Submitted By: Sorcerer
Submitted From: Atlanta, GA
- 1lb of Ground beef/Chicken
- 1/2 Onion, Diced
- 1-2 Cloves of Garlic, diced
- 1 Pack of Beef Flavered Ramen Noodles
- 2 Beef/Chicken Boulin Cubes/The cool beef/chicken boulin shake on stuff
- 1 tsp of thyme
- 1 tsp of Cayane pepper
- 1 tsp Oregano
- 1 tsp Basil
- 3/4 cup of Water
- Optional: Any other spices you deem good to pop in there, such as Emerils Essence
Brown the 1lb of ground beef or chicken, and add the diced onion and lower the temperature so that you don’t burn the beef. Cook the onion thoroghly (until it’s clear), and then add the garlic. Not too long after that, add the pack of ramen. Stir that around for only a bit, and then add the thyme, Cayane pepper, and oregano. Allow that to soak in only slightly. Add water and boulin cubes, and heat to boil. Lower temperature, stir, and cover for 10 minutes, stirring every few minutes.
Submitted By: Amanda Dill
Submitted From: Indiana
- 1 package of Ramen (orignal flavor is best)
- 1/2 c. milk
- 1 T. flour
- 1 T. butter or margerine
- 1 t. garlic powder
- 1/2 t. oregano
- 2 T. grated parmesan cheese
- salt to taste
Prepare Ramen according to the microwave directions on the package. When Ramen has cooked, season and stir. Drain 1/4 of the seasoned “broth” off and save it, and discard the rest. To the broth, add milk and butter or margerine. Pour the mixture over the noodles, and microwave for several more minutes (3-5) until it is thick and creamy. Add garlic powder, oregano, parmesan, and salt. Enjoy!
Submitted By: Christopher
Submitted From: Philly, PA
- 2 packs of chicken flavor ramen noodles
- 1/2 cup of already-cooked or leftover chicken, shredded
- 1 carrot, sliced with a vegetable peeler
- 1/2 cucumber, peeled, seeds removed, and sliced thinly
- Spicy Thai peanut sauce (of you can’t find it bottled, see recipe below)
- Optional: 1 thinly slices scallion as garnish
Cook ramen noddles according to package, including 1 packet of seasoning in cooking water. Hold onto other packet for another recipe. Drain and toss with other ingredients, adding peanut sauce until evenly coated, but not runny. Chill slightly or serve at room temperature, garnishing top with scallions. Makes great leftovers and is a nice light meal for warm weather.
Finally! A recipe for Ramen Noodles from Scratch!
Title: Ramen from Scratch
Submitted By: Andrew Lynch
Submitted From: Johnson and Wales University, – Miami, FL
- 2 cups flour
- 4 eggs
- 1 T. water
- Oil for frying
In a large bowl, combine flour and salt. Make a well in the center and add the eggs and water. Combine until it comes together to form a nice pasta dough. Let rest 30 minutes, then roll through pasta machine with an angel hair attactment. Twirl your desired amount in a nest. Let your nests dry for a couple hours, then deep fry for 3 minutes on each side. Let cool. Boil in salted water until tender. (Since this is fresh ramen without any perservites, store in the fridge for up to a week, or freeze for 3 months)
Andrew notes, “I am a culinary arts major at Johnson and Wales Univeristy. I love to cook, and whenever possible I make all my own ingredients from scratch.”
Submitted By: Kate
Submitted From: Chicago
- Ramen of any variety
- Barbecue sauce
- Hot Sauce
- Cooking Spray
- Minced Garlic (the kind that comes in the jar)
- Brown Sugar
Set a pot of water on one burner and a frying pan on another. Prepare ramen in the pot using only half the seasoning packet. When it’s done, turn the heat off and let it sit in the broth.
Turn on the burner under the frying pan and give the pan a good coating of cooking spray. When I say ‘good’, I mean four or five passes with the spray. Alternatively, if you have liquid cooking oil, you should use that. I don’t have any, so I have to substitute PAM. Add a few shakes of hot sauce, however much you think you can handle, and the remaining seasoning from the ramen. If you have brown sugar, put a teaspoon or so in the pan. If you have that minced garlic stuff, put a bit (1/4 tsp.) in the pan and pour some of the oil from the jar in the mix. Move it all around a few times with the spatula so it doesn’t burn.
Strain ramen noodles, but leave them wet. Add them to the pan. Lots of sizzling, etc. Toss them around until they’re coated with the mix and start to become brown. You should let parts of it become crispy. When it’s done, turn off the heat and add enough barbecue sauce to lightly coat the whole mess. Stir it up in the frying pan, then slide it onto a plate. Mmmm.
Note: Chicken ramen is definitely the best, but I’m guessing pork ramen wouldn’t be too terrible if you like pork. The brown sugar and garlic (both *very* affordable and long lasting) are semi-optional. The recipe won’t taste good without them.