I don’t make all the recipes that I post, in fact, I generally stick to the stuff I like to make, but I’d still love to have pics of some of the recipes. If you make them, please send them to me at the following email address:
Email me a recipe pic!
Note: I do change that address every year or so once the spammers pick it up, so I’ll update it here when it needs to be changed.
This is the first gravy recipe that I’ve seen that’s made using a ramen flavor packet. I think it might be pretty good on some biscuits and it’s a good use for those leftover flavor packs. This recipe also doesn’t actually contain any noodles, so FYI. Also, I didn’t quite like the way the original author said “2 tbsp fat”, but for that general category, I can’t think of a better way to put it
Submitted By: Esther
Submitted From: Seattle, WA
- 2 tbsp fat (vegetable oil, lard, butter, or shortening)
- 2 tbsp flour
- 1 cup water (for southern chicken gravy, maybe part water and part milk)
- 1 ramen flavor packet
At medium heat, stir fat and flour together and cook for a few minutes. Slowly stir in water. Stir in soup base and simmer (stirring constantly) until it thickens. Notes: This recipe makes enough to cover 1 brick’s worth of noodles, and it scales up nicely (remember, 4 tbsp = 1/4 cup). I’ve only tried this with the chicken flavor, but it should work just as well with beef or pork.
Looks like if you fly Cathay Pacific Airlines, you can get all you can eat Ramen!
It was only two weeks ago that we took our own advice and booked the Hong Kong direct from New York-JFK on Cathay Pacific for a grand total of $795. It isn’t our first time and it definitely won’t be our last, but this flight begins a whole new chapter for us in terms of which airlines we’ll choose in the future, because you see, Cathay Pacific gave us all the free Ramen noodles we could eat.
Unfortunately for me, I need to get to SFO or LAX before I’m ramen eligible, all their routes from Denver are “partner routes” which means an airline where you even have to pay to recline your seat.
This one sounds semi-healthy for everyone that complains about that on here. Did you know that you can buy strawberries in Canada? (Okay, just kidding Canadian readers!) The original submitter notes that kids also love this one!
Submitted By: Jasmine L.
Submitted From: Timmins, Ontario, Canada
- 1 head of iceberg lettuce
- 10 strawberries
- 1 tsp of balsamic vinegar
- 1 tbsp of sugar
- 1 tsp lemon juice
- 1 pear
- 1 apple
- 1 small can of mandarin orange segments
- raspberry salad dressing
- 1 pkg of oriental flavoured ramen noodles
Wash the lettuce and break into bite size pieces in a large bowl. Core and cut strawberries into slices. Place in small bowl, add in balsamic vinegar and sugar. Mix thoroughly and let sit for a few minutes to marinate.
Add 1 tsp of lemon juice to a medium sized bowl with 2 cups of cold water. Core and cut pear into bite size pieces. Place cut pieces in lemon water as you cut them to prevent browning. Remove pear from lemon water and place in bowl with lettuce. Core and cut apple into bite size pieces. Place cut pieces in lemon water as you cut them. Remove apple from lemon water and place in bowl with lettuce.
Add marinated strawberries to bowl with lettuce. Add can of oranges to bowl with lettuce, including any juices. Add enough raspberry dressing to taste.
Crumble in entire package of noodles and sprinkle in about half the seasoning. Mix together. Wait 5 minutes before serving to allow noodles to soften slightly.
- Can substitute white vinegar for lemon juice
- Can use any fruits you have available
- Can substitute Italian or Caesar salad dressing
- Add nuts such as peanuts, almonds or walnuts before serving for an extra crunch/protein
I have three traditional types of readers: college students, frugal moms and dads, and ex-inmates. Now, I’d like to welcome a new audience to my site, Wall Street CEOs. Even if ramen costs a dollar per pack in Manhattan, they will be able to buy a packet of ramen every minute of every day in 2009, assuming, that is, that they can move in with their mistresses and misters.
Can anyone come up with a bailout ramen recipe?
PS – After thinking about this more, I bet ramen is $5 per pack in Manhattan. Everything else is true.
Colten writes in from my original home state of WV with this faux-seafood gem. Bonus points for using a “Cream Of” soup that I’ve never heard of before, I now know about Cream of: chicken, mushroom, shrimp, and celery. I bet there are more out there, someone should make an official Cream Of Soup website.
Submitted By: Colten D
Submitted From: Parkersburg WV.
- 1 Ramen pack (any flavor don’t need flavoring)
- 1 can of cream of shrimp soup
- Salad shrimp precooked
- Imitation crabmeat (optional)
Take the package of ramen and either cook it in the microwave or stove like you normally would. While the ramen is cooking, open the can of cream of shrimp soup and warm it on the stove or microwave. Drain the noodles now and add them to the cream of shrimp soup. Stire in a few handfuls of salad shrimp to the soup, and the imitation crabmeat if you have any. If the soup is too thick, add some water until it’s the right consistency.
I should have called this Hella Cella Ramen since it’s from NorCal. Anyone here tried mackerel in oil? I ate sardines once while camping with the Boy Scouts, turns out it’s better when your’re cold and eating it in the dark.
Submitted From: Bay Area California
- 1 package Ramen noodles and flavor pack
- 2 packets of mayo
- 1 packet of mackerel in oil
- 1-2 hard boiled eggs
- Optional – 2 slices of bread or a tortilla
Heat up your Ramen noodles and drain liquid. Stir in the mayo and flavor pack to taste. Add in the eggs, and mash with
fork spoon till crumbled. Stir in whole mackerel package(including oil). If desired, you can combine the dish with bread or a tort to make a finger food meal. Enjoy. 😀
EDIT: I’ve been informed, no forks in jail, so I’ve changed it to spoon!
EDIT AGAIN: Fixed my grammar error. I don’t want any inmates to mess up your and you’re.
Whenever someone says “Hella”, you know they’re from Northern California. Anyway, this recipe sounds hella cool as long as you have hella taco shells!
Submitted By: Dae
Submitted From: Nor Cal
- Beef Ramen
- taco seasoning
- 3 taco shells per pack of ramen
- 1 teaspoon butter per pack of ramen
This was originally a crazy cooking experiment, and is surprisingly a really enjoyable way to have ramen, especially if you are on a TIGHT budget! Warm taco shells (in the OVEN preferably, if you have one) according to box directions. Cook ramen to preferred softness and drain. Stir in 1 teaspoon of butter per pack of ramen into the warm noodles. Use 1/2 the amount of ramen flavoring you usually like, and then add that same amount of taco seasoning. Heap ramen into warm tacos and enjoy!
Slow news day at the Korea Times, where they report that bread, not ramen, is the number one purchase of inmates. I was very confused about this at first, since I didn’t think that bread was a major part of the diet in Korea, but I have it figured out now. I think that the inmates may already get noodles once or twice a day and maybe bread is a change? Maybe this explains the popularity of ramen in US prisons, where bread is already served once or twice a day. Masters thesis anyone?
Note: You’d have to smuggle #5 into a US prison in order to get a hold of it.
“More than 650,000 loaves of bread are sold every month,” said a spokesman for Okbaraju, the company behind the survey. “No snacks are offered in prisons. That’s why,” it said.
Ramen (instant noodles) emerged in second place, with about 450,000 packets sold a month. Trailing ramen were milk, smoked chicken and dried seaweed.
This one sounds interesting, and even more interesting is that it’s from Finland. I think that’s a first for the site. The recipe calls for Colman’s mustard, which is the one my father-in-law recommends for his baked bean recipes (and was amazed to find out that I can’t find it in Colorado).
Submitted By: Mika L-a
Submitted From: Rovaniemi, Finland
- 1 pack of plain ramen
- 1-2 slices of bacon or fatty pork
- 1/2 red onion
- chopped garlic to taste
- 1 teaspoon sambal oelek or other chili
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1+ teaspoon mustard powder (I use Colman\’s)
- ketjap manis soy sauce
- egg yolk
This one is easy to make and very very tasty indeed. Measurements are highly approximate, so try it once and suit to taste. Mustard powder is the secret ingredient here: gives the dish a wonderful tangy flavour.
- Fry bacon until semi-crispy, turn heat down
- Add onion, garlic & sambal and fry for a minute
- Add turmeric, curry & mustard powder and fry another minute (heat was down, yes? don’t let the base dry on you)
- Add ramen(s), enough water to drown most of ramen, cover and simmer low for 5 mins or so
- Drain, leave just a dash of water in the pan
- Add egg yolk, stir & add a few good gulps of ketjap manis depending how salty you fancy