Kadei’s Kick-Ass Cow & Chicken Ramen

Submitted By: Kadei Atakura
Submitted From: Kennedy-King College, Chicago, Illinois


  • 2 packs of chicken Flavored ramen noodles
  • 2 cups milk
  • Diced tomato
  • diced green onion(for garnish)
  • Optional: Hot Dogs

Cook ramen as usual, drain after cooked then combine the 2 cups of milk, diced tomatoes, and flavor packets together. Simmer milk and tomato mixture until a creamy texture, then combine with noodles. Garnish with green onions, or if ya like, put an old pack of hot dogs in there.

Heart Attack

Submitted By: Sandra

Submitted From: Harvard University


  • 1 Sapporo Ichiban Ramen Packet
  • 1 Egg
  • 1/4 can *Spam*
  • 1 handful of shredded mozzarella cheese
  • 1 small onion

Fill a small pot with a little more water than you usually use. While you wait for the water to boil, dice the onion into semi-large chunks. Pour the soup packet in the water and add the onion. Slice the *spam* and throw that in too. After the onion starts getting a bit soft, drop in the noodles. Bring to a boil and crack the egg over the whole mess. Cook 'til the noodles are done. Remove from heat, put the concoction into a serving bowl, toss in the cheese, and stir it up. mmmmm, gooey.

Veggie and Ramen

Submitted By: UmmNurah

Submitted From: Egypt


  • 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!!!

Pregnancy Ramen

Submitted By: Rebecca Coleman

Submitted From: University of Maryland, College Park


  • 1 block of ramen (I like Top Ramen Sesame Flavor)
  • 1 egg
  • Handful of thinly sliced carrots
  • Handful of chopped scallions (green onions)
  • Some crushed sesame seed-nori mix (available in Japanese markets)

This is the only way I could justify eating ramen noodles while pregnant. At least I could tell myself I was getting protein and veggies to counter the sodium and MSG. Mix up the egg as if you were going to scramble it and throw it in the pot when you put the ramen on to boil. Throw in the carrots at the same time. Meanwhile, put the ramen powder, nori mix, and scallions in the bottom of a bowl. Drain most of the water from the ramen and pour the noodles, egg, and carrots into a bowl. Mix and eat, salting every few forkfuls. Try not to think about what the MSG is doing to your unborn child.

Note: This works well with Sesame, Chicken, and Oriental flavors,
but tastes pretty bad with Beef, Spicy Beef, and Cajun Chicken.

Buttery Sesame Ramen

Submitted By: Jane

Submitted From: Atlanta, GA


  • ramen, any flavor
  • margarine or butter
  • cumin
  • toasted sesame seeds

Boil ramen noodles to preferred mushiness; drain water. Turn
off stove but don’t remove ramen from pan yet. Add generous amount
of margarine or butter and stir till melted. Add 1/2 to 3/4 of
ramen seasoning packet, sprinkle with cumin, and stir well. If
noodles seem a little too dry at this point, add a dash of hot
water and stir. Place in serving bowl. Add generous amount of
toasted sesame seeds. For variety, garnish this with a dollop
of mayonnaise.