Submitted By: Bobby
Submitted From: Southern California, USA
- 1 Sapporo Ichiban ramen packet (other ramenz work too but aren\’t nearly as delicious)
- Garlic Powder
- Onion Powder
- Black Pepper (other pepper works too)
- Balsamic Vinegar
- Any vegetable oil
- Soy or Worcestershire Sauce
First, boil 2 1/2 cups of water and cook the ramen until it\’s soft. Turn off the heat, and put in about a fourth of a capful of Balsamic Vinegar. Then, put in about 4 pinches of salt. Next, put in 2 capfuls (or about 2 teaspoons) of Soy or Worcestershire sauce. Then just \’kick it up a notch\’ with like 2 drops of vegetable oil. Now just put in a big pinch of pepper, and 2 pinches of both Onion Powder and Garlic Powder each. Stir that all up to a brothy ramen paradise, and if you want you can simmer it for about a minute. Then just put it in a bowl and enjoy!!
Submitted By: Kris P
Submitted From: Illinois, USA
This recipe only calls for what is in the package, but the cooking technique makes the broth into a sauce.
For this I used two packages of ramen. Let the water boil, then start cooking the first block until medium pressure causes it to split, then remove it and add the second block. Once that block is able to split under the same pressure, add the first block and break until they are both the same pasta, not separate blocks. Next strain out some of the water, until there is about a cup left. Then use a skillet to cook just the noodles for about a minute and a half. Add it back into the sauce, and then it will slowly start to coat the ramen.
Submitted By: Innommable
Submitted From: Chicago
- Crushed dried chilli peppers
Fresh ground black pepper, or store bought powder
- Curry powder (store bought is great)
- Frozen peas or other frozen veggies
- Fresh spinach
- Canned corn (Canned corn tastes better than frozen.)
Use amount of water for however many packages of Ramen you want. To the water, add Chili pepper, ground black pepper (or powder), and curry powder. I recommend at least three tblsp of chilli powder, 3 tsps of black powder, and 3 or more tblsp of curry powder per each package of Ramen. Let water boil. Add whatever amount of frozen peas or other veggies as you want. Let water return to a boil. Add Ramen and Ramen flavoring, and then cook to preferred consistency. In the final minute, add the fresh spinach and corn as desired. Let boil again and then immediately, and carefully, pour into a bowl and serve piping hot. Enjoy!
4000 year old noodles (I am presuming to call them ramen) were discovered in China recently. They are believed to be Smack brand.
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Submitted By: Mark
Submitted From: Texas, USA
Apparently sodium and cholesterol are not a concern in prison. Personally, I would not eat this, it just sounds scary.
- 1 bag of Ramen (chicken or chile)
- 1 can of chili with beans
- 1 can of beef pot roast
- 1 small bag of corn chips
- 1 small bag of doritos
- cheddar cheese, either easy cheese or shredded
Crumble corn chips and doritos. Cook noodles the same as always, drain and place pot back on stove mix in chili, pot roast, corn chips, and doritos. Then mix in as much cheese as you like. For extra kick add some hot sauce or jalapenos. The basic recipe would be ramen, corn chips, and cheese if thats all you have. All quite tasty.
Submitted By: Mark
Submitted From: Salt Lake City, Utah, USA
This would work great at my office, we have 170 degree water available at the coffee station.
The way I make a quick lunchtime ramen is to use a 16 oz. styrofoam cup. We have one of those sink-side hot water heaters. Simply grind up the ramen in the bag into bite-sized noodles, and dump into a 16 oz cup. Put the sodium packet on top. Then fill with hot water.
It takes a few minutes for the noodles to soften up, and make sure to stir every minute or so otherwise the noodles on top do not soften. Also, do NOT put the sodium packet contents in first, unless you like a hard core blast of flavor at the very end of your dining experience.
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Today for lunch I ate the Nissin Chow Mein Ramen with Shrimp. This ramen was fairly challenging to cook, by ramen standards, as the directions had four steps and three packets of seasoning/additives. This ramen was also fairly unhealthy for you:
As mentioned above, the ramen had 3 packets: shrimp, dried flavoring, and liquid flavoring. The liquid flavoring was basically oil with garlic aroma, which certainly did not help the healthiness of the dish. The dried flavoring was very strong, and I only used about 1/2 of the packet. There was about 5-7 shrimp in the dish, not quite as many as the cover would have you believe (see pic below).
After cooking the ramen for 5.5 minutes, not much liquid was left (as noted by the directions). The noodles were fully cooked, although they were never fully immersed in the water (steam must have cooked them). After removing from the microwave, I added the flavorings and waited the requisit minute (better follow instructions here). Then I took it over to the couch (I’m watching football) and ate up.
Overall, the ramen was fairly good, and certainly worth the $1.29 price. It was a filling lunch for a Sunday afternoon. The only downside is the garlic/shrimp aftertaste in my mouth (as I write this review). I suspect you could make this healthier by removing the tablespoon of oil in the “liquid flavoring” and reduce the sodium by not using as much powdered shrimp flavor.
Last week I received a ramen delivery from NoodleSon. I received about 5-7 different types of ramen, some chocolate, and some candy. My wife took all the chocolate and left me the ramen. I will be eating and reviewing them over the next few weeks. Thanks to Dan at NoodleSon for hooking me up!