This is a great use for left over roast beef. I always end up with 2-3 slices left after I’ve made my lunch a couple times, not enough for a decent sandwich! (Also this one has scallions too!)
Submitted By: Michelle
Submitted From: St Albans, Vermont
- olive oil
- 1/2 cup Sliced Baby Bella Mushrooms
- 1/4 Cup Sliced Onion
- 1/4 Cup Diced Zucchinni (optional)
- 2 tsp of fish sauce, oyster sauce or soy sauce
- 1 lime, juiced (or splash of lime juice concentrate)
- Thai Sriracha chili sauce (to taste)
- 1 packet of Beef Ramen Noodles
- 2 slices of deli roast beef, cut into bite size pieces
- 1 Tomato, Diced
- Bean Sprouts
- scallion (optional)
Saute your mushrooms, onions, and zucchini in a tbsp of olive oil until soft. Add 3 cups of water, fish sauce, lime juice, and chili sauce and bring to a boil. Once boiling, add Ramen Noodles and cook until tender (about 3 minutes) Add the sliced roast beef and diced tomato, stir and remove from stove and put in large bowl. Top with bean sprouts and scallions if desired.
I really like scallions in ramen, the flavor works really well. Check out the detailed techniques the author uses!
Submitted By: StonerChef
Submitted From: Florida
- 1 Packet of Beef Ramen
- 2 scallions (Green onions)
- Pinch of Black pepper (Fresh Ground if possible)
- 1\8 Tablespoon of Unsalted Butter
There’s not much to this recipe as far as ingredients. Just make sure to get the technique right and I can guarantee it will be one of the best bowls of ramen you’ve ever had. In a smallsSaucepan…Start off by bringing 2 cups of water to a full boil. While the water is heating up; chop 2 scallions very thin on a bias (diagonally). Save the leafy part on top for garnish (also chopped). Make sure to leave the onion pieces separate from the leaves. Lightly crush the ramen while it’s still in the bag. I like to tap the bag lightly all over with the back of my heavy chef’s knife until I feel the noodles break. Doesn’t matter how you do it, just don’t break them up too much… as little as possible By this time the water should be boiling…open the packet, remove seasoning pouch and dump noodles into the pan. Have a timer ready and cook for EXACTLY 3 minutes. Carefully pour out a little more than half of the water then add the onions, butter, scallions and half of the seasoning. Stir until well combined making sure to not break the noodles. Transfer into a bowl and sprinkle scallion leaves on top as garnish…
I love Frank’s hot sauce and I love recipes from jail, hence, this posting! I’m keeping the spelling of voila as wala, because you don’t speak French in prison.
Submitted By: devo
Submitted From: Marion County Prison, Oregon
- One Chicken Ramen package
- Tablespoon of Franks red hot sauce
- Two Tablepoons of Peanut butter(creamy works best)
Cook your ramen, keep about 1/4 cup of water in after you drain it. Next, put the peanut butter in the bottom of your bowl and spread it around. Then put the Franks red hot in add the ramen on top. Mix it all together and wala…bomb ass prison pad thai son.
I used to live in Plano a few years ago. The streets there are crazy, 6 lanes wide for a normal “street” and you can drive about 60 or so. Also I was wondering, do you think Mussolini liked Sriracha?
Submitted By: Jake
Submitted From: Plano, TX
- Chicken flavor ramen
- Olive oil
- Shredded Parmesan cheese
- Srichacha chili sauce
- Chopped onion
- Bread crumbs
Prepare the chicken ramen, and be sure to break brick up well. Cook for the usual time, add seasoning after it finishes boiling. Allow the ramen to sit, covered, for a few minutes to absorb flavor and then drain the liquid. Next, add olive oil, and stir. Then add Srichacha chili sauce and stir very, very thoroughly. Finally, add chopped onion, Parmesan cheese, and bread crumbs. Stir it all up and enjoy a very quick, easy recipe. As for amounts of each ingredient, do it to your own tastes. I use a lot of onion, cheese, and chili sauce, but not too much bread crumbs. A good starting point would be 1 tbsp of bread crumbs, 1 tbsp of olive oil, 1 tsp of Parmesan cheese, 1/4 cup of chopped onion, and a few dashes of Sriracha to taste.