Submitted By: Justin Case
Submitted From: Ithaca, NY
- 1 pkg ramen
- 1/4 cup cream cheese
- 2 tablespoons salsa
- 1 handful mixed frozen vegetables (broccoli, carrots, etc.)
Cook ramen with frozen vegetables and drain. Add 1/2 flavor packet, cream cheese, and salsa. Mix together and enjoy. Surprise! It tastes good! 🙂
Submitted By: John Pedit
Submitted From: LaGrange Park
- Chicken Ramen
- 1 jalepeno pepper
- 1-2 green onions
- 1-2 radishes (your favorite kind)
Slice up fresh ingredients. Make ramen as directed on package. I prefer less water than recommended. Toss ingredients in during last minute of boil. Eat. You got your fix and run.
Submitted By: Jennifer Hogan
Submitted From: Danville VA
- One pack ramen(pork, beef, shrimp work best)
- Sour cream
- Swiss cheese
- Parmesan cheese
- Hickory Farms sweet-hot mustard
Cook ramen. Drain completely. Add seasoning pack and mix well. Add sour cream, swiss cheese and a little parmesan cheese. Mix completely. Add mustard to taste and enjoy! It tastes really good even without the seasoning pack.
Note: Ramenmaster’s Note: Just in time to help you get rid of those food baskets from Hickory Farms!
Submitted By: Chris Cruz
Submitted From: University of South Carolina
- Ramen (one packet)
- Creamy Italian Salad dressing
Get the universal solvent boilin’, and then add them thar noodles. When they’re done (you know when!), drain ’em. Run ’em under some cold water till they’re cold (ain’t nothin funk nastier than hot pasta salad!). Liberally apply the salad dressing. Mix with a fork, change into a swimsuit and DIVE RIGHT IN! I guess if you are feeling particularly industrious you could boil some veggies (peas, carrot slices, all that), chill them and mix them in. I guess.
Submitted By: Richard Dean
- half a can of chicken broth
- one pack of beef flavored powder stuff
- two packs of ramen
- one spring onion
- 2 tablespoons of teriyaki sauce
- 1 tablespoon tabasco sauce
First put two packs of ramen in a bowl (not the powder), then add 5 table spoons of water. Boil ramen for 6 minutes (or put in the microwave on high for 6 minutes), take the ramen out of the bowl and drain good. If the ramen is still hard let it sit in hot water for 5 minutes, when it is soft add the powder. Again rinse with water (try not to let all the powder go away). Add one table spoon of tabasco sauce, chop up the spring onion (I just put it in the blender), and add it to the ramen. Put the ramen in a bowl if you already hadn’t done so, Add 2 tablespoons
of teriyaki sauce, then add the half can of chicken broth, stir.
Submitted By: Chris Sutor
- 1 – pot noodle (ramen) chicken, beef, or shrimp
- 1 – bottle lemon juice
- 1 – jar hot Indian curry powder
Boil and drain noodle as per directions. Mix 1/4 cup water, 1 teaspoon lemon juice, flavor packet, and 2 teaspoons curry powder. Boil this mess in a microwave for about a minute. Pour over noodle, and consume – but watch out. HOT! Best consumed with British Lager.
Submitted By: Cynthia Read
Submitted From: University of Southern California
Cook the Ramen, drain. Scramble two eggs in a bowl, add about half of the flavor packet (hey add all of it if you want to), and some soy sauce. (You can either buy your own or steal some from the school cafeteria). Mix it all up and throw in the noodles right away, cause drained hot Ramen gets all clumpy and sticky. The hotness of the noodles will start cooking the egg, too. Then you can add veggies, if you want, and heat some oil in your pot. Put in half the egg-mixture, turn when brown, remove and repeat with the rest of the stuff. Make sure to make the Ramen crispy, it’s yummier that way!
Submitted By: Kadei Atakura
Submitted From: Kennedy-King College, Chicago, Illinois
- 2 packs of chicken Flavored ramen noodles
- 2 cups milk
- Diced tomato
- diced green onion(for garnish)
- Optional: Hot Dogs
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.
Submitted By: Rebecca Coleman
Submitted From: University of Maryland, College Park
- 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.
Submitted By: Jane
Submitted From: Atlanta, GA
- ramen, any flavor
- margarine or butter
- 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