Hot Peanut Butter Ramen

Submitted By: Kam Kashani

Submitted From: SGI, California


  • 1 Package Ramen (I use Sapporo Ichiban)
  • 1/2 Tbsp chunky, plain peanut butter
  • Small, red chili’s, dried and broken open (or crushed red
  • Optional: Fresh garlic, sliced, to taste. (Start with two cloves.)
  • Optional: 2 tsp curry powder.

Bring 2-1/2 C water to a boil (less for a thicker dish, more for
a thinner soup).
Add dried chilis or crushed chilis to the water when you add the
ramen noodles. Cook as you normally would until noodles are done.
Add optional garlic, stir and remove from heat. Add seasoning
packet and mix.
Add peanut butter in small dollops, mixing well.

Top Ramen Spam or Ham Salad

Submitted By: Hugh Shaw

Submitted From: Port Orchard, WA


  • 3 packages Beef flavor Top Ramen
  • 2 green onions
  • 1/2 cup diced celery
  • 1/2 cup diced Spam or ham
  • one packet Uncle Dan’s Original Southern salad dressing
  • 1 cup mayonnaise
  • 1 tsp prepared mustard

Break up 3 packages Beef flavor Ramen and boil for 2 minutes
in 6 cups of water with the seasoning packets. Rinse with cold
water, drain well and set aside.
Mix all remaining ingredients together in a large bowl and
add the Ramen noodles.
Chill and serve.

Spring Ramen

Submitted By: Kam Kashani

Submitted From: SGI, California


  • 1 Package Ramen (I use Sapporo Ichiban)
  • 2 green onions, diced
  • Sesame oil

Cook ramen noodles as you normally would. When ramen noodles are
within a few seconds of being done, and while still boiling, add
green onion. Stir, then remove from heat. Add seasoning packet.
Serve, topped with a few drops of sesame oil. Inspired by the movie

Trail Ramen

Submitted By: Brian Gorman

Submitted From: University of Missouri-Rolla

Obtain a large recloseable (made from recycled plastic) bag
and add UNCOOKED ramen. If the ramen is cooked, it will be moldy
by the time you get to your destination (personal experience).
You may want to crush the ramen at this time, but it is not necessary.
Then, add peanuts, pretzels, M&Ms (melt in your mouth, not
in your ramen), walnuts, dried papaya, raisins, close the top
of the bag and shake rigorously until homogeneous. Add a small
amount of water to just coat the surface of the entire mixture
and add a small amount of powdered sugar and chili powder. Shake
again and you are ready to hit the trail!

Egg Drop Ramen

Submitted By: Kam Kashani

Submitted From: SGI, California


  • 1 package ramen (I use Sapporo Ichiban)
  • 1 egg

Bring 3 cups water to boil. Add ramen noodles and cook until done.
Reduce heat to simmer and add seasoning packet. Mix.
Crack open egg and drop into ramen. Using chopsticks or a fork,
gently stir egg in a slow circle around the pan. Be gentle. It’s
a fine art to get the egg spread out into threads; not too clumpy,
but not too broken up either.

Poor Man’s Noodle Roni

Submitted By: Eric Merriman

Submitted From: Fort Bragg,Ca.


  • 4 Packages of your favorite Ramen
  • 2 cloves of garlic (crushed)
  • 1/2 cube of butter
  • 2 – 3 eggs
  • 1 cup shredded Pepper-Jack cheese
  • 4 cups water

Bring water to boil, add Ramen, eggs (slightly beaten), and
seasoning packets. Cook to just about desired consistancy, add
remaining ingredients and stir well till cheese melts. Voila!
"Noodle Phony" For a little spice, I’ve added catsup
to decorate the top.

Broccoli/Garlic Ramen

Submitted By: Kam Kashani

Submitted From: SGI, California


  • 1 package ramen (yeah, yeah, yeah: I use Sapporo Ichiban)
  • 2/3 C chopped broccoli floweretes (fresh is best, but frozen
  • 4 cloves garlic, minced
  • 1 tsp minced ginger
  • Small red chilis, torn open (or crushed red pepper);

Bring 3 C water to a boil and add ramen noodles and chili pepper.
Cook until almost tender.
Reduce heat to medium high. Add garlic, ginger, seasoning packet,
and broccoli. Cook until broccoli is done. (I like it still bright
green and crunchy.)

Cookie Ramen

Submitted By: Jon Davis

Submitted From: San Antonio, Texas


  • 4 samoas (Caramel delight) ((girl scout cookies))
  • 1 package of brick ramen (bag kind)
  • salt’n’pepper (season to taste)

Crush the cookies into the ramen after you add the flavoring
(chicken works best) and salt’n’pepper and such and eat it; its
that simple and not only is it good it’s good for you

Drunken Velveeta Ramen

Submitted By: Eric Schuttler

Submitted From: Virginia

Cook however many packages of Ramen you can handle in water;
drain. (Proper Southwestern Virginia technique is to drain it
with the lid of the cooking pot and forget the wimpy colander.)
Add 2 T butter with a good chunk of Velveeta to the noodles add
flavor packet, cook over very low heat till melted.

Chunky Clammy Ramen

Submitted By: Julie Herron

Submitted From: Fort Worth, Texas

For this recipe I recommend using Mushroom flavor ramen. Cook
ramen as usual. Drain water and add the flavor packet (season
according to your preference). Add one can of Campbell’s Chunky
Clam Chowder soup. Stir to mix well, and enjoy!