Teriyaki Ramen with Eggs

Submitted By: Jon Ingram
Submitted From: Huntsville, Alabama


  • Two packs of Ramen noodles (Teriyaki)
  • 1-2 eggs
  • pepper
  • salt
  • one half of a small onion

This may seem \”BLASPHEMOUS\” to some Ramen purists but I find that microwaving your noodles for about 3 to 4 minutes works best, depending on the microwave!


  1. Cook noodles, drain and set aside.
  2. Fry 1-2 eggs, do not scramble. set them on a plate.
  3. Place noodles into skillet and mix in Ramen flavoring. (If nesscesary, occassionally add a little water-- be stingy with it though! This recipe\'s end result is dry; meaning, there shouldn\'t be much/any liquid.)
  4. Put a little pepper in with the noodles (I, personally, like ALOT of it!)
  5. Place noodles wherever you want on the plate. add salt/pepper to eggs and ENJOY! I like to put my eggs on top and eat it that way.

Serves two.

Ramen Veggie Stirfry

Submitted By: Lisa
Submitted From: Portland, Oregon


  • 1 package ramen noodles
  • half an onion, or 1 small onion
  • a few broccoli florets, chopped smallish
  • about 1/4 of a carrot, shredded
  • some garlic
  • chili-garlic sauce (that red, seedy stuff!)


Cook ramen noodles. Drain *most* of the water, leave just enough so that your ramen noodles are covered in the pan, or maybe a little less. THEN, stir in flavor packet. Let sit.

Prepare a frying pan with some cooking oil. When the oil is hot, throw in the broccoli, onions, garlic, and carrots. Stirfry for a few minutes until the veggies are tender to your liking. Any other veggies work well, too.

When your veggies are nearly done, turn down to medium head. Toss in the noddles from the pan (water, too!) Add the chili-garlic sauce and mix well, the water will help it to spread out.

Cook for about a minute longer and most of the water will evaporate.


Breakfast Delight

Submitted By: Pat Hager
Submitted From: Appleton, Wisconsin


  • 1 slice of american cheese
  • 3-4 oz of shredded cheddar cheese
  • 1 package of ramen noodles (seasoning not needed)
  • 3 eggs
  • ham, bacon, or sausage (quanity desired)
  • 2 tablespoons of milk

Start with boiling the Ramen noodles on the stove. While your doing this you could warm up a skillet for your meat of choice and the eggs. Begin cooking your meat in the skillet. Drain the Ramen noodles but do not add the seasoning. Add the American and shredded cheddar cheese to the ramen noodles along with your milk. Other types of cheese may be added or substituted for the american or cheddar. Throw the noodles and cheese in the microwave for about a minute or until cheese is melted (time may differ). Grill up three eggs however you like them (scrambled, over easy, hard, ect...) Put it all together onto a plate and enjoy!

Thai Ramen Supreme

Submitted By: Bill Gies
Submitted From: Boston, MA

So I came upon this recipe when trying to find an alternative Thai recipe for my girlfriend, who is alergic to soy and penuts, the two main ingredients in Thai cooking. I was successful, and I share it with you.



  • 1 can coconut milk
  • 3/4 a jar of almond butter
  • some spicy seasame seed oil
    Rest of Ingredients

  • good Ramen
  • Water chestnuts (1 can)
  • Lemon grass oil
  • (Optional) Beef
  • (Optional) Eggplant
  • (Optional) carrots
  • (Optional) celery
  • (Optional) red bell pepper

To make the sauce: Whip sauce ingredients into a well-mixed sauce. To the sauce, add a can of raw sliced water-chestnuts. Stir. Cook Ramen, do not break up noodles, strain, then add a little lemon grass oil, flavor packet, and if you like, some soy sauce.

Meat or Vegetables:
I find that beef pan-fried with a little stirfry sauce goes great, so does eggplant, red bell peppers, carrots, and celary. Mix it up with your own preferences.

Mix everything up into one big bowl and feast on classy ramen. The ingediants may be hard to find, but once you get those waterchestnuts and lemon grass oil, it's all worthwhile.

Venison Ramen

Submitted By: Lance Wood
Submitted From: St Louis, Missouri, USA


  • 1 cup Venison stew meat
  • Brown sugar
  • Ginger
  • Olive oil
  • Ramen (no seasoning needed)

This is a very easy recipe (assuming you have the venison). Take 1 cup chunked venison stew meat, Fine but still chunked, add to pan. Add some brown sugar, ginger, and olive oil to the pan and simmer on low heat for a few mins. Add a small amount of water to get desired thickness. This will make a nice thick noodle covering.

Cook ramen with no season packet.

Drain noodles and add the entire contents of the fry pan to the noodles. Mix and enjoy.

CAUTION! Do not serve to people other then your own family. You will end up having people come for more and more.

Spicy Post-Thanksgiving Delight

Submitted By: hungryhungrystudent
Submitted From: Toronto, Canada


  • 4-5 oz leftover turkey
  • 1 pack Nong-Shim Shin Ramen (Hot & Spicy)
  • 1/2 Tbsp. Curry powder (the hotter, the better)

Cook ramen, adding curry powder along with spice packet. While ramen is cooking, microwave turkey for 45 seconds. (I’m assuming it’s already cooked and packed in tupperware in the fridge.) Add turkey just before ramen is finished cooking. VERY filling, relatively tasty, and thriftier than a pile of goodwill stores.