Ramen can be elevated beyond the simple bowl of noodles and used in recipes. This page contains creative ramen recipes
Read and rate the best solutions below by giving them a "thumbs up".
I like to make chicken flavored Ramen noodles and add sliced cooked carrots in to it. I buy a can of Libby's sliced carrots and just add some to the bottom of the bowl of noodles. It makes a great lunch and is another way to get your kids to eat more veggies.
In a large skillet, brown ground beef over medium heat 10 to 12 minutes or until beef is no longer pink, breaking up into 3/4 inch pieces. Remove with slotted spoon, pour off drippings. Season beef with 1 seasoning packet from noodles and set aside. In same skillet, combine 2 cup water, vegetables, noodles (broken up), ginger and remaining seasoning packet. Bring to a boil; reduce heat. Cover and simmer 3 minutes or until noodles are tender, stirring occasionally. Return beef to skillet, stir in green onion.
I also sometimes add some basil, chopped onion and minced garlic to the broth before adding the ramen noodles. It tastes wonderful either way. Everyone that has tasted this loves it. It takes more time to tell how to make it than it does to do it!
By Sheila S.
This is a good pot luck dish, very delicious and refreshing. I knew it must be special when men ask for the recipe.
For Dressing: In a saucepan, heat all ingredients but sesame oil. When cool, add in sesame oil.
For Crunchies: Toast in dry skillet over low heat. Set aside to cool.
Toss vegetables together in a large bowl. Pour and mix dressing over cabbage mix about 1/2 hour before serving and add Crunchies just before serving.
Leftovers, if you have any, taste great, but the noodles may be a little softer.
|Time:||20 Minutes Preparation Time|
5 Minutes Cooking Time
Source: Culled from many Chinese Cabbage and Ramen recipes. I finally was satisfied with this combination.
By Angela from Glendale, CA
We love canned chicken noodle soup but always seem to have more broth than noodles. My husband got the idea to add ramen noodles to the soup and it satisfies the desire for more noodles and makes a nice lunch. Just prepare the soup as per the instructions on the can and while bringing to a boil, add broken ramen noodles to the broth. We just let it come to a boil again then let take it off the burner for a few minutes and serve. Love the extra noodles!
By HerkDia from Baltimore, Md
Cook noodles then stir fry with fresh green beans and carrots. Add 1/2 flavor packet for low salt. Now add one large Tbsp. peanut butter and some hot sauce to taste. OMGoodness! This has got to be the most inexpensive Thai dish I ever had. YUMMM!
By Diana Sue from Lubbock, TX
Per serving: I take 3/4 cup chopped broccoli (fresh or frozen, cooked), crumbled fried bacon (1-2 strips), and mix with cooked ramen noodles. Add a bit of butter and a tiny bit of the flavoring packet that comes with the noodles (chicken, mushroom, beef or pork tend to work best) and you have a great tasting lunch or side dish.
By Bobbie L. from WI
By Robin from Washington, IA
For Dressing: Mix above ingredients well and pour over salad about 2 hours prior to serving.
By Mary from Wilmington, IL
My nine year old son loves it!
By Vickie from Canton, MI
Dress up ramen noodle soup in a healthy, delicious way! Place ramen noodle soup in a bowl, just cover with water, and add your favorite greens (I especially love mustard greens). Add some soy sauce (you can use low sodium soy sauce), and cook as usual.
By CKDavis from Flagstaff, AZ
My husband and I make "must-go" ramen frequently. Little bits of this and that get tossed into the water to cook and once everything is tender, we stir in the noodles and flavor packet. Tonight we had ramen with a sliced carrot, a little shredded cabbage, a handful of kale, and pea pods. Other times we'll toss in a couple mushrooms, some grilled onions and peppers and maybe some lettuce that's getting a little wilted. It doesn't matter how small an amount it is, it gets tossed into the pot. Every time we have ramen, it's a different meal. And if we happen to have a clean fridge, we toss in a bag of California mix. It's a great way to clean out the fridge and get lots of veggies into your soup.
By Rita from Minneapolis, MN
I wanted a fancy Chinese meal cheap so I created it!
Cook ramen noodles (including the spice packets) in 3 cups water.
Add cabbage, soy sauce/oyster sauce and chicken.
cook 4 minutes.
Stir in a few shrimp to heat (if already precooked) and serve with hot tea!
Couldn't be simpler, but oh so good!
|Time:||1 Minutes Preparation Time|
5 Minutes Cooking Time
Source: My cupboard!
By AHA! from Sterling,Pa
This is how I've been eating my ramen since I was a little girl.
By Kalina B.
Super easy and cheap, this meal is great for anyone trying to eat on a budget, and sometimes just when the craving hits! I grew up eating these as my parents made them a lot when they were newly married and it just stuck. Probably one of the first meals I learned to make on my own!
Approximate Time: 10-15 min
Yield: 1 omelete
By Alyssa M.
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Here are questions related to Creative Ramen Recipes.
By Al from Westtown, NY
Cook noodles, drain and butter and cheez whiz. Yum!
I am looking for the recipe from Campbell's Quick And Easy cookbook using Top Ramen and beef plus some other ingredients. Thanks!
By mrcleanup74 from Anchorage, AK
From the Campbell's Quick N Easy cookbook:
Skillet Beef and Noodles
2 packages Ramen
1 lb ground beef 1 onion, chopped
1 can tomato soup
1/2 can water
1 tsp. mustard (prepared)
1 tsp. Worchestershire
Salt and pepper
Cook the noodles according to package directions. Add seasoning packets. Drain off most of the liquid.
Cook beef and onion until done, drain grease. Stir in soup, water, mustard, Worchestersire, S&P. Simmer on low and add noodles and toss. Heat through.
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Combine first six ingredients in a large bowl. Prepare dressing; combine the remaining six ingredients. Pour over salad and let sit overnight before serving.
Toast almonds with sesame seeds and cool. Add cabbage. Break noodles into small pieces, add to almonds, sesame seeds, and cabbage and set aside. Blend together with a whisk: soy sauce, wine, garlic powder, onion powder, Splenda, vinegar, oil, scallions, pepper, cilantro. Add chicken to "wet" mixture. Let marinate if you have a mind to (it does enhance the flavor, especially of the Tofu). Pour over cabbage. I let it sit a few hours (refrigerated) to blend the flavors. It was delicious.
Slice cabbage thinly, place in large bowl, toss with garlic salt. Add toasted nuts and seeds, scallions and broken up ramen noodles. Combine the oil and vinegar, mix together with the salad, chill and serve. Right before serving, I sprinkle the top of the salad with some more broken-up ramen noodles.
The recipe does not have to be chilled if you're in a hurry to get somewhere. The salad will compress nearly in half after the oil and vinegar has been added. This is a large recipe, alter the oil and vinegar to make smaller portions.
Ramen is a staple at our house. Hope you find plenty of ways to enjoy yours.
Place sesame seeds and almonds on a microwave-safe plate and microwave on high until lightly toasted and you can smell them toasting, about 2-3 minutes, stirring frequently during cooking. Set aside. In a large bowl, combine cabbage, peppers, snow peas, and green onions. Crush ramen noodles and set aside. In a medium bowl, combine oil, water, vinegar, sugar, and 1 seasoning packet. Discard remaining seasoning packet. Beat dressing with wire whisk until combined. Just before serving, toss crushed noodles, toasted almonds and sesame seeds with cabbage mixture. Pour dressing over salad and toss well. 10-12 servings
Mix and then pour over cabbage mixture. Let set overnight.
I sometimes also add chopped onions. Just experiment with additions till you find what you like. I also like the sunflower or oriental slaw.
Peel and devein shrimp, In a medium bowl combine lemon juice chili powder, cumin, and pepper, add mixture to shrimp toss to coat, let stand 20 minutes. In a large sauce pan bring water to boil, stir in ramen flavor packet, break ramen noodles into pieces add to saucepan, return to boil cook for 1 minute. Add shrimp, salsa, beans, corn, and green onion heat though until shrimp turn pink. Very quick, easy and good.
Brown the beef and drain. Add the tomatoes, corn, and noodles. Make sure to add the seasoning package to the meal. Bring to boil. Cover, stirring occasionally. Continue cooking the meal until most of the tomato sauce is evaporated and the noodles are soft.
It makes a lot and is very yummy.
It's a "very" inexpensive meal and great for parties because it is easy to fry 4-6 packets at a time.
More like a stew than a soup. You can also use canned tuna.
Sounds and looks gross, but it really is the best tasting soup I think I have ever had, and I am not a hot dog eater.
When making it as a soup, (most chicken kinds I like best) I just add chicken to the water as it boils. Extra protein and it is filling. I eat it all the time. My 2 year old son likes the noodles and sometimes eats the chicken pieces. Much better than some other junk.
Instead of the salty seasoning mix I use:
Toast almonds with sesame seeds - cool. Add cabbage. Break noodles into small pieces, add to almonds, sesame seeds and cabbage and set aside. Blend together with a whisk soy sauce, wine, garlic powder, onion powder, Splenda, vinegar, oil, scallions, pepper, cilantro. Add chicken to "wet" mixture. Let marinate if you have a mind to (it does enhance the flavor especially of the Tofu). Pour over cabbage. I let it sit a few hours (refrigerated) to blend the flavors. It was delicious. (12/24/2004)
Those packets can be used to season plain rice, used like bouillon to make broth when you are sick, made into a broth with water and thickened with corn starch or flour to make a quick gravy or stew base for left over meat (match packet flavor to meat flavor), et cetera.
Please remind your readers that these are not just "seasoning packets," they are broth without water. They are even good to put into a disaster kit or to carry along when survival camping, because they only need water and the salt and fat in them can help to nourish someone (maybe even a pet) until help comes. Thank you, Elisha (05/14/2007)
By Joy Anderson
You boil the water, cook the noodles, and add the seasoning packet as usual. You also cook a couple pieces of boneless, skinless, chicken breast on the stovetop. Throw these pieces into a bowl with the Ramen. Use a spoon to pour some tomato sauce in the bowl. Sprinkle the desired amount of cheese (your choice of the kind) on top. Pop it in the microwave for a minute. This heats up the tomato sauce, and melts the cheese. Then, enjoy.
I usually make the Creamy Chicken flavor, but you can use whichever one you want. (02/16/2008)
Strain noodles. Make sure to get all liquid out and use paper towel if needed to pat dry noodles. Place noodles on plate. Add oil, lime, pepper, and 1/2 seasoning packet to noodles. Give it a stir and enjoy. (Side note: to make this into a bigger meal, add stir fried meat and vegetables) (03/16/2008)
By Mary U-K
Chicken Noodle Casserole
Preheat oven to 350 degrees F.
Coarsely break up and cook the ramen without adding the seasoning packet, drain. Mix noodles, seasoning packet, canned chicken, soup, and vegetables together. Put into 8 x 8 baking dish. Cover top with crushed saltines. Bake for 20-30 minutes until crackers are slightly browned. Enjoy. (09/18/2008)
By Bev from 'Bama
Cheap Ramen Salad. You will need,1 packet of Ramen noodles, boiled in water. (No packet, unless you want the flavour.) Drain noodles, and let them set for a bit.
Grab a bag of ready-made salad, the cheap store bought salad, with the carrots, and red cabbage. Put in to separate bowl and add Ranch dressing (or your favourite dressing), add a can of Starcrest Tuna, drained or even canned chicken, and/or shrimp. Add a couple teaspoons of soy sauce into the dried noodles, so they could absorb flavour, and colour. Mix both ingredients, and enjoy. Simple, delicious, and cheap. (09/25/2008)