Submitted By: Louis Floyd
Put ramen noodles and flavor packet in pan with cold water–just
enough to cover the noodles–and bring to a boil. Crack one egg
into it once the noodles start to get soft. Add a heaping teaspoon
of miso paste if you have it! Meanwhile, in the bowl you’ll be
eating out of, put in 1-3 teaspoons of your favorite margarine,
1/2–1 teaspoon of sesame oil (the dark stuff!), some hot pepper
essence or Japanese hot pepper sprinkles, then some freshly-ground
black pepper to taste. Continue cooking noodles until there is
only a small amount of liquid left and the noodles are really
soft. Pour this into your bowl of spices, mix it all up, and feast!
(For those who like more nourishing ramens, you could add some
mixed veggies, onion, garlic, etc., along with the egg while cooking.)
Submitted By: Chris Sutor
- 1 pack beef flavor ramen
- 1 jar spaghetti sauce (or ragu pizza sauce)
- 1 measure of grated parmesan/romano cheese
- 8 tiny pepperoni slices – or normal sized, cut into 1/4’s
Measure out how much sauce you want (everybody uses a different
amount, I’ve found) – put in hotpot, add pepperoni slices, flavor
packet. Bring to boil, then let cool for 20 min. Boil/drain noodle.
Add to sauce. Sprinkle with parmesan cheese.
Submitted By: Chris Sutor
- 1 ramen (beef flavor)
- small quantity of ground beef (hamburger)
- Kikkoman Terriyaki sauce (orange bottle)
- BullsEye BBQ Sauce (traditional)
- Raw Onion (diced)
***IMPORTANT*** Do NOT break up noodle before cooking!
Brown ground beef in frying pan or wok – use about the same
ammount you’d put in 1-1/2 hamburger patties. Add Onion while
cooking beef, to flavor meat. When meat is fully browned, pour
contents of spice package over meat, and stir in. (do not drain
oil from meat)
Boil and drain noodle as per instructions. Add noodle to pan,
frying noodle and meat together.
Mix 1/4 cup terriyaki sauce and 1/4 cup bbq sauce together
until smooth. Pour over noodle and beef – mix in. Cinue cooking
another 1-2 minutes, to thicken.
Remove from heat and enjoy!
Submitted By: Crista Pernell
Submitted From: Emory University
- 1 can of peas
- 1 can of corn
- 1 can of tuna or chicken
- 3 packets of cheap ol’ ramen
- tabasco and salt
boil enough water to make soupy ramen for three packets. dump
in the peas corn and tuna/chicken. let it boil a minute and dump
in flavor packet. let it stew. after a minute add in the noodles
with extra salt and tabasco. eat hot.
Note: The best meal you’ll ever taste after hiking for days north
If you happen to be eating a sandwich and you miss the crunchy
goodness of uncooked Ramen, simply add the Ramen to the sandwich.
This works best with ham sandwiches, but will work with almost
any lunchmeat. However I do not recommend that you try it with
peanut butter. An additional benefit will be that you can use
the flavor packet to enhance the taste of the sandwich.
Submitted By: Robert Deck
Submitted From: SPARTA, Inc. Orlando, FL.
Saute some vegetables in a little oil, until they are cooked.
Add crumbled Ramen noodles, a half a cup of water, and the seasoning
packet (to taste). Bring the water to a simmer, cover, remove
from the heat. Wait the ‘Holy 120 Seconds of Ramen Preparation Time’ and eat.
Submitted By: Mr. David B. Sanderson
Submitted From: Elkridge, Maryland
Cook ramen as normal, but add a dash of hot sauce while it
is cooking. During last 30 to 45 seconds of preparation (while
still in the water), add a handful of plain corn tortilla chips.
The goal is to get the chips soft, but not to have them disintegrate.
The best kind are the lightly salted variety, otherwise the salt
can overwhelm the corn and ramen flavor.
Submitted By: B
Submitted From: Berkeley CA
okay, getcha oriental flavor ramen out and start boilin’ the
aqua. chop up two cloves of garlic til they’re superfine and all
to the water. dump in ye ol’ flavor packet, noodles, and one and
a half pieces of deep-fried tofu – also called tofu puffs – simmer
for five minutes or so. add a dash o’ soy sauce for extra salt.
Submitted By: Wayne Abraham
Submitted From: San Jacinto, CA, USA
- One package of Ramen (any flavor)
- one lime (juiced)
- three packets of sugar(one tablespoon)
- two packets of ketchup
- 1 tsp fish sauce
- one teaspoon of peanut butter
- 2 or 3 green onions
- two scrambled eggs (cooked)
- small handful of bean sprouts
Place unbroken Ramen in a large bowl that holds
three to four cups of water. Add two and a half cups of water
and nuke in microwave for three minutes. Separate noodles with
a spoon, add green onions and bean sprouts, and nuke another two
minutes. Remove from microwave and let it set.
In a cup, mix lime juice, sugar, ketchup and fish sauce. Nuke
for two minutes, stir in peanut butter and nuke another minute.
Remove sauce from microwave and set it aside.
Grease another cup (oil, butter, PAM, Crisco, etc.) and crack
two eggs into it. Stir the eggs, being sure to break the yolks
and nuke for two minutes stirring every thirty seconds. If the
eggs are still runny, nuke and stir thirty seconds at a time until
eggs are done. Break up eggs into half inch chunks and set aside.
Drain water from the Ramen and veggies, add the eggs, pour
the sauce over the top and enjoy! NOTE: Fish sauce (Nam Pla) doesn’t
have to be refrigerated! A little splash here and there greatly
enhances the flavor on many dishes. It smells a lot fishier than
Submitted By: Wes Blackman
Submitted From: Lake Worth, Florida
- 2 packets ramen
- frozen chopped spinach
- 1 can mushrooms
- Newman’s Italian dressing
Take two packets of ramen and prepare in large
pot as usual with flavor packet. Drain water. Add one box of frozen
spinach and a can of mushrooms (do not put can or box in the mixture).
Break and mush up the frozen spinach with fork over hot noodles.
MIX. Add one block of semi-soft tofu and stir. Last step, add
enough Newman’s Italian dressing so the mixture shines like the
shimmer off of a still lake. Eat. This hearty meal serves two
hungry types. For fun, add a couple dashes of cayenne pepper.