Submitted By: Drevs
Submitted From: Vancouver, Canada
- Chicken Stock
- Hot Sauce
- Some Ramen
A note on the hot sauce: I personally prefer Tabasco to Habanero in this recipe. Tabasco brings out a nice flavour, but doesn’t make it all that spicy.
Prepare like the pack tells you too. When it’s done, throw everything in there, including the
Done. Tasty isn’t it?
Submitted By: Kara
Submitted From: London, Ontario, Canada
- 2 packages mushroom flavoured ramen
- 1 can cream of mushroom soup
- 2 boneless skinless chicken breasts (optional)
Cook chicken, chop and set aside. Cook the noodles, add the seasoning packet to the cooking liquid. Drain noodles and mix in with cream of mushroom soup and chicken. Serves 2.
Oddly enough I received two of these in the same week. This one sounded better, so I posted it
Submitted By: Abby
Submitted From: UK
- 1 packet of Ramen- any flavor (I used chicken flavor)
- 1 packet of powdered tomato cup-of-soup mix
- Optional: diced tomato
As usual, break up Ramen in a pot of water, bring to a boil, then lower heat and add flavoring. Additionally, add the powdered tomato soup mix. Cook as usual, drain, and eat.
Optional: While Ramen is cooking, grill up some diced tomatoes, and add those to the noodles at the end.
Submitted By: Patricia
Submitted From: Southern California
- 1 package ramen noodles
- 1/2 cup water
- 1/4 cup olive oil
Heat noodles in 1/2 cup water over medium heat. Add spice packet. Cook slowly turning noodles until soft and water is nearly gone. Add olive oil and gently turn noodles in pan until noodles are well covered in oil. Drain oil. Use a spoon to remove noodles from pan and place on cookie sheet. Bake in oven at 250 degrees for 30 minutes or until light brown and crispy. Use on top of soups, salads or your favorite oriental food recipe.
Submitted By: Mysti
Submitted From: Florida
- 6-8 Blocks of Ramen Noodles broken up
- 1/4 Chinese Cabbage shredded (size to taste)
- 1 Red onion sliced in small strips
- 3-4 Carrotts peeled and cut into small strips
- 1-2 cups fresh green beans sliced into thin strips
- 1-2 meduim sized potatoes peeled and sliced into small thin strips
- 1/2 cup frozen peas
- Vegetable Oil
- Ground Tumeric
- Black pepper (fresh ground is best)
- 2 cubes Maggi Chicken Flavor Bouillon (these are soft cubes and the brand DOES matter. After moving back to the states I found them in the isle with the Spanish rices and foods)
- 3+ green chili peppers (depending on how hot you can take it)
- Salt to taste (maggi has alot in it so you may not need it)
Note: The chopping of the veggies is what takes the most time with making this. You will have to play around with the amounts of the veggies you use, and you can add others like corn, or delete the peas and beans. The onions, carrots and cabbage is a must. Shrimp and chicken are good in this as well as unsalted cashews and iranian raisons.
In large pot cook noodles 3-5 minutes. Drain and set aside. Coat bottom of large pot (teflon coated is best)with enough oil to make it about 1/8 inch deep. Heat oil until hot Add onions after a few minutes add chili peppers. Sautee till onions golden brown (if you had chicken or shrimp cook during this process). Break up cubes of maggi and add to pot. Add all other veggies, 1-2 teaspoons of turmeric and 2+ teaspoons of pepper. Mix well so all veggies are coated. (You may need to add a splash of oil). Continue to cook on medium + heat until veggies begin to reduce.Stir frequently. As veggies are reducing check taste for need of additional salt, pepper or maggi cube. (If adding another maggi cube start out with a half one first.) Cover and continue cooking on med. low heat until beans and potato are soft but not mushy. Stir occasionally. Turn off heat and stir in noodles. Mix well.
Note: Use caution when using turmeric. This is a yellow powder that will stain hands and clothing. It will clean off counters with a good cleaning agent (ajax or the like)