Here is a great tip for making ramen easier and with less mess.
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!
Total Time: 10-15 min
Yield: 1 omelete
Bet this tastes good but oh my-so not healthy! High sodium, fat, & carbs!
By Vickie from Canton, MI
I ate this a lot when I was pregnant! I loved it! :-)
Can frozen spinach be used or does it have to be fresh?
Does everyone like long stringy Ramen noodles? I don't, so I pulverize them (before cooking) in a plastic baggy (no spill) by smushing them with a glass-pint canning jar filled with whatever. After cooking, they are very easy to eat with a spoon - no ridiculous and complicated "twinings" on a fork; leave that to native Italians. Carpenters needn't waste valuable time during our very short lunch periods.
By Chuck from OH
Why waste time taking them out of the package first? I used to just crunch'em up right in the package. They are easy to break even with your hands.
I'm half-Japanese, and grew up with ramen. To me (and my family) it's crazy to eat ramen with a spoon. I use chop sticks, and there is no twirling involved. :-) My daughter is learning, but I make sure she has a fork, in case she's having too much trouble. Once the noodles are all sucked up, drink the liquid straight from the bowl/cup. Absolutely normal (not rude) in our household.
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
This sounds wonderful! Not being the best cook on earth I have this magical measuring standard called "dump it in" and my bacon is measured by "bunch a strips". I do intend to try this. Thanks.
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.
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.
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.
This is a quick tip on how to make ramen in a bowl. Ramen is already a quick and easy meal but by making it in a bowl, you don't even have to dirty a pot.
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).
This is a guide about ramen tuna salad recipe. Add tuna to ramen noodles for a different tuna salad.
Ramen noodles make a great replacement for spaghetti, if you have extra sauce to use up. Just fix according to package directions and drain (don't use seasoning packet). It makes about enough for 2 servings.
I wanted a fancy Chinese meal cheap so I created it!
Almost everyone has a can of some sort of condensed soup lurking in the cupboard and a pack of Ramen noodles, add a bit of leftover cooked chicken, diced ham, or crumbled bacon, and lunch is on the way.
Chop cabbage and green onions and mix together. Refrigerate. Melt margarine in 9x13 inch pan. Add almonds, sunflower seeds and Ramen noodles that have been broken in small pieces.
This recipe can be made in twenty minutes and can be varied nicely.
This is how I've been eating my ramen since I was a little girl.
Mix the slaw, chopped onions, almonds, sunflower seeds and the ramen noodles into a bowl.
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.
I have high blood pressure, so I can't have lots of salt. I like ramen noodles plus they're cheap, but I can't have all that sodium. Is there any way to make ramen noodles taste great with out using the salty seasoning? Thanks.
I occasionally use Ramen Noodles for a quick lunch, but never use the seasoning packet, for the same reason stated here. I cook them as directed, then drain off the cooking water, and add a little canola oil and parmesan cheese, or mix in about 1/2 cup of Salsa, especially good with fresh salsa. Veggies also add a lot of flavor.
Harlean from Arkansas
Saute onion and garlic, add your cooked chicken or any meat, then put chicken broth, seasoned with pepper then add your vegetables.
By Al from Westtown, NY
Cook noodles, drain and butter and cheez whiz. Yum!
My Mom made the best beef and vegetable soup. You brown your ground beef/chuck. Then on to the soup. She used canned stewed tomatoes, a can of whole kernel corn and a can or two of veg all. She would use onion flakes and then season to taste. Use the packet/s of ramen seasoning. When the soup is basically ready break up the noodles and them add them. When they are done you have soup. Fantastic on cold dreary days or when you just feel under the weather.
Sorry the recipe is a bit vague, but after she passed on its been hard to find all of her hand written recipes. I just rember parts of this one because it's one of my favorites. A lot of my friends now add the ramen noodles to soup and love it. You can add more vegetables as you like. If I ever find exact recipe, I will post it.