This reminds me of having Vietnamese Pho. I really liked the Pho I had in Seattle and Dallas, but it’s generally not vegetarian (the broth is the issue), so my wife won’t eat it.
Submitted By: Jilly
Submitted From: Eastern Tennessee, USA
- 1 package Shrimp or Lime-Shrimp Flavor ramen
- a handful Small frozen shrimp (pre-cooked)
- 1/4 fresh lime
- cilantro, fresh (finely chopped) or dried
- 1-2 sprigs fresh basil
- green onions
- bean sprouts (optional)
- hot sauce (Sri Ra Cha) or red pepper flakes (optional)
- Other optional additions: chopped spinach or napa cabbage; frozen peas
Cook ramen according to directions, using 1/2 cup more water than called for on the directions. While noodles are cooking, defrost any frozen ingredients (shrimp, peas, or greens) under running warm water. Place thawed ingredients in the bottom of a bowl along with white part of green onions and basil sprigs. When noodles are cooked, add seasoning packet and cilantro to taste. Stir well, correct seasoning, and pour over ingredients in bowl. Squeeze lime into soup; you may drop squeezed lime into bowl for additional flavor if you like. Add hot sauce or pepper flakes to taste, and fresh bean sprouts if you like (don’t use canned, they are nasty in this!). Serves 1-2, depending on how hungry you are.
Nissin Foods is releasing (or has released) “Choice Ramen”, a lower fat, lower sodium ramen. The noodles are not fried, which is the reason they have 80% less fat. For all the Campbell’s Baked Ramen fans, this might be a good choice. I have not seen this product here in Colorado, but I have reports that some folks have seen it. Thanks to Michael who sent me the image below and some notes on his first tastings:
Opening the package gives you the flavor packet and a circular noodle cake, like original Chicken Ramen – in its own individual wrapper. Preparation is the same – boil two cups water, cook noodles for three minutes, add flavor packet, burn roof of mouth. I tried the Herb Chicken: it had vague notes of chicken but the overwhelming taste was that of black pepper. Noodles were good, though – nice and resilient, better than what ends up in the standard Top Ramen package. Up next is Slow Stewed Beef, made from lethargic cows, I guess. There’s also a Shrimp Supreme, but the store I found them in (Fred Meyer in Lynnwood, WA) didn’t stock that variety.
First trucker recipe ever. This recipe comes from Lance and I think he’s a truck driver. It’s odd however that his email address has the word “Day trader” in it. I hope he’s not stock picking on the interstate. This recipe may also win a prize for the most processed food ingredients.
Submitted By: Lance
Submitted From: Sleeper of my truck.
- 1 can of store brand chili
- 2 packs of ramen — (I like Hot and spicy or beef)
- 4 pieces of bread
- some butter
- 4 slices of processed cheese
- Accent food seasoning. (THIS IS A MUST)
- Chopped onion
Make the ramen like normal and drain off water. Add flavor packet to the noodles and begin heating the chili. Make two regular grilled cheese sandwiches. Grab two bowls, put one grilled cheese in the bottom of each bowl. Dish noodles into each bowl on top of grilled cheese and top with chili. Sprinkle with ACCENT food flavor enhancer and sprinkle the chopped onion on top. Eat one bowl now and put the other in the fridge. When you get hungry again later, microwave the second bowl for about a minute and eat it. IT TASTES MUCH BETTER once it has been cooled then reheated.
It’s raining broccoli. This is two recipes in a row using broccoli. I had an old one that was exactly like this, but it wasn’t as good, so I removed it.
Submitted By: Karen W
Submitted From: Foxboro, MA
- 2/3 cup vegetable oil
- 1/3 cup white vinegar
- 1/4 cup sugar
- 1 package broccoli coleslaw
- 2 bunches green onions, thinly sliced
- 1/2 cup sliced almonds
- 1/2 cup sunflower seeds
- 3/4 cup dried cranberries
- 1 package chicken flavor ramen, packet reserved
Combine vegetable oil, vinegar, sugar, and flavor packet from ramen. mix well until sugar dissolves. Chill mixture in fridge. Next, combine brocco-slaw, green onions, and cranberries in ziplock bag; refrigerate this mix as well. Crush the ramen noodles in the bag, and Combine almonds, CRUSHED ramen noodles, and sunflower seeds in another ziplock bag. When ready to serve, dump all the ingredients together and toss. Once mixed, this is best fresh, but still tastes good the next day, however the noodles will be soft… Serves about 6.
Submitted By: Amber Robbins
Submitted From: Alabama
- 1 pack Creamy Chicken Ramen
- 1 Can Cream Style Corn
- 1 pack (Just For One) Broccoli and Cheese
Cook Ramen like normal, do not drain. Mix in the season packet, can of corn, and defrosted Broccoli and Cheese. Season with pepper and garlic to taste. Simple and Delicious and makes a great meal for one person.
Apparently in the UK instant ramen is called Pot Noodles? That’s what I am inferring from this article from the Telegraph. Anyway, it’s an interesting name.
When you haven’t thought about Pot Noodles for a while, it comes as a shock to remember that many people – and not just students – still count these outlandish plastic assemblages of powder and soggy pasta as a regular meal, rather than something you might consent to eat only in the event of famine. More than 150 million of them are sold in Britain every year – that’s more than two Pot Noodles for every man, woman and child.
EDIT: As everyone has said in the comments, this isn’t really the UK version of ramen. As for my snarky title, well, that’s just how we roll here in the Colonies.
The Beacon Newspaper, a student newspaper at Florida International University wrote a story about ramen noodles. I am, of course, quoted (once). Also just for my birthday (today), they misspelled my name. Does anyone need a hint on how to spell my last name, there are several clues on the site.
Here’s the link to the story: “THE RAMEN REVOLUTION: Oodles of Asian noodles”