101 Things to do with Ramen Noodles

101 Things to do with Ramen Noodles

101 Things to do with Ramen Noodles

Toni Patrick

101 Things to do with Ramen Noodles

Digital Edition v1.0

Text © 2009 Toni Patrick

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith, Publisher

PO Box 667

Layton, UT 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

Library of Congress Catalog-in-Publishing Data

ISBN-13:978-1-58685-735-6

ISBN-10: 1-58685-735-5

1. Cookery (Pasta) 2. Noodles. I. Title: One hundred one things to do with ramen noodles. II. Title..

TX809.M17P376 2005

641.8'22—dc22

2005002259

This book is dedicated to my mother. If it weren’t for her threatening to steal my idea and do the book herself, I wouldn’t have done it.

101 Things to do with Ramen Noodles

Table of Contents

Helpful Hints

Soups

Salads

Beef

Chicken

Pork

Seafood

Family Favorites

Vegetable Entrees

Metric Conversion Chart

Helpful Hints

1. Your freezer is your friend. When buying meat, divide into individual portions and freeze in zipper-lock plastic bags. Buy large bags of frozen vegetables and use portions as needed. Freeze all leftovers—days will come when your pocket is empty or restaurants are closed.

2. When using vegetables, canned, fresh, and frozen are interchangeable. And remember, canned food doesn’t spoil until after

it has been opened.

3. Macaroni can be used in place of ramen noodles.

4. Save all extra seasoning packets for future use. Sprinkle a seasoning packet over hamburger or chicken and brown together for a great flavor.

5. Macaroni cheese packets can be used in place of real cheese.

6. Two tablespoons dehydrated minced or chopped onion is equal to 1/4 cup fresh minced onion.

7. Salt lovers beware. Before adding extra salt, taste your food. Seasoning packets are always salty.

8. To cook noodles, follow the directions on the package unless recipe says otherwise.

9. Add more or less of any ingredient to your own liking. Be creative and enjoy yourself.

10. Low-fat or light soups, sour cream, and cream cheese can be substituted if you prefer.

Soups

Tomato Noodle Soup

1 package ramen noodles, any flavor

1 can (10.75 ounces) tomato soup, condensed

Cook noodles in water according to package directions. Do not drain. Add soup. Simmer 5 minutes, stirring occasionally. Makes 2 servings.

Minestrone

1 package ramen noodles, any flavor

1 can (10.75 ounces) tomato soup, condensed

8 ounces spicy smoked sausage, thinly sliced

1/4 cup cooked sliced celery

1/4 cup cooked sliced carrots

1/4 cup peas

1/2 cup green beans

1/2 cup canned kidney beans, rinsed and drained

salt and pepper, to taste

Cook noodles in water according to package directions. Do not drain. Add soup, sausage, and vegetables. Simmer 5–10 minutes, or until vegetables are tender. Add more water by tablespoon if soup is too thick. Season with salt and pepper. Makes 2 servings.

Egg Drop Soup

2 cups water

2 eggs, beaten

1/4 cup diced onion

1/4 cup diced celery

1/4 cup diced green bell pepper

1 package chicken ramen noodles, with seasoning packet

In a saucepan, bring water to boiling and add seasoning packet, eggs, and vegetables. Stir constantly until eggs look done. Simmer 5 minutes. Add noodles and cook 3–5 minutes more, or until noodles are tender. Makes 2 servings.

Beefed-Up Noodles

2 cups water

1/8 cup diced onion

1/8 cup sliced carrots

1/8 cup diced celery

1 sprig parsley

1 small bay leaf

1/8 teaspoon thyme leaves

1 package beef ramen noodles, with seasoning packet

In a saucepan, heat all ingredients except noodles and seasoning packet to boiling. Add seasoning packet. Reduce heat and simmer 30 minutes. Strain liquid into a separate container. Add noodles to liquid and cook 3 minutes, or until noodles are done. Makes 2 servings.

Chicken Consomme and Noodles

2 cups water

1/8 cup diced onion

1/8 cup sliced carrots

1/8 cup diced celery

1 sprig parsley

1 small bay leaf

1/8 teaspoon thyme leaves

1 package chicken ramen noodles, with seasoning packet

In a saucepan, heat all ingredients except noodles and seasoning packet to boiling. Add seasoning packet. Reduce heat and simmer 30 minutes. Strain liquid into a separate container. Add noodles to liquid and cook 3 minutes, or until noodles are done. Makes 2 servings.

Creamy Mushroom Soup

1 package ramen noodles, any flavor

1 can (10.75 ounces) cream of mushroom soup, condensed

1 cup sliced fresh mushrooms

salt and pepper, to taste

Cook noodles in water according to package directions and drain.

Prepare soup as directed on can. Mix noodles and soup together. Add mushrooms and simmer 5 minutes. Season with salt and pepper. Makes 2 servings.

Creamy Chicken Noodle Soup

1 package chicken ramen noodles, with seasoning packet

1 can (10.75 ounces) cream of chicken soup, condensed

1/2 cup diced onion

1/2 cup sliced carrots

1/2 cup sliced celery

Cook noodles in water according to package directions and drain.

Prepare soup as directed on can. Add seasoning packet and vegetables to soup. Cook over medium heat 5–10 minutes, or until vegetables are tender. Add noodles and simmer 2–3 minutes more. Makes 2 servings.

Vegetable Beef Noodle Soup

3/4 pound ground beef

1 cup chopped tomatoes

1/2 cup chopped carrots

1/2 cup chopped celery

4 cups water

2 packages beef ramen noodles, with seasoning packets

In a frying pan, brown and drain beef. Add vegetables, water, and seasoning packets. Bring to a boil and simmer 20 minutes. Add noodles and cook 3 minutes more, or until noodles are done. Makes 2–4 servings.

Summer Garden Soup

1/2 cup chopped onion

1 cup julienned zucchini

1/2 cup chopped carrots

1/4 cup butter or margarine

1 teaspoon basil

2 packages beef ramen noodles, with seasoning packets

4 cups water

1 cup green beans

1 cup chopped tomatoes

In a frying pan, cook onion, zucchini, and carrots in butter and basil over medium heat until vegetables are tender.

In a saucepan, combine cooked vegetables, noodles, water, green beans, tomatoes, and seasoning packets. Bring to boil and simmer 5 minutes. Makes 2–4 servings.

Southwest Vegetable Soup

1 can (10.75 ounces) tomato soup, condensed

1 cup water

1 can (10 ounces) enchilada sauce

1/2 cup corn

1/2 cup green beans

&nbs
p; 1/2 cup canned kidney beans, rinsed and drained

1/2 cup salsa

1/2 cup chopped cooked chicken

1 package ramen noodles, any flavor, crumbled

tortilla chips

Monterey Jack cheese, grated

Combine tomato soup, water, and enchilada sauce. Cook over medium heat until hot. Add vegetables, salsa, and chicken. Simmer 15 minutes. Add crumbled noodles and simmer 3–5 minutes more. Serve topped with chips and cheese. Makes 2 servings.

Asian Beef-Noodle Soup

1 pound ground beef, browned and drained

1 medium onion, chopped

1 tablespoon minced garlic

1 teaspoon ground ginger

5 cups water

1 medium head bok choy*

2 packages beef ramen noodles, with seasoning packets

1-1/2 teaspoons canola oil

2 tablespoons soy sauce

In a 4-quart soup pan, combine cooked beef, onion, garlic, ginger, and water, and bring to a boil. Stir in bok choy. Simmer over medium heat 3 minutes. Break noodles in half and stir into soup. Simmer 3–5 minutes more, or until noodles are done. Stir in seasoning packets, oil, and soy sauce. Makes 4–6 servings.

*To prepare bok choy for use, rinse with cold water, cut off the very bottom of the stems and discard. Cut remaining bok choy into bite-size pieces.

Salads

Spring Salad

2 packages chicken ramen noodles, with seasoning packets

2 teaspoons sesame oil

3 tablespoons lemon juice

1/3 cup vegetable oil

2 teaspoons sugar

1 cup halved red and/or green seedless grapes

1/2 cup diced red and/or green apple

1/2 cup diced pineapple chunks

3 tablespoons chopped green onion

8 ounces smoked turkey breast, cut in strips

1/4 cup walnut pieces

Cook noodles in water according to package directions and drain. Rinse with cold water. Add sesame oil and refrigerate.

For dressing, combine lemon juice, vegetable oil, seasoning packets, and sugar. Pour over noodles then add remaining ingredients. Toss to coat. Makes 2–4 servings.

Summer Picnic Salad

1 package ramen noodles, any flavor, broken up

1/4 cup alfalfa sprouts

1/2 cup peas

French dressing

Cook noodles in water according to package directions and drain. Top with alfalfa sprouts and peas. Mix with desired amount of dressing. Makes 2 servings.

Zucchini Salad

1 package ramen noodles, any flavor

1/2 cup chopped zucchini

1/2 cup chopped carrots

1/8 cup sliced olives

1 teaspoon Dijon mustard

1/2 teaspoon basil

1/4 teaspoon oregano

1/4 teaspoon garlic powder

2 tablespoons vinegar

Cook noodles in water according to package directions and drain. Add vegetables to noodles. Mix together mustard, spices, and vinegar. Add to noodle mixture and toss to coat. Makes 2 servings.

Taco Salad

2 packages beef ramen noodles, with seasoning packets

1 pound ground beef, browned and drained

1 large tomato, chopped

3/4 cup chopped onion

2 cups grated cheddar cheese

Thousand Island dressing or salsa

Cook noodles in water according to package directions and drain.

In a bowl, stir 1 seasoning packet into cooked beef. Add tomato, onion, and cheese. Spoon mixture over warm noodles and drizzle with dressing or salsa. Makes 2–4 servings.

Three-Bean Salad

1 package ramen noodles, any flavor

1/2 cup green beans

1/2 cup canned kidney beans, rinsed and drained

1/2 cup canned lima beans, rinsed and drained

1/4 cup Italian dressing

salt and pepper, to taste

Cook noodles in water according to package directions and drain. Add beans and stir in dressing. Season with salt and pepper. Makes 2 servings.

Antipasto Salad

2 packages ramen noodles, any flavor

3/4 cup cubed pepperoni

1/2 cup sliced black olives

1/4 cup sliced onion

Italian dressing

Cook noodles in water according to package directions and drain. Add pepperoni, olives, and onion. Drizzle desired amount of dressing over top and toss to coat. Makes 2–4 servings.

Pasta Salad

1 package ramen noodles, any flavor, with seasoning packet

1/2 cup mayonnaise

1 tablespoon mustard

1-1/2 teaspoons honey

1 celery stalk, chopped

1/4 cup cubed cheddar cheese

2 hard-boiled eggs, chopped

Cook noodles in water according to package directions and drain. Mix mayonnaise, mustard, and honey with half of the seasoning packet. Add noodles, celery, cheese, and eggs. Toss gently to coat. Makes 2 servings.

Oriental Chicken Salad

1 package ramen noodles, any flavor

1 cup slivered almonds

1 teaspoon vinegar

1/2 cup oil

3 teaspoons seasoned salt

1/2 teaspoon pepper

3 tablespoons sugar

4 cups shredded cooked chicken breast

3 to 6 green onions, sliced

3/4 cup sliced celery

1/4 cup sesame seeds

1/2 head lettuce, torn or shredded

Cook noodles for 1 minute and drain. Roast almonds in oven until lightly browned.

In a bowl, mix vinegar, oil, salt, pepper, and sugar. Add chicken, onions, celery, and sesame seeds. Add lettuce just before serving and toss. Makes 2–4 servings.

Fruity Ramen Salad

Dressing:

1/2 teaspoon salt

dash of pepper

1 teaspoon vegetable oil

1 tablespoon chopped parsley

2 tablespoons sugar

2 tablespoons vinegar

dash of Tabasco

Salad:

1 package ramen noodles, any flavor

1/2 cup slivered almonds

2 tablespoons sugar

1 cup diced fully cooked ham

1 small can mandarin oranges, drained

In a small bowl, combine dressing ingredients and set aside.

Cook noodles in water according to package directions, and then drain and rinse noodles with cold water.

In a frying pan, lightly brown almonds and sugar over medium heat, stirring constantly so almonds are coated in sugar.

In a bowl, mix ham, oranges, and noodles. Add dressing and toss to coat. Just before serving, add almonds and toss again. Makes 2 servings.

Water Chestnut Ramen Salad

4 packages chicken ramen noodles, with seasoning packets

1 cup diced celery

1 can (8 ounces) sliced water chestnuts, drained

1 cup chopped red onion

1 cup diced green bell pepper

1 cup peas

1 cup mayonnaise

Break each package of noodles into 4 pieces. Cook noodles in water according to package directions, and then drain and rinse noodles with cold water.

In a large bowl, stir noodles, celery, water chestnuts, onion, pepper, and peas together. Combine mayonnaise and 3 of the 4 seasoning packets. Fold mayonnaise mixture into salad. Cover and refrigerate at least 1 hour before serving. Makes 4–6 servings.

Sweet-and-Sour Salad

1 cup canola or olive oil

1/2 cup sugar

1/2 cup cider vinegar

1 tablespoon soy sauce

1/2 cup butter

1 cup chopped walnuts

1 package ramen noodles, any flavor, crushed

1 head romaine lettuce

4 cups chopped fresh broccoli

1/2 cup chopped green onions

Combine o
il, sugar, vinegar, and soy sauce together and refrigerate overnight.

In a saucepan, melt butter over medium heat. Stir walnuts and noodles into butter. Stir until heated.

Tear lettuce into bite-size pieces and place in a large bowl. Add broccoli and onions. Pour dressing over top and toss to coat. Sprinkle walnuts and ramen mixture over salad. Makes 6–8 servings.

Beef Ramenoff

1/2 pound beef strips

2 cups sour cream

1 tablespoon chopped chives

1 teaspoon salt

1/8 teaspoon pepper

1 garlic clove, crushed

1/2 cup grated Parmesan cheese, divided

1 packages ramen noodles, any flavor

2 tablespoons butter or margarine

In a frying pan, brown beef until done. Add sour cream, spices, and 1/4 cup Parmesan and simmer over low heat.

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