Tuna Casserole Ramen Style

Submitted By: Cindy

Submitted From: Arkansas

    Ingredients:

  • 3Packs Ramen Noodles(I like french onion, but any will do)
  • Can Tuna in Spring Water
  • Can Cream of Mushroom soup
  • 8 oz Cream Cheese
  • Can of Peas
  • Bunch Green onion chopped even the white part
  • Optional: Can boil eggs then slice them on top of mixture

Cook all 3 packets in 3 cups water for 4 minutes, no need to drain. Add cream cheese first to give it a chance to melt. Add Cream of mushroom, Green onions, Tuna (Drained) then stir. Add peas (Drained), then stir carefully until blended. Wonderful!!!!!!!

Crunk Shrimp Ramen

Submitted By: Big Mocha

Submitted From: Ex Texas City Womens Unit inmate

    Ingredients:

  • 1 pack of Shrimp or Spicy shrimp Ramen
  • 1/2 cup of real milk,not evaporated or powder
  • american cheese
  • drained corn
  • pepper to taste
  • Optional: extra dried shrimp or any kind of meat you want to add
  • Optional: a dash of white wine (if available)
  • Optional: some dried chives

if you know how to cook your noodles in the bag, this recipe works great for that. just slightly crush yor noodles (dont pulverize them!!)add the milk the cheese (works great without cheese too) the corn; put a rubber band around the open side of your package secure enough so that it wont spill or leak. put in a pot of boiling water and let it all cook untill the contents of the pack is soft. Open, stir and serve.

Note: Any type of Shrimp Ramen. The milk really makes the shrimp ramen flavor come alive.
Adding extra dried shrimp or some imitation crab or lobster meat is good.

Ramen Clam Chowder Pie

Submitted By: TD

Submitted From: Atlanta

    Ingredients:

  • 1 Pack Ramen any flavor
  • 1 can Clam Chowder(New England Style)
  • 1 pie crust
  • a handful of Cheddar cheese
  • Some ritz crackers
  • Optional: Hot Sauce

Prepare ramen as normal. Drain water. Heat up clam chowder wihtout water. Mix together pour into pie crust top wih cheese and ritz crackers. Bake until crackers are visibly toasted.

Note: Try it with hot sauce.

Shrimp and Bok Choy Ramen

Submitted By: Cyndy

Submitted From: Denver, CO

    Ingredients:

  • Several small cooked and cleaned shrimp
  • Sliced green onion
  • Sliced small amount of Bok Choy
  • Optional: Jalapeno pepper
  • Optional: Bean Sprouts
  • Optional: Fresh Lime cut up in wedges
  • Optional: Tamari sauce
  • Optional: Asian Chili Paste or Chili Oil
  • Optional: Rice Vinegar

To the oriental flavor or shrimp flavor Ramen:
Add small cooked shrimp, cut up bok choy, sliced green onions, small diagonal slices of jalapeno peppers. To spice this up….add some asian chili paste and tamari sauce. Dress it up with some fresh bean sprouts and squeeze fresh lime over top.

Note: Use Oriental or Shrimp Flavor. This is a A slightly Vietnamese method of dressing up Ramen Noodles.

Oriental Ramen stir-fry

Submitted By: Alex

Submitted From: Virginia

    Ingredients:

  • 4-6 slices bacon
  • Onion, cut up (a small-medium sized handful)
  • Carrots, cut up (a large handful)
  • Other veggies: peas, celery, whatever you like.
  • 1 pack Ramen noodles. (oriental flavor)
  • 1 egg
  • soy sauce
  • Optional: Tomatoes
  • Optional: Peppers
  • Optional: Frozen stir-fry vegetables
  • Optional: Pepperoni or crab meat

Cut the bacon into small pieces (1″ strips works good) In a skillet, start cooking the bacon as normal (on medium heat). Cut up your onion, carrots, and other veggies. In a seperate pan, cook the noodles as normal, while waiting for the bacon to cook. It works best if you break up the noodles before cooking, but you don’t have to.
When the bacon’s nearly finished, add the vegetables and stir quickly. Let cook a couple more minutes, stirring frequently, Then drain the almost all of the bacon grease Drop an egg into the skillet, and stir it into the bacon/veggie mixture. Add the flavor packet to the noodles, stir, then drain most of the water. Leave just a little bit of water. Add the noodles to the bacon/veggie mixture. Stir. Lower heat to Low, Cook for a couple more minutes, stirring frequently. Add some soy sauce and salt & pepper to taste. Serve. Makes 2 servings, or 1 if you’re really hungry.

Note: I’ve only tried this with the oriental flavor, but I am guessing Beef or Pork might be pretty good too.

Spinach Crab Ramen

Submitted By: Tom

Submitted From: Worcester, MA

    Ingredients:

  • 2 packages Ramen (any reasonable flavor)
  • 1 package (about 12 oz) imitation crab meat
  • 1 can (14 oz) spinach

I make this when boiling water is all I am up for. Cook ramen noodles until nearly done (I prefer to boil water, then add noodles – never broken – and flavor packs, then cook). Add crab meat and spinach (no need to drain). Bring back to a boil to heat the meat and spinach through. Drain and serve (this is where I sit in front of the boob tube and pig out). A balanced, if not weird meal.

Chili Fish Ramen

Submitted By: Le Bouffe

Submitted From: Ramenland Highschool

    Ingredients:

  • 3 packs sour shrimp flavor ramen(1 clear soup and 2 hot&spicy)
  • 1 pack large package of fake crab meat
  • Half of a frozen mixed seafood pack(500g)
  • Chili tofu in glass/can(200g)
  • Sriracha hot sauce or whatever you like
  • 6 tablespoons of oyster sauce or some hefty splashes with
  • Scallion(100g)
  • Shiitake and or other mushroom, no champignons
  • Seafish for brew(200g)
  • Vegetables for brew
  • Garlic and parsley-branches
  • Parsley and/or japanese cress
  • Liquor to taste(Saki or Mekhong brandy recommended)

Lets begin: Put the cleaned/salted/soured fish into a pot and add the garlic, vegetables, parsley-branches, the cleaned shiitake, chopped scallion and the chili tofu. Add water according to what is recommended on the ramen packsSimmer carefully and launch your first hot sauce assault on the poor brew. After ten to twenty minutes, remove the branches. Add the seafood stuff which you have previously washed in HOT water. Simmer for five minutes. Add the flavor packs and stir gently while adding the fake crab meat chopped in half and simmer three minutes. Add a teaspoon of liquor and strew some herbs on each bowl.