Yummy Sloth House Ramen with Pesto or other Italian Stuff

Submitted By: David Franzen

Submitted From: Tacoma, Washington

Start boiling ramen. Do not add seasoning. Cut up onion, garlic, tomato,and herbs if fresh. Grate the cheese. Lightly sauté onion, garlic, and tomato mix in Drain water from cooked ramen. Mix in cooked stuff and cheese also add a little more packaged pesto if you have it. Eat; leave the dishes for later.

Noodles a La Sardines

Submitted By: Ben Hyland

Submitted From: University of Kent at Canterbury

Boil up the noodles with whatever packets of soup-base comes
with them, then add a tin of sardines (in brine, not oil.) When
these have gone all mushy, add 5/6 jalapenos and a few drops of
Lea and Perrins Worcestershire Sauce. Best enjoyed with a pint
of cold Guiness.

Note: Note from Ben: I’ve never heard of Ramens before but they
sound like UK Bachelors style noodles. Bachelors are the expensive
ones, the best(and cheapest) are from market stalls selling such
culinary delights as 6 – months out of date pickles and wet, flood-damaged
coffee. These noodles usually have product info in at least 4
South East Asian languages, and the spices in them blow your socks off.

Shiitake Miso Ramen

Submitted By: David Pawlan

Submitted From: Jakarta, Indonesia

Cook two packages of ramen as normal. Get 1 cup dried shiitake
mushrooms and let soak for 1/2 hour until soft. Use the water
from this and more until desired quantity of soup is reached.
Mix in flavor packets, 1/2 cup red miso paste, 1 green onion chopped.
Add noodles. Put some bamboo shoots (menchi), bean sprouts (moyashi)
and finely-chopped garlic on top to taste.

Ramen Salad

Submitted By: David Pawlan

Submitted From: Jakarta, Indonesia

Get a load of cabbage and cut into very thin strips. Mix some
red wine vinegar and oil together with some salt and pepper. Add
some almond slivers to the cabbage and some peanuts if you like.
Crush a couple of packages of chicken ramen into the cabbage mixture,
pour the vinegar/oil mixture on the top and mix thoroughly. You
should mix this just about 15 minutes before serving so that the
ramen will still be a little crunchy.

Vegetarian Ramen

Submitted By: Nate Dogg

Submitted From: Kingwood College


  • 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.

Sour Cream Ramen

Submitted By: Kristin

Submitted From: Arkansas

This is a recipe for a late night study fest. Cook your Ramen
as usual, when it is finished, drain. Add some sour cream, a tsp.
of pepper and 2 tablespoons of Worcestershire sauce, and a pinch
of salt. Mix well and eat out of the pan. Optionally you can add
meat of any variety, provided it had already been cooked.

Oriental Cole Slaw

Submitted By: Pat Cohen

Submitted From: Beaver Falls, PA


  • 1 pk. coleslaw mix
  • 1/4 C toasted almonds, sliced or slivered or crushed
  • 1/4 C sunflower seeds
  • 1 t salt
  • 1/2 t pepper
  • 1/2 t oregano
  • 1 pk oriental ramen noodles (noodles crushed)
  • 3 T brown sugar
  • 3 T red wine vinegar
  • 1/2 C oil
  • ramen seasoning

Mix all but slaw. Toss in slaw. Refrigerate overnite If you
like a lot of dressing, double all ingreds but slaw.

Round-Thing Ramen

Submitted By: Andrew Fraser

Submitted From: Rochester Institute of Technology

Cook up some round things. I suggest shrimp balls, carrots
(cut round) and peas (fresh or frozen, not canned). Use anything
you can find around the kitchen that’s round. Cook Ramen as per
directions on the package, but add one or two spicy Thai peppers
to the water as you cook the noodles. Dump a shake or two each
of fish sauce, soy sauce, and hot oil on top of the noodles. Add
round things. Eat and enjoy. (watch out for the peppers though,
they’ll get ya every time.)

Ramen Stroganoff

Submitted By: Chris Miki and James Simpson

Submitted From: Vancouver, B.C, Canada


  • 1 cup sour cream
  • 1/4 cup cream cheese
  • 1 lb ground beef(Extra Lean where availible)
  • 2 packages of ramen noodles(ichiban is best)
  • 1 T sesame oil
  • Pinch Salt+Peppa

Cook noodles according to packet and then drain and
set aside. Fry ground beef in skillet over high heat. DON’T FORGET
THE OIL WITH THE BEEF!! Cook untill no longer pink. In sauce-pan,
melt cream cheese and gradually add sour cream. Stir in Ramen
sauce from packet. (IMPORTANT: Do not include packet in meal!)
Add all ingredients in skillet with the beef. Add salt+pepper
to taste. Simmer ten minutes. Place in nice dishes. Enjoy with
beverage of choice! Yields 3 servings.

Supah Dupah Gourmet Broccoli Ramen

Submitted By: Rebecca Oliver

Submitted From: University of Arizona

Cook your Ramen as usual. When the water starts to boil, add
two large handfuls of broccoli tops. While the Ramen is cooking,
mix half of the seasoning packet, 2 tbsp soy sauce, a few drops
of sesame oil, and 1 tsp cornstarch dissolved in 2 tsp cold water.
Warm up a bit of butter in a pan and saute’ your noodles and broccoli,
adding the soy sauce mixture. Throw in some peanuts or a spoonful
of peanut butter if you want.