I hesitated before posting this recipe, okay, I hesitated 16 months before posting this. The main reason is that “buttermilk” to me means pancakes or maybe biscuits. I’ve never had buttermilk unless it was mixed in with a bunch of other stuff and then cooked for awhile so I don’t know what kind of flavor this would give. Anyway, if buttermilk is your thing, give this a try.
Submitted By: Melanie Teegarden
Submitted From: Tennessee, USA
- 1 package beef or chicken ramen
- 1 Tbsp butter
- 1 Tbsp nutritional or brewers yeast (find at the health food store)
- 1/4 c. buttermilk
Heat your ramen cooking water to boiling, add ramen noodles and cook just until they start to be separable with a spoon. Remove from heat and drain the cooking water. Lower the burner to medium, and return noodles to burner. Drop in the butter and allow to melt; toss noodles to coat, stirring or tossing continuously to avoid the noodles scorching. Next, add half of the flavor packet, the nutritional yeast (which has a roasted parmesan cheese sort of flavor) and the buttermilk. Heat through while stirring and serve. This is really very good. The buttermilk and yeast form a creamy, richly cheesy flavor.
Wayne from Dallas, TX wants to know where he can find Spicy Chili Chicken Ramen… I’ve never seen it myself, so I don’t even know what brand it is. He mentioned that it was common in California, but I’ve never seen it here in Colorado. Anyone seen this flavor around recently?
A very simple recipe, but one that I like to make myself sometimes. I also like this with shrimp noodles and even as a soup.
Submitted By: Janie G.
Submitted From: Texas
- 1 package of beef ramen
- 1 tbsp of lime juice
- 1 tsp of red pepper flakes
- 1/2 tsp of black pepper
- green onion (optional)
Cook the noodles and drain them. Add seasoning packet, lime juice, pepper flakes, and pepper and stir. Green onion can be used for an optional garnish on top if you like.
I’ve been scooped by Fark.com, which fortunately is one my favorite sites, especially when I’m “working”. The story is about how we have entered a “ramen renaissance” and how ramen is becoming popular like sushi. It also mentions some astounding statistics, in 2007, Americans bought 738,000,000 pounds (334,751,169 kgs) instant ramen, or 4 billion packets! Since Google says that in 2007, the US had 301,139,947 people, that means every person in the US ate about 13 packs a year. I know I did better than that!
This gem has been in my email for over 2 years now, and it has aged nicely I think. I really like to cook chicken breasts and mix them with my ramen. I also add garlic when I make something like this. Also, this one requires an extra flavor packet, so if you have one laying around this is a good use for it.
Submitted By: “Slightly Off”
Submitted From: USA
- 1 package Ramen (oriental or teriyaki)
- 1 extra ramen flavor packet (oriental or teriyaki)
- 1 boneless skinless chicken breast, cut up into bite sized pieces
- 1 small onion cut up into chunks
- 1/2 cup Sweet and Sour sauce
- 1/4 cup soy sauce
Take the cut-up chicken and onions and cook in large pan until all the pink is gone in the chicken. Add the soy sauce and one flavor packet to the chicken and let cook about 4 more minutes. While the chicken finishes, take a small pot add the Ramen and cook as usual. Add the Sweet and Sour sauce and onions to the chicken while the noodles boil. Once the noodles are finished drain the water and add the other flavor packet. Put noodles on plate and then cover with sweet and sour sauce chicken and onion mix.
I love to eat tuna and this sounds like one I could make while camping!
I’m asking Jilly whether you need to drain the tuna, I’m thinking no, but if so, I will update this recipe. Response: Don’t drain the tuna, you want the teriyaki flavor!
Submitted By: Jilly
Submitted From: E. Tennessee, USA
- 1 packet ramen, any flavor
- 1 Chicken of the Sea tuna cup, teriyaki flavor
- 1 carrot, thinly sliced
- 1/4-1/2 tsp freshly chopped ginger
- 1/4 tsp honey
- 1 green onion, thinly sliced
- soy sauce or Teriyaki sauce (optional)
Cook noodles, reserving or discarding flavor packet. Meanwhile, steam carrots with ginger and honey in water just to cover until crisp-tender. Drain the noodles and place in shallow bowl. Add contents of tuna cup, breaking up chunks. Drain and add the cooked carrots. Sprinkle the bowl with sliced green onion and toss all together. Season with Teriyaki or soy sauce as desired. Note: I initially made this with oriental flavor ramen and added the flavor packer to the drained noodles, but found it too salty.
This looks like a fun recipe to make “sushi” with ramen noodles. Two of my favorite dishes combined, this is like the Voltron of Japanese food.
PS – I realize this is an AP recipe. Hopefully I won’t get a DMCA takedown notice from them. This will likely be my last link to an AP story…
PPS – I wonder when WordPress will fix the “publish in the future” bug? It’s really annoying me.