Submitted By: Lois
Submitted From: Massachusetts
I’ve never seen Roast Beef Ramen, but apparently it exists…
- 2 C. broccoli, 2″ long pieces
- 1 lb steak, cut into small pieces
- 8 c. water
- 4 pkgs Roast beef ramen noodles.
Cook broccoli in 8 c. water to which you have added the 4 pks of seasonings, for about 10 minutes. Meanwhile, fry up the steak pieces in a little oil. Add steak to broccoli and broth, bring to a boil. Add the 4 pkgs of noodles and cook for about 5 minutes.
Submitted By: Lea Kerry
Submitted From: West Monroe,Louisiana
- One package of shrimp (use 2 seasonings if have an extra one) noodles
- chicken bouillion cube (if Strong flavored noodles desired) otherwise half a chicken breast- shredded
- some cajun sausage, cubed
- tiny pinch of sugar
- half tsp butter
- half tsp gimbo file (omit if dont have any on hand. It just makes it even more cajuny)
- a few peices okra (omit if not on hand)
- pinch or so celery salt
- half tsp MINCED garlic from jar or a few piches of powder(NOT GARLIC SALT)
Cook noodles as usual. Just add everything as soon as you put the noodle block in. These noodles should be soupy and have broth when done. You must either/or both put hot sauce OR season to taste when noodles are in bowl, with any type of cajun spice!! (some people drain all juice) A few things are missing from the ingredients, and your’re using noodles instead of rice – but its pretty close to jumblaya!
Submitted By: David Johnstone
Submitted From: Wasilla, Alaska
- 2 Pkg Chicken Flavor Ramen
- 1 boneless Chicken Breast, Chunked and seasoned With Johnny’s seasoning. (about 1/2″ x 3/4″ chunks)
- 1 16oz pkg Frozen California style vegetables
- 1/4 onion Chopped
- 1 celery stock sliced in 1/4″ pieces
- 1/2cup frozen peas
- 3 small green onions sliced in 1/4″ pieces
- 1 egg
- 2 tablespoons oil
In large fry pan with lid, saute chicken on high heat in oil until brown, place chicken in bowl for later. Saute celery and chopped onion until onion is clear, add vegetables from frozen pkg, Put lid on. (it may be necessary to add a little water to keep veggies from sticking) When vegetables are cooked to liking, stir in prebrowned chicken, add drained Ramen, stir to mix all ingredients. Serves 4. For Ramen preparation see below.
While vegetables are cooking, Bring 6 cups of water to boil. Add Ramen, cook for 3 minutes. Add seasoning from Ramen package, mix in before draing. Drain broth off Ramen. Put broth back on stove, Bring to Boil, add green onions, 1/2 cup peas. While Boiling,slowly pour in beaten whole egg to make “Egg Flower Soup”
Note: Be conservative on salt, the Ramen seasoning has a high sodium content. The Chicken Ramen Dish may be varied by adding your favorite oriental sauce.
Submitted By: Trevor Marty
Submitted From: Rochester,MN
- 1 package ramen (any flavor)
- 1 green pepper
- some baby carrots
- 1 or 2 eggs – depending on how many eating
- 1 tomato
- couple of mushrooms sliced
- water (obviously)
- Olive oil
- Optional: Cumin
- Optional: Oregano
- Optional: Curry
- Optional: Red wine/unless its shrimp noodles then white
- Optional: Crunchy peanut butter makes a nice peanut sauce.
Water in the pan while its heating cut you veggies. When water starts to bubble throw the noodles and the carrots in. Wait till near the end to put the peppers in. (I like them crunchy). When water enters a rolling boil drop the egg or eggs in the water. (looks very trippy) This is also the time to put the peppers in. Leave the cap off, as it will just boil over then. Let this go for a little while, then drain water leaveing enough on the bottom to mix flavor packet. (Only use half) That’s when you will add the other ingrediants as well. Add to taste. Beware to much wine though — just a dribble or two. Through the tomatoe and the mushrooms on together, not while cooking as they get really soggy.. If you’ve decided to use the peanut butter it’s best to slowly heat this in a seperate pan, adding curry to taste. Then slowly stir it into the noodle dealy. Very nice. Enjoy.