and 2 cups of water in bowl. Microwave or boil ramen for 3 min. Drain ramen until the water is almost gone. Drain water from can of tuna then mix, 1\2 tsp. Old Bay & 3 or 4 squirts of dressing with ramen.

Udon Recipe

Submitted By: Stephani Soejono
Submitted From: Toronto, Canada


  • 1 package of any Udon brand, preferably Neoguri
  • 1 egg
  • canned corns
  • finely chopped green onions
  • Chinese lettuce
  • 3 strips of bacon or any cooked meat
  • sesame oil

Boil the udong noodles. In another pan, cook up the soup for the udong and cook the egg with it. Prepare the bowl with approximately 2 spoonfuls of sesame oil. If you also have the fat or grease of bacon/other meats, mix it together. When the noodles are done, put it inside the bowl and mix it with the oil/grease. Pour the soup in and stir it together. Add the corn and green onion on top (to taste).

Jalapeno Ramen

Submitted By: Mandingo Jones
Submitted From: Richmond Hill, New York


  • ramen
  • butter
  • Madras curry powder
  • sliced jalapeno (can or jar)
  • lime juice
  • cilantro
  • Optional: salsa

Make ramen in the usual manner. Drain all the water. Pleace in a bowl with a lump of butter, half of the flavor packet (I used beef), and a dash of hot Madras curry powder.

Take 3 small slices of jalapeno peppers - the kind that comes in brine in a can or bottle - and either add them whole or mince them. Mix everything together -let the butter melt. Sprinkle with cilantro and lime juice. Add a tablespoon of salsa if you want.

Teriyaki Ramen with Eggs

Submitted By: Jon Ingram
Submitted From: Huntsville, Alabama


  • Two packs of Ramen noodles (Teriyaki)
  • 1-2 eggs
  • pepper
  • salt
  • one half of a small onion

This may seem \”BLASPHEMOUS\” to some Ramen purists but I find that microwaving your noodles for about 3 to 4 minutes works best, depending on the microwave!


  1. Cook noodles, drain and set aside.
  2. Fry 1-2 eggs, do not scramble. set them on a plate.
  3. Place noodles into skillet and mix in Ramen flavoring. (If nesscesary, occassionally add a little water-- be stingy with it though! This recipe\'s end result is dry; meaning, there shouldn\'t be much/any liquid.)
  4. Put a little pepper in with the noodles (I, personally, like ALOT of it!)
  5. Place noodles wherever you want on the plate. add salt/pepper to eggs and ENJOY! I like to put my eggs on top and eat it that way.

Serves two.

Ramen Veggie Stirfry

Submitted By: Lisa
Submitted From: Portland, Oregon


  • 1 package ramen noodles
  • half an onion, or 1 small onion
  • a few broccoli florets, chopped smallish
  • about 1/4 of a carrot, shredded
  • some garlic
  • chili-garlic sauce (that red, seedy stuff!)


Cook ramen noodles. Drain *most* of the water, leave just enough so that your ramen noodles are covered in the pan, or maybe a little less. THEN, stir in flavor packet. Let sit.

Prepare a frying pan with some cooking oil. When the oil is hot, throw in the broccoli, onions, garlic, and carrots. Stirfry for a few minutes until the veggies are tender to your liking. Any other veggies work well, too.

When your veggies are nearly done, turn down to medium head. Toss in the noddles from the pan (water, too!) Add the chili-garlic sauce and mix well, the water will help it to spread out.

Cook for about a minute longer and most of the water will evaporate.


Breakfast Delight

Submitted By: Pat Hager
Submitted From: Appleton, Wisconsin


  • 1 slice of american cheese
  • 3-4 oz of shredded cheddar cheese
  • 1 package of ramen noodles (seasoning not needed)
  • 3 eggs
  • ham, bacon, or sausage (quanity desired)
  • 2 tablespoons of milk

Start with boiling the Ramen noodles on the stove. While your doing this you could warm up a skillet for your meat of choice and the eggs. Begin cooking your meat in the skillet. Drain the Ramen noodles but do not add the seasoning. Add the American and shredded cheddar cheese to the ramen noodles along with your milk. Other types of cheese may be added or substituted for the american or cheddar. Throw the noodles and cheese in the microwave for about a minute or until cheese is melted (time may differ). Grill up three eggs however you like them (scrambled, over easy, hard, ect...) Put it all together onto a plate and enjoy!

Thai Ramen Supreme

Submitted By: Bill Gies
Submitted From: Boston, MA

So I came upon this recipe when trying to find an alternative Thai recipe for my girlfriend, who is alergic to soy and penuts, the two main ingredients in Thai cooking. I was successful, and I share it with you.



  • 1 can coconut milk
  • 3/4 a jar of almond butter
  • some spicy seasame seed oil
    Rest of Ingredients

  • good Ramen
  • Water chestnuts (1 can)
  • Lemon grass oil
  • (Optional) Beef
  • (Optional) Eggplant
  • (Optional) carrots
  • (Optional) celery
  • (Optional) red bell pepper

To make the sauce: Whip sauce ingredients into a well-mixed sauce. To the sauce, add a can of raw sliced water-chestnuts. Stir. Cook Ramen, do not break up noodles, strain, then add a little lemon grass oil, flavor packet, and if you like, some soy sauce.

Meat or Vegetables:
I find that beef pan-fried with a little stirfry sauce goes great, so does eggplant, red bell peppers, carrots, and celary. Mix it up with your own preferences.

Mix everything up into one big bowl and feast on classy ramen. The ingediants may be hard to find, but once you get those waterchestnuts and lemon grass oil, it's all worthwhile.