Ham and Cheese Ramen

Submitted By: Tony P.

Submitted From: Thunder Bay, Ontario, Canada

    Ingredients:

  • 1 package ramen (most non-fish flavours work)
  • 1 cooked ham steak, about 1/2 inch thick
  • 4 Velveeta cheese slices

Cut up ham steak into strips or cubes (I like strips better),
and cut the cheese slices up into small cubes. THIS IS IMPORTANT
— if the pieces of cheese are too big, they don’t melt properly.
Place the cheese and ham into a plate or bowl. Cook ramen as per
instructions, using only 1/2 the flavour packet in the boiling
water. Drain the ramen and place the noodles into the plate/bowl
with the ham and cheese in it. Cover the plate for 5-7 minutes
to let the cheese melt. Mix up the goods with your fork and enjoy!

Cheese Ramen of Doom

Submitted By: Ricardo G. Menendez

Submitted From: Iowa State University

Cook Ramen as usual. Drain. Instead of adding flavor packets,
add grated Parmesan cheese until it melts and gets gooey. Warning;
Do not do this unless you like cheese, it can get greasy and it’s
not terribly healthy.

Sauteed Ramen Salad

Submitted By: Amy C. Johnson

Submitted From: Minneapolis, Minnesota

Saute 1/2 cup sunflower seeds, crunched up ramen noodles, and
dry flavor packet in safflower oil until lightly browned. Set
aside. Meanwhile, mix 1/2 cup safflower oil, 1/3 cup tamari, a
medium sized bag of cabbage or shredded broccoli hearts and diced
green onions together in a rather large bowl. Combine the ramen
and sunflower seed mixture into the cabbage mixture and chill.
Hopefully by the time you serve, the ramen noodles will have softened
slightly, while still maintaining a bit of a delightful crunch.

Infantry Ramen

Submitted By: Thomas Anderson

Submitted From: 82nd Airborne Division, Ft. Bragg, NC)

Cook one pack of ramen and drain water! If you don’t already
have it, beg, steal, or barter for a cheese spread packet and
get a caramel! Combine the cheese spread and caramel with ramen
and stir until the caramel is melted! Lay in the prone and enjoy!

Note: For those of us in the military, in particular, the infantry,
i have a recipe for those packets of ramen that some take to the field!

Spicy Pepper Ramen

Submitted By: Sou MacMillan

Submitted From: formerly of Ohio State University

    Ingredients:

  • 2 eggs, scrambled
  • 1 package chicken or chicken-mushroom ramen
  • hot pepper sesame oil
  • crushed dried red peppers
  • handfull frozen peas (frozen corn will suffice)

Cook up the noodles and drain. add the seasoning packet and
peas and cover to keep warm. in a pan, warm up one or two tablespoons
of the oil (not too hot, ‘cos the oil has a low flash point and
will start to smoke). when the oil sizzles when a drop of water
is added, pour in the scrambled eggs. add the eggs to the noodles
and peas, then add the crushed red peppers to taste. yum!

Vern’s Chillin Ramen

Submitted By: Jeffrey Huo

Submitted From: University of Michigan Medical School

    Ingredients:

  • 1 can generic brand whole-leaf spinich
  • 1 can tuna
  • 1 package ramen (any brand)

Ditch the seasoning packet. It’s just salt and MSG anyway.
Cook as ususal until al dente. Drain water, then add contents
of spinich and tuna cans. Toss with salt, pepper, and a vinagerette
if you like. Makes a nice pasta salad if chilled. This appears
to be one of those foods which you can eat for months at a time
without getting emotionally or physically sick. Enjoy!

Note: (I have found
this is the cheapest canned vegetable that provides a significant
source of Vitamin C and A. It prevents scurvy and it’s attendant
annoying health problems, which I swear I have seen some college
students exhibit, especially on ramen diets.)

Spicy Almost Dry Ramen

Submitted By: William A. Boggess

Submitted From: Rochester, New York

When you cook your Ramen, use only 3/4 of a cup of water. Add
the flavor packets to the boiling water and Ramen, and then continue
to cook until all the water is gone. Serve Hot. Recommended with
Beef or Oriental flavors.

Ramen Noodle Salad

Submitted By: Jenny Sharfstein

Submitted From: New York City

Prepare ramen noodles but do not add flavor packet. Let the
noodles cool, then combine with a little mayo, chopped up red
peppers, onions, and whatever other veggies sound good. Add some
mustard if you like it and some dill. Basically, you’re making
pasta salad using ramen so just do what you think might be yummy.
Improvisation is good.

Ramen Foster

Submitted By: Andy Miller

Submitted From: Wesleyan University

    Ingredients:

  • One pack of ramen, chicken best but oriental will do
  • 1/4 cup dark rum
  • 1/4 cheap brandy
  • 2 tbsp butter or margarine

Cook ramen noodles minutes in 2 cups water. Melt butter. Drain
ramen and add butter. Add a small amount of hot water (optional)
and mix in seasoning. Add rum and brandy, stir quickly and ignite.

Manly Man’s Ramen

Submitted By: John Palecek

Submitted From: Iowa State University

    Ingredients:

  • imported ramen noodles, available at oriental grocery stores
  • curry sauce

Put the noodle block in your bowl. Boil enough water
in your hot pot to cover the noodles. Pour the water on the noodles.
Let sit for 3 or 4 minutes. Drain *all* the water. Stir in all
3 flavor packets and a spoonful of the curry sauce with a fork.
Eat and feel your heart rate go nuts. You will notice when the
noodles are gone that the lack of water caused some of the flavor
oil to be left on the bottom of your bowl. Swab it up with a finger
and eat it too.

Note: The great thing about imported ramen noodles is you get 3 flavor
packets. There’s the flavored powder packet, the spicy powder
packet, and the flavored oil packet. (Invariably palm oi