Easy Microwave Ramen

Submitted By: Rich
Submitted From: Columbia, MD, USA


  • microwavable bowl large enough to submerge a brick of ramen
  • water
  • fork
  • an egg or three

  1. Put enough water in bowl to submerge the unbroken brick of Ramen. Add spice pack and Ramen brick to bowl.
  2. Microwave on high 3 min or until noodles have soaked the water.
  3. Drain with fork immediately for al dente, leave sit until you remember about it again for softer noodles.
  4. Leave about 50mL water or next step will dry it out too much.
  5. Add egg(s). Mix.
  6. Nuke for another 1-3 minutes until egg is cooked.

  • Sprinkle flavour pack over drained Ramen for stronger flavour.
  • Along with egg, mix in anything else edible. I call this Ultra Ramen (great for getting rid of vast quantities of leftover condiments which fridges seem to collect!). Shredded cheese is a great cover and a staple of mine when I don't have to stress pushing the cost above $.20/bowl.
  • Instead of leaving water from draining, use watery condiments such as soy sauce.
  • Don't mix the egg to cook the whites and leave the yolks runny. Be sure to at least pierce the yolks and whites with a toothpick, or boom!

Ramen Beef Casserole

Submitted By: Brandon
Submitted From: Edmond, OK, USA


  • 2 Pkg Ramen (Any flavor, I used chicken and it was okay)
  • 2 Tbsp Sour Cream
  • 1 Can Mushroom Soup
  • 1/2 Cup Water
  • 1/2 Cup Milk
  • 1/4 Cup White or Red Onion Chopped
  • 1/4 Cup French's French Fried Onion Topping
  • 1/2 Lb. Beef

Pre-heat Oven to 375

In a 9x9 oven-safe dish combine crushed ramen, (1) flavor packet, sour cream, soup, water, milk, and seasonings. Mix and set aside.

Brown meat and drain grease.

Add meat to ramen and mix again. Cover and place in oven, do not put on cheese and french onions. After 20 minutes, take casserole out and mix, sprinkle french onion over top. Place back in oven uncovered and cook for 10 minutes. Take it out and sprinkle cheese on it. Your done.

Good Onion Ramen

Submitted By: Dave
Submitted From: UK


  • 2 or 3 packs of ramen
  • 1/4 onion, finely chopped or diced.
  • 2 stock cubes (beef or chicken would work well)
  • a splash of red wine
  • a half tablespoon of brown sugar

Start off by frying up the onions with a tiny bit of vegetable oil in a saucepan(a frying pan would work too, i guess). When they’re browning, chuck in that red wine. it should just cover the bottom of the pan. Let that simmer for a few seconds while you crumble up the stock cubes and mix them up with the sugar. Throw your new powder mixture into the pan and stir it up, adding water as it gets thicker.

Once you have a nice creamy substance, take it off the heat, but keep it warm. cook your noodles, and then drain them. As soon as they've stopped dripping alot, throw them in the pan with the sauce, and toss untill they're all saucy.

Chicago’s Chicken Ramen Noodles

Submitted By: Michele
Submitted From: Chicago, USA


  • 3 tbsp butter or margarine
  • 3/4 cup chopped onion (fresh or frozen)
  • 2 pkg of chicken flavor ramen noodles, broken up, and the flavor packets
  • 3/4 cup chopped onion (fresh or frozen)
  • 1 or 2 (depends on your taste) pkg Perdue Shortcuts chicken breast strips, roasted
  • 1 1/2 cup frozen broccoli
  • enough water to cover the mixture about an inch over

Melt the butter in skillet (if you make more than 2 pkgs use a 4 qt pot). Add chopped onions and saute til tender, do not brown. Empty pkgs of Ramen noodles into pan, do not use the flavor pkgs YET, and begin to saute with the onion, til the noodles get a little golden. After noodles are fried add flavor pkgs keep mixing to cover noodles. Add the chicken strips to the pot, then put in broccoli and saute a little more til it seems like the flavor pkgs have mixed through all the ingredients. Add cold water til about 1-1/2 in over noodles stir well, brig to boil, reduce to low medium, cover and simmer for about 12- 15 minutes. If you like it with less soup just remove cover and cook longer to desired consistency, (I make mine with no liquid left).

My family this stuff for lunch they love it even without the meat as a side dish at dinner, and you can pick other flavors and meats to use..experiment!

Easy Breezy Ramen

Submitted By: Shayla
Submitted From: Pittsburgh


  • 1 Package Creamy Chicken Ramen
  • Peas (to your liking)
  • 1 or 2 hot dogs
  • Slice of american cheese

Cook ramen noodle, peas and chopped hot dogs together, drain most of the water out. Add flavor packet. Top with single slice of american cheese.

Super Ramen

Submitted By: Ramenator
Submitted From: Las Cruces, NM, USA


  • Ramen (doesn’t matter how many bricks, I usually use Chicken/Creamy Chicken/Mushroom Chicken flavor or chicken boullion)
  • Butter
  • Onion (real or powdered or flakes. whatever you got)
  • Lemon juice (1.5 cap-fulls per brick or Ramen)
  • Pepper
  • Garlic (if you want)

Cook your Ramen. Put butter, spices, flavoring, and lemon juice on plate (or bowl). Make sure the ingredients are evenly spread. Dice onion (if you have the real variety) and sprinkle that on plate as well. Depending how many bricks you have, and your tastes, there is no specific amount of these ingredients to use. C'mon, it's just Ramen.

When Ramen is done (3 Minutes!!!), drain Ramen, saving a very small amount of water. Place Ramen and water onto prepared plate. mix well, and enjoy! (Be carefull, it's hot!!!)