Ramen Noodles

Nick Walters

Nick Walters

Mentholated Member
Ahhhh, the breath and life of the indi artist, the ramen noodle. For this we give tribute, and should nominate for an award.

How do you fix your Ramen? I think we've all either been there, are there, or are contemplating the wonder of the cheap noodle.....so why not share the recipe?

I take a quarter pound of ground turkey and brown it with my fav. spices: ground pepper, garlic powder, onion powder, rosemary, and sea salt...then I combine it with a can of mixed vegetables.....this is added to a preparation of Chicken flavored Ramen Noodles.

Dinner, Lunch, breakfast....it's the swiss army knife of the artist trying to keep up their strength while harassing clients to give up the coveted check for services rendered.
 
never added meat or anything to it... but my wife can take a bowl of ramen and turn it into a 5 dollar meal with different spices and seasonings and cracking an egg into the water with the noodles... So, it still only takes as long as ramen to make but it's a yummy transformation :)
 
Yah... yes...Ramen noodles, potato flakes & Kraft Mac & Cheese...the good old days!

I have a million..but one of my favs: Cook noodles and drain almost completely, add a big pad of butter and most of the seasoning packet...YUM!
 
ZazaCast said:
potato flakes
Click to expand...

Praise be to the flaky goodness, lol.

Another note...I've made home made spaghetti with ramen...stewed tomatoes, whole tomatoes, tomato paste, and the usual suspect of spices added to ramen minus the seasoning....perfecto
 
this might sound blasphemous, but... next time, try adding a slice of cheddar on top, just before the noodles are cooked, BAM!

Other than that, the typical: veggies, tofu, the egg, etc.
 
I've added blue cheese and hot pepper cheese(of many different varieties) on a few occasions, and it was great. :)
 
3 Packs of Ramen (whatever flavor floats your boat, I prefer Chicken)

Can of Spam cubed small
or
Veggie Meat Beef Crumbles

Half Head of Cabbage Diced
Medium Onion Diced
Green Pepper Diced
4-5 Cloves Garlic Minced
3-4 slices of Ginger
Couple TBLs Oil
Salt, optional, the seasoning packets should be salty enough for most, but if not add some salt
Sriracha (optional)

1) Start boiling some water in a large sauce pan or small stock pot with the pieces of Ginger.
2) Saute onions, green pepper and garlic in a wok or large saute pan in a few table spoons of oil. Saute till green pepper starts to soften.
3) Add Spam or Veggie meat to Wok, saute a couple of minutes.
4) Add cabbage and sprinkle on seasoning packets from noodles. Saute till your preference for doneness. I'm Indian so I likes my veggies well done. I cook the cabbage little past translucent.
5) Remove ginger from boiling water (or leave it in, I don't care) Add Noodles and boil for 3 minutes and drain.
6) Toss noodles and cabbage mixture together in a large bowl
7) Enjoy
Optional, mix in some Sriracha, if you don't eat spicy food, Sriracha is gonna be way too hot for you, if you love spicy food, Sriracha is like mana from heaven.
 
Wow...I've never had Sriracha. I'm definitely going to have to try this. Have you ever tried alot of Chinese hot mustard in a dish? I love this stuff for it's amazing ability to be really hot for a moment, then to taper off. it's an amazing experience if you are into that kind of thing.
 
You know I've really used Chinese Hot Mustard much, I'll have to start trying it.
Sriracha is great on Chinese, Vietnamese and Pizza!
 
Johnny Cola said:
You know I've really used Chinese Hot Mustard much, I'll have to start trying it.
Sriracha is great on Chinese, Vietnamese and Pizza!
Click to expand...

To really appreciate it, you have to make a few dishes where it's the only spicy thing....just to get a feel for what it's doing, then you can move on to incorporating it into the spices within a dish.....when I say it's hot for a moment then tapers off, I really mean it...the heat just.....disappears, and it leaves a satisfying sweet tang behind.
 
I still believe that the Chicken, Shrimp, and Beef are all the same powder with different writing on the little foil pack. I could never taste the difference between any of them. But damn if they are not the best thing.

I dont do anything to mine. I prepare them just like the package states, but from the looks of this thread I am missing out.
 
I add a double cheeseburger to mine....ok, no I don't
Tobassco. A couple of shakes of the red wonder juice.
 
Johnny Cola said:
Sriracha is great on Chinese, Vietnamese and Pizza!
Click to expand...
I love putting Sriracha on my noodles, ramen or not.

While working on a G4 Final Cut v1.2 in high school, every day for lunch I would microwave water, put in the noodles, then zap it for another couple of minutes. The cheapest, tastiest, easiest lunch ever. Kept me working many days on video projects.

I also used to add breaded chicken patties/nuggets and sriracha.
 
One of my quick favorites is to add a little teriyaki sauce and then dump some smoked habenero powder on top.
 
I never use the seasoning packet, considering that it has almost your entire day's worth of fat and sodium. The noodles themselves are so versatile.

For a great, winter meal that will fill you up, boil the plain noodles, drain them, and top them with clam chowder.

I also like to make my own soup with them, using home-made chicken stock and frozen veggies (spinach, green beans, corn, and edamame), seasoned with a little paprika.
 
this is a good one. get some butcher shop sausages, pork beef chicken turkey whatever...

you need,
Sriracha
Garlic Clove
Cloves.
Cinnamon stick
Fresh basil
Bean sprouts
egg

Start with a small frying pan, melt up some butter 1 or 2 TBSP. throw in, 1 teaspoon Sriracha, a cinamon stick, cloves, fresh garlic. Fry it up. and turn off before the butter burns.

get some fresh basil : whole leaves, and bean sprouts.

Cook the Ramen in 3/4 as muh wter as is necceary,before you put in the noodles, very gently crack in a whole egg, and let it boil for a minute, then add the ramen noodles keep cooking till the noodles are cooked, then dump in the contents of the frying pan through a wire strainer (to remove the clove seeds and Cinn stick) into the boiling water. Immediatly shut it off.

trandsfe to a bowl, then add the season pack, and throw in the basil and bean sprouts.

Now cook the sausage in the pan that the cinnamon was in, when its cooked, add to the now very warm bowl of soup.

Delish. but it will burn on the way out.
 
My Nephew eats them. Cause he's in university. Spends over $300 a month on his cell phone and internet for his cell phone. Ofcourse he eats Ramens. He's an idiot.
 
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