I tried to grow spinach this summer, but the seeds never sprouted. I like to eat spinach in salads, but it also does well in stir-fry’s, even if it doesn’t give you super-strength. Note: As usual, this is vegetarian in that you’re not adding meat. Check your noodles before adding the seasoning, the seasoning may have meat in it.
Submitted By: Melanie T.
Submitted From: Tennessee, USA
- 1 packet of ramen, any flavor except the “creamy” flavors
- 2 large handfuls fresh spinach leaves
- 1 tbsp roasted sesame oil (with or without chilis)
- 1 Tbsp black sesame seeds
- 1 tsp minced fresh ginger
- 1 clove minced fresh garlic
Boil the noodles just until barely done. Pour off water, add cool water to stop the cooking, stir in the seasoning packet to lightly flavor the noodles. Set aside. In a wok or seasoned frying pan, heat the oil along with the ginger, sesame seeds and garlic just until it begins to be fragrant. Toss in the spinach leaves and stir-fry until they are wilted but still bright green. Add soy sauce, remove from heat. Drain noodles and place in bowl. Pour spinach and sauce over the noodles.
This one is so simple and so tasty. The twist of lime really adds an interesting kick too.
Submitted By: RamenRyan
Submitted From: Chicago,IL
- Maruchan chili ramen
- chopped green onion
- finely chopped cilantro
- pinch of garlic powder
- pinch of red pepper or cayenne
- lime (optional)
Prepare ramen and strain, leaving just enough moisture so that chili packet, garlic powder and red pepper will dissolve (a couple tablespoons approximately). Place half of the dry mixture at the bottom of serving bowl before ramen noodles are completed. Throw in ramen noodles, and other half of dry mixture on top and mix. Garnish with green onion and cilantro and sprinkle fresh lime juice to taste (not too much, lime can overwhelm). Your taste buds will thank you.
This will likely re-ignite the debate as to whether ramen is vegan or vegetarian, my answer is that I don’t really know and that it probably depends on the brand. Let the arguing begin! PS – Did you know that Rotel is a brand of AV equipment in addition to the yummy spicy tomatoes?
Submitted By: everettattebury
Submitted From: Sarasota, FL
- 3oz package Nissin Top Ramen (any flavor)
- 10oz can Rotel Mild or Original
- 2 Tbs nutritional yeast (aka brewer’s yeast)
- 2 Tbs margarine
This is my favorite food right now, and it’s so easy. Crumble the ramen noodles in the package, then pour in a bowl. Recycle the flavor packet for something else. Sprinkle the nutritional yeast over the crumbled noodles. Open a can of Rotel and pour over the noodles, then add about 1/4 can of water. Cook in microwave on high for 6 minutes, then stir in margarine. The nutritional yeast adds a cheesy flavor, if you’re not vegan, you could use some cheese instead.
In all honesty, I don’t eat tofu. I have tried it before and I didn’t like it. My wife is vegetarian and even she doesn’t like it. But there is one dish in which we will both eat tofu, and that is miso soup at Japanese restaurants. PS – This recipe is vegetarian as far as I know, I don’t know what’s on the ingredients list on the ramen package!
Submitted By: Stephen Williams
Submitted From: Lynwood, WA
- 1 Package of Sapporo Ichiban Miso Flavored Ramen
- 1/3 Cube of Firm or Extra Firm Tofu, drained and cut into small cubes
- Small amount of fresh Green Onions, chopped
- 1 Tbsp. of Sesame Oil
Bring 2 cups of water to boil in a small saucepan. While waiting for the water to boil, add the Sesame Oil to a small frying pan and heat to Medium-High. Once the water is boiling, add the ramen noodles (I split the noodle brick in 2 halves). Boil the noodles for 3 minutes. While the noodles are boiling, add the chopped tofu to the frying pan and fry for 2 minutes. Stir constantly. After frying the tofu for 2 minutes, add the green onions and stir. Fry for one more minute. Reduce heat to medium. Once the noodles are done boiling, drain them until a small amount of water is left (About 1/3 cup). Add the seasoning packet to the saucepan and stir into the ramen/water mixture. Once the packet is dissolved, add the contents of the saucepan to the frying pan and stir. Cook for 2 minutes until the water is absorbed. Serve on a plate and enjoy. Feel free to add a small amount of ground red pepper for some spice. This is a great meal for less than $2.00 and I enjoy it all the time!
Submitted By: Mack
Submitted From: Gainesville, FL
- 1 pack Ramen (flavor pack optional)
- 1 Head Broccoli
- 1/2 small pack Egg Noodles
- 1 Medium/Large Onion
- 1 can condensed Cream of Mushroom soup
- 1 jar pasta sauce of your choice
- As much (preferably freshly) shredded cheese as you\’d like
Preheat oven to 375. Prepare ramen as usual and drain. Prepare egg noodles and drain. Dice broccoli and onion. In a 10 inch casserole dish, mix together the ramen and Cream of Mushroom soup. Spread evenly with a spatula.
Layer the other ingredients as follows: -Broccoli/Onion mix -Cheese -Egg Noodles -Pasta sauce -Cheese
Bake for approximately 30-45 minutes. Let it cool after cooking so you don’t burn your mouth. The ramen/soup mix is the best part of this, so experiment if you’d like and add an extra layer of it somewhere, maybe instead of the noodles. Possible substitutions: Potato for broccoli (just remember to bake them beforehand) Spaghetti for egg noodles (not as good, but normally in the cupboard)
I know there’s still an on-going debate on whether ramen and especially the flavor packets are vegetarian, but this one doesn’t have any meat in it, so at least it’s a partial qualifier!
Submitted By: Danielle
Submitted From: Olympia, Washington
- 2 ramen packages (I prefer chicken or beef, experiment and find your favorites)
- 1 16oz package Extra Firm Tofu
- 1 bag frozen stir fry vegetables
- Soy Sauce
- Sesame Oil
- Peanut Sauce (can make or buy)
Drain tofu and slice or cube into bite sized-ish pieces. Place in bowl, add 1 ramen flavoring packet, soy sauce, and a good shake of sesame oil to marinate. Let tofu marinate for 1 to 2 hours.
Cook ramen noodles, throwing the 2nd seasoning packet into the cupboard for later use. Meanwhile, toss the veggies into a pan and stir-fry away until cooked. Add tofu with enough of the remaining liquid to keep it from sticking, continue to heat, stirring gently, until tofu is heated. Add ramen noodles, mix them in well, allow them to absorb most of the remaining liquid in the pan. Toss it onto a couple plates (will feed 2-4 people, depending on appetite), season to taste with more sesame oil, top with peanut sauce. 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!
Submitted By: Mandingo Jones
Submitted From: Richmond Hill, New York
- Madras curry powder
- sliced jalapeno (can or jar)
- lime juice
- Optional: salsa
Make ramen in the usual manner. Drain all the water. Pleace in a bowl with a lump of butter, half of the flavor packet (I used beef), and a dash of hot Madras curry powder.
Take 3 small slices of jalapeno peppers – the kind that comes in brine in a can or bottle – and either add them whole or mince them. Mix everything together -let the butter melt. Sprinkle with cilantro and lime juice. Add a tablespoon of salsa if you want.
Submitted By: Lisa
Submitted From: Portland, Oregon
- 1 package ramen noodles
- half an onion, or 1 small onion
- a few broccoli florets, chopped smallish
- about 1/4 of a carrot, shredded
- some garlic
- chili-garlic sauce (that red, seedy stuff!)
Cook ramen noodles. Drain *most* of the water, leave just enough so that your ramen noodles are covered in the pan, or maybe a little less. THEN, stir in flavor packet. Let sit.
Prepare a frying pan with some cooking oil. When the oil is hot, throw in the broccoli, onions, garlic, and carrots. Stirfry for a few minutes until the veggies are tender to your liking. Any other veggies work well, too.
When your veggies are nearly done, turn down to medium head. Toss in the noddles from the pan (water, too!) Add the chili-garlic sauce and mix well, the water will help it to spread out.
Cook for about a minute longer and most of the water will evaporate.
Submitted By: Micki
Submitted From: Omaha, Nebraska, USA
- 1 Package of Ramen Noodles (no seasoning packet)
- 2 Large Oranges
2 Large Apples (Any variety you like, although I do suggest Granny Smith.)
4 to 5 Table Spoons of Brown Sugar
Open your ramen noodles and leave them out overnight to get stale. In the morning, peal and slice your oranges in to bite sized peices. Cut you apple in to equally bite sized peices. Mix both together in a large bowl. Add the brown sugar to taste and let the mixture meld together (the brown sugar and orange juice will form a kind of syrup on the bottom of the bowl and will also keep the apples from turning brown). Just before serving crush the stale ramen noodles(but not completely) and incorporate them into the apple and orange mixture. Garnish with a sprig of mint and enjoy.