Super Veggie Ramen

Submitted By: Bond

Submitted From: Southwest Texas State

    Ingredients:

  • Nissin Top Ramen Chili flavor
  • 1/2 tbsp oil or enough to cover pan
  • 1/2 carrot cut into strips
  • 5 2inch strips red bell pepper
  • 1 thick slice red onion, chopped
  • 2-3 little mushrooms, sliced
  • 1 tbsp peas (I use frozen)
  • 1 tbsp corn (frozen)
  • 1/4 clove garlic minced super fine
  • Optional: chili pepper flakes or fresh minced
  • Optional: 1 egg

Cook Ramen according to directions, but only add 1/2 of the flavor packet. If you are using egg, add to water when you add noodles. Heat oil in wok or skillet over medium heat. Add all vegetables and garlic (add peas and corn still frozen). Stir constantly and lower heat if you notice any searing or if you like softer veggies. My vegetables are usely done in 2 1/2 – 3 minutes, but I like them a bit crisp. Drain liquid off noodles and add vegetables and extra chili pepper if its not spicy enough. (makes 1 serving).

Note: I use Nissin Ramen because its the cheapest at my grocery, but any other brand of chili or hot and spicy flavor ramen will work. I only use a 1/2 packet because I try to keep my sodium intake down. If you use the whole packet you shouldn’t need to add any extra chili peper. I add egg sometimes because it adds protein and it gives it a richer taste. You can substitute other veggies, but if you use softer ones like mushrooms or squash add them after the other veggies have cooked a minute or so.

Protein Party Ramen

Submitted By: Tracy Heuser

Submitted From: Santa Rosa Junior College

    Ingredients:

  • Oriental flavor ramen
  • One egg, beaten
  • Frozen soybeans
  • Sesame chili oil

Boil the water and add a handful of frozen soybeans. When the water starts to boil again, toss in your ramen and boil as per instructions on package. At the last minute, pour in the egg and stir it around a little (but not TOO much). Let it cook until the egg becomes solid (not too long). Serve with sesame chili oil for a spicy treat!

Note: This recipe is great for stretching a package of ramen into a meal. Good ‘n’ hearty!

Ramen Pan Fry

Submitted By: Angela Boyd
Submitted From: Emporia, KS

    Ingredients:

  • 1 Package ramen (flavour of your choice)
  • 1 TBSP sesame oil (any oil will work)
  • 1 tsp sake
  • 1 tsp mirin(optional-gives a sweetish tinge)
  • 1 tsp House of Tsang szechuan spicy stirfry sauce
  • 2 TBSP Soy sauce
  • 1/4 Packet TyLing egg drop soup mix(chinese style)
  • Lemon pepper
  • Pepper
  • Mrs. Dash
  • Garlic powder
  • Vegetables of your choice
  • Optional: 1 beaten egg (optional)
  • Optional: Pinch of ground or powdered ginger

Prepare ramen as directed on package. Separate soup from noodles and set both
aside. Put oil in medium sized frying pan over a medium heat. Add mirin, sake, szechuan sauce, soy sauce and vegetables. Sautee until vegetables are cooked. Pour soup into frying pan and stir, adding 1/4 of egg drop soup mix packet. Cook, stiring frequently, for 3 minutes. Add noodles to pan and add 2 shakes of pepper, 3 shakes of lemmon peper, 3 shakes Mrs. Dash, and a pinch of garlic(or ginger). Cook, stiring frequently until the soup mixture has been almost completely absorbed. (add beaten egg and stir in when 3/4 soup has been absorbed.) Yield: 1-2 servings.

Note: Rainbow ramen works well with this recipie due to its more solid, pasta-like
texture, but any ramen will work well. (It’s nice because I can make somthing tasty with a really bad quality ramen.) You can find mirin at your local oriental market.

Apocalypse Stew

Submitted By: amanda m f

Submitted From: Univ. of MN – Twin Cities

    Ingredients:

  • Top O’ Ramen
  • 1 Egg
  • Campbell’s cream of mushroom soup
  • water, seasoning packet
  • Optional: milk
  • Optional: onion
  • Optional: peppers
  • Optional: small veggies
  • Optional: cooked meat
  • Optional: cheese

Can be cooked on a stove, or in a microwave, even a hot pot. Boil appropriate amount of water for ramen noodles, displacing some for milk if you have any in your dorm fridge. Add contents of soup can (ie condensed soup)
and egg (and optional ingredients) and heat for at least 5 more minutes. This will make your noodles super mushy and also make sure any bad eggs get cooked through. If it werent for this protein packed recipe, i may not be here today.

Note: Any kind of ramen or water, eggs or milk or veggies work fine. You never get the same taste twice.

Orange Ramen Pancakes

Submitted By: Laila Subaie

Submitted From: Sonoma, California

    Ingredients:

  • Carrots
  • Cheddar Cheese
  • Ramen

First, you need to take the cheese grater and grate up some carrots. Next, you need to boil the noodles until they are soft, then put the two in the same bowl and kinda mix them together like you would a salad. Next grate some cheese (you need more cheese than ramen and carrots). Put the cheese in the bowl with the the other ingredients. Mix it like you would a salad again. Get a frying pan and put some butter in it until it melts. The next thing you need to do is take your ingredients in the bowl and make little patty type shapes, put in in the pan an cook it like a pancake.

Saturday Brunch Ramen

Submitted By: John L. Rose

Submitted From: Sackville, New Brunswick, Canada

Ingredients:

  • Ramen
  • Frozen corn niblets
  • One egg
  • Optional: Leftover chicken, ham, or porkchop

Start with however much water the package calls for, plus 1/4 or 1/2 cup more, in a saucepan. Get the water straight from the hot water faucet because, well, it’s quicker. Add contents of flavor packet. Throw in two big handfuls of frozen corn niblets, and bring to a boil. For some reason, other vegetables just don’t work as well.
Add noodles (smashed, if you’re in a hurry to eat it; intact if you have all afternoon) and bring to a boil again.
When noodles are nearly done, crack an egg into it and stir immediately, so that you don’t get big lumps of boiled egg. Let it simmer for a minute longer. Add thin slices of leftover chicken, ham, or porkchop, if you have any
Serve in a very large bowl, and sprinkle with a lot of freshly ground pepper. Best eaten using a fork _and_ a large spoon.

Note:Recommended for Sapporo Ichiban’s ‘original flavor’, or any no-name brand’s ‘oriental flavor’.

Cheap Ass Pasta Salad

Submitted By: Chris Cruz

Submitted From: University of South Carolina

    Ingredients:

  • Ramen (one packet)
  • Creamy Italian Salad dressing

Get the universal solvent boilin’, and then add them thar noodles. When they’re done (you know when!), drain ’em. Run ’em under some cold water till they’re cold (ain’t nothin funk nastier than hot pasta salad!). Liberally apply the salad dressing. Mix with a fork, change into a swimsuit and DIVE RIGHT IN! I guess if you are feeling particularly industrious you could boil some veggies (peas, carrot slices, all that), chill them and mix them in. I guess.

Lister’s Pot Noodle Vindaloo

Submitted By: Chris Sutor

    Ingredients:

  • 1 – pot noodle (ramen) chicken, beef, or shrimp
  • 1 – bottle lemon juice
  • 1 – jar hot Indian curry powder

Boil and drain noodle as per directions. Mix 1/4 cup water, 1 teaspoon lemon juice, flavor packet, and 2 teaspoons curry powder. Boil this mess in a microwave for about a minute. Pour over noodle, and consume – but watch out. HOT! Best consumed with British Lager.

Vegetarian Ramen

Submitted By: Nate Dogg

Submitted From: Kingwood College

    Ingredients:

  • oriental or hot and spicy smack ramen; no meat flavors
  • broccoli(about 3/4 cup)
  • mushrooms (4 quartered) good ones if you got-em
  • red devil hot sauce (three tablespoons) or comparable brand
  • grey poupon mustard (two tablespoons)
  • soy sauce (two tablespoons)
  • Tony Chacheres cajun seasoning (1 tablespoon)

Mix it all up in a stirring motion and get a six pack of ice cold shiner bock to wash it down and put out the flames.

Veggie and Ramen

Submitted By: UmmNurah

Submitted From: Egypt

    Ingredients:

  • 2 pkg ramen noodles, cooked, drained
  • 4 Tbsp soy sauce
  • 1 tsp salt
  • 1/2 tsp red chili powder
  • 1 red pepper, sliced, diced
  • 1 yellow pepper, sliced, diced
  • 1 orange pepper, sliced, diced
  • 1 green pepper, sliced, diced
  • 4 Tbsp vegetable oil
  • 1 onion, sliced, diced
  • 2 tomatoes, sliced, diced
  1. In a frying pan, add oil, onions, peppers and tomatoes, and stir fry on medium-high heat for 15 minutes
  2. Add salt and pepper and mix through, and pour into casserole dish or just a plain bowl.

  3. Add ramen noodles in the pan, and add soy sauce and stir fry for about 5 minutes or so.
  4. Add the veggies in with the noodles and blend through
  5. Pour into serving dishes…Enjoy!!!