Submitted By: Innommable
Submitted From: Chicago
- Crushed dried chilli peppers
Fresh ground black pepper, or store bought powder
- Curry powder (store bought is great)
- Frozen peas or other frozen veggies
- Fresh spinach
- Canned corn (Canned corn tastes better than frozen.)
Use amount of water for however many packages of Ramen you want. To the water, add Chili pepper, ground black pepper (or powder), and curry powder. I recommend at least three tblsp of chilli powder, 3 tsps of black powder, and 3 or more tblsp of curry powder per each package of Ramen. Let water boil. Add whatever amount of frozen peas or other veggies as you want. Let water return to a boil. Add Ramen and Ramen flavoring, and then cook to preferred consistency. In the final minute, add the fresh spinach and corn as desired. Let boil again and then immediately, and carefully, pour into a bowl and serve piping hot. Enjoy!
Submitted By: Timothy
Submitted From: Louisiana, USA
From Timmy: Some Mexican gentlemen that I worked with while on summer break from college always brought Ramen for lunch. Being a college student, I wa already an avid fan of Ramen. They turned me on to the following recipe, and I am powerless to have them any other way, now.
- Cayenne type hot sauce (Texas Pete, Red Bull, etc.)
- One medium lime
- One packet of Ramen noodles
- Saltines or other crackers
Ramen noodles (preferably a lighter flavor, such a s chicken or oriental) prepare as per instructions; drain and add flavor packet. Then, add two tbsp. of hot sauce; cut lime in half and squeeze juice into noodles; mix thoroughly. Fork small servings of noodles onto crackers. It just doesn’t get any better. Great with Sweet tea or cheep beer. Enjoy.
Submitted By: Weasel
Submitted From: Columbus, Ohio
- 1 package any flavor ramen
- Butter or Margerine
- American Cheese (or Velveeta if you prefer)
Note: I learned this from the father of a friend who was stationed at the north/south Korean border (aka the DMZ).
Cook your ramen, drain it, throw the noodles in a bowl, now throw as much butter and cheese on top as you like and stir, suprisingly tasty! Enjoy.
Ramenmaster’s Note: I have a few recipes just like this (if I remember correctly), but any recipe created by Army guys usually gets posted by me.
Submitted By: Septima_pica
Submitted From: Los Angeles
- 1 packet ramen noodles
- 1/2 – 1 cup shredded or sliced kimchi
- 2 green onions, chopped
- 1/2 t toasted sesame oil
- 1/4 block tofu, any kind
- 1 egg
Boil ramen together with its flavour packet, sesame oil, tofu, and kimchi. When cooked, take it off heat and add green onions. Then crack the egg into the pot and stir it around a little until it cooks. If you want, you can add some kind of meat along with/instead of the tofu.
Submitted By: Rita
Submitted From: Chicago
- Package of Ramen
- Package of extra firm tofu
- Bag of Frozen stir-fry veggies
- Olive Oil
- 2 cloves of garlic
- Your favorite mixed seasoning
- pinch of brown sugar
- pinch of salt
- Couple tablespoons of hot sauce to taste
- Heat olive oil in a pan. Start out with enought to cover the bottom of the pan. Add garlic (I used two cloves).
- Cube tofu. I usually go about 1 inch cubes, but eye ball it.
- Put tofu in hot olive oil. Then, poor in more olive oil, being careful not to burn yourself or your house down. You want to come to the top of the tofu or cover it if your pan is deep enough. Turn heat up all the way.
- Allow to fry for about 10-15 minutes or until golden brown. Towards end, add just a dash of brown sugar to the top. This is totally optional, but the sweetness is a good contrasting flavor.
- After tofu is done, turn off heat, scoop out of pan and drain off most of the oil. Leave enough to coat the bottom of the pan well. If there is still some garlic floating around, that is fine.
- Turn heat back on to med-low setting. Oil will probably heat up right away again. Now, add stir fry package or just plain veggies. Make sure there is some water in there, so add some water from can from canned veggies, or if you’re working with fresh ones, add roughly half a cup.
- Add more garlic. Mix in any other veggies you want to use. Also, add mixed seasoning, at least a tablespoon, but more to taste. I also threw on some garlic powder.
- When all of the veggies are starting to simmer, add ramen. Break up a bit, but should be okay. Try to get it under the veggies so it gets moist quickly. If it sits on top, it won’t start reconstituting. If it seems like it needs more water, add about 1/4 a cup.
- Allow to simmer for about 5 minutes, stirring occasionally. Add Ramen flavoring.
- When ramen noodles are done, stir in tofu chunks.
- Finally add a dash of hot sauce to give it a little kick. Salt to taste and serve!
Submitted By: Char Gibson
Submitted From: West Virginia Northern Community College – Wheeling, WV
- 3 packages Ramen Noodles Cooked and drained (no seasoning packet, reserve for different recipe later)
- 1 lb package cole slaw mix
1 5oz package sliced almonds
6 green onions chopped including greens
- 1/2 cup sugar
1 cup vegetable oil
6 tablespoons rice vinegar (MUST BE RICE) any brand
- 1 teaspoon salt
Mix dressing. Toss other ingredients together.
Hint: If the dressing doesn’t seem to be mixing together well, mix as best you can, pour over salad quickly, and toss. It will be fine.
Additional Notes: If you don’t have almonds you can use almost any other kind of nut. We’ve used chopped walnuts, sunflower seeds, pumpkin seeds, pine nuts just to name a few. You can be creative with this and add rasins or dried cranberries also.
Submitted By: Abby
Submitted From: UK
- 1 packet of Ramen- any flavor (I used chicken flavor)
- 1 packet of powdered tomato cup-of-soup mix
- Optional: diced tomato
As usual, break up Ramen in a pot of water, bring to a boil, then lower heat and add flavoring. Additionally, add the powdered tomato soup mix. Cook as usual, drain, and eat.
Optional: While Ramen is cooking, grill up some diced tomatoes, and add those to the noodles at the end.
Submitted By: Patricia
Submitted From: Southern California
- 1 package ramen noodles
- 1/2 cup water
- 1/4 cup olive oil
Heat noodles in 1/2 cup water over medium heat. Add spice packet. Cook slowly turning noodles until soft and water is nearly gone. Add olive oil and gently turn noodles in pan until noodles are well covered in oil. Drain oil. Use a spoon to remove noodles from pan and place on cookie sheet. Bake in oven at 250 degrees for 30 minutes or until light brown and crispy. Use on top of soups, salads or your favorite oriental food recipe.
Submitted By: Chef Will
Submitted From: Oregon
- 2 packs ramen
- 1 Tbsp. cold butter
- 1 1/2 Tbsp. soy sauce
- 2 Tsp. brown sugar
- Optional: Sauteed garlic
This works with the following flavors: beef, oriental, shrimp and in a pinch, pork; although you may find that you need no seasoning at all. Boil your ramens until al dente, drain. Keep the pot, and return to heat. Add soy sauce, brown sugar, the packet, and a touch of water. This small amount will quickly begin to simmer. Remove from heat, swirl in cold butter. You will have a velvetty emulsion sauce if done right. The al dente noodles will still be hot in the colander/strainer. Add them back to the pot and toss. This is delicious. If you’ve more on hand, sauteed garlic works well (just before adding soy sauce), or slightly browned onions or shallots. If you prefer your ramen soupy, prepare sauce in different pan and add to finished soup. I’ve cooked this for many friends, and all love it.
Submitted By: Charles Scott
Submitted From: Elkton, MD
- 3 packages Ramen (same or mix anything with oriental flavor)
- 5 cups water
- 3 eggs
- 2 Tsp soy sauce
- 3 cups frozen vegetables
Bring the water, soy sauce, and vegitables to a boil. Once boiling place the noodles in the pot and allow them to fully cook. Once the noodles are fully cooked crack and drip the eggs into the boiling water. Allow the eggs time to cook. Remove from heat. Serve.