My first Brazilian recipe! Obrigado!
Submitted By: Alessandra
Submitted From: São Paulo, Brazil
- 1 packet of chicken ramen
- juice of 1/2 a lime
- freshly ground pepper
- parsley (chopped)
- spring onions (chopped)
- olive oil
Prepare the ramen like you normally would, with just a little extra water. When it’s almost done, add the seasoning and the pepper (to taste. I usually use loads!). Turn the heat off, add the lime juice and the olive oil and give it a quick stir. Put in bowl and add the herbs (to taste). It tastes delicious, fresh and it’s almost idiot-proof.
As I await the arrival of the 2006 Storm of Doom, I thought I would post this warming winter recipe.
Submitted By: Min Rizor
Submitted From:Massachusetts, USA
- 1 package ramen (any flavor. Do NOT use the seasoning packet)
- 1 or 2 Pre-cooked slices of pork
- 2 and 1/2 cups water
- 6 chopped baby carrots
- Slivered white/yellow onion (or chopped green onion if you prefer)
- Ginger powder or fresh grated ginger (as much as you want)
- Minced garlic (as much as you want)
- A few dashes soy sauce (not low-sodium, preferably)
- A spoonful of chicken base
Put everything but the noodles into a saucepan and bring to a boil. Turn the heat down a little bit (not past medium heat, though) and boil it for approximately 10 minutes, depending on how soft and cooked you like your carrots. After the 10 minutes are up, remove the pork slices and add your noodles, bringing to a boil again. Boil for 3 more minutes. Pour into your favorite bowl, top with the pork and enjoy!
This sounds like a great camping/backpacking recipe.
Submitted By: buddhagirl
Submitted From: Nebraska
- One package ramen noodles (any brand/flavor)
- One package miso soup mix (the powdered type that you make in a coffee cup)
- One green onion cut into 1/4 inch pieces
Prepare the ramen according to the package instructions, but when you get to the point where you would normally add the flavor packet, add the miso soup mix instead. You want the ramen to be a little soupy before adding the miso. Mix well, then garnish with the sliced green onions and serve.
Optional bonus round: add some diced tofu when you add the miso and let it heat through and soak up a little of the miso flavoring before adding the green onions. Yum!
I love Pho and recipes from Colorado (where I reside). I also recommend adding some sliced jalapenos or Sri Ra Cha sauce to spice this one up!
Submitted By: The Archive
Submitted From: Arvada, Colorado, USA
- 2 packs of Shrimp Ramen
- 1 cup of frozen asian vegetables
- 2 eggs separated (whites only)
- 1-2 Tablespoons Oyster or “Hoisin” sauce
- Soy Sauce
- Bean Sprouts
Put 4 cups of water in pot. Before boiling add flavor packets, veggies, the Oyster or Hoisin sauce and the soy sauce (both to taste). Bring broth to a rolling boil and then crack the eggs one at a time and drizzle the egg whites slowly into the pot. Then add the noodles and boil untill noodles are soft but not mushy. Remove from heat, add bean sprouts, and serve. You may also add additional Hoisin/Soy sauce to taste. Also try adding chicken, beef or fish to the recipe.
Sorry for the lack of posting. I’ve been out of town. This one comes to us from someone who used ramen to help him get through hard times. No new innovations here, but it is an interesting read.
Submitted By: Ray Daniel
Submitted From: The Flophouse
- Maruchan Chili-flavor (Spicy) Ramen (2 packets, because you’re hungry, very very
- Creamy Peanut Butter (two big tablespoons worth)
In a big bowl, pour some water in it (it don’t matter how much) until whatever size bowl you have is about 3/4 of the way full. Microwave this water until hot. It doesn’t have to boil necessarily, if you can’t wait long: just at least pretty hot. Take bowl out of microwave, place beside kitchen sink. Plop ramen into hot water bowl. Give it about 3 minutes.
Then, using your college degree for once in the “real world”, tip the bowl over the kitchen sink, just so, to drain off excess water while achieving a 90%+ ramen retention level. Drain until water level is at least less than half the height of the ramen. Drain more if you like the finish product more pasty than soupy.
At this moment, bust open the two hot-ass chili-flavor packets on to the ramen. Then, using the fork, dig out a big wad of peanut butter (about two tablespoons but why measure) and use fork to stir peanut butter, chili-flavored-salt, remaining hot water, and ramen all together. Very soon the water/seasoning/peanut butter will have merged into a tasty, nutritious sauce, that’s damn good with those ramen noodles. Guaranteed to cheer you up for 10 minutes.
This one sounds yummy!
Submitted From: Belmont, CA, USA
- 1 package chicken flavor Top Ramen noodles
- ½ package chicken flavor seasoning mix
- ½ teaspoon sesame oil
- ½ teaspoon sesame seeds
- ¼ cup roasted chicken, shredded or chopped
- 1 teaspoon finely chopped flat leaf parsley
Boil ramen noodles according to package, including only half of the seasoning mix. Immediately add the remaining ingredients, stir and enjoy adjusting ingredients to taste. Serves: 1 (increase ingredients as needed to serve 2 or more)
Another Hot & Sour Soup recipe. Which one is best?
Submitted From:St Paul, Minnesota, USA
- 1 pkg Ramen noodle soup (Beef or Chicken)
- 2 cups water
- 1-2 tsp soy sauce to taste
- 2 tsp rice vinegar (or apple cider vinegar, if you don\’t have this kind)
- dash red pepper flakes
- 1/2 can bean sprouts
- 1 green onion, chopped (green part only)
- corn starch or xanthan gum powder
In a medium saucepan, combine the water, the ramen noodles (break up in package first), contents of seasoning packet, and bean sprouts (if opted). Heat on high until mixture comes to a boil.
Reduce heat to low and cook for an additional 10-15 mins or until noodles are cooked to your preferred ‘doneness’.
Add the soy sauce and vinegar and stir for a minute or two.
Serve immediately, garnished with green onions.
Make sure you can eat all of this at once, or share it with someone, as the leftover version isn\’t very tasty.
Note: If you want to thicken the soup to a consistency more like the Asian restaurants serve it, take 1 tsp corn starch or xanthan gum powder and 3 tablespoons cold water and mix them together in a small bowl or cup, stirring until dissolved. Add this to the pot after the first time it boils, bring to boil again to thicken.
A yummy recipe that’s good for cold Maine nights.
Submitted From: Maine, USA
- 1 Egg
- 1 Pk Oriental Flavor Ramen
- 1/4 Tsp Hot Chili Oil
- 2 Tbsp Fresh Lemon Juice
- 4 0z Chopped Fresh Cabbage
Cook Ramen per package directions. When it comes to a boil drop in 1 raw egg and scramble. Add cabbage. Cook 2-3 minutes. Pour all into a large bowl, add lemon juice, chili oil. Thats it!
Submitted By: Erin
Submitted From:Corona, CA
- 1/4 tomato diced
- 1/2 stalk of celery
- 1 stalk green onions
- 1/2 lemon
- 2tsp Tabasco Sauce
- 1 tsp soy sauce
- pinch of garlic salt
Dice tomatoes, green onions and celery, place in 2 cups of waters and bring to a boil. Then just add ramen noodles for 3 minutes with a medium flame, mix in all remaining ingredients for the last minute.
Submitted By: Nicole
- 1 large slab of ham cut into small cubes
- 3 packs pork ramen
- 1 head of cabbage, chopped into bite sized pieces
In a big pot, boil ramen w/sauce packets and cabbage in 3 cups of water for approx. 4min. Add ham and continue boiling and stirring for another 4min. Add salt and pepper to taste.