Mexican Chili-Cheese Ramen

    Ingredients:

  • 3-4 packs o’ ramen w/out the flavor package
  • can of Hormel chili
  • cheese (Monterey Jack works best)
  • About 20 packs of Taco Bell hot sauce (or tabasco)
  • Any assorted jalepeno or habenero peppers you happen to like

Cook ramen without the packet. then pour it into a large bowl.
Mix with the chili. Then shred the cheese and pour it on. Be generous
with the cheese. Then pop it in the microwave on high for a few
minutes until you see the cheese melting. Once its good and melted,
stir it all up and then pour on as much of the hot sauce as you
like, depending on how much your tongue can take, and enjoy!!
This should last 1 hungry college guy a couple of days, or can
feed an entire dorm room for a night.

Polish Chili Ramen

    Ingredients:

  • 3 pkgs Chili Flavor Ramen Noodle Soup
  • 1 can chili with beans
  • 1 can diced or stewed tomatoes
  • 1 can mixed vegetables
  • 1 lb. polish sausage
  • Optional: tabasco sauce and/or 4 ounces chili sauce

Cook and drain noodles.  Slice sausage into bite size pieces.  In large microwave proof container mix all ingredients including drained nooldes and contents of all spice packets.  Stir thoroughly, cover and microwave until warm enough to eat.

Chicken Ramen Soup

    Ingredients:

  • 5 packs of pez (orange is best)
  • 2 tablespoons of Worshestershire sauce (soy can work too)
  • 4 dry hot peppers (Hotter the better)
  • 4 cups rice (fried rice or just plain rice)

Boil the ramen as usual, but add hot peppers to water. Remove
peppers after cooked (optional, but it’s highly recomended). Do
not add flavor packet. Add worshestershire sauce and pez to bowl.
Mix noodles and broth with cooked rice. Dump flavor packet over
it. Stir. Eat.

Gravy Ramen

    Ingredients:

  • 2 T vegetable oil
  • 1 Ramen packet
  • 3 t dried onion (optional)
  • 1 1/2 T flour
  • Gravy Master (optional)

Put the water for the ramen up to boil. In a saucepan, saute
the ramen seasonings. Add 2 teaspoons dried onion. When the ramen
is cooked, add the noodles only to the saucepan. Heat the remaining
water to a boil, add 1 t dried onion and a capful of Gravy Master,
or any other browning sauce. When the water is boiling, slowly
add the flour and stir until thickened. Cover the noodles with
the gravy mixture, and serve hot.

Pork & Ramen Stir Fry

Submitted By: John A. Jones, Jr.

    Ingredients:

  • Oriental Flavor Ramen 2 packs
  • 6 oz of boneless pork cut into strips
  • 2 tablespoons of margarine
  • Vegetable oil
  • Soy Sauce
  • Pepper
  • Optional: Sugar pinch

Marinate the pork strips in some soy sauce and pepper. Heat
a skillet until hot and add vegetable oil. Make sure the oil has
spread around and add the pork. Stir almost constantly. In the
meantime cook the noodles (broken up) in 3 or 4 cups of water.
When the pork is done add a pinch of sugar, be careful not to
add to much as the sugar will burn. Drain the noodles (leave slightly
wet) and add the margarine and flavor packets, stir will. Now
add all of the noodles to the skillet and stir pork and noodles
together. Divide into two portions.
The above recipe can also be done with chicken and beef, but
omit the soy sauce and sugar. Just cook the beef or chicken in
a pan until done. Cook the noodles and add flavor packets with
margarine and mix everything together. The kids love this but
don’t care much for the meat. Our one year loves the noodles with
the flavor packet added.

Chicken and Gravy over Ramen

Submitted By: John A. Jones, Jr.

    Ingredients:

  • Chicken Flavored Ramen
  • 3 oz. Chicken (I prefer white meat) uncooked cut in chunks
  • 2 tablespoons of Sour Cream
  • Thick Flour water for thickening
  • 2/3 cup of water
  • 1 1/2 Tablespoons of margarine

In a small saucepan cook the chicken chunks in 1/2 tablespoon
of margarine until no longer pink, the smaller the chunks the
faster it will cook. Add the 1/2 cup of water to the cooked chicken
along with the flavor packet, stir. Cook the ramen noodles (broken
up) in a couple of cups of water drain well when done. After the
chicken and broth has boiled for awhile add some flour water (a
quater cup of water and a couple of tablespoons of flour) it will
thicken almost immediately. Add the sour cream and stir. If too
thick add a little more sour cream or water, if too thin add more
flour water. Heat until boiling again over medium heat. To the
drained noodles add the remaing two pats of margarine. Spoon the
chicken gravy over the noodles.

Mock Stroganoff

Submitted By: John A. Jones, Jr.

    Ingredients:

  • Beef Flavored Ramen
  • 2 Tablespoons Sour Cream
  • Thick Flour water for thickening
  • 3 oz of beef (just about anykind will work, even lean hamburger)
  • 1 1/2 Tablespoons Margarine
  • 2/3 cup of water
  • Optional: Mushrooms

In a small saucepan cook the meat with one half tablespoon
of margarine until no longer pink. (you can add fresh mushrooms
when the meat is almost cooked or cook in a separate pan, add
canned mushrooms when the broth is boiling). Add the half cup
of water to the pan and the beef seasoning packet. Let this cook
for a couple of minutes. In the meantime cook the noodles (broken
up) and drain well. Have some flour water ready (a quater cup
of water and a couple of tablespoons of flour) pour some of this
into the boiling beef/water/seasoning, it will thicken almost
immediately. Then add the sour cream and it should get smooth.
If it is still too thick add a little more sour cream, if too
runny add more flour water. Put the drained noodles back in the
pan they were boiled in add the remaining two tablespoons of margarine.
Put on a plate and put the mock stroganoff over the noodles.

College Ramen Omelette

Submitted By: Marc Sastre

Submitted From: Ottawa, Ontario Canada

    Ingredients:

  • 2 eggs
  • 1 pack ramen (beef/mushroom are best, but be creative)
  • 1 green onion, chopped
  • 1/2 cup (or more) of your favorite cheese
  • 1 tsp. sesame oil

Cook ramen as normal, but drain well. Beat eggs together as
if you were making an omelette, add onion and packet(s). Mix eggs
into ramen _gently_ with chopsticks. Get a no-stick pan and put
it on medium heat. Add sesame oil and drop egg/ramen mixture into
pan (make sure to spread it out evenly). After 2-3 minutes, sprinke
cheese on top of omelette and half-flip it to make a pocket. After
3-5 mins. flip onto other side for 3-5 mins. Serve it up and Voila!

Thai Top Ramen

Submitted By: Karen Minerich

Submitted From: Puyallup, Washington

    Ingredients:

  • Fresh garlic
  • Several boiled chicken breasts, cut into small cubes
  • Maggi sauce (like soy sauce)
  • Juice of 2-4 lemons
  • Iceberg lettuce cut up
  • Cilanto leaves
  • Celery leaves
  • Bean sprouts
  • Red pepper flakes

Chop fresh garlic and fry until golden brown in oil. Make a
lot, because the preparation is very smelly. Once the garlic is
fried, put in a jar with a lid, cover with the oil. Will keep
indefinately in the fridge and can be used any time you need to
fry garlic in a recipe, but you will definitely need to keep some
on hand for this soup. Prepare 2 packages of beef top ramen as
indicated in directions. Spoon into bowl. Into bowl of top ramen,
add the following: chicken to taste, 17 shakes of maggi sauce
(do not be frightened, this is like soy sauce only milder), 2+
tsp. of lemon juice, bean sprouts, cilantro leaves to taste, lettuce,
and red pepper flakes (be brave) to taste. Add 1/4 tsp. of the
garlic, drained. Stir, taste. The taste should be a little (or
a lot) hot, sour, and crunchy. I do this often for parties, with
each ingredient in a dish of its own. I tell the guests how to
mix it (each does to own taste, anything can be added or left
out). This reminds me of the "fondue" parties we used
to have. I have never met anyone who did not like this, rave about
it, and really enjoy the participation part.

Kato Salad

Submitted By: Pam Brees

Submitted From: the Bay Area, California

    Ingredients:

  • Green cabbage
  • Green onion
  • Ramen
  • Butter
  • sesame Seeds
  • one package of Almond slivers
  • 2/3 cup Rice wine vinegar
  • 2 or 3 tablespoons Soy sauce
  • 1/2 cup oil
  • 1 or 2 tablespoons of sesame oil
  • 1/3 cup water
  • 3 tablespoons sugar

Assemble shortly before serving.

1. Chop, slice and dice green cabbage, and some green onion to
taste. Refrigerate.

2. Crush ramen inside of packet into chunks..any flavor works.
Open and place in microwave safe bowl. Add 2-3 tablespoons butter.
handful of sesame seeds, package of almond slivers, and the flavor
packet. Mix and cover with paper towel. Toast in microwave-high
for 1 minute at a time, stir, high for 1 minute again until all
is lightly browned. Set this aside…be warned that it is as addictive
as cookie dough so if you want some left for the salad…hide
it.

3. In shaker bottle, mix 1/2 cup oil , 2/3 cup rice wine vinegar,
two or three tablespoons of shoyu (soy sauce), i 1-2 tbsp. sesame
oil, 1/3 cup water, and 3 tbsp. sugar. Shake until sugar dissolves.
You can play with these proportions..some like more sesame oil,
but do not use it for the 1/2 cup oil base. Too much of a good
thing. Chill dressing.

4. Just before serving, dump cabbage, ramen topping into salad
bowl. Shake dressing and add..toss and serve.