5 Minute Tuna Ramen

Submitted By: Jay McGrew
Submitted From: Indiana University

    Ingredients:

  • 1 bag of ramen (I prefer oriental)
  • 1 can of tuna (I prefer in spring water)
  • 4 slices of bread
  • 1-2 tablespoons mayonaise

While ramen is boiling, place four pieces of bread (if toaster is available, toasted is best) on large plate. Strain tuna. Mix tuna in a bowl with packet of ramen flavoring and mayonaise. When ramen is done, strain and mix ramen with tuna in bowl. Empty bowl of ramen and tuna onto bread. Eat with fork in front of tv. Great meal before and after a good binge.

Note: this is a great meal for around 70 cents. you can also spread contents on crackers as opposed to using bread.

Fruit Breakfast Ramen

Submitted By: Glenn Craig

Submitted From: Paradise

    Ingredients:

  • 1 pk ramen, toss flavor packet
  • 8 oz fruit coctail, canned
  • 2 oz water, for cooking ramen
  • dash salt
  • Optional: dash of vanilla
  • Optional: sugar

Cook ramen “dry”, so that it contains little fluid when soft Add fruit coctkail, dash of salt, whatever else your taste deems possible !

Note: Top ramen works best.

Ramen Bites – no cooking involved!

Submitted By: Emily

Submitted From: Pennsylvania

    Ingredients:

  • Ramen, any flavor
  • Peanut Butter
  • Knife (optional)

Remove ramen from the package. Throw away the seasoning packet ’cause it’s yucky. There should be two layers of dried noodles (at least that’s how they come in the brand I buy). Carefully, over a garbage can, break these two layers apart. Then break each layer into about eight pieces or so, they should be bite-sized. Spread peanut butter with knife (or finger(s) if you’re feeling silly!) on a piece of the noodles and eat. Yum! Crunchy and delicious. Great study snack.

Megs Ramen

Submitted By: Ed T.

Submitted From: New Hampshire

    Ingredients:

  • 2 Packets Ramen Noodels (Any flavor)
  • Ranch Salad dressing (With or without bacon)
  • Paramesan Cheese

Cook noodels, drain, loose the flavor packet. Add a good size blob of ranch dressing. Add cheese and stir well. Enjoy

Note: Thanks to Megs for the dinners. You can use any ranch even thoes light ones. This also works if you cook the noodles in the microwave

Calorie Crunch

Submitted By: Maggie

Submitted From: Southern Illinois University

    Ingredients:

  • 1 brick of ramen
  • peanut butter

Open ramen and save flavor packet for later. Most ramen is in a brick, and if
you look closely, has been folded in half. Break along this fold into two
thinner sheets.
Spread peanut butter on the dry ramen for a quick calorie boost.

Note: This is very good for backpackers, campers, and all other varieties of the poor and hungry. Be warned, you’ll get some strange looks from bystanders, unless you are among other backpackers. My roomate has dubbed this snack “Sh*t brick” because of it’s appearance. I assure you though, it’s quite delicious!

Super Tasty Choco-Bits

Submitted By: Maggie

Submitted From: Southern Illinois University

    Ingredients:

  • 2-3 packets of ramen noodles (any flavor)
  • 16 oz. bag of semi-sweet chocolate chips
  • several cups of powdered sugar (confectioner’s sugar)
  • 2 tbsp. margarine
  • 1 gallon-size ziplock bag
  • Optional: several globs of peanut butter

Discard flavor packets (or save them for later, very tasty on white rice!) and
crush dry (uncooked) ramen into bite size pieces. It’s ok of little bits break
off, it’ll all stick together in the end. In saucepan or microwave, melt margarine and chocolate chips. Stir until smooth. If you want, you can add peanut butter for extra flavor and calories. Stir in the noodle bits and mix until evenly coated with chocolate goop. Put powdered sugar in ziplock first, then add chocolate-covered noodles. Shake
vigorously. When everything is pretty evenly coated, spread out on sheets of wax-paper or cookie sheets, breaking any large clumps up into bite-size bits. Cool and enjoy!

Note: I got this idea from a recipe for “Muddy Buddies” on a Chex box. Chex is good,
but ramen is better!

Egg Drop Ramen

Submitted By: Trevor Marty

Submitted From: Rochester,MN

    Ingredients:

  • 1 package ramen (any flavor)
  • 1 green pepper
  • some baby carrots
  • 1 or 2 eggs – depending on how many eating
  • 1 tomato
  • couple of mushrooms sliced
  • water (obviously)
  • Olive oil
  • Optional: Cumin
  • Optional: Oregano
  • Optional: Curry
  • Optional: Red wine/unless its shrimp noodles then white
  • Optional: Crunchy peanut butter makes a nice peanut sauce.

Water in the pan while its heating cut you veggies. When water starts to bubble throw the noodles and the carrots in. Wait till near the end to put the peppers in. (I like them crunchy). When water enters a rolling boil drop the egg or eggs in the water. (looks very trippy) This is also the time to put the peppers in. Leave the cap off, as it will just boil over then. Let this go for a little while, then drain water leaveing enough on the bottom to mix flavor packet. (Only use half) That’s when you will add the other ingrediants as well. Add to taste. Beware to much wine though — just a dribble or two. Through the tomatoe and the mushrooms on together, not while cooking as they get really soggy.. If you’ve decided to use the peanut butter it’s best to slowly heat this in a seperate pan, adding curry to taste. Then slowly stir it into the noodle dealy. Very nice. Enjoy.

Summer Chilled Ramen (Hiyashi Chuka)

Submitted By: Robert Nogawa

Submitted From: Japan

    Ingredients:

  • 1 Pack of chicken flavor Ramen
  • 1 egg
  • 4oz Cucumber
  • 3oz Ham
  • 2oz green onion
  • 1oz red pickled ginger
  • 2 pinch of sesame seed
  • Japanese Mustard (karashi)
  • 2oz Vinegar
  • 1oz sugar
  • 2oz Soysauce
  • 1oz sesame oil

First take soup pack of ramen and bring to boil with half cup of water, remove
from stove then add soysauce, vinegar sugar 7 sesame oil and chill.

Beat Egg and cook in frying pan with dash of sesame oil, cook the Egg to a very
thin sheet.

Cut cucumber and Green onion and Egg & ham to 3 inch long strips and chill.

Cook noodles until firm bite and shock in ice cold water and drain in strainer.

Find a deep western soup dish and mount noodles in center, garnish the side of
the mounted noodles with Ham,cucumber,green onions, egg and red ginger, top with
the sesame seeds & japanese mustard and slowly pour from the side the chilled
sauce.

Very nice dish when Hot during summer and lost appetite from heat, this dish is
eaten alot during the muggy humid summer in Japan.

Note: Nishin shio Ramen or Saporo ichiban shio ramen
or any chicken Based Ramen

Defacto Korean – American Ramen

Submitted By: Kenton Henry for Timbotronic Toner

Submitted From: Portland, Oregon

    Ingredients:

  • 1 package Top Ramen (or your choice) – Any flavor
  • 1 egg any color
  • 1/2 can spam – diced
  • Optional: Herbs (pronounced with an “H”) – Thyme, Oregano, Cumin, etc.
  • Optional: Hot Sauce if your Ramen is not.

Set Ramen to boil per directions, with herbs and spam if you desire. Meanwhile,
beat one egg like you were going to make scrambled eggs (no milk please). When
Ramen is good and done, but still boiling, add egg while stirring the noodles.
Make sure you stir well. Viola, defacto Korean-American Ramen. Cheap and
nummy.

Note: Traditionally, this would have been done with Crab or Krab, but Spam is the poor
man’s version. Chicken works really well too, but make sure it is cooked before
you add it to the broth. Basically, it becomes a Ramen Egg Drop Soup at that
point.

Picante Cheese Ramens

Submitted By: Joe Blair

Submitted From: Dallas, Texas

    Ingredients:

  • 1 package Ramens, any brand, any flavor
  • 1 1/2 cups water
  • 1/4 cup Velveeta cheese (about 1/2″ slice)
  • 1/4 cup Picante sauce
  • Optional: a few sliced jalapeno peppers

Break the ramen noodles up and put them in a microwave safe bowl. Add the water,
season pack, cheese and picante sauce. microwave for 3 minutes. Stir and let set
a couple of minutes. Eat.

Note: I break my noodles by throwing the sealed package flat on a hard floor a couple
of times. Works good.

Use Pace Picante Sauce. All that other stuff is made in New York City.