Heart Attack

Submitted By: Sandra

Submitted From: Harvard University

    Ingredients:

  • 1 Sapporo Ichiban Ramen Packet
  • 1 Egg
  • 1/4 can *Spam*
  • 1 handful of shredded mozzarella cheese
  • 1 small onion

Fill a small pot with a little more water than you usually use. While you wait for the water to boil, dice the onion into semi-large chunks. Pour the soup packet in the water and add the onion. Slice the *spam* and throw that in too. After the onion starts getting a bit soft, drop in the noodles. Bring to a boil and crack the egg over the whole mess. Cook ’til the noodles are done. Remove from heat, put the concoction into a serving bowl, toss in the cheese, and stir it up. mmmmm, gooey.

Veggie and Ramen

Submitted By: UmmNurah

Submitted From: Egypt

    Ingredients:

  • 2 pkg ramen noodles, cooked, drained
  • 4 Tbsp soy sauce
  • 1 tsp salt
  • 1/2 tsp red chili powder
  • 1 red pepper, sliced, diced
  • 1 yellow pepper, sliced, diced
  • 1 orange pepper, sliced, diced
  • 1 green pepper, sliced, diced
  • 4 Tbsp vegetable oil
  • 1 onion, sliced, diced
  • 2 tomatoes, sliced, diced
  1. In a frying pan, add oil, onions, peppers and tomatoes, and stir fry on medium-high heat for 15 minutes
  2. Add salt and pepper and mix through, and pour into casserole dish or just a plain bowl.

  3. Add ramen noodles in the pan, and add soy sauce and stir fry for about 5 minutes or so.
  4. Add the veggies in with the noodles and blend through
  5. Pour into serving dishes…Enjoy!!!

Pregnancy Ramen

Submitted By: Rebecca Coleman

Submitted From: University of Maryland, College Park

    Ingredients:

  • 1 block of ramen (I like Top Ramen Sesame Flavor)
  • 1 egg
  • Handful of thinly sliced carrots
  • Handful of chopped scallions (green onions)
  • Some crushed sesame seed-nori mix (available in Japanese markets)

This is the only way I could justify eating ramen noodles while pregnant. At least I could tell myself I was getting protein and veggies to counter the sodium and MSG. Mix up the egg as if you were going to scramble it and throw it in the pot when you put the ramen on to boil. Throw in the carrots at the same time. Meanwhile, put the ramen powder, nori mix, and scallions in the bottom of a bowl. Drain most of the water from the ramen and pour the noodles, egg, and carrots into a bowl. Mix and eat, salting every few forkfuls. Try not to think about what the MSG is doing to your unborn child.

Note: This works well with Sesame, Chicken, and Oriental flavors,
but tastes pretty bad with Beef, Spicy Beef, and Cajun Chicken.

Buttery Sesame Ramen

Submitted By: Jane

Submitted From: Atlanta, GA

    Ingredients:

  • ramen, any flavor
  • margarine or butter
  • cumin
  • toasted sesame seeds

Boil ramen noodles to preferred mushiness; drain water. Turn
off stove but don’t remove ramen from pan yet. Add generous amount
of margarine or butter and stir till melted. Add 1/2 to 3/4 of
ramen seasoning packet, sprinkle with cumin, and stir well. If
noodles seem a little too dry at this point, add a dash of hot
water and stir. Place in serving bowl. Add generous amount of
toasted sesame seeds. For variety, garnish this with a dollop
of mayonnaise.

Rob’s Pseudo Scechwan Ramen

Submitted By: Robert Haynie

Submitted From: Augusta Georgia

    Ingredients:

  • One packet Ramen (Hot and spicy preferred)
  • One third to one half cup leftover meat (Chicken, beef, pork, etc)
  • One small onion, finely diced
  • About 1/4 cup of frozen peas
  • Ka-me brand Szcehuwan sauce

Begin boiling water. In a separate saute pan, saute the onion and the leftover meat until the onion is translucent and the meat is a bit browned. (Spam works REALLY good in this recipie, really!) When the water boils, drop the brick in. Once the ramen is done, drain and add to the frying pan with the peas that you have previously nuked with about 2 tbs of water so that they are ALMOST done. Stir until heated through and the peas are done al the way. Add about 1/2 the seasoning packet and at least a tablespoon of the Szechuan Sauce Stir, and
enjoy. (You may add more szechuan sauce if you’re brave or insane.

Korean Style Ramen

Submitted By: Melissa

Submitted From: Dover, Delaware

    Ingredients:

  • Oriental flavor Ramen Noodles
  • Pepperoni (thinly sliced)
  • Kimchi *
  • Green onions
  • One egg per package

Cook the noodles according to package instructions. When the noodles are halfway done, add the pepperoni. Let the noodles continue to cook (at medium heat). Then when the noodles are almost cooked, add the kimchi and egg. Tip #1- Sometimes the water soaks into the noodles, which leaves you without juice. If this occurs, just add more water and let it heat up. Tip #2- Certain types of pepperoni are very greasy. So, if you don’t enjoy greasy food warm up the pepperoni in the microwave, on a paper towel. Then add it to the noodles. Next, add the green onions and serve immediately. Enjoy!!!

*Kimchi is pickled cabbage. In other words, it’s spicy. You can find it in any oriental store.

Japo-Irish Death by Salt Ramen

Submitted By: Tolstoy

Submitted From: Bennington College

Ingredients:

  • One bowl of left over Smashed potatoes.
  • one pack of ramen (any kind)
  • terriaki sauce
  • soy sauce
  • red hot sauce

Open thine packet of hearty Ramen, and save(discard) enclosed packet of ‘flavor.’ Boil brick o’ noodle as ussual. Next: heat left over bowl of mashed potatoes (stolen from last visit home in tupperware) in a pan with butter. Mix terriaki in separate cup, (bout 1/4cup) with several healthy-but tolerable dashes of soy, followed by a heavy handed helping of red hot sauce (tabasco is aceptable but is not as sweet.) Pour this sauce over frying smashed potatoes in pan and BLEND. Drain ALL the water from the boiled ramen and add Ramen to smashed potatoes in sauce-and BLEND. Remember all bits at the bottom of the bag should be used as garnish.