Spicy Egg Ramen

I’m a sucker for anything with Sriracha sauce in it.

Submitted By: Max Ramsay

Submitted From: Portland, OR

    Ingredients

  • 1 Pack of Creamy Chicken Ramen (chicken will also work)
  • 1 tsp of sriracha hot sauce
  • 2 tablespoons of sweet chilli sauce
  • 1 tsp of maggi sauce (brown liquid with yellow label)
  • 1 egg, beaten
  • finely chopped spring onions

Bring a pot with 1 1/2 cups of water to the boil, add the ramen and cook until almost ready. When the ramen is almost done, add the sriracha, sweet chili sauce, maggi sauce, and spring onions (as well as flavor packet if desired). Stir until mixed together. Add the beaten egg slowly, while stirring, as not to create egg clumps. Once the egg is stirred into the ramen and cooked, serve. Serves 1.

Happy New Year!

I am back from East Texas where the ramen is scarce and the internet does not reach. I hope to get some more actual content posted today and tomorrow since I am home sick and can’t go out and do anything fun. I did have some shrimp ramen yesterday to which I added red pepper to help clear my sinuses.

Anyway Happy New Year!

French Onion Soup Ramen

This time of year I always think of mercilessly crushing everything, including the noodles for this recipe. Anyway, I love French onion soup, although I don’t think Parmesan is the official French onion soup is it?

Submitted By: Dejunai

Submitted From: Pasadena, CA

    Ingredients

  • 24 oz. ZipLock/tupperware Bowl (make sure it’s microwave safe!)
  • 1 Can Campbell\’s Soup French Onion (Condensed)
  • 10.5 oz. Fresh Water (one can full)
  • 1 Package Ramen ( Beef or Chicken )
  • 2 oz. Grated Parmesan Cheese

Pour Can of Soup in ZipLock/tupperware bowl, Refill soup can with water, add water to bowl. Without opening the ramen Pouch/Bag, crush the ramen noodles mercilessly until mercilessly crushed. Open Pouch/Bag. Depending on preference, add 1/2 to 1 full flavor packet to soup. Add crushed noodles to bowl (they will float on top of soup). Cover noodles with Parmesan Cheese, spread cheese to sides of the bowl so noodles are completely covered, use more cheese if necessary. Microwave for 2 Min. (Cheese will not melt).

Cao Boi’s Hiking Ramen

Personally, I think the carbs in this one might kill you, unless you are hiking 20 miles a day over hills with a full pack like the submitter was doing. This one definitely goes in the “I’m not gonna eat it” category.

Submitted By: Cao Boi

Submitted From: Wherever I lay my head is home

    Ingredients

  • one packet of any flavor Ramen noodles
  • 1/2 to 1 cup of instant mash potato powder (use the flavored kind for variety)

Cook the Ramen as usual but do not drain. After noodles are soft, add flavor packet and add mash potato powder. Stir and let sit a bit (it holds heat and will burn your mouth if you don’t wait) to thicken and cool. Add more or less instant mash potato powder for desired thickness and consistency. I like to use savory herbs or cheesy garlic instant mash potato. Great hiking food created on the Appalachian Trail!

Don’t Be Stealin’

I was poking around the web today, and I came across (a site), which has decided to take some of my recipes without permission or attribution. I’ve actually never turned down a request for someone else to use the recipes here, so it’s pretty dumb just to take stuff. You can also see that there’s a direct copy of the Categories used and the Ramen Manufacturer/Maker links are copied too. Anyway, if anyone in the future wants to use content from the site, just ask, there’s a form off to the right….

UPDATE: I failed to mention that I did email the owner, which I found using WhoIs at GoDaddy. The site is actually hosted by Dreamhost (my host), so getting it removed should be fairly easy. I gave him 7 days in the email to remove the stuff, then I will contact DH.

UPDATE: The copied content has been removed. He never did respond to my email, but obviously he received it.

Fat Kid’s Ramen

Submitted By: Luis Rodriguez

Submitted From: El Paso,TX

    Ingredients

  • 1 can tomato sauce
  • 2 packs ramen (Cup Ramen Preferred: use chicken, beef, or pork)
  • 2 Hot Dogs
  • 2 cans water (Tomato Sauce)
  • Garlic Salt (optional)
  • Lemon Pepper (optional)

In a medium sauce pan put the tomato sauce and water. This amount of water will give you a thick spaghetti consistency. Adding more will give a soupy consistency. Let it come to slight boil. Cut hot dogs (raw) into small chunks and throw into pot. Now let come to a full boil and cook for 5 minutes. Add the ramen, if using cup just rip cup and toss in, if using brick, don’t forget the flavor pack. (The reason I like cup is for the dried vegetables.) While cooking, season with garlic salt and lemon pepper, or just use salt and pepper as desired. Cook until the noodles are cooked like you like em and serve. (By the way this makes quite a bit or food, if just feeding one person just half all the ingredients.)

Tom Sam Ramen

I have no idea where the name comes from, I googled it even and nothing obvious stood out. Anyway, I like canned salmon sometimes instead of canned tuna for sandwiches on occasion. I bet this would work great with smoked salmon too, but if you’re buying smoked salmon, you probably aren’t going to test it with ramen.

Submitted By: Jeff Erkhart

Submitted From: Colorado

    Ingredients

  • 1 pack of ramen
  • 1 can of salmon (tuna can size)
  • 1/2 can of chopped tomatoes
  • 1 tbsp olive oil
  • 1 tbsp Parmesan cheese
  • 1 tsp oregano
  • 1 tsp garlic

Open the salmon can and drain (mostly drain). In a small saucepan, mix the tomatoes, salmon, olive oil, and spices and bring to a simmer. You will need to add enough water to the pan to cook the noodles in too. It will be between 1 cup and 1.5 cups depending on how much tomato liquid gets added. Once it’s simmering, add the ramen and the flavor packet. Cover and cook for 3 minutes. Serve and sprinkle with Parmesan cheese.