Submitted By: Kam Kashani
Submitted From: SGI, California
- 1 package ramen (yeah, yeah, yeah: I use Sapporo Ichiban)
- 2/3 C chopped broccoli floweretes (fresh is best, but frozen
- 4 cloves garlic, minced
- 1 tsp minced ginger
- Small red chilis, torn open (or crushed red pepper);
Bring 3 C water to a boil and add ramen noodles and chili pepper.
Cook until almost tender.
Reduce heat to medium high. Add garlic, ginger, seasoning packet,
and broccoli. Cook until broccoli is done. (I like it still bright
green and crunchy.)
Submitted By: Eric Merriman
Submitted From: Fort Bragg,Ca.
- 4 Packages of your favorite Ramen
- 2 cloves of garlic (crushed)
- 1/2 cube of butter
- 2 – 3 eggs
- 1 cup shredded Pepper-Jack cheese
- 4 cups water
Bring water to boil, add Ramen, eggs (slightly beaten), and
seasoning packets. Cook to just about desired consistancy, add
remaining ingredients and stir well till cheese melts. Voila!
"Noodle Phony" For a little spice, I’ve added catsup
to decorate the top.
Submitted By: Eric Schuttler
Submitted From: Virginia
Cook however many packages of Ramen you can handle in water;
drain. (Proper Southwestern Virginia technique is to drain it
with the lid of the cooking pot and forget the wimpy colander.)
Add 2 T butter with a good chunk of Velveeta to the noodles add
flavor packet, cook over very low heat till melted.
Submitted By: Jon Davis
Submitted From: San Antonio, Texas
- 4 samoas (Caramel delight) ((girl scout cookies))
- 1 package of brick ramen (bag kind)
- salt’n’pepper (season to taste)
Crush the cookies into the ramen after you add the flavoring
(chicken works best) and salt’n’pepper and such and eat it; its
that simple and not only is it good it’s good for you
Submitted By: Julie Herron
Submitted From: Fort Worth, Texas
For this recipe I recommend using Mushroom flavor ramen. Cook
ramen as usual. Drain water and add the flavor packet (season
according to your preference). Add one can of Campbell’s Chunky
Clam Chowder soup. Stir to mix well, and enjoy!
Submitted By: Anton and Jaime Johnson
Submitted From: New Orleans, Louisiana
4 packs of any flavor ramen noodles and boil as usual, drain.
Put back into pot and add 1 can of Cream of Potato soup to drained
ramen noodles. Spice as desired. It’s also good if you add peas
or corn. Looks like puke, but taste real good!
Submitted By: Joe Hardy
Submitted From: University of Kentucky
Prepare two packets of ramen noodles as usual, but do not add
seasoning. Drain water, and spoon on a sufficient amount of any
spaghetti sauce (Prego thick and chunky with tomatoes works well).
Then add a few squirts of Hooters hot sauce (bought or stolen
off the table at any Hooters restaurant), and enjoy with your
favorite cheap beer. Serves 1.
Submitted By: Steve Herrick
Submitted From: Cincinatti Bible College
Take oriental ramen noodles, (the cheap one’s- not the 15 cent
type) and add a handfuls of crackers until it is not really soupy-
sort of a cracker noodle mush and then add few spoonfuls of A1
steaksauce. Hot pepper sauce is optional.
Submitted By: Josh Wells
Submitted From: University of Wyoming
Ingredients: a bottle of olive oil (extra virgin, no wussy
light stuff), some mushrooms, and some red onions. Cook your ramen
as usual, without the flavor packet, and drain off excess water.
While ramen is cooking, sautee the onions and mushrooms until
ramen is done and then remove from heat. Put the ramen in a bowl
and liberally pour olive oil onto it, then to ss the ramen to
properly coat it all in oil. Add the coated ramen and vegetables
to the pan until the noodles have been tenderly fried, BUT NOT
CRISPED. At this point you may wish to add seasoning such as salt,
oregano, or Mrs. Dash (yummy, choose a flavor). Grated cheese
also tastes good, esp. Monterey jack. Remove from pan and toss
in a bowl to mix thoroughly… serve with chopsticks for an elegant
dinner date or use to impress guests with your cheap gourmet abilities.
Submitted By: Jace
Submitted From: Loyola University in New Orleans
Using any ramen noodle soup packet; I like the imported
Korean one with the name I can’t pronounce. Boil some water
with olive oil, minced garlic, minced ginger, some basil leaves
and a wedge of lemon or lime. Then add your noodle brick along
with some romain lettuce, green onions, bean sprouts and carrots
(I get them out of the salad bar at the school, sneak them out
in an extra cup!) You can even add canned chicken which is also
found in the cheap section of a grocery market. Cook until the
consistency that you like it and serve! For extra pep, add some
sate (its a hot chili oil found in most oriental markets, you
can make it yourself with either olive oil or sesame and some
hot peper flakes and leave it alone for a month in a jar). Bon