I had a recipe for a really good salad made from Ramen but I can’t find it anywhere! It had corn and peas and I think oriental vegetables. Does anyone have a similar recipe they can share. Also ANY recipes with ramen would be appreciated!
oops….
I’ve made ‘Egg Drop’ soup with chicken Ramen noodle packets…just smash the noodles into small pieces and cook as directed (w/seasoning packet). Once noodles are cooked, scramble an egg into the boiling broth. Cook and stir approx 1 min until egg is cooked.
Other recipes that we use here:
Ramen Corn Chowder (this is pretty good, kids will eat it…a little thin, you can reduce milk if you want)
Bring 2 c water to boil; add noodles & flavor packet; cook 5 min.
Add remaining ingredients except cheese; stir and warm through.
Add cheese and stir til it melts, salt & pepper to taste, more milk if desired.
Chicken & Peanut Noodles (one of my fave Ramen recipes, and I almost never have the chicken on hand to add, just make it w/o; very creamy and peanut-y)
Heat oil on med high in skillet; stir-fry chicken and garlic approx 3 min.
Remove the chicken. Spoon peanut butter into skillet. Whisk in water, vinegar, soy sauce, pepper flakes and *1* seasoning packet from noodles. Do not use both packets.
Bring to a boil: add noodles & break them up slightly. Add cooked chicken and cover.
Simmer 4 minute to separate noodles. Add veggies, cover and simmer 3 more minutes
Stir. Add green onions & chopped peanuts on top.
Ramen Taco Bowls (My kids love this. Again, we seldom have the meat to add, but it’s fine w/o it. We’ve also used RoTel tomatoes and adjusted other seasonings ~ I never have actual taco seasoning packets, just make my own.)
sour cream (garnish) salsa (garnish)
Cook hamburger and onion until meat is no longer pink; drain off fat.
Stir in tomatos, taco seasoning and water. Bring to a boil.
Add ramen noodles and cook and stir for 3 to 5 minutes or until noodles are tender.
Spoon into bowls and sprinkle with cheese and tortilla chips. Garnish with sour cream and salsa.
Broccoli Ramen Noodles (This is pretty good, though I think the recipe as written has too much honey/lemon so I usually reduce it.)
Prepare noodles according to package directions (2–3 minutes) but DO NOT add flavoring.
Drain noodles and toss in corn oil.
Blanch broccoli in boiling water (1–2 minutes) and drain. Refresh under cold water.
Mix lemon juice, honey, pepper, salt, and noodle flavoring; and combine with broccoli and noodles.
Refrigerate. Before reheating, stir in peanuts. Reheat in microwave.
Ramen ‘Fried Rice’ (All the kids will eat this, even the 1 yr old; haven’t tried it with reconstituted powdered eggs yet, though. It is also good if you stir fry thinly sliced cabbage in with the veggies & noodles.)
Break the noodles into about 6 pieces; place in bowl, sprinkle with seasoning packet and pour boiling water over to cover.
Stir a bit and let soak while you prepare the rest of the recipe.
Rinse peas with hot water in a colander to defrost.
Mix together the eggs, sesame oil, and pepper and set aside.
Heat a wok or large skillet and add the oil.
Add the garlic and green onions and stir-fry for 30 seconds.
Add optional meat and peas and stir fry until hot, about 1 minutes.
Drain the noodles well, add to the skillet and stir fry for another 2 minutes, stirring constantly.
Stir in the soy sauce until well distributed.
Pour the eggs into the skillet and continue to cook and stir, until the bits of egg are cooked.
Serve at once.
Ramen Coleslaw/Cabbage Salad
Toast sesame seeds and almonds on a cookie sheet in oven until lightly toasted. (Watch carefully, they can burn quickly.)
Mix cabbage and green onions in a large bowl.
Crush ramen noodles in the package.
Open and remove broth packets.
To make dressing, mix oil, water and vinegar in a jar with a tight lid. Add sugar and 1 packet of broth. Shake well. Taste, and add more sugar, as well as salt and pepper.
Just before serving, add crushed noodles, almonds and sesame seeds to cabbage mixture. Pour on dressing and toss well.
Serve immediately.
Oh, one more we do fairly frequently, for an easy change of pace from ‘regular’ Ramen noodles…I haven’t tried this with powdered milk but I think it would be fine. Must try that soon!
Creamy Ramen Noodles
1 (3 ounce) package ramen noodles, any flavor, with seasoning packet 2 cups water 2 tablespoons butter 1/4 cup milk
Bring water to boil in a small sauce pan. Add dried noodles and cook 3 minutes, or until noodles are tender. Stir occasionally.
Drain water. Return noodles to sauce pan.
Add butter, milk and contents of seasoning packet (you may not want the full packet, depending on tastes)
Heat on low heat and stir until butter is melted and noodles are coated with creamy sauce. Serve.
Correct me if I am wrong, but thought I remember reading one time that Ramen noodles are fried first in partially hydrogenated fat, making them very high in trans fatty acids. Notice that a lot of products now have those type of fats removed due to the requirement that trans fatty acids be listed on labels. Can someone tell me if they have removed most of these fats from the Ramen noodles? I know in case TSHTF that we are not going to nitpick over some extra fat, but as someone just mentioned on another thread, I do not want to buy tons of stuff that is outright unhealthy either.
I thought that ramen had no nutritional value whatsoever! It got me through college, grad schoo, early marriage, divorce, and now I’m stocking it for TEOTWAWKI. Cheep and easy to doctor up; and fairly easy to digest. But good for you? heh.
This will probably sound very strange, but I swear it tastes good, to my family anyway, lol. break up one package of ramen very small and cook and drain, add one can of tuna, drained, mix with mayo, seasonings to taste, and honey, yes, honey. Eat straight, or put on crakers. I know it sounds strange, but all 4 of my kids actually like FWIW
This will probably sound very strange, but I swear it tastes good, to my family anyway, lol. break up one package of ramen very small and cook and drain, add one can of tuna, drained, mix with mayo, seasonings to taste, and honey, yes, honey. Eat straight, or put on crakers. I know it sounds strange, but all 4 of my kids actually like FWIW
sorry, cat was on the keyboard ;)
NauticalMan – at 22:10 “I do not want to buy tons of stuff that is outright unhealthy either.”
Some of the foods that will really be beneficial during SIP are not so good right now (high fat, high calorie, etc.). We are getting around that in our household by using these items sparingly and stocking so that they don’t go past their expiration dates.
One of our favorite things to do with ramen is to start the cooking process in the normal way, just with less water (only enough to get the noodles soft), add your egg, veggies and meat of choice…THEN, you cook off the water, add just a bit of olive oil so the noodles won’t stick and cook em until golden brown and a bit crunchy. Ramen cooked in this manner is delightfully rich in flavor.
there are a ton of ramen recipes in the other recipe threads. I’ll see if I can dig out some ramen specific websites and put them here though.
Well, I tried to post three links and the post was “blocked by the administrator” … not sure why. <shrug>
Just google ramen noodle recipes and you’ll find several websites that offer ideas. Or, check through out the other recipe threads as there are several.
It was nearly dark when DW and I put away the lawn equipment and came inside last night. We needed something quick and filling for dinner so I made one of my favorites, Mock LoMein.
Serves 4 or just DW and I when I am REALLY hungry.
Hillbilly Bill – at 10:18
I’m sold! Sounds good and a good way to get my kids to eat cabbage. They’ll eat it in slaw that has some fruit in it … such as carrot slaw, apple slaw, pineapple slaw, etc. … and they’ll eat it in eggrolls.
Wonder if I could use the seasoning packets from the oriental flavored ramen … or is that just too much salt?
Does anyone know where I can purchase bulk ramen noodles without the seasoning packets?Thanks in advance.
Kathy in FL – at 12:39
You could probably use those seasoning packets, I doubt it has more salt than the sauce I am using. I only have chicken and beef on hand because that is all Aldi’s sells and their price is so cheap I don’t want to buy Ramen anywhere else.
Could there possibly be a cheaper meal? Not likely.
Jersey Girl – at 12:42
Check to see if you have any oriental grocery stores in your area. They may be able to get the unseasoned noodles in bulk for you if you are willing to work with them.
I’ll keep my eyes out for bulk ramen; also anyone know ehere you can find… ahem… healthier Ramen-type noodles? The fats don’t bother me so much, but the artifical flavorings bug my son a LOT. Yes the rest of the package seems very inexpensive and easy, so it’s worth it to me to try to find something that has no petro-based ingredients, would be grateful for any leads.
Check out some of the local health food stores. They might have a vegetarian/vegan version that is healthier.
The other alternative might be to just find the bulk noodles … similar to what Jersey Girl is looking for … then come up with your own seasonings that better suit your own family’s needs. Perhaps something along the lines of homemade lemon pepper (dry your own lemon zest for this), other other “flavorings” using finely ground, dried veggies and such. Just a thought.
I really doubt that we would be having this seasoning packet discussion if ramen was $1 per package. When I ate my first package of ramen, Sapporo Ichiban, it was in 1973/74, and at that time, it _was_ $1 per. And it was about the best thing I ever tasted. There is something that seems to happen in peoples’ brains when a commodity gets cheap, and the snob factor kicks in, and next thing you know, people are claiming there are petrochemicals in it. Sheesh. MSG has been used in Japan for a century or more (ajinomoto).
The whole thing about ramen is that it is deep fried. You can get 1-lb packages of shrimp-flavored oriental noodles for just over a buck at the local Ranch 99 market here, but they are not fried, and the taste is not the same. If you look at where the calories are coming from, in unfried noodles it’s from the starch, and the calories are low, and in ramen it’s from the fat, and calories are high. Well, the whole point of ramen is that it is cheap, tasty, and filling. It has a good balance of fat and starch, and some flavor. The fat makes it stick to your ribs and get you to the next meal. You can fix the low protien with a tablespoon of bacon bits, real or TVP.
Enough boring rant.
Now if you go to the oriental grocery to pick up plain noodles despite what I said above, then pick up a squirt bottle of hoisin sauce, and a jar of brown bean sauce. You already have a bottle of soy sauce, yes?. Now make Brown Bean Sauce Noodles, the original chinese spaghetti.
Brown Bean Sauce Noodles Obtain a package of chinese noodles that are divided into little individual serving bundles. Cook the noodles in a pot of boiling water. They take about 3 minutes. Drain and return to the pot. Stirfry some meat, or slice a hardboiled egg, or chop up some leftover meat, or slice up and stirfry a chinese sweet sausage per person(yum). Dice some salad vegetables like a tomato, 1/4 bell pepper, and a couple radishes. Bean sprouts are also welcome. Toss into the pot, add the meat, and toss with two big spoons. Squirt on a dose of hoisin sauce (2 tablespoons, more or less) About the same of soy sauce A big heaping tablespoon of brown bean sauce. Optional: a tsp of brown sugar and a tsp of vinegar, any flavor, also some minced ginger. Toss again with those big spoons. Serve.
Aw, c’mon, Wet Dirt, I don’t mind the MSG — it’s the “artificial flavoring” I have a problem with. And actually I don’t — it’s just my son. He breaks out in hives, spastic tics, etc. Same with BHT and other petro-based preservatives. Try prepping for 3 to 6 months and avoiding all those things, it isn’t easy.
I’m not a snob. You should see what I used to eat. I lived off of Top Ramen in grad school. Add some Coke and Smartfood popcorn and there’s my entore masters degree.
I’m trying to find a ramen-noodle easy cooking dish, with some dehydrated veggies, ready to eat, JUST like the Cup-o-Ramen I bought at Aldis, for yes, about $.25 a cup. Only, withouth the artificial ingredients. Of course I can cook plain noodles, that’s what I usually do. Add my own dehydrated veggies, it’s just EASIER if it all comes in one package, anyone know where I can find those? Just looking for a source for food I like to eat.
(Looks like I’ll try an Asian
Well, I can see your problem with a kid with hives, my DD is allergic to red#40, and it’s in nearly everything. But it sure makes my life easy, I just don’t buy anything red, or I have to eat it. Here’s what I’ve done to address the kid factor. I make up a jar of ‘ramen sprinklies’ and it sits on top of the refrigerator next to the ramen box. It contains snipped up sundried tomatoes, smashed smaller onion flakes, smashed smaller bell pepper flakes, smashed up dried shiitake mushrooms, and (dare I say it ) tvp bacon bits. But skip that and pound up beef jerky (your own homemade) instead. I buy soup base at the restaraunt store for the soup base—you can find really good chicken base with nothing wierd in it. And you’re there. I toss in a big tablespoon of sprinklies and a tsp of base onto the ramen. The DD will eat it fine. For prepping, I think powdered/ground beef jerky seasoned as you like it is the best way to go. Then I keep the seasoning packets in the drawer next to the frige. When there are too many I toss them out. Otherwise, I use them for me, when the kid has eaten all my favorites and left me with only flavors I hate.
Beanie Weanies and Ramen noodles mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!
BUMP!
Scout Tetrazini
Heat soup and water, stirring until blended. Bring to a boil and add the noodles, stirring continuously to separate (about 3 minutes). Add one of the two flavor packets from the noodles and canned meat of your choice. Heat until warmed through. Serves 2 to 5, depending on appetites.
Ramen Supper
In a skillet, arrange the pasta, chicken, peas, carrots and chicken broth and sprinkle tarragon on top. Bring to boil, reduce heat - cover and simmer for 15 minutes.
Adding some quinoa to Ramen noodles (or any soup) would give it beneficial health effects, since quinoa is a complete protein in itself. I’ve heard that Native Americans called it the “sacrad” grain.
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