Mustard Glazed Chicken Ramen

Submitted By: Tank

Submitted From: the Bronx, NY


  • Chicken thighs (or any part you like)
  • Mustard
  • Garlic
  • Ginger powder
  • Olive Oil
  • Dried Chili
  • Ramen

Boil 3 to 4 chicken thighs with the mustard, garlic, dried chili until water evaporates, add olive oil and a touch of ginger to create a glazing on chicken. Be careful not to let it get too dry. In same skillet, add 2 packs of ramen noodles whole, do not break and just enough water to cover up to bottom half of noodle brick. Let the bottom half
cook and turn over for top half to cook. As noodles soften, stir to mingle other ingredients and let water evaporate constantly stirring. It becomes almost like a moist stirfry.

Yummy Tuna Ramen Casserole

Submitted By: Jen Standley

Submitted From: Massachusetts


  • 2 Packets Ramen Noodles
  • 1 1/2 Cups of crushed Crackers/Stuffing mix
  • 1 Stick of Butter
  • 1 small onion chopped(about a cup)
  • 1 Cup of shredded Cheddar Cheese
  • 4 Slices of American Cheese
  • 1 Cup Chicken Broth
  • 1 Cup Milk
  • 1 Tablespoon dry mustard
  • a few dashes of pepper
  • 2 Cans Tuna Drained and Flaked
  • white wine for cooking and drinking!

If you have the time to make this, it’s worth all of the effort!
Add 6 Tablespoons of butter to a frying pan, on low heat melt butter with 3/4 cup of onion. Cook for about 2 minutes until onions soften slightly. Add cracker/stuffing(I used both) to the pan and coat all of the mixture well. Splash in the pan about a shot glass size of white wine, mix and cover for 4 minutes, stirring occasionally.
Set Aside.
Combine 1 Cup milk, 1 Cup chicken broth, 2 Tablespoons butter, dry mustard and pepper in a medium saucepan and slowly bring to hot(not boiling-milk will scald). Add the Cheddar cheese and american cheese, and 1/4 Cup of the onion. Continue to cook on low heat until cheese melts. Break up Ramen into 4 squares and add to milk/broth mixture. (throw away seasoning packets) Cook noodles until easily mixable in pan. Add Drained tuna and mix well. Pour tuna noodle mixture into medium casserole dish and sprinkle stuffing mixture on top. Bake in a 375 degree oven for about 30 minutes.

Note: Packet variety-any flavor

Satay Ham Ramen

Submitted By: Doc

Submitted From: Brisbane, Australia


  • 1 pkt IndoMie Satay Ramen (Brown Packet)
  • 2-3 slices of champagne ham
  • 1 tsp butter/margarine
  • Optional: Parmesan Cheese
  • Optional: From the noodle packet: flavour/MSG sachet (powdered stuff), onion sachet, soy sachet, flavoured oil sachet

Boil water, toss in the noodle brick. Let it cook the usual 2-3 minutes specified on pack, or however long you like to cook your noodles (depending on how soggy you like them, I guess). Shred ham while the noodles are cooking. Drain most of the water out. Turn off the stove, and put the pan back on the burner/element. Toss in the butter/margarine. Throw in the flavoured oil from the sachet and stir until the butter melts. Then throw in your flavour/MSG packet (powdered stuff) and mix it in. Then put in the contents of the soy packet and stir that in also. Add the ham and then turn the stove back on and let cook until it sizzles a little, then dump into a bowl and sprinkle a little grated parmesan (if desired).

Note: Just tried this one out and thought it was quite tasty and not too icky. I don’t know if you can get IndoMie noodles in the US (though it would not surprise me), but these are much better than the usual varieties you can get in your local supermarket. (well, here in australia, anyway, all they seem to know is Maggi and the cheap-ass supermarket brands…yucko) The only sachet I don’t use fron the pack is the chili one, basically cuz I don’t like spicy food too much, but it’s up to your own personal preference! Haven’t tried it with other flavours… but then the Satay flavour IndoMie one is the only one that comes with like 5 different flavouring sachets. You could try it with your ordinary run of the mill noodles, but it works well with these ones. Not bad for a cheap meal, especially when it’s the night when you have to fend for yourself cuz no one can be bothered cooking for 5!

Suicide Ramen

Submitted By: Neil Primmer

Submitted From: Warren, OH


  • 2 Ramen Bricks (any flavor, preferably oriental)
  • 10 Packets Taco bell Fire sauce
  • 1 Bottle Tabasco
  • 1 Finely chopped habanero pepper
  • Your favorite type of Cheese, grated
  • Optional: 1 Coffee filter (for those who don’t want the pepper in their ramen)

Start Ramen as usual. If using filter, put pepper in filter and paperclip (yes, it works if you don’t leave it on too long) the filter to the side of the pot. As ramen cooks, add Fire sauce and tobasco. Do not overcook. When finished, put noodles in bowl, add grated cheese, stir, eat, enjoy.

Ramen Northern Ireland Style

Submitted By: Jill Emma Gray

Submitted From: University of Ulster, Magee College Law School, Londonderry


  • 1 pack of beef or chicken ramen
  • 2 Potatoes
  • some cabbage
  • some chopped leek
  • some butter
  • some milk

Boil the potatoes until soft (check this by sticking a sharp knife in them). Also boil the cabbage (you can do this in the same pot as the potatoes), chop the leek and fry it in butter. Mash the potatoes along with some butter, a little milk, the cabbage and the leek. (this is an Irish dish called Colcannon) boil your noodles with flavour of choice. Once cooked put lime juice on top and mix the noodles in with the potatoes. Enjoy!

Tuna Casserole Ramen Style

Submitted By: Cindy

Submitted From: Arkansas


  • 3Packs Ramen Noodles(I like french onion, but any will do)
  • Can Tuna in Spring Water
  • Can Cream of Mushroom soup
  • 8 oz Cream Cheese
  • Can of Peas
  • Bunch Green onion chopped even the white part
  • Optional: Can boil eggs then slice them on top of mixture

Cook all 3 packets in 3 cups water for 4 minutes, no need to drain. Add cream cheese first to give it a chance to melt. Add Cream of mushroom, Green onions, Tuna (Drained) then stir. Add peas (Drained), then stir carefully until blended. Wonderful!!!!!!!

Soul Ramen Florentine

Submitted By: Big Mocha

Submitted From: Ex Texas City Womens unit inmate


  • 2 cups water
  • 4 packs of ramen noodles ( I prefer any chicken vegetable flavor)
  • 1 can of greens or spinach
  • 1 cup of finely diced chicken or ham
  • 6 slices of American cheese
  • (any extra seasonings that you may want to add)
  • Optional: extra veggies
  • Optional: pepper
  • Optional: hot sauce
  • Optional: crushed potato chips

Boil water and juice off the can of greens or spinach with seasoning packs, add the four noodles, the 1 cup of meat of your choice,and the can of greens or spinach . Add cheese once the noodles start to soften and stir while it is simmering. Let the noodles expand a bit (swell up)but dont cook so long that they become gummy.

Note: Chicken flavored,creamy chicken,vegetable chicken,mushroom chicken,spicy chicken or roast chicken (basically…any kind of chicken ramen will do). This recipe is for 4 people, but can be devided or doubled for 2 or 8.

Crunk Shrimp Ramen

Submitted By: Big Mocha

Submitted From: Ex Texas City Womens Unit inmate


  • 1 pack of Shrimp or Spicy shrimp Ramen
  • 1/2 cup of real milk,not evaporated or powder
  • american cheese
  • drained corn
  • pepper to taste
  • Optional: extra dried shrimp or any kind of meat you want to add
  • Optional: a dash of white wine (if available)
  • Optional: some dried chives

if you know how to cook your noodles in the bag, this recipe works great for that. just slightly crush yor noodles (dont pulverize them!!)add the milk the cheese (works great without cheese too) the corn; put a rubber band around the open side of your package secure enough so that it wont spill or leak. put in a pot of boiling water and let it all cook untill the contents of the pack is soft. Open, stir and serve.

Note: Any type of Shrimp Ramen. The milk really makes the shrimp ramen flavor come alive.
Adding extra dried shrimp or some imitation crab or lobster meat is good.

V8 Healthy Style Ramen

Submitted By: Sara

Submitted From: Missouri


  • 1 1/2 cup of V8 vegetable juice
  • 1/2 package ramen noodles
  • Optional: some frozen mixed vegetables
  • Optional: a little bit of sugar to sweeten if desired

Pour V8 into a sauce pan along with ramen noodles and cook until boiling, stirring around the noodles until they are cooked all the way through. Sprinkle a little bit of the flavor packet on top to add extra flavor or add some salt and pepper while cooking. Tastes kinda like spaghetti-o’s only healthier.

Note: This is a simple, fast and healthier than the normal way to cook ramen.
Any kind of V8 vegetable juice can be used (just don’t use V8 Splash), and any kind of cheapo ramen can be used.

Aussie Ramen

Submitted By: N@

Submitted From: CSU (Bathust Australia)


  • Lots of Grated Cheese – Tasty or cheddar
  • Two packs of 2 Minute Noodles (Our name for “Ramen”, the name Ramen is mainly only understood by japanese speaking Aussies)
  • 2 or 3 heaped spoonfuls of Sambal Oleck (spicy asian sauce)
  • Optional: One Egg

Make noodles without flavouring (sachets are very useful for other feats of creative cookery) drain. Combine with the Sambal Oleck, then the egg if desired and lastly fold in the gratuitous amount of cheese. Eat. Repeat 4-6 times until full

Note: Use the cheapest noodles you can find, here 27 cents is good (that’s about 15 US cents) and spend your savings on better cheese and chilli. Beh-Yah!