Ramen Cookbook: A Japanese Cookbook Filled with Delicious Ramen Recipes [2 ed.] 9798387279010

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Ramen Cookbook A Ramen Cookbook Filled with Delicious Ramen Recipes (2nd Edition) By BookSumo Press All rights reserved

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Table of Contents 7 . . . . . . . . How to Make Ramen Soup Simply 8 . . . . . . . . Italian Ramen 9 . . . . . . . . Full Ramen Breakfast 12 . . . . . . . Peanut Cucumber Ramen 13 . . . . . . . Ramen with Seoul: (Korean Style) 16 . . . . . . . Ramen Noodle Skillet 17 . . . . . . . Beef and Broccoli with Ramen Squares 21 . . . . . . . How to Make Ramen Soup Simply 22 . . . . . . . Ramen Lunch Box Salad 23 . . . . . . . Southeast Asian Coconut Ramen 26 . . . . . . . Ground Beef Ramen Patties 28 . . . . . . . Mediterranean Style Ramen Noodles 29 . . . . . . . Romaine and Walnut Ramen Salad 32 . . . . . . . Japanese Ramen 33 . . . . . . . Southwest Ramen 34 . . . . . . . College Lo-Mein 35 . . . . . . . Easy Egg Drop Soup 38 . . . . . . . Southern Ramen Soup 39 . . . . . . . Cookout Slaw 40 . . . . . . . Cinnamon Ramen Dessert 41 . . . . . . . Bangkok Skillet 44 . . . . . . . Weeknight Ramen Chicken Casserole 45 . . . . . . . 6-Ingredient Lo-Mein Noodles 46 . . . . . . . Ramen Seafood Sampler 47 . . . . . . . Apple Cider Sunflower Salad 50 . . . . . . . Cast Iron Ramen 51 . . . . . . . 20 Min Ramen Ground Beef Dinner 52 . . . . . . . Ramen and Cabbage 53 . . . . . . . Korean Style Ramen Dinner 56 . . . . . . . Crunchy Ramen Lunch Box

57 . . . . . . . Authentic Egg Foo Yung 58 . . . . . . . 4th Grader's Hot Dog Lunch 59 . . . . . . . Spicy Breakfast Ramen Frittata 62 . . . . . . . Maria's Ramen Burritos 63 . . . . . . . Chives and Ginger Ramen 64 . . . . . . . Chinese Hot and Sour Soup 65 . . . . . . . Full Indonesian Stir Fry 67 . . . . . . . American Ramen Pizzas 70 . . . . . . . 10-Minute Deli Ramen 71 . . . . . . . Sweet Thai Tilapia 72 . . . . . . . Red Chile Ramen and Duck 73 . . . . . . . Complex Tokyo Noodles 76 . . . . . . . Beef Satay Dinner 77 . . . . . . . Fried Ramen and Eggs 78 . . . . . . . Ramen Noodle Beef Remix 79 . . . . . . . 4-Ingredient Ramen Chili

How to Make

Ramen Soup Simply

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 2 Calories 291 kcal Fat 10.2 g Carbohydrates 42.4g Protein 6.9 g Cholesterol 0 mg Sodium 1675 mg

Ingredients

3 1/2 C. vegetable broth 1 (3.5 oz.) package ramen noodles with dried vegetables 2 tsp soy sauce 1/2 tsp chili oil 1/2 tsp minced fresh ginger root 2 green onions, sliced

Directions 1. In a medium pan, add the noodles and broth over high heat. 2. Cover the pan and bring to a boil. 3. Uncover the pan and stir to break up the noodles. 4. Reduce the heat to medium and stir in the ginger, soy sauce and chili oil. 5. Simmer, uncovered for about 10 minutes. 6. Stir in the sesame oil and serve with a garnishing of the green onions. 

How to Make Ramen Soup Simply

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ITALIAN

Ramen

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 297 kcal Fat 20.4 g Carbohydrates 15.4g Protein 13.2 g Cholesterol 35 mg Sodium 746 mg

Ingredients

1/2 C. diced turkey bacon 1 tbsp olive oil 1 medium onion, chopped 1/4 tsp salt 1 (3 oz.) package ramen noodles, coarsely broken in package (flavor packet discarded) 1 (10 oz.) package frozen peas 3 C. low-chicken broth 1 tbsp butter

1/2 C. grated Parmesan cheese, plus additional for serving 1/4 tsp freshly ground black pepper

Directions 1. In a 12-inch nonstick skillet, heat the oil on medium heat and cook the bacon for about 5 minutes, stirring occasionally. 2. Stir in the onion and salt and cook for about 4 minutes, stirring continuously. 3. Add the noodles and cook for about 1 minute, stirring continuously. 4. Stir in the peas and broth and bring to a boil. 5. Cook for about 3 minutes, stirring continuously. 6. Remove from the heat and stir in the butter, Parmesan and pepper. 7. Serve with a topping of the extra Parmesan. 

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Italian Ramen

Full Ramen Breakfast

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 4 Calories 383 kcal Fat 31.1 g Carbohydrates 4.7g Protein 20.7 g Cholesterol 243 mg Sodium 836 mg

Ingredients

8 slices turkey bacon 2 (3 oz.) packages ramen noodles, break each block into 4 pieces (flavor packets discarded)

1 1/2 tbsp vegetable oil, divided 1 C. shredded Cheddar cheese 1 tbsp butter 4 eggs

Directions

1. Set your oven to 350 degrees F before doing anything else. 2. Heat a 12-inch oven proof nonstick skillet on medium heat and cook the bacon for about 8 minutes, stirring continuously. 3. Transfer the bacon onto paper towels lined plate to drain. 4. Remove skillet from heat and discard the bacon grease, leaving 1 tbsp in the skillet. 5. In a pan of salted boiling water, cook the ramen noodles about 3 minutes, stirring occasionally. 6. Drain the noodles in a colander and rinse under cold water. 7. Heat the skillet of bacon grease on medium-high heat. 8. In the bottom of skillet, place the noodles evenly and cook for about 3-6 minutes, pressing occasionally with a slotted spatula. 9. Carefully, slide the ramen cake onto a large plate. 10. Now, invert a second plate over top and flip cake over, cooked side upwards. 11. In the same skillet, heat 1 tbsp of the oil on medium-high heat. 12. Carefully, slide ramen cake into skillet and cook for about 3-5 minutes, pressing occasionally with a slotted spatula. 13. Sprinkle with the cheese evenly and transfer the skillet into oven. 14. Cook in the oven for about 5-10 minutes. 15. Remove from the oven and transfer ramen cake onto a cutting board. 16. Carefully, cut into 4 wedges. 17. With the paper towels, wipe out the skillet. 18. In the same skillet, heat remaining 1/2 tbsp of the oil and butter on medium heat. 19. Carefully, crack eggs into skillet and cook for about 2-3 minutes. 20. In each serving plate, place 1 ramen wedge, 1 fried egg and 2 bacon slices and serve. Full Ramen Breakfast

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PEANUT

Cucumber Ramen

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 613 kcal Fat 35.9 g Carbohydrates 62.5g Protein 13.5 g Cholesterol 0 mg Sodium 2224 mg

Ingredients

1/3 C. peanut butter 3 tbsp vegetable oil 3 tbsp vinegar 2 tbsp soy sauce 1 clove garlic, minced 1 tsp white sugar 1/4 tsp cayenne pepper 4 (3 oz.) packages ramen noodle soup (seasoning packets discarded)

1/2 small cucumber, peeled and cut into matchsticks 1 green onion, thinly sliced 1/4 C. chopped cilantro 2 tbsp chopped salted peanuts

Directions 1. In a bowl, add the soy sauce, oil, peanut butter, vinegar, sugar, garlic and cayenne pepper and mix till smooth. 2. In a pan of boiling water, cook the ramen noodles for about 3 minutes. 3. Drain the noodles and transfer into a bowl with the cucumber and green onion 4. Place the peanut butter sauce over the noodles and toss to coat. 5. Serve with a garnishing of the cilantro and peanuts.

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Peanut Cucumber Ramen

Ramen

with Seoul (Korean Style)

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 193 kcal Fat 9.4 g Carbohydrates 13.3g Protein 14.8 g Cholesterol 29 mg Sodium 1341 mg

Ingredients

3 tbsp gochujang (Korean chile paste) 3 tbsp soy sauce 1/3 C. water 2 tbsp sesame oil 1 1/2 tsp sugar 2 boneless, skinless chicken breasts, thinly sliced

1 C. (1-inch) slices green onions 1 C. thinly sliced red cabbage 2 C. thinly sliced button mushrooms 1 zucchini, thinly sliced 2 (3 oz.) packages ramen noodles, cooked al dente Reynolds Wrap(R) Aluminum Foil

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. In a large bowl, add the sugar, water, gochujang, soy sauce and sesame oil and sugar and mix till well combined. 3. Add the remaining ingredients and toss to coat well. 4. Arrange 4 (1 1/2-2 feet long) pieces of foil onto a table. 5. Place about 1/4 of the ramen noodle mixture in the center of each foil. 6. Fold up the ends and then the outside to create a foil packet. 7. Arrange the foil packets onto a baking sheet. 8. Cook in the oven for about 25 minutes. 

Ramen with Seoul: (Korean Style)

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RAMEN

Noodle Skillet

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 2 Calories 438 kcal Fat 14.1 g Carbohydrates 47.6g Protein 31.9 g Cholesterol 65 mg Sodium 1118 mg

Ingredients

1 1/2 C. hot water 1 (3 oz.) package Oriental-flavor ramen noodle soup mix (seasoning packet reserved) 2 tsp vegetable oil, divided 8 oz. skinless, boneless chicken breast halves, cut into 2-inch strips 2 C. broccoli florets 1 C. sliced onion wedges

2 cloves garlic, minced 1 C. fresh bean sprouts 1/2 C. water 1/2 C. sliced water chestnuts 1 tsp soy sauce 1 tsp oyster sauce 1/4 tsp Chile-garlic sauce (such as Sriracha) 1 Roma tomato, cut into wedges

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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In a small pan, add 1 1/2 C. of the water and bring to a boil. Add the ramen noodles and cook for about 2 minutes. Drain well and keep aside. In a large skillet, heat 1 tsp of the oil on medium heat and cook the chicken for about 5 minutes. With a slotted spoon, transfer the chicken into a bowl, reserving drippings in the skillet. With a piece of the foil, cover the bowl to keep chicken warm. In the same skillet, add the broccoli, onion, and garlic on high heat and cook for about 3-5 minutes. Add the drained noodles, reserved seasoning packet, bean sprouts, water chestnuts, water, soy sauce, oyster sauce and Sriracha and stir fry for about 3-5 minutes. Stir in the tomato wedges and cook for about 2-3 minutes. 

Ramen Noodle Skillet

Beef and Broccoli

with Ramen Squares

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 377 kcal Fat 29.3 g Carbohydrates 12.8g Protein 16.2 g Cholesterol 52 mg Sodium 563 mg

Ingredients

Ramen Noodle Cake: 2 (3 oz.) packages ramen noodles, breaking each block into 4 pieces (exclude seasoning packets) 2 tbsp vegetable oil, divided Sauce: 3/4 C. water 3 tbsp oyster sauce 1 tbsp low-soy sauce 1 tbsp cornstarch 1 tsp white sugar

1/2 tsp toasted sesame oil (optional) Stir-Fry: 2 1/2 tbsp vegetable oil, divided 1/2 lb. broccoli florets 1/3 C. water 3 large cloves garlic, finely chopped 2 tbsp minced fresh ginger 1 lb. flat iron steak, thinly sliced across the grain 1/4 tsp salt

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a pan of salted boiling water, cook the ramen noodles about 3 minutes, stirring occasionally. 3. Drain the noodles in a colander and rinse under cold water. 4. In a 12-inch nonstick skillet, heat 1 tbsp of the oil on medium-high heat 5. In the bottom of skillet, place the noodles evenly and cook for about 3-6 minutes, pressing occasionally with a slotted spatula. 6. Carefully, slide the ramen cake onto a large plate. 7. Now, invert a second plate over top and flip cake over, cooked side upwards. 8. In the same skillet, heat 1 tbsp of the oil on medium-high heat. 9. Carefully, slide ramen cake into skillet and cook for about 3-5 minutes, pressing occasionally with a slotted spatula. 10. Slide ramen cake onto a baking sheet and transfer in the oven to keep warm. 11. Meanwhile in a bowl, add the sugar. cornstarch, oyster sauce, soy sauce, water and sesame Beef and Broccoli with Ramen Squares

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oil and beat till well combined. 12. In the same skillet, heat 1 tbsp oil on medium-high heat and stir fry the broccoli for about 1 minute. 13. Add the water and educe the heat to medium. 14. Cook, covered for about 2-3 minutes. 15. Transfer the broccoli into a bowl. 16. With paper towels, wipe out the skillet. 17. In the same skillet, heat 1 1/2 tbsp of the oil on medium-high heat and stir fry the garlic and ginger for about 10 seconds. 18. Add the beef and salt and stir fry for about 2 minutes. 19. Stir in the sauce mixture and bring to a boil, stirring continuously. 20. Add the broccoli and cook for about 30 seconds, stirring continuously. 21. Remove from the heat. 22. Remove the ramen cakes from the oven and transfer onto a cutting board. 23. Carefully, cut into 4 wedges. 24. Divide ramen cake wedges onto serving plates. 25. Top each ramen wedge with 1 C. of the beef-broccoli mixture and serve. 

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Ramen

Prep Time: 15 mins

Coleslaw

Total Time: 20 mins Servings per Recipe: 10 Calories 248 kcal Fat 23.3 g Carbohydrates 8.3g Protein 4g Cholesterol 12 mg Sodium 217 mg

Ingredients

1/4 C. butter 1 C. sunflower kernels 1 (3 oz.) package ramen noodles, broken into pieces 1 head Napa cabbage, chopped 4 spring onions, diced 1/2 C. vinegar

1/2 C. vegetable oil 2 tbsp white sugar 2 tbsp soy sauce

Directions 1. In a large skillet, melt the butter on medium heat and stir fry the sunflower kernels and ramen noodles for about 3-5 minutes. 2. Remove from the heat and transfer the noodles mixture into a large salad owl. Keep aside to cool. 3. In the bowl of the noodles, add the Napa cabbage and spring onions. 4. In another salad bowl, add the sugar, vinegar, vegetable oil, and soy sauce and beat till the sugar is dissolved. 5. Place dressing over the salad and toss to coat. 

How to Make Ramen Soup Simply

21

RAMEN

Lunch Box Salad

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 8 Calories 340 kcal Fat 21.9 g Carbohydrates 33g Protein 4.2 g Cholesterol 0 mg Sodium 446 mg

Ingredients

2 (3 oz.) packages any flavor ramen noodles, crushed 1/2 C. sunflower seeds 1 (16 oz.) package broccoli coleslaw mix 1/2 C. chopped fresh pineapple 1/2 C. chopped fresh cilantro (optional) 2 green onions (white and green parts), chopped Dressing:

1/2 C. white sugar 1/2 C. cider vinegar 1/2 C. olive oil 1/2 tsp sesame oil 2 pinches cayenne pepper (optional) 1/2 tsp freshly ground black pepper

Directions 1. Heat a nonstick skillet on medium-low heat and cook the ramen noodles and sunflower seeds for about 5-10 minutes, stirring occasionally. 2. In a large bowl, mix together the broccoli coleslaw mix, pineapple, cilantro and green onions. 3. In another bowl, add the ramen seasoning packets, sugar, olive oil, sesame oil, vinegar, cayenne pepper and black pepper and beat till smooth. 4. Place the dressing over the slaw mixture and toss to coat. 5. Stir in the toasted ramen noodles and sunflower seeds and serve immediately. 

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Ramen Lunch Box Salad

Southeast

Asian Coconut Ramen

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 8 Calories 551 kcal Fat 24.2 g Carbohydrates 56.5g Protein 29.8 g Cholesterol 45 mg Sodium 1646 mg

Ingredients

1 fresh lemongrass stalk, outer leaves removed 2 quarts chicken stock 1/2 C. minced fresh ginger, divided 4 fresh kaffir lime leaves 1 tbsp minced garlic 1 tbsp Sriracha chile sauce 1 1/2 lb. skinless, boneless chicken breast halves, cut into 1-inch strips 1/2 C. fresh cilantro, bundled 2 (14 oz.) cans coconut milk

3 tbsp brown sugar 2 tbsp lime juice 1 tbsp fish sauce 6 (3 oz.) packages ramen noodles (exclude seasoning packets) 2 large carrots, shredded 1 C. chopped tomatoes 3 green onions, chopped 1/4 C. chopped fresh cilantro

Directions 1. Mince the lower 2/3 of lemongrass stalk. 2. With the back of a knife, bruise the remaining upper portion of the lemongrass stalk. 3. In a large pan, add the stock, minced lemongrass, bruised lemongrass stalk, 1/2 of the the ginger, garlic, lime leaves and Sriracha sauce and bring to a boil. 4. Stir in the chicken and reduce the heat. 5. Simmering for about 10 minutes. 6. With a slotted spoon, remove the lemongrass stalk and lime leaves. 7. In the pan, add the cilantro bundle and simmer for about 2 minutes. 8. With a slotted spoon, remove the cilantro bundle. 9. In the pan, add the brown sugar, remaining ginger, coconut milk, lime juice and fish sauce and simmer for about 5-10 minutes. 10. In a large pan of the boiling water, cook the ramen noodles for about 3 minutes. 11. Drain the noodles and divide into serving bowls. 12. In the broth, stir in the carrots, tomatoes and green onions and remove from the heat. 13. Place broth over the noodles and serve with a garnishing of the cilantro. Southeast Asian Coconut Ramen

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GROUND BEEF

Ramen Patties

Prep Time: 20 mins Total Time: 1 h Servings per Recipe: 3 Calories 742 kcal Fat 55.7 g Carbohydrates 13.4g Protein 45.9 g Cholesterol 417 mg Sodium 1816 mg

Ingredients

2 (3 oz.) packages instant ramen noodles, flavor packet discarded 2 large eggs salt and ground black pepper to taste 3/4 lb. lean ground beef 1 tbsp soy sauce 1 tsp sesame oil

3 tbsp vegetable oil, divided 3 slices American cheese 1/4 C. ketchup 2 tbsp chile-garlic sauce (such as Sriracha) 1 1/2 C. arugula 3 large eggs

Directions 1. An a large pan of the boiling water, cook the ramen noodles for about 3 minutes, stirring occasionally. 2. Drain the noodles and keep aside to to cool slightly. 3. In a large bowl, add 2 eggs, salt and pepper and beat till well combined. 4. Add the noodles and stir to coat. 5. Divide noodles into 6 ramekins. Arrange a plastic wrap sheet directly over noodles and stack another bowl on top to flatten noodles. 6. Refrigerate for about 20 minutes. 7. In a bowl, mix together the beef, soy sauce and sesame oil. 8. Make 3 equal sized patties from the mixture. 9. In a large skillet, heat 1 tbsp of the vegetable oil on medium-high heat. 10. Gently tap each ramen bowl in the bottom of the skillet to loosens the noodle bun and fry for about 3 minutes, without moving noodles. 11. Carefully, flip each bun and fry for about 3-5 minutes. 12. Transfer buns onto a large plate, crispy side up. 13. In the same skillet, heat 1 tbsp of the vegetable oil on medium heat and cook the beef patties for about 3-5 minute per side. 14. Arrange 1 American cheese slice over each patty and cook for about 1 minute more. 26

Ground Beef Ramen Patties

15. In a small bowl, mix together the ketchup and Sriracha sauce 16. Spread the sauce mixture over the crispy side of each ramen bun evenly. 17. Place the arugula over 3 ramen buns, followed by the beef patties. 18. In a small skillet, heat 1 tsp of the oil on medium-high heat and fry remaining eggs, one at a time for about 1 minutes per side. 19. Place 1 egg over each patty and cover with the remaining bun. 20. Serve immediately. 

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MEDITERRANEAN

Style Ramen Noodles

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 231 kcal Fat 9.5 g Carbohydrates 28.7g Protein 7.5 g Cholesterol 4 mg Sodium 771 mg

Ingredients

3 tbsp olive oil 1 large onion, chopped 3/4 tsp salt 5 large cloves garlic, finely chopped 1 1/2 tbsp chopped fresh rosemary 3 medium carrots, sliced 2 large celery stalks, diced 1 medium potato, diced 4 C. water

1 (15.5 oz.) can cannellini beans, drained and rinsed 1 (14.5 oz.) can diced tomatoes 2 (3 oz.) packages ramen noodles, coarsely broken in package (flavor packets discarded) 1/3 C. chopped fresh parsley 6 tbsp grated Parmesan cheese

Directions 1. 2. 3. 4. 5. 6. 7.

In a large, heavy pan, heat the oil on medium heat. Add the onion and salt and cook, covered for about 10 minutes, stirring occasionally. Add the garlic and rosemary and sauté for about 1 minute. Add the potato, carrots, celery and water and bring to a boil. Reduce the heat and simmer, covered for about 15 minutes. In a blender, add 1/2 C. of the beans and 1 C. of the hot broth and pulse till smooth. In the soup, add the pureed beans mixture, remaining beans and diced tomatoes and bring to a boil. 8. Add the ramen noodles and stir to combine. 9. Reduce the heat and simmer for about 3 minutes, stirring occasionally. 10. Stir in the parsley and remove from the heat. 11. Serve hot with the sprinkling of the Parmesan cheese.

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Mediterranean Style Ramen Noodles

Romaine

and Walnut Ramen Salad

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 8 Calories 557 kcal Fat 43.3 g Carbohydrates 41g Protein 6.3 g Cholesterol 15 mg Sodium 295 mg

Ingredients

1/4 C. unsalted butter 1 (3 oz.) package uncooked ramen noodles, crushed 1 C. chopped walnuts 1 C. vegetable oil 1 C. white sugar 1/2 C. red wine vinegar

3 tsp soy sauce salt and freshly ground black pepper to taste 2 heads romaine lettuce, chopped 1 bunch broccoli, coarsely chopped 4 green onions, chopped

Directions 1. In a large skillet, melt the butter on medium heat and cook the ramen noodles and walnuts for about 5 minutes. 2. Transfer the noodles mixture into a paper towels lined plate and keep aside to cool. 3. In a small bowl, add the sugar, vegetable oil, soy sauce, vinegar, salt and pepper and beat till well combined. 4. In a large serving bowl, mix together the noodle mixture, broccoli, lettuce and green onions. 5. Place the dressing and toss to coat. 

Romaine and Walnut Ramen Salad

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JAPANESE

Ramen

Prep Time: 35 mins Total Time: 51 mins Servings per Recipe: 4 Calories 423 kcal Fat 15.3 g Carbohydrates 55.3g Protein 18.2 g Cholesterol 28 mg Sodium 867 mg

Ingredients

Sauce: 1/2 C. hoisin sauce 1/2 C. water 1 tbsp cornstarch 1 tsp white sugar 1/2 tsp grated fresh ginger 1/4 tsp red pepper flakes kosher salt and freshly ground black pepper to taste 4 C. water 2 (3 oz.) packages ramen noodles (without

flavor packet) Stir-Fry: 2 tsp peanut oil 1 bunch asparagus, cut diagonally into 1-inch pieces 2 carrots, peeled and sliced diagonally 1/2 onion, sliced 3 cloves garlic, pressed 1 C. thinly sliced cooked chicken 2 C. sliced Napa cabbage 1 C. sliced mushrooms

Directions 1. In a bowl, add the ginger, cornstarch, sugar, hoisin sauce, water, red pepper flakes, salt and black pepper and beat till well combined. 2. In a large pan if the boiling water, cook the ramen noodles for about 3 minutes, stirring occasionally. 3. Drain well and keep aside. 4. In a nonstick skillet, heat the peanut oil on medium-high heat and sauté the carrots, asparagus, onion and garlic for about 3-5 minutes. 5. Stir in the chicken and cook for about 2 minutes. 6. Add the mushrooms, cabbage and sauce and toss to coat. 7. Reduce the heat to low and simmer, covered for about 3-5 minutes. 8. Divide the noodles onto serving plates and top with the chicken mixture and serve. 

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Japanese Ramen

Southwest Ramen

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 495 kcal Fat 25.5 g Carbohydrates 50.2g Protein 16.3 g Cholesterol 45 mg Sodium 1573 mg

Ingredients

1/4 lb. ground beef 1 tsp taco seasoning mix 3 quarts water 3 (3 oz.) packages chicken-flavored ramen noodle soup, broken into bite-sized pieces 1 (14.5 oz.) can Mexican-style stewed tomatoes

1 C. water 1/2 C. sour cream 1/2 C. shredded Cheddar cheese

Directions 1. Heat a skillet and cook the beef for 5 to 7 minutes. 2. Stir in the taco seasoning and remove from the heat. Keep aside. 3. In a 5-quart pan, add 3 quarts of the water and bring to a boil. 4. Add the ramen noodles and cook for about 3-5 minutes, stirring occasionally. 5. Drain well and keep aside. 6. In a bowl, add the tomatoes and with your hands, break into small pieces. 7. In another bowl, dissolve 2 ramen noodles seasoning packets in 1 C. of the water. 8. Add the seasoning mixture into the bowl of the tomatoes and mix well. 9. In a pan, add the tomato mixture on medium heat. 10. Stir in the ground beef and cook for about 3-5 minutes. 11. Add the drained noodles and stir to combine. 12. Stir in the remaining seasoning packet and remove from the heat. 13. Immediately, add the sour cream and stir to combine. 14. Serve with a topping of the Cheddar cheese.  

Southwest Ramen

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COLLEGE

Lo-Mein

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 184 kcal Fat 2.2 g Carbohydrates 18.8g Protein 23.3 g Cholesterol 173 mg Sodium 725 mg

Ingredients

1 lb. cooked shrimp 1 (16 oz.) package frozen mixed vegetables 1/4 C. water 1 (3 oz.) package shrimp-flavored instant ramen noodles 3 tbsp low-soy sauce 1 tsp garlic powder 1/2 tsp ground ginger

Directions 1. In a skillet, add the shrimp, mixed vegetables and water on medium-high heat and stir fry for about 5 minutes. 2. In a small pan of the boiling water, cook the ramen noodles for about 2-3 minutes. 3. Drain well. 4. In the pan, add the noodles, seasoning packets, soy sauce, garlic powder and ground ginger and toss to coat. 5. Cook for about 1 minute, stirring contagiously. 

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College Lo-Mein

Easy

Prep Time: 15 mins

Egg Drop Soup

Total Time: 20 mins Servings per Recipe: 1 Calories 137 kcal Fat 6.7 g Carbohydrates 11g Protein 8.4 g Cholesterol 5 mg Sodium 2109 mg

Ingredients

1 C. chicken broth 1/2 C. shredded lettuce 1/4 C. sliced mushrooms 1/4 C. sliced onion 1/2 (3 oz.) package instant ramen noodles (exclude seasoning packet) 3 tbsp egg substitute

1 tbsp soy sauce 1 tsp sesame oil

Directions 1. In a small pan, add the lettuce, mushrooms, onion and chicken broth and bring to a boil. 2. Add the ramen noodles and cook for about 3 minutes, stirring occasionally. 3. Add the egg substitute into the broth, stirring continuously. 4. Remove from the heat and stir in the soy sauce and sesame oil.

Easy Egg Drop Soup

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SOUTHERN

Ramen Soup

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 8 Calories 238 kcal Fat 2.2 g Carbohydrates 28.2g Protein 26 g Cholesterol 236 mg Sodium 490 mg

Ingredients

2 lb. chicken gizzards water to cover 4 (3 oz.) packages chicken flavored ramen noodles 1 tsp all-purpose flour water as needed salt and pepper to taste

Directions 1. Rinse the gizzards and transfer into a large pan with enough water to cover on mediumhigh heat and bring to a boil. 2. Cook, covered for about 30-45 minutes. 3. Drain the gizzards, reserving 1/2 of the cooking liquid in the pan. 4. In a small bowl, add the ramen noodles seasoning packet, flour and enough water and mix till smooth. 5. Add the flour mixture, salt and pepper into the pan with the gizzards and stir to combine. 6. Reduce the heat to low and simmer till the gravy becomes thick. 7. Meanwhile in a large pan of the lightly salted boiling water, cook the ramen noodles for about 5-6 minutes. 8. Drain the noodles and divide onto serving bowls. 9. Top with the gizzards stew and serve. 

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Southern Ramen Soup

Cookout Slaw

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 429 kcal Fat 28 g Carbohydrates 38g Protein 10.9 g Cholesterol 0 mg Sodium 337 mg

Ingredients

1 medium head cabbage, shredded 1 bunch green onions, chopped 2 (3 oz.) packages chicken flavored ramen noodles 4 oz. slivered almonds, toasted 1/2 C. olive oil 2 tbsp white sugar

3 tbsp distilled white vinegar

Directions 1. In a large bowl, mix together the noodles, cabbage, green onions and almonds. 2. In another bowl, add the oil, vinegar, sugar and seasoning packets and beat till well combined. 3. Place dressing over the cabbage mixture and toss to coat well. 4. Refrigerate to chill before serving. 

Cookout Slaw

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CINNAMON

Ramen Dessert

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 24 Calories 161 kcal Fat 6.3 g Carbohydrates 25.4g Protein 2g Cholesterol 7 mg Sodium 213 mg

Ingredients

5 C. honey graham cereal 3 C. cinnamon-flavored bear-shaped graham cookies 2 C. ramen noodles, crushed 3/4 C. sliced almonds 1 C. golden raisins 1/3 C. butter 1/3 C. honey 1 tsp orange juice

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. In a large bowl, add the ramen noodles, graham cereal, graham cookies, raisins and almonds and mix well. 3. In a small pan, melt the butter on low heat and stir in the honey and orange juice. 4. Place the honey mixture over the cereal mixture and toss to coat. 5. Spread the cereal mixture onto a large baking sheet evenly. 6. Cook in the oven for about 10 minutes.

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Cinnamon Ramen Dessert

Bangkok Skillet

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 409 kcal Fat 17.5 g Carbohydrates 34.9g Protein 28.1 g Cholesterol 52 mg Sodium 873 mg

Ingredients

1 1/2 C. water 2 (3 oz.) packages beef flavored ramen noodles 1/2 C. beef broth 2 tbsp Thai chili peanut sauce 1 tbsp soy sauce 1/8 tsp ground ginger 1 tbsp olive oil 3/4 lb. beef top round steak, cut into 1/4inch strips

1 tbsp olive oil 1/2 carrot, cut into matchsticks 1 stalk celery, thinly sliced 3 green onions, thinly sliced 1/4 C. thinly sliced red bell pepper 2 C. shredded cabbage 1 C. bean sprouts 4 fresh mushrooms, thinly sliced salt and pepper to taste

Directions 1. In a large pan of the boiling water, cook the ramen noodles and 1 seasoning packet for about 3 minutes, stirring occasionally. 2. Drain well and keep aside. 3. In a bowl, add the peanut sauce, soy sauce, beef broth and ground ginger and beat till well combined. 4. In a large skillet, heat 1 tbsp of the olive oil and sear the steak for about 3-5 minutes. 5. Transfer the steak onto a plate and keep aside. 6. In the same skillet, heat the remaining 1 tbsp of the olive oil and stir fry the bell pepper, carrot, celery and green onion for about 2 minutes. 7. Stir in the mushrooms, cabbage, bean sprouts and sauce mixture and cook, covered for about 3 minutes. 8. Add the cooked ramen noodles, steak, salt and pepper and toss to coat well.

Bangkok Skillet

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WEEKNIGHT

Ramen Chicken Casserole

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 811 kcal Fat 46.9 g Carbohydrates 60.1g Protein 39 g Cholesterol 119 mg Sodium 1298 mg

Ingredients

1 lb. skinless, boneless chicken breast halves 3 (3 oz.) packages chicken flavored ramen noodles 1 (13 oz.) package Ranch-flavored tortilla chips 1 (10.75 oz.) can condensed cream of mushroom soup 2 C. sour cream 1 C. milk 1 (16 oz.) package frozen broccoli florets, thawed

4 C. shredded Cheddar cheese

Directions 1. Set your oven to 325 degrees F before doing anything else and grease a 13x9-inch baking dish 2. In a large pan, add the chicken, ramen noodles seasoning packets and enough water to cover by at least 2-inch and bring to a boil. 3. Cook till chicken is done. 4. With a slotted spoon, transfer the chicken into a bowl and keep aside to cool. 5. Add the ramen noodles into the boiling chicken liquid and cook for about 2 minutes. 6. Drain well. 7. After cooling, chop the chicken into bite sized pieces. 8. In a bowl, add the cream of mushroom soup, milk and sour cream and mix well. 9. In the prepared baking dish, place 1/3 of the tortilla chips, followed by 1/2 of the noodles, 1/2 of the chicken, 1/2 of the broccoli, 1/3 of the cheese and 1/2 of the soup mixture. 10. Repeat the layers once and top with the remaining tortilla chips and cheese. 11. Cook in the oven for about 30 minutes.

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Weeknight Ramen Chicken Casserole

6-Ingredient

Lo-Mein Noodles

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 4 Calories 383 kcal Fat 19.8 g Carbohydrates 38.6g Protein 17.1 g Cholesterol 1 mg Sodium 1333 mg

Ingredients

1 (16 oz.) package extra firm tofu, pressed and cubed 2 tbsp olive oil 2 (3 oz.) packages Oriental flavored ramen noodles 1 (16 oz.) package frozen stir-fry vegetables 1 1/2 C. water 1 tbsp soy sauce

Directions 1. In large skillet, heat the oil on medium-high heat and cook the tofu for about 15 minutes, stirring occasionally. 2. Meanwhile in a pan of the boiling water, cook the ramen noodles for about 2 minutes. 3. Drain well. 4. In the pan of the tofu, add the vegetables and ramen noodle seasoning and cook till the vegetables become tender, stirring occasionally. 5. Stir in the noodles and soy sauce and serve. 

6-Ingredient Lo-Mein Noodles

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RAMEN

Seafood Sampler

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 5 Calories 447 kcal Fat 12.7 g Carbohydrates 56.1g Protein 26.4 g Cholesterol 96 mg Sodium 1804 mg

Ingredients

1 large onion, diced 3 cloves garlic, minced 1 C. fresh sliced mushrooms 1/2 lb. uncooked scallops 3 C. water 2 (3 oz.) packages Oriental flavored ramen noodles 2 (3 oz.) packages shrimp flavored ramen noodles 2 tbsp sour cream salt and pepper to taste

1/2 lb. cooked medium shrimp 1/2 lb. imitation crab meat

Directions 1. Heat a lightly greased skillet on medium heat and sauté the onions and garlic for about 5 minutes. 2. and sauté then add the mushrooms and scallops and sauté for about 2 minutes. 3. Remove from the heat and keep aside. 4. In a pan, add the water on high heat and bring to a boil. 5. Add the ramen noodles and cook for about 3 minutes. 6. Add the scallop mixture, seasoning packets, sour cream, salt and pepper and stir to combine. 7. Reduce the heat to low and simmer for about 5 minutes. 8. Stir in the cooked shrimp and crab meat and cook till heated completely. 9. Serve immediately.

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Ramen Seafood Sampler

Apple Cider

Sunflower Salad

Prep Time: 15 mins Total Time: 2 h 15 mins Servings per Recipe: 6 Calories 137 kcal Fat 9.2 g Carbohydrates 12.5g Protein 1.5 g Cholesterol 6 mg Sodium 72 mg

Ingredients

1 (3 oz.) package beef ramen noodles, broken into quarters 2 C. boiling water 3 tbsp olive oil 3 tbsp apple cider vinegar 3 tbsp granular no-calorie sucralose sweetener (Splenda) 1 (16 oz.) bag coleslaw mix 6 green onions, chopped

1/2 C. sunflower seeds

Directions 1. In colander, add the noodles. 2. Place the boiling water over the noodles to soften slightly. 3. With a fork, separate the noodles and immediately, rinse under the cold water. 4. Drain well. 5. For the dressing: in a bowl, add the seasoning packet of noodles, olive oil, vinegar and sweetener and beat till well combined. 6. In a large bowl, add the ramen noodles, coleslaw mix, green onions, and sunflower seeds and toss to coat. 7. Place the dressing over the coleslaw mixture and toss to coat. 8. Refrigerate to chill for about 2 hours before serving. 

Apple Cider Sunflower Salad

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CAST

Iron Ramen

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 298 kcal Fat 5.3 g Carbohydrates 33.7g Protein 28.3 g Cholesterol 49 mg Sodium 752 mg

Ingredients

1 tbsp canola oil 3 skinless, boneless chicken breast halves trimmed and cut into large pieces 1 1/2 C. water 2 (3 oz.) packages chicken-flavored ramen noodles, broken into pieces 2 cloves garlic, crushed 1 red bell pepper, chopped 1 C. frozen broccoli 4 green onions, chopped 1 tbsp dried parsley

1 tbsp soy sauce

Directions 1. In a large skillet, heat the canola oil on medium-high heat and cook the chicken for about 5 minutes. 2. Add the water, ramen noodles, and 1 seasoning packet of ramen noodles and stir to combine. 3. Stir in the broccoli, red bell pepper, green onions, garlic, parsley and soy sauce and bring to a boil. 4. Reduce the heat and simmer for about 10 minutes, stirring occasionally.

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Cast Iron Ramen

Wednesday's 20 Min

Ramen Ground Beef Dinner

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 368 kcal Fat 17.1 g Carbohydrates 30.2g Protein 23.3 g Cholesterol 69 mg Sodium 843 mg

Ingredients

1 lb. ground beef 1 (3 oz.) package Oriental flavored ramen noodles, broken slightly 1 (14.5 oz.) can diced tomatoes 1 (10 oz.) can whole kernel corn

Directions 1. Heat a large skillet on medium-high heat. 2. Crumble in the ground beef and cook till browned completely, stirring continuously. 3. Drain the grease from the skillet. 4. Stir in the seasoning packet of the noodles, tomatoes and corn (with their juices). 5. Add the noodles and bring to a boil. 6. Reduce the heat to low and simmer, covered for about 10 minutes, stirring occasionally.

Wednesday's 20 Min Ramen Ground Beef Dinner

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RAMEN

and Cabbage

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 405 kcal Fat 30.3 g Carbohydrates 28.3g Protein 9.2 g Cholesterol 20 mg Sodium 590 mg

Ingredients

1 (3 oz.) package chicken flavored ramen noodles, crushed 1/4 C. butter 1/2 C. sesame seeds, toasted 1/2 C. blanched slivered almonds 1 large head Napa cabbage, shredded 6 green onions, chopped 1/4 C. vegetable oil 1/4 C. rice wine vinegar 1 tbsp soy sauce 1 tbsp sesame oil

1/8 C. white sugar

Directions 1. In a medium skillet, melt the butter on medium heat and cook the noodles till golden brown. 2. Add almonds and sesame seeds and stir to combine. 3. Remove from the heat and stir in the seasoning packet of noodles. Keep aside to cool. 4. In a large bowl, add the noodles, cabbage and onions and toss to coat. 5. In another bow, add the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar and beat till well combined. 6. Place dressing over the salad and toss to coat. 7. Serve immediately. 

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Ramen and Cabbage

Korean Style

Ramen Dinner

Prep Time: 30 mins Total Time: 57 mins Servings per Recipe: 6 Calories 697 kcal Fat 45.7 g Carbohydrates 40.9g Protein 30.9 g Cholesterol 97 mg Sodium 4194 mg

Ingredients

1 (12 oz.) can fully cooked luncheon meat, sliced 14 oz. smoked beef sausage, sliced 1 large onion, sliced 6 oz. kimchi 1/4 C. Korean red pepper powder 3 tbsp soy sauce 3 tbsp gochujang (Korean hot pepper paste)

5 cloves garlic, minced 1 pinch ground black pepper 1 bunch green onions, chopped 2 (32 oz.) containers chicken broth 7 3/4 oz. ramen noodles 1 slice American cheese (optional)

Directions 1. In a large pan, divide the luncheon meat into 2 portions on either side of the pan. 2. Top with the layers of the sausage, followed by the onion and kimchi, leaving an empty space in the center of the pan. 3. In a bowl, mix together the garlic, red pepper powder, soy sauce, gochujang and black pepper. 4. Place the mixture in the center of the pan and sprinkle with the green onion. 5. Add the chicken broth and bring to a boil. 6. Reduce the heat and simmer for about 10 minutes, stirring occasionally. 7. In a pan of the boiling water, cook the ramen noodles for about 2 minutes. 8. Drain the noodles and stir into the stew. 9. Cook for about 5 minutes. 10. Serve with a topping of the American cheese.

Korean Style Ramen Dinner

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CRUNCHY

Ramen Lunch Box

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 6 Calories 636.0 Fat 51.8g Cholesterol 39.2mg Sodium 839.5mg Carbohydrates 25.9g Protein 22.1g

Ingredients

2 -3 C. chopped cooked chicken breasts 1 head cabbage, shredded 1 bunch green onion, finely chopped 2 (2 1/2 oz.) packages slivered almonds 3 tbsp sunflower seeds 2 packages Top Ramen noodles, smashed (discarding seasoning packets) 3 tbsp oil DRESSING 3/4 C. vegetable oil 4 1/2 tbsp seasoned rice vinegar

4 1/2 tbsp sugar 2 tsp salt 1 tsp pepper

Directions 1. 2. 3. 4. 5. 6. 7.

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For the dressing: in a bowl, add all the ingredients and beat till well combined. In a skillet, heat the oil on medium heat and cook the noodles till golden brown. Add the slivered almonds and cook till the noodles become dark golden brown. Remove from the heat and keep aside. In a large bowl, mix together the chicken, cabbage, green onions and sunflower seeds. Stir in the noodles mixture and dressing. Serve immediately. 

Crunchy Ramen Lunch Box

Authentic

Egg Foo Yung

Prep Time: 5 mins Total Time: 12 mins Servings per Recipe: 1 Calories 851.7 Fat 59.6g Cholesterol 463.5mg Sodium 2531.6mg Carbohydrates 57.6g Protein 22.7g

Ingredients

1 (3 oz.) packages ramen noodles 3 tbsp butter, divided 2 large eggs 2 green onions, finely chopped 1/2 tsp sesame oil 1/2 tsp soy sauce 1/2 tsp baking powder

Directions 1. Prepare the ramen noodles according to package's instructions. 2. Drain the noodles well. 3. In a bowl, add the eggs, onions, sesame oil, soy sauce, 1/2 of the seasoning packet and baking powder and beat till well combined. 4. In an 8-inch nonstick skillet, melt the butter on medium-high heat and cook the noodles for about 2-3 minutes, without stirring. 5. Place egg mixture over the noodles and gently, stir to combine. 6. Cook for about 2 minutes from both sides. 7. Serve immediately. 

Authentic Egg Foo Yung

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4TH GRADER'S

Weekend Hot Dog Lunch

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 4 Calories 244.8 Fat 16.9g Cholesterol 23.8mg Sodium 759.6mg Carbohydrates 15.7g Protein 7.0g

Ingredients

1 (3 oz.) packages beef-flavor ramen noodles 4 hot dogs 5 drops green food coloring, optional mustard ketchup

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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In pan,add 1-1 1/2 C. of the water and bring to a boil. Add the noodles and seasoning packet and cook for about 3-4 minutes. Cut each hot dog into 8 strips to within 2-inch of one end. Meanwhile in another large pan, add 4-inch of water and bring to a boil. Add the hot dogs pieces and cook till heated completely. Stir the food coloring into the noodles and drain well. Divide the noodles onto serving plates and top with the hot dogs pieces. Serve with a topping of the ketchup and mustard.

4th Grader's Weekend Hot Dog Lunch

Spicy

Breakfast Ramen Frittata

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 2 Calories 467.5 Fat 32.2g Cholesterol 242.7mg Sodium 1280.4mg Carbohydrates 28.7g Protein 15.8g

Ingredients

1 (3 oz.) packages ramen noodles (Discarding seasoning packet) 3 tbsp butter 1/4 C. grated Parmesan cheese 2 eggs, beaten 2 tbsp chopped onions grated Parmesan cheese, for garnishing (optional) Tabasco sauce, for serving (optional)

salsa, for serving (optional)

Directions 1. Prepare the ramen according to package's directions. 2. Drain well. 3. In a pan, melt the butter and then, stir in the Parmesan till melted. 4. Add the cooked noodles and stir to combine well. 5. In a bowl mix together the egg and onion. 6. Place the egg mixture over the noodles and stir well. 7. Cook till the omelet is set from both sides. 8. Serve with a garnishing of the extra Parmesan cheese. 

Spicy Breakfast Ramen Frittata

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MARIA'S

Ramen Burritos

Prep Time: 5 mins Total Time: 8 mins Servings per Recipe: 1 Calories 535.8 Fat 24.9g Cholesterol 204.0mg Sodium 2089.7mg Carbohydrates 56.6g Protein 20.7g

Ingredients

2 C. water 1 (3 oz.) packages ramen noodles 1 egg, beaten 1/4 C. shredded cheese hot sauce flour tortilla

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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In a pan, add 2 C. of the water and bring to a boil. Add ramen noodles into to boiling water. Slowly, add the beaten egg., stirring continuously. Cook for about 3 minutes. Drain the noodles, leaving about 1 tbsp of the coking liquid with the noodles. Transfer the noodles into a bowl. Add the seasoning packet, cheese and hot sauce and stir to combine. Place ramen mixture in a warm flour tortilla and serve. 

Maria's Ramen Burritos

Chives

and Ginger Ramen

Prep Time: 1 mins Total Time: 4 mins Servings per Recipe: 1 Calories 478.3 Fat 18.2g Cholesterol 186.0mg Sodium 3816.0mg Carbohydrates 59.1g Protein 20.0g

Ingredients

1 (3 oz.) packets any flavor ramen noodles ( discard the seasoning packet) 1 egg 1 tbsp freshly grated ginger root 1/4 vegetable bouillon cube ( cut off a small piece) 1/4 C. bean sprouts 2 -3 tbsp soy sauce 1/2 tbsp Sriracha sauce

red pepper flakes, to taste 2 tbsp chives

Directions 1. In a pan of the boiling water, cook the ramen noodles for about 2 minutes. 2. Add the egg and with a fork immediately stir to combine. 3. Add the ginger, bean sprouts and bullion and cook for about 1 minute. 4. Drain the water. 5. Stir in the soy sauce and Sriracha sauce. 6. Serve with a sprinkling of the red pepper flakes and chives.

Chives and Ginger Ramen

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HOMEMADE CHINESE

Hot and Sour Soup

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 1 Calories 466.2 Fat 19.5g Cholesterol 211.5mg Sodium 1078.4mg Carbohydrates 57.6g Protein 14.7g

Ingredients

1 (3 oz.) packages ramen noodles 2 C. water 1/8 C. mushroom, thinly sliced 1 tbsp rice vinegar 1/8 tsp chili sauce 1 egg, beaten 1/8 C. meat, cooked, sliced thinly. (optional) 1 green onion, light and dark green parts, sliced thin

Directions 1. 2. 3. 4. 5. 6.

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In a pan, add 2 C. of the warm water, ramen noodles and mushrooms and bring to a boil. Add the rice vinegar and chili cSauce and cook for about 5-7 minutes. Reduce the heat to medium. Add the sliced meat and stir to combine. Very slowly drizzle, add the beaten egg, stirring continuously. Divide the soup into serving bowls and serve hot with a sprinkling of the sliced onion. 

Homemade Chinese Hot and Sour Soup

Full

Indonesian Stir Fry

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 733.1 Fat 40.6g Cholesterol 164.5mg Sodium 1231.8mg Carbohydrates 55.1g Protein 42.6g

Ingredients

2 (3 oz.) packages ramen noodles ( any flavor, discard flavor packet) 2 C. cooked chicken breasts ( cut into strips ) 1 C. carrot, cut into matchstick sized pieces 1/4 lb fresh sugar snap pea, trimmed and string removed 5 scallions, sliced 1 C. peanuts, chopped ( divided) 1 (14 oz.) cans bean sprouts, rinsed and drained 1 tsp minced garlic 2 eggs

2 tbsp oil cooking spray FOR SAUCE 2 tbsp sambal oelek, or sriracha 2 tbsp rice vinegar 2 tbsp sugar 2 tbsp soy sauce 3 tbsp water 1 tsp lime juice 1 tsp Thai fish sauce 1/4 tsp sesame oil 1 tbsp cornstarch

Directions 1. Break each ramen noodle square into 4 portions. 2. In a pan of the salted boiling water, cook the noodles for about 2-3 minutes. 3. Drain the noodles and rinse under cold water. Again, drain well. 4. In a bowl, add all the sauce ingredients and mix till well combined. 5. Heat a large greased skillet on medium-high heat. 6. Break the eggs and cook till just cooked, stirring continuously. 7. Transfer the scrambled eggs into a plate and keep aside. 8. With the paper towels, wipe out the skillet. 9. In the same skillet, heat the cooking oil and stir fry the carrots and sugar snap peas for about 2-3 minutes. 10. Add the scallions and 2/3 of the peanuts and stir fry for about 1 minute. 11. Add bean sprouts and garlic and stir fry for about 1 minute. Full Indonesian Stir Fry

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12. With a spoon, push all ingredients to the outside edges of the skillet. 13. Add the ramen noodles and Stir fry for about 1 minute. 14. Add the chicken and sauce mixture and cook till heated through. 15. Stir in the scrambled eggs and cook till heated through. 16. Serve with a topping of the remaining peanuts.

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American

Ramen Pizzas

Prep Time: 7 mins Total Time: 32 mins Servings per Recipe: 4 Calories 577.9 Fat 27.6g Cholesterol 133.1mg Sodium 1510.0mg Carbohydrates 50.6g Protein 31.9g

Ingredients

6 oz. ramen noodles, any flavor (discarded seasoning packet) 1/2 C. milk 1 egg, beaten 1/4 C. Parmesan cheese, grated 1 C. barbecue sauce (of your choice) 1 C. cooked chicken, chopped 1/2 red onion, sliced thinly 11 oz. mandarin oranges, drained well

2 C. mozzarella cheese, grated OTHER TOPPINGS black olives (optional) mushroom (optional) canned jalapeño slices (optional) bell pepper (optional) red pepper flakes (optional)

Directions 1. Set your oven to 350 degrees F before doing anything else and line a pizza pan with a greased piece of foil. 2. In a pan of the salted boiling water, cook the ramen noodles for about 2-3 minutes. 3. Drain the noodles. 4. Meanwhile in a bowl, add egg, milk and Parmesan cheese and beat till well combined. 5. Add the noodles and stir to combined. 6. Place the noodle mixture onto prepared pan evenly. F 7. Cook in the oven for about 10 minutes. 8. Remove pan from the oven and spread barbecue sauce over noodles, followed by the chicken, onions and oranges. 9. Sprinkle with the mozzarella cheese evenly. 10. Cook in the oven for about 10-15 minutes. 11. Remove from the oven and keep aside for about 5 minutes before slicing. 

American Ramen Pizzas

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10-MINUTE

Deli Ramen

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 602.8 Fat 35.1g Cholesterol 200.6mg Sodium 4094.5mg Carbohydrates 11.8g Protein 56.8g

Ingredients

1 (3 oz.) packages chicken-flavored ramen noodles 3 -4 thin turkey slices, cut into bite sized pieces 1/4 C. cheddar cheese, grated 1 C. water

Directions 1. 2. 3. 4. 5.

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In a pan, add 1 C. of the water and noodles and bring to a boil. Place the turkey pieces over the noodles and remove from the heat. Add seasoning packet and stir to combine well. Sprinkle with the cheese and keep aside, covered till the cheese is melted. Serve immediately. 

10-Minute Deli Ramen

Sweet

Thai Tilapia

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 232.3 Fat 7.9g Cholesterol 46.8mg Sodium 526.8mg Carbohydrates 18.6g Protein 21.7g

Ingredients

2 1/2 oz. ramen noodles, broken into pieces 1 red bell pepper, cut in strips 1 green bell pepper, cut in strips 1 medium onion, cut in strips 2 tbsp sweet Thai sweet chili sauce 3 tilapia fillets, cut in chunks 1 tbsp oil breadcrumbs, for fish

Directions 1. Prepare the ramen noodles according to package's directions. 2. Drain the noodles and keep aside. 3. Heat a lightly greased skillet and and sauté the peppers and onions till soft. 4. Add the noodles and stir to combine. 5. Coat the tilapia chunks with the breadcrumbs evenly. 6. In a deep fryer, heat the oil to 350 degrees and fry the tilapia chunks till golden. 7. Transfer the tilapia chunks onto a paper towel lined plate to drain 8. Add tilapia chunks and chili sauce into the noodle mixture and stir to combine.

Sweet Thai Tilapia

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RED CHILE

Ramen and Duck

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 282.7 Fat 9.4g Cholesterol 7.2mg Sodium 789.1mg Carbohydrates 39.4g Protein 10.5g

Ingredients

5 C. water 4 C. chicken stock 2 red chilies, seeded and halved 8 slices ginger 3 tbsp lemon juice 3 stalks lemongrass, bruised 2 sprigs coriander 1 Chinese barbecued duck, deboned and chopped 4 shallots, chopped 150 g dried ramen noodles

bean sprouts, to garnish red Chile, to garnish coriander, to garnish ( cilentro) 3 bunches bok choy (optional) salt white pepper

Directions 1. In a pan, add the stock and water and heat till liquid is simmering. 2. Add, galangal, chillies, lime juice, lemon grass stalks and coriander and simmer for about 20 minutes. 3. Through a strainer, strain the liquid and return to pan. 4. Add the duck and shallots and bring to a boil. 5. Meanwhile in another pan of the salted boiling water, cook the ramen noodles ; cook ,for about 3-5 minutes. 6. Drain the noodles 7. Add noodles and bok choy into soup stock and simmer for about 5 minutes. 8. Stir in salt and pepper and remove from the heat. 9. Divide soup into serving bowls and serve hot with a garnishing of the bean sprouts, chili strips and coriander.

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Red Chile Ramen and Duck

Complex

Tokyo Noodles

Prep Time: 30 mins Total Time: 4 hr Servings per Recipe: 4 Calories 1198.5 Fat 59.9g Cholesterol 149.8mg Sodium 4829.4mg Carbohydrates 99.8g Protein 61.5g

Ingredients

1 lb. chicken wings 12 C. chicken stock 1 tbsp toasted sesame oil 2 tbsp scallions, finely chopped 1/2 inch piece ginger, finely chopped 1 garlic clove, finely chopped 1/2 lb. ground beef 1 tbsp Japanese Chile bean sauce ( tobanjan)

2 tbsp soy sauce 1 tsp sugar 1/4 C. Japanese sesame paste ( neri goma) 1 tbsp Japanese sesame paste ( neri goma) 2 tsp kosher salt 1 lb. fresh ramen noodles Japanese hot chili oil ( Rayu, garnish) 1/4 C. scallion, thinly sliced ( garnish)

Directions 1. In an 8 quart pan, add the wings and enough stock to cover on medium heat and bring to a boil. 2. Cook for about 3-3 1/2 hours, skimming foam occasionally. 3. Remove from the heat and through a fine strainer, strain the mixture into a large bowl. 4. Discard the solids and reserve the stock. 5. In a 12-inch skillet, heat the oil on medium-high heat and cook the chopped scallions, garlic and ginger for about 2 minutes, stirring occasionally. 6. Add the beef and tobanjan and cook for about 3-4 minutes until beef is done. 7. Add the reserved stock, sugar, soy sauce, sesame paste and salt and bring to a boil. 8. Reduce the heat to medium and cook for about 3 minutes, stirring continuously. 9. Remove from the heat and keep aside, covered. 10. Meanwhile in a pan of the salted boiling water, cook the ramen noodles for about 2-3 minutes. 11. Drain the noodles and divide into 4 deep serving bowls and top with hot broth. 12. Serve with a garnishing of the scallions. Complex Tokyo Noodles

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BEEF

Satay Dinner

Prep Time: 30 mins Total Time: 38 mins Servings per Recipe: 4 Calories 794.6 Fat 43.3g Cholesterol 154.2mg Sodium 1959.2mg Carbohydrates 39.6g Protein 63.0g

Ingredients

FOR MARINADE 2 tbsp soy sauce 2 tbsp lime juice 1 1/2 tsp sugar 1 1/2 tsp fresh ginger, grated, peeled 1 garlic clove, grated (optional) 1/4 tsp red pepper flakes (optional) 2 lb. flank steaks, thinly sliced against the grain FOR PEANUT SAUCE 1 tbsp lime juice 1 tsp sugar

1 tsp fresh ginger, grated and peeled 1/3 C. creamy peanut butter 1/3 C. water 1 tbsp soy sauce 1/4 tsp red pepper flakes (optional) FOR RAMEN 1/4 C. roasted peanuts, chopped 3 green onions, sliced vegetable oil, for grill 2 (3 oz.) packages ramen noodles, cooked according to package instructions ( seasoning packet discarded)

Directions 1. Set your grill for medium-high heat and lightly, grease the grill grate. 2. Soak 12 wooden skewers in the water for about 15 minutes. 3. In a shallow dish, mix together 2 tbsp of each soy sauce and lime juice and 1 1/2 tsp of each sugar and ginger and 1/4 tsp of the red pepper flakes. 4. Add the beef and toss to coat. Keep aside for about 10 minutes. 5. Meanwhile, in a blender, add the remaining 1 tbsp of the lime juice, 1 tsp of the sugar, 1 tsp of the ginger, peanut butter, 1/3 C. of the water and soy sauce and pulse till well combined. 6. Transfer the mixture into a bowl with the chopped peanuts, green onions and 1/4 tsp of the red pepper flakes and stir to combine. 7. Add the ramen noodles and toss to coat. 8. Thread the beef onto skewers and cook on grill for about 3-4 minutes per side. 9. Serve the beef skewers with the ramen noodles mixture.

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Beef Satay Dinner

Fried

Ramen and Eggs

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 8 Calories 306.2 Fat 19.4g Cholesterol 211.5mg Sodium 903.7mg Carbohydrates 22.5g Protein 10.3g

Ingredients

3 (3 oz.) packages chicken-flavored ramen noodles 8 eggs, well beaten 3 tbsp soy sauce 1 tbsp teriyaki sauce 1 tbsp rice vinegar 1 tbsp sesame oil 4 tbsp olive oil 1 tbsp sesame seeds

2 tbsp ground ginger root

Directions 1. Prepare the ramen noodles according to package's directions. 2. Drain well and keep aside. 3. In a bowl, add the eggs and beat till deep yellow in color. 4. Add the teriyaki sauce, soy sauce, rice vinegar and sesame oil and beat till well combined. 5. In large pan, heat the olive oil. 6. Add the ramen Noodles and place egg mixture over the noodles evenly. 7. Sprinkle with the sesame seeds and ground ginger root and stir fry till golden brown. 8. Serve hot.

Fried Ramen and Eggs

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RAMEN

Noodle Beef Remix

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 467.9 Fat 21.3g Cholesterol 78.2mg Sodium 1630.6mg Carbohydrates 35.4g Protein 33.3g

Ingredients

1 lb. top round steak, 3/4 inch thick, sliced across the grain, 1/4 inch thick x 1 inch long 1 tbsp peanut oil 1/2 tbsp sesame oil 1 inch fresh ginger, finely grated 2 cloves garlic, minced 1/4-1/2 tsp crushed red pepper flakes 3 C. beef stock 2 bunches scallions, 1/2 inch long, whites & light green 2 tbsp rice wine vinegar

2 (3 oz.) packets ramen noodles ( discarded seasoning packet) 1/2 C. baby carrots, grated

Directions 1. In a wok, heat 1/3 of both oils on medium-high heat and stir fry the garlic, ginger and red chilies for about 1 minute. 2. Add 1/3 of the beef and stir fry for about 3 minutes. 3. transfer the beef mixture into a bowl and keep aside, covered to keep warm. 4. Repeat with the remaining beef. 5. In the same wok, add the stock, vinegar and scallions and bring to a boil. 6. Reduce the heat to low and simmer for about 10 minutes. 7. Meanwhile in a pan of the boiling water, cook the ramen noodles for about 3 minutes. 8. Divide the ramen noodles into 4 serving bowls and top with 1/4 of the beef. 9. Divide the broth into bowls and top with 1/4 of the carrots. 10. Serve immediately. 

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Ramen Noodle Beef Remix

4-Ingredient

Ramen Chili

Prep Time: 5 mins Total Time: 25 hr Servings per Recipe: 4 Calories 502.3 Fat 24.1g Cholesterol 54.2mg Sodium 1979.9mg Carbohydrates 55.0g Protein 21.4g

Ingredients

3 packages ramen noodles, crushed slightly (discarded seasoning packet) 2 (15 oz.) cans chili with beans 1 (15 oz.) cans diced tomatoes 4 -8 oz. shredded Monterey Jack cheese

Directions 1. In a 3-quart casserole, add 6 C. of the water and microwave for about 3 minutes. 2. Remove the casserole from the microwave and dump in the ramen noodles, pushing all the bits down and breaking it up a bit. 3. Cover the casserole and microwave for about 5 minutes, stirring once in the middle way. 4. Drain well. 5. In the casserole, add the chili and tomatoes and toss to coat well. 6. Cover the casserole and microwave on High for about 5 minutes. 7. Remove the casserole from the microwave and sprinkle with the cheese. 8. Immediately, cover the casserole and keep aside till the cheese is melted. 

4-Ingredient Ramen Chili

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