Submitted By: Brian & Ann
Submitted From: New Brighton, MN
- 1 can beer
- 1 1/2 cups flour
- 3 eggs
- 1 tsp salt
- 2 packs of cooked ramen noodles
- 4 cups of high temp frying oil
Cook Ramen as usual, do not crush noodles. Mix beer batter with 1 egg 1 1/2 cups flour & tsp salt, 1 can of beer and mix. Beat 2 eggs and place in 1 quart bowl. Boil ramen till done & drain. Heat up fryer or castiron sauce pan with oil. Separate and twist noodles, dry slightly on papertowels dip ramen 4-5 strands at a time in beaten eggs, we like it kinda braided or twisted dip strans in batter & fry till golden brown salt to taste or use Lawry’s seasoned salt to tatse use your favorite dip.
Note: I’m sorry that this is a complicated recipe, but it’s fun to try. I like to dip mine in sweetened soysauce.
Submitted By: Liz
Submitted From: Oklahoma
- 1 package of chicken flavored Ramen
- 1 can of cream of chicken soup
- Chicken meat (canned or fresh works)
- Optional: Peas are always good, but not everyone enjoys peas. How sad.
Cook ramen (with flavor packet) as directed by package. Half way through the ramen cooking process add your chicken and peas. MAKE SURE THE CHICKEN IS COOKED BEFORE YOU DO THIS! This step is just to heat it up. Finish cooking ramen to desired consistency. Drain off excess liquid into a seperate container as you will be using it again later! Add can of cream of chicken soup to thenoodles. Continue heating while adding the broth you drained off earlier to the mixture. Add the broth slowly until you get the consistency you want. Some like it soupy… some like it creamy… 1/2 cup to 1 cup is what I like best. Heat until it’s out of the “temperature danger zone” and enjoy!
Submitted By: Jesse
Submitted From: Louisiana
- Nissin Shrimp flavored Ramen Noodles
- Lemon Juice
- Soy Sauce
- Green Onion
- Salad Shrimp
Boil ramen in microwave, while they are boiling, prepare shrimp on stovetop (boil if uncooked). Once boiled sautee them with a teaspoon of margarine, a teaspoon of garlic and onion. The add the ramens into the pot,water and all. Then add flavor packet, then stir. Then add soy sauce and green onion. Cover and simmer so the ramens can soak up the broth.
Eat and enjoy.
Note:NISSIN TOP RAMEN…SHRIMP FLAVOR
Submitted By: M. Allen
Submitted From: Laurel, MD
- 1 pkg beef ramen
- 2 slices butter – not margarine
- hot sauce
- Goya Adobo
- Optional: Steak
- Optional: Steamed vegetables
Cook as directed. Drain all water, and place ramen in a bowl. Add butter, seaoning packet, hot sauce, pepper, and Adobo to taste. Stir well to combine. Sometimes I add leftover meat and veggies to complete the meal. But it is just as good without them.
Note: Really tastes best with the beef flavor, the hot & spicy isn’t bad, but the oriental flavor is not good prepared this way.
- Ramen and Packet (chicken is good)
- 1 Teaspoon Chinese Five Spice
- 1 Teaspoon Cayenne Pepper
- Dash of Sesame Oil
- Optional: 1 Tablespoon Curry Powder
- Optional:A few mushrooms
Add all spices (and shrooms) to water, cook until hot, add ramen, presto.
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.