Ramen is the perfect food. It is cheap, easy to make, and it tastes good.
Submitted By: Nate Dogg
Submitted From: Kingwood College
Mix it all up in a stirring motion and get a six pack of ice cold shiner bock to wash it down and put out the flames.
Submitted By: David Pawlan
Submitted From: Jakarta, Indonesia
Get a load of cabbage and cut into very thin strips. Mix some
red wine vinegar and oil together with some salt and pepper. Add
some almond slivers to the cabbage and some peanuts if you like.
Crush a couple of packages of chicken ramen into the cabbage mixture,
pour the vinegar/oil mixture on the top and mix thoroughly. You
should mix this just about 15 minutes before serving so that the
ramen will still be a little crunchy.
Submitted By: Pat Cohen
Submitted From: Beaver Falls, PA
Mix all but slaw. Toss in slaw. Refrigerate overnite If you
like a lot of dressing, double all ingreds but slaw.
Submitted By: Kristin
Submitted From: Arkansas
This is a recipe for a late night study fest. Cook your Ramen
as usual, when it is finished, drain. Add some sour cream, a tsp.
of pepper and 2 tablespoons of Worcestershire sauce, and a pinch
of salt. Mix well and eat out of the pan. Optionally you can add
meat of any variety, provided it had already been cooked.
Submitted By: Chris Miki and James Simpson
Submitted From: Vancouver, B.C, Canada
Cook noodles according to packet and then drain and
set aside. Fry ground beef in skillet over high heat. DON’T FORGET
THE OIL WITH THE BEEF!! Cook untill no longer pink. In sauce-pan,
melt cream cheese and gradually add sour cream. Stir in Ramen
sauce from packet. (IMPORTANT: Do not include packet in meal!)
Add all ingredients in skillet with the beef. Add salt+pepper
to taste. Simmer ten minutes. Place in nice dishes. Enjoy with
beverage of choice! Yields 3 servings.
Submitted By: Andrew Fraser
Submitted From: Rochester Institute of Technology
Cook up some round things. I suggest shrimp balls, carrots
(cut round) and peas (fresh or frozen, not canned). Use anything
you can find around the kitchen that’s round. Cook Ramen as per
directions on the package, but add one or two spicy Thai peppers
to the water as you cook the noodles. Dump a shake or two each
of fish sauce, soy sauce, and hot oil on top of the noodles. Add
round things. Eat and enjoy. (watch out for the peppers though,
they’ll get ya every time.)
Submitted By: Ace
Okay here it is, 2 packs o’ Ramens cooked and strained, add
in seasoning, preferalbly beef or oriental, add several shakes
of Trappey’s Louisiana Hot Sauce, Teriyaki sauce. Then add some
freakin’ turkey, white meat only. Stir and enjoy!
Submitted By: Rebecca Oliver
Submitted From: University of Arizona
Cook your Ramen as usual. When the water starts to boil, add
two large handfuls of broccoli tops. While the Ramen is cooking,
mix half of the seasoning packet, 2 tbsp soy sauce, a few drops
of sesame oil, and 1 tsp cornstarch dissolved in 2 tsp cold water.
Warm up a bit of butter in a pan and saute’ your noodles and broccoli,
adding the soy sauce mixture. Throw in some peanuts or a spoonful
of peanut butter if you want.
Submitted By: David Lawrence
Submitted From: Houston, Texas
Boil the crap out of this stuff until you get tired of watching it (maybe 3-4 minutes), then add noodles. Let cook for about 2-3 minutes, then mix 1 tablespoon (variable) corn starch into a cup of cold water. pour into pot while stirring. For added flavor, at the end you can stir 2 scrambled eggs into the stuff.
Submitted By: Kadei Atakura
Submitted From: Kennedy-King College, Chicago, Illinois
Cook ramen as usual, drain after cooked then combine the 2 cups of milk, diced tomatoes, and flavor packets together. Simmer milk and tomato mixture until a creamy texture, then combine with noodles. Garnish with green onions, or if ya like, put an old pack of hot dogs in there.