Chili Fish Ramen

Submitted By: Le Bouffe

Submitted From: Ramenland Highschool

    Ingredients:

  • 3 packs sour shrimp flavor ramen(1 clear soup and 2 hot&spicy)
  • 1 pack large package of fake crab meat
  • Half of a frozen mixed seafood pack(500g)
  • Chili tofu in glass/can(200g)
  • Sriracha hot sauce or whatever you like
  • 6 tablespoons of oyster sauce or some hefty splashes with
  • Scallion(100g)
  • Shiitake and or other mushroom, no champignons
  • Seafish for brew(200g)
  • Vegetables for brew
  • Garlic and parsley-branches
  • Parsley and/or japanese cress
  • Liquor to taste(Saki or Mekhong brandy recommended)

Lets begin: Put the cleaned/salted/soured fish into a pot and add the garlic, vegetables, parsley-branches, the cleaned shiitake, chopped scallion and the chili tofu. Add water according to what is recommended on the ramen packsSimmer carefully and launch your first hot sauce assault on the poor brew. After ten to twenty minutes, remove the branches. Add the seafood stuff which you have previously washed in HOT water. Simmer for five minutes. Add the flavor packs and stir gently while adding the fake crab meat chopped in half and simmer three minutes. Add a teaspoon of liquor and strew some herbs on each bowl.

Dairy Ramen

Submitted By: Jennifer Hogan

Submitted From: Danville VA

    Ingredients:

  • One pack ramen(pork, beef, shrimp work best)
  • Sour cream
  • Swiss cheese
  • Parmesan cheese
  • Hickory Farms sweet-hot mustard

Cook ramen. Drain completely. Add seasoning pack and mix well. Add sour cream, swiss cheese and a little parmesan cheese. Mix completely. Add mustard to taste and enjoy! It tastes really good even without the seasoning pack.

Note: Ramenmaster’s Note: Just in time to help you get rid of those food baskets from Hickory Farms!

Ramen Egg Foo Young

Submitted By: Cynthia Read

Submitted From: University of Southern California

Cook the Ramen, drain. Scramble two eggs in a bowl, add about half of the flavor packet (hey add all of it if you want to), and some soy sauce. (You can either buy your own or steal some from the school cafeteria). Mix it all up and throw in the noodles right away, cause drained hot Ramen gets all clumpy and sticky. The hotness of the noodles will start cooking the egg, too. Then you can add veggies, if you want, and heat some oil in your pot. Put in half the egg-mixture, turn when brown, remove and repeat with the rest of the stuff. Make sure to make the Ramen crispy, it’s yummier that way!

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.

Ramen Fit For Weasels

Submitted By: Richard Dean

    Ingredients:

  • half a can of chicken broth
  • one pack of beef flavored powder stuff
  • two packs of ramen
  • one spring onion
  • 2 tablespoons of teriyaki sauce
  • 1 tablespoon tabasco sauce

First put two packs of ramen in a bowl (not the powder), then add 5 table spoons of water. Boil ramen for 6 minutes (or put in the microwave on high for 6 minutes), take the ramen out of the bowl and drain good. If the ramen is still hard let it sit in hot water for 5 minutes, when it is soft add the powder. Again rinse with water (try not to let all the powder go away). Add one table spoon of tabasco sauce, chop up the spring onion (I just put it in the blender), and add it to the ramen. Put the ramen in a bowl if you already hadn’t done so, Add 2 tablespoons
of teriyaki sauce, then add the half can of chicken broth, stir.

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.

Thai Ramen Soup

Submitted By: Patricia Resnick (Graduated from Somona State, still eating Ramen)

    Ingredients:

  • 1 package BBQ Pork Ramen
  • Approximately 2 cups Water
  • 1 or 2 eggs (any color you like)
  • 1-2 green onions thinly sliced
  • 1 small handful fresh cilantro, chopped
  • 2″x2″ cube tofu, diced
  • 1/2 teaspoon of sesame oil
  • 1/4 teaspoon of Asian Fish Sauce
  • Juice of 1 lime
  • 1 tsp sugar
  • 1/4 tsp to 1 tsp Thai Red Hot Sauce (Sri Huacha)
  • Flavor Packet

Before you open Ramen, crush noodles gently with your flat hand or fist. Open package and discard packet, or save to add with seasonings to taste. Place crushed noodles in latge pyrex bowl, then add enough water to cover by 1/2″. Break eggs carefully into bowl. Cover with plastic wrap and microwave 5 minutes for 1 egg, 5 minutes for 2 eggs. Remove from microwave and add tofu and seasonings (including flavor packet if desired) to taste. Stir gently if you don’t want to break egg yolks. Either allow to stand for 2 minutes to heat added ingredients through, or microwave for 1 additional minute. Serve in large bowls if for 2 people, serve in same bowl if 1 person eating informally. Saves on dishes that way. Note: Enough for 1 VERY HUNGRY person, or 2 normal people.

Note: All Ingredients are to taste or optional.

Cheese Head Ramen (from Wisconsin)

Submitted By: Jennifer Reed

Submitted From: University of Wisconsin at Oshkosh

Cook Ramen noodles as normal, and drain. Melt butter in the
pan you used to cook the noodles and add half of the seasoning
packet (optional), and a can of mushrooms. Let this simmer for
awhile, and then add cheese. (Swiss or parmesan is recommended.)
If you want a fattier recipe, add a little sour cream.

Ramen Mushroom Soup

Submitted By: Kate Bolin

Submitted From: Tulane University

Cook your ramen, but don’t put the flavor packet in yet. Drain
all the water and open a can of condensed Cream of Mushroom soup.
Microwave the ramen and soup for about two minutes to warm it
up, and eat. If you want you can add water and the flavor packet
to the soup.