Submitted By: Tank
Submitted From: the Bronx, NY
- Chicken thighs (or any part you like)
- Ginger powder
- Olive Oil
- Dried Chili
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.
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.
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
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
- Optional: CHILI SACHET OPTIONAL
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!
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.