Spinach Tuna Ramen

Submitted By: Cezanne
Submitted From: Dixie State College-Southern Utah

    Ingredients:

  • 2 Packs Ramen with seasoning
  • Frozen spinach
  • Smashed Garlic cloves (about 5) (or you can use dried minced garlic)
  • a few shakes of dried onion flakes
  • 1 Can tuna
  • Balsamic Vinegar or flavord
  • Olive Oil
  • Or you can use Italian Dressing I suppose
  • Optional: Peas
  • Optional: Carrots
  • Optional: Corn
  • Optional: Any frozen type veggie you like

Put some water in a pan. I never measure, but you don’t want as much as the package calls for, probably around 3 cups I guess. Put the pan on te stove at about medium to medium-high and add the noodles, spinach (and any other veggies you want) the garlic, onions and the flavor packets right then (you want to boil the noodles with the flavor stuff so they soak more of it in. When the noodles are the desired mushiness and the veggies are all cooked how you want them, add the tuna and cook for just a tiny bit longer. Drain it all as well as you can. If you use one of the wire mesh type strainers you can get it pretty well drained. Put it all in a big bowl and pour the vinegar and oil or italian dressing over it, park yourself in front of the tv or the puter and have at! Feeds anywhere from one to probably about 5 people, depending on how hungry they are.

Note: I’ve found that chicken type ramens work best. I usually use chicken with vegetables and/or chicken with mushroom. Don’t use white vinegar or apple cider vinegar, but just about any other kind will work. I usually use Balsamic vinegar and Red wine vinegar with garlic.

Top Ramen Crab Salad

Submitted By: Sharon Ketchum

Submitted From: Idaho

    Ingredients:

  • 2 lbs. Mock crab
  • 1 bunch green onions, chopped
  • 5-6 stalks celery, chopped
  • 12 hard boiled eggs, chopped
  • 4 packages Top Ramen noodles (dry)
  • 1/8 cup fresh chopped parsley
  • garlic powder, salt and pepper
  • 2 cups mayonnaise (fat free works too)
  • 1 tsp. vinegar
  • 1 tsp. sugar
  • 1 tsp. celery seeds
  • 3 cups milk

In a large bowl…
Break dry noodles into good sized chunks. Break crab into chunks. Add celery, eggs and onions.
Add garlic powder, salt and pepper.

In seperate bowl… using a wire whisk, gradually whisk milk into the mayonnaise until smooth, will be very runny. Whisk in remaining ingredients and mix well. Pour over noodle/crab mixture and mix well (being careful not to crumble noodles) Cover. Refrigerate over night. In the morning stir well. Re-cover and refrigerate until ready to serve with meal.

Note: I use Top Ramen noodles. Best Foods mayonnaise. Use freshest mock crab. This is a very large salad, great for pot luck gatherings. Recipe can be cut in half for smaller salad. This recipe is not my ‘original’…it was served at a special occasion ‘potluck’ luncheon and I requested the recipe. This was about 18 years ago.

Super Ramen

Submitted By: Nate Heskin & Paul “Branded” Hedlund

Submitted From: Concordia College, Moorhead MN

    Ingredients:

  • 1 package of ramen
  • 1 egg
  • 1 slice of cheese
  • 1/2 green pepper

Boil water, I never measure it so I dont expect you to. Once it comes to a
boil, add the egg, stir it up rapidly as to avoid clumping. Next, reduce heat
and add the ramen and flavoring packet(also add a chopped up green pepper at
this point if you like that sort of thing). After the ramen gets to your
favorite texture add a slice of cheese and stir it in. You can add additional
items like jalepeno sauce, for example, if you wish.