Asian Noodles

Submitted By: Sharon Main

Submitted From: Oregon


  • 1 1/4 pounds ground turkey
  • 1 Packet Oriental flavored ramen
  • 1 1/2 cups broccoli
  • 1/2 cup sliced carrots
  • 1 can of sliced water chestnuts
  • ginger
  • 1/4 cup green onions

In a large skillet brown 1 1/4 pounds of ground turkey over medium heat 10-12 minutes breaking up into pieces. Remove with slotted spoon pour off drippings. Season meat with one season packet from 1 package of Oriental flavored ramen noodles set aside. In same skillet combine 2 cups of water, 1 1/2 cups broccoli, 1/2 cup sliced carrots, can of sliced water chestnuts and 2 packages of ramen noodles (broken up), 1/4 teaspoon of ginger and season packet from 2nd packet. Bring to a boil reduce heat. Cover simmer 3 minutes or until noodles are tender stirring occasionally. Return beef to skillet, stir in 1/4 cup sliced green onion.

Orange Ramen Pancakes

Submitted By: Laila Subaie

Submitted From: Sonoma, California


  • Carrots
  • Cheddar Cheese
  • Ramen

First, you need to take the cheese grater and grate up some carrots. Next, you need to boil the noodles until they are soft, then put the two in the same bowl and kinda mix them together like you would a salad. Next grate some cheese (you need more cheese than ramen and carrots). Put the cheese in the bowl with the the other ingredients. Mix it like you would a salad again. Get a frying pan and put some butter in it until it melts. The next thing you need to do is take your ingredients in the bowl and make little patty type shapes, put in in the pan an cook it like a pancake.

Cheesy Ramen Bake

Submitted By: John

Submitted From: DeKalb, Illinois


  • 1 Package Ramen Noodles
  • 1 or 2 Flavor Packets (I’ve only tried it with chicken)
  • 1 Egg
  • 1 Handful of Bacos
  • 1 Slice of American cheese

Preheat oven to "Broil". Add flavoring of your choice to water on top of stove. Boil up the noodles, careful not to destroy the perfect cube-like shape! (If you lose the cube shape, you’re screwed.) Once the noodles are starting to soften, throw in a beaten egg on top of ’em. Once the egg has coagulated, carefully scoop out cube with a spatula. Quickly cover noodle-egg cube with a slice of American cheese, place Bacos on top of cheese. Place on a cookie sheet on the top shelf of your oven. Let broil until cheese melts. Let cool. Eat. Very good for late night munchies!

Saturday Brunch Ramen

Submitted By: John L. Rose

Submitted From: Sackville, New Brunswick, Canada


  • Ramen
  • Frozen corn niblets
  • One egg
  • Optional: Leftover chicken, ham, or porkchop

Start with however much water the package calls for, plus 1/4 or 1/2 cup more, in a saucepan. Get the water straight from the hot water faucet because, well, it’s quicker. Add contents of flavor packet. Throw in two big handfuls of frozen corn niblets, and bring to a boil. For some reason, other vegetables just don’t work as well.
Add noodles (smashed, if you’re in a hurry to eat it; intact if you have all afternoon) and bring to a boil again.
When noodles are nearly done, crack an egg into it and stir immediately, so that you don’t get big lumps of boiled egg. Let it simmer for a minute longer. Add thin slices of leftover chicken, ham, or porkchop, if you have any
Serve in a very large bowl, and sprinkle with a lot of freshly ground pepper. Best eaten using a fork _and_ a large spoon.

Note:Recommended for Sapporo Ichiban’s ‘original flavor’, or any no-name brand’s ‘oriental flavor’.

Quick Fix Gotta Go Ramen

Submitted By: John Pedit

Submitted From: LaGrange Park


  • Chicken Ramen
  • 1 jalepeno pepper
  • 1-2 green onions
  • 1-2 radishes (your favorite kind)

Slice up fresh ingredients. Make ramen as directed on package. I prefer less water than recommended. Toss ingredients in during last minute of boil. Eat. You got your fix and run.

Spinach Crab Ramen

Submitted By: Tom

Submitted From: Worcester, MA


  • 2 packages Ramen (any reasonable flavor)
  • 1 package (about 12 oz) imitation crab meat
  • 1 can (14 oz) spinach

I make this when boiling water is all I am up for. Cook ramen noodles until nearly done (I prefer to boil water, then add noodles – never broken – and flavor packs, then cook). Add crab meat and spinach (no need to drain). Bring back to a boil to heat the meat and spinach through. Drain and serve (this is where I sit in front of the boob tube and pig out). A balanced, if not weird meal.

Kickass Dduk-Boki

Submitted By: H. Lee

Submitted From: U of Toronto, Canada


  • 1 pkg frozen korean ricecakes
  • 2 tbsp red pepper paste
  • 1 green onion chopped big
  • 1 pkg ramen noodles (any kind)
  • Optional: 1 tbsp soy
  • Optional: 1 tbsp sesame seed oil
  • Optional: clove minced garlic
  • Optional: sesame seeds
  • Optional: 1 tbsp sugar

For those who have ever had dduk-boki, you’ll know that it is hot enough to burn your nosehairs off. Boil water, dump in ricecakes til soft, drain most of the water but leave about 1/2
a cup or so. Mix in pepper paste, green onion, and hard ramen noodles with the packet. Keep mixing until the noodles soften up. You can keep them crunchy if you like. Salt to taste. For
those that like more punishment, mix in a little cayenne pepper. If you want to commit suicide add a little black pepper.

Chili Fish Ramen

Submitted By: Le Bouffe

Submitted From: Ramenland Highschool


  • 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


  • 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!