Egg Drop Ramen

Saturday, September 20th, 2003

Submitted By: Trevor Marty
Submitted From: Rochester,MN
Ingredients:

•1 package ramen (any flavor)

•1 green pepper

•some baby carrots

•1 or 2 eggs - depending on how many eating

•1 tomatoe

•couple of mushrooms sliced

•water (obviously)

•Olive oil

•Optional: Cumin

•Optional: Oregano

•Optional: Curry

•Optional: Red wine/unless its shrimp noodles then white

•Optional: Crunchy peanut butter makes a nice peanut sauce.

Water in the pan while its heating cut you veggis. When water starts to bubble
throw the noodles and the carrots in. Wait till near the end to put the peppers
in. (I like them crunchy). When water enters a rolling boil drop the egg or eggs
in the water. (looks very trippy) This is also the time to put the peppers in.
Leave the cap off, as it will just boil over then. Let this go for a little
while, then drain water leaveing enough on the bottom to mix flavor packet.
(Only use half)
Thats when you will add the other ingrediants as well. Add to taste. Beware to
much wine though – just a dribble or two.
Through the tomatoe and the mushrooms on together. Not while cooking as they get
really soggy and yucki.
If you’ve decided to use the peanut butter it’s best to slowly heat this in a
seperate pan, adding curry to taste.
Then slowly stir it into the noodle dealy.
Very nice.
Enjoy.

Fried Spicy Barbecue Ramen

Tuesday, March 4th, 2003
Submitted By: Kate
Submitted From: Chicago
Ingredients:

•Ramen of any variety

•Barbecue sauce

•Hot Sauce

•Cooking Spray

•Minced Garlic (the kind that comes in the jar)

•Brown Sugar
Set a pot of water on one burner and a frying pan on another. Prepare ramen in the pot
using only half the seasoning packet. When it’s done, turn the heat off and let it sit in the
broth.
Turn on the burner under the frying pan and give the pan a good coating of cooking
spray. When I say ‘good’, I mean four or five passes with the spray. Alternatively, if you
have liquid cooking oil, you should use that. I don’t have any, so I have to substitute
PAM. Add a few shakes of hot sauce, however much you think you can handle, and the
remaining seasoning from the ramen. If you have brown sugar, put a teaspoon or so in the
pan. If you have that minced garlic stuff, put a bit (1/4 tsp.) in the pan and pour some of
the oil from the jar in the mix. Move it all around a few times with the spatula so it
doesn’t burn.
Strain ramen noodles, but leave them wet. Add them to the pan. Lots of sizzling, etc.
Toss them around until they’re coated with the mix and start to become brown. You
should let parts of it become crispy. When it’s done, turn off the heat and add enough
barbecue sauce to lightly coat the whole mess. Stir it up in the frying pan, then slide it
onto a plate. Mmmm.
Note: Chicken ramen is definitely the best, but I’m guessing pork ramen wouldn’t be too
terrible if you like pork. The brown sugar and garlic (both *very* affordable and long
lasting) are semi-optional. The recipe won’t taste good without them.

Crunchy Fried Hot Peanut Ramen

Thursday, February 6th, 2003
Submitted By: Aaron
Submitted From: Boston, MA
Ingredients:

•1 package ramen

•1 tablespoon oil

•1 tablespoon peanut butter

•some hot pepper

•cooked veggies, preferably oriental style frozen

•Optional: rice
In skillet, heat oil
Add broken ramen noodles
stir fry the noodles till they get just a tiny bit browned
add the peanut butter and hot pepper and as much of the flavor packet as you want
mix the stuff around and cook for a few seconds longer
Use the resulting cruchy noodles as a way to spice up oriental style veggies. you can even
use the ramen+veggies on rice.
Note: best ramen is probably beef flavor or oriental.

Peanutty Noodle Freak-Out

Thursday, January 16th, 2003
Submitted By: Dave J
Submitted From: Cleveland, OH
Ingredients:

•1/8 cup Sambal (red chili paste/sauce)

•1/2 cup Peanut Butter

•1/4 cup Soy Sauce

•2 tblspn Brown sugar

•1/4 cup rice vinegar

•1 tblspn dark sesame oil

•1/2 cup water

 •couple sgrigs parsely

•Optional: chopped green onions for garnish

Combine all ingredientes in food processer and process until
well blended. Add a couple spoonfulls to cooked/drained ramen, udon, soba,
etc… Garnish with green onions.
Note: This recipe makes alot of sauce. It keeps well in the fridge and is also
really good on chicken, shrimp, whatever.

Otaku Ramen
Wednesday, June 5th, 2002
Submitted By: Dustin Rodriguez
Submitted From: Graduated, still eating ramen
Ingredients:

•Instant Ramen, any flavor

•3 Eggs

•Sliced Water Chestnuts

•Bean Sprouts

•2 Cups Rice

•Optional: Colossal Black Olives

Fry the 3 eggs, breaking the yolks. Cook the Ramen as if you were going to eat
them alone, add flavor packet. Cook rice, then drain it thoroughly. Put rice
into bottom of large bowl, then pour Ramen and broth on top (do this before the
rice has a chance to get too dry and sticky). Shred the eggs, add in the bean
sprouts and sliced water chestnuts, and mix into the Ramen noodles. I also
like to put colossal sized black olives into the mix but that throws off the
asian bent, so you can do without if you wish.
Note: I’ve only used chicken and beef ramen, but I’m sure any type you like would work.

Chilled Sesame Ramen

Saturday, March 23rd, 2002
Submitted By: CherieBebe
Ingredients:
 •1 package microwave type ramen (MINUS flavor packet)

•2 Tbs smooth (creamy) peanut butter

•1 Tbs soy sauce

•1 tsp ground ginger

•1 tsp sesame seeds

•Optional: 1-2 Tbs chopped chives (can be dried type) (for garnish)
(1) Cook the ramen but do NOT use the flavor packet. Just cook the ramen in water.
let noodles cool while mixing sauce (below)
(2) Prepare the sauce:
2 Tbs smooth peanut butter
1 Tbs soy sauce
1 tsp ground ginger
1 tsp sesame seeds
1 tsp vegetable oil
(3) Mix sauce ingredients until smooth.

(4) Top cooled noodles with sauce, and then sprinkle sauce topping with
chopped chives (or thinly sliced scallion/green onion)
Note: Traditionally, this dish
is serve chilled, but some people also enjoy it warm.
(It’s often listed as an appetizer on Chinese restaurant menus, but is
nourishing enough to be a light entree).
It’s great eating, especially on warm days.

Spicy Peanut Noodles

Thursday, February 28th, 2002
Submitted By: Alice Jordan
Submitted From: USA
Ingredients:

•1 T Vietnamese fish sauce

•1 t Sugar

•1 Crushed red hot pepper (no seeds)

•1 T Regular soy sauce

 •1 T Chicken broth

•1 T Peanut butter (reduced or low fat work well)

Mix the sauce with 1 package cooked unflavored ramen
noodles, or a fistful of spaghetti, spaghettini, angel
hair, etc.
Garnish with julienne scallions (green part), carrots,
crushed toasted peanuts, and a few drops of dark
sesame oil.
Sauce ingredients can be adjusted to taste. More
crushed red pepper can be added, or the chicken broth
can be removed.
Note: Can be served hot, cold, or room temperature.

Ramen Noodle Korean Style

Tuesday, January 22nd, 2002
Submitted By: Katie and Lian
Submitted From: New York
Ingredients:

•2 pack of koren ramen noodle

•2-3 scallions- chopped

•2 brown eggs

•1 bag of mixed vegtables

•2 teaspoons of soy sauce

Boil the frozen vegtables until tender. While the vegtables are cooking,
boil 3 cups of water in a saucepan. Add the ramen noodles to the boiling water.
After 5-8 min or when the ramen is soft put in seasoning packet.
Add the scallions and the vegtables cook for about 2 -4 min.
Add soy sacue and stir. Once done put in a bowl and enjoy

Ramen & Chicken in Vodka Sauce

Wednesday, April 11th, 2001
Submitted By: Allronix
Submitted From: Seattle
 Ingredients:

•1 Packet of ramen (maruchan chicken & mushroom works best)

•Garlic to taste

•Vodka

•Leftover chicken

•Olives (black)

•Heavy cream

•butter

•Shredded parmesean cheese

Dice as much garlic as you like into a skillet with vodka, let simmer while you tear up the
leftover chicken (the knife was dull, it wouldn’t cut…). Add more vodka as it cooks out.
Add torn up chicken to vodka & garlic, let simmer a while. Add flavour packet to garlic
& vodka & chicken. Blend.
Add cream to chicken & vodka & garlic & flavour packet. Blend. Spoon olives & olive
juice if wanted, to taste, into skillet. Add more cream. Reduce heat. Microwave ramen
brick (forced into a bowl and just barely covered with water) for three minutes; Stir
cream & garlic & vodka & chicken & garlic when it gets foamy. Drain all water from
cooked ramen brick. Melt some butter in still-hot ramen. Pour everything from the skillet
into the bowl with the ramen, top with shredded parmasan, and enjoy:) I ate half of it and
saved the rest for later, but then I wasn’t very hungry. And I’m not a big
person:)

Oriental Ramen stir-fry

Saturday, March 3rd, 2001
Submitted By: Alex
Submitted From: Virginia
Ingredients:

•4-6 slices bacon

•Onion, cut up (a small-medium sized handful)

•Carrots, cut up (a large handful)

•Other veggies: peas, celery, whatever you like.

•1 pack Ramen noodles. (oriental flavor)

 •1 egg

•soy sauce

•Optional: Tomatoes

•Optional: Peppers

•Optional: Frozen stir-fry vegetables

•Optional: Pepperoni or crab meat

Cut the bacon into small pieces (1″ strips works good)
In a skillet, start cooking the bacon as normal (on medium heat).
Cut up your onion, carrots, and other veggies.
In a seperate pan, cook the noodles as normal, while waiting for the bacon to
cook. It works best if you break up the noodles before cooking, but you don’t
have to.
When the bacon’s nearly finished, add the vegetables and stir quickly. Let cook
a couple more minutes, stirring frequently, Then drain the almost all of the
bacon grease.
Drop an egg into the skillet, and stir it into the bacon/veggie mixture.
Add the flavor packet to the noodles, stir, then drain most of the water. Leave
just a little bit of water.
Add the noodles to the bacon/veggie mixture. Stir. Lower heat to Low, Cook for
a couple more minutes, stirring frequently. Add some soy sauce and salt &
pepper to taste.
Serve. Makes 2 servings, or 1 if you’re really hungry.
Note: I’ve only tried this with the oriental flavor, but I am guessing Beef or Pork
might be pretty good too.

Ramen Pan Fry

Friday, February 9th, 2001
Submitted By: Angela Boyd
Submitted From: Emporia, KS
Ingredients:

•1 Package ramen (flavour of your choice)

•1 TBSP sesame oil (any oil will work)

•1 tsp sake

•1 tsp mirin(optional-gives a sweetish tinge)

 •1 tsp House of Tsang szechuan spicy stirfry sauce

•2 TBSP Soy sauce

•1/4 Packet TyLing egg drop soup mix(chinese style)

•Lemon pepper

•Pepper

•Mrs. Dash

•Garlic powder

•Vegetables of your choice

•Optional: 1 beaten egg (optional)

•Optional: Pinch of ground or powdered ginger

Prepare ramen as directed on package. Separate soup from noodles and set both
aside.
Put oil in medium sized frying pan over a medium heat. Add mirin, sake,
szechuan sauce, soy sauce and vegetables. Sautee until vegetables are cooked.
Pour soup into frying pan and stir, adding 1/4 of egg drop soup mix packet.
Cook, stiring frequently, for 3 minutes. Add noodles to pan and add 2 shakes
of peper, 3 shakes of lemmon peper, 3 shakes Mrs. Dash, and a pinch of
garlic(or ginger). Cook, stiring frequently until the soup mixture has been
almost completely absorbed. (add beaten egg and stir in when 3/4 soup has been
absorbed.)
Yield: 1-2 servings
Note: Rainbow ramen works well with this recipie due to its more solid, pasta-like
texture, but any ramen will work well. (It’s nice because I can make somthing
tasty with a really bad quality ramen.)
You can find mirin at your local oriental market.

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Peanut Tofu Ramen

Wednesday, January 17th, 2001
Submitted By: Nick
Ingredients:

•1 or 2 pagkages Ramen
 •hunk of tofu

•1/2 cup peanut butter

•leftover cooked vegetables

•2 eggs

•only one flavor packet

•Optional: hot pepper flakes

•Optional: chopped chives or green onions

Cook ramen, save some of the water to make sauce.
Dump ramen noodles back into pot with the water,
Add eggs, stir, add all the other stuff except tofu, stir.
If too thin, add some water, gently add tofu.
Place on plates garnish with fresh tomatoes. Eat!
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Ryane and Anne’s Cheap and Easy Ramen

Dessert
January 1st, 2001
Submitted By: Anne
Submitted From: OHSU-School of Nursing
Ingredients:
• 1 package top ramen (no seasoning packet)
• Strawberry sauce like you get on an ice-cream sundae
• bottle of honey you can squeeze from
• dash cinnamon and sugar
• Whipped cream the kind from the can works best
Make ramen as usual but do not add seasoning packet. I like to
undercook it a little but you can make it how you like. Drain noodles
and place in fridge till chilled. Take cold ramen and place on a paper
plate. Drizzle as much honey on ramen as desired, I like a lot. Sprinkle
on some cinnamon and sugar, and a little of the strawberry sauce. Add
whipped cream, then a little more strawberry for color. Eat and
EnJOY!!!!!
Caramel Ramen on a Stick
December 14th, 2004
Submitted By: Pei Lei
Submitted From: ???
Ingredients:
• 1 pack Ramen noodles any flavour
• 1 cup of caramel
• chopped nuts
Note from the Author: Yes, I know it sounds strange, but here are a
couple out of my archives.
Take one pkg. of Ramen (use the packet for something else), boil and
cook until tender, drain well. Meanwhile melt about a cup of caramel
until soft and palaid. Using a stick (a old chopstick works well) twirl the
noodles around it and coat the noodles on a stick in the caramel. Then,
roll the whole thing in about a cup of chopped nuts, cool, and there.
Behold: Ramen on a stick.

Hyperactive Candied Choco-Ramen

January 3rd, 2005
Submitted By: Rob Loukotka and Brandon Mayotte
Submitted From: Ann Arbor, Michigan, US
Ingredients:
• 1 block of Ramen
• ¼ cup Brown Sugar
• ¼ cup Chocolate Sauce (Hershey’s… or whatever)
• Powdered Sugar
• Optional: ½ teaspoon Vanilla
• Optional: Whipped Cream
This Ramen recipe is quite a sugar overload. Your mouth will be
pleased, and it will keep you up all night. Great for dessert (and for
breakfast, lunch, or dinner!). Highly recommended: A tall glass of milk
to wash down the intense ‘Hyperactive Candied Choco-Ramen’.
Preparation:
 1. Fill pot with 2-3 cups of water, and mix in ¼ cup of Brown Sugar. Also, if
available, a ½ teaspoon of Vanilla (too much vanilla would make it tastes crazy…
like Godzilla… be careful).
2. Cook Ramen block when sugar-water boils. Cook until soft and quite ‘noodley’.
3. Strain Ramen until most water has left the pot and gone down the drain.
4. Pour in a few dashes of Brown Sugar, and ¼ cup of Chocolate Sauce. Make sure
to mix it well, until the noodles are a nice golden-brown color.
5. Dump Choco-Ramen onto a plate, preferably NOT a paper plate. Then sprinkle as
much powdered sugar as you desire upon the Choco-Ramen. This makes it look
cool, and taste awesomer.
6. If you’re super-fancy, try adding a large mountain of Whipped Cream upon your
Choco-Ramen creation.
If you do not have chocolate sauce, melted chocolate chips make a
tasty substitute. Also if you don’t like chocolate, try using caramel
sauce.
Note: This recipe is extremely sugary and should not be fed to children
under 5, because they’ll stay up all night watching Spongebob

Jalapeno Ramen
January 13th, 2006
Submitted By: Mandingo Jones
Submitted From: Richmond Hill, New York
Ingredients
• ramen
• butter
• Madras curry powder
• sliced jalapeno (can or jar)
• lime juice
• cilantro
• Optional: salsa
Make ramen in the usual manner. Drain all the water. Pleace in a bowl
with a lump of butter, half of the flavor packet (I used beef), and a
dash of hot Madras curry powder.
Take 3 small slices of jalapeno peppers - the kind that comes in brine
in a can or bottle - and either add them whole or mince them. Mix
everything together -let the butter melt. Sprinkle with cilantro and lime
juice. Add a tablespoon of salsa if you want

Ramen Veggie Stirfry

December 16th, 2005
Submitted By: Lisa
Submitted From: Portland, Oregon
Ingredients
• 1 package ramen noodles
• half an onion, or 1 small onion
• a few broccoli florets, chopped smallish
• about 1/4 of a carrot, shredded
• some garlic
• chili-garlic sauce (that red, seedy stuff!)
Directions:
Cook ramen noodles. Drain *most* of the water, leave just enough so
that your ramen noodles are covered in the pan, or maybe a little less.
THEN, stir in flavor packet. Let sit.
Prepare a frying pan with some cooking oil. When the oil is hot, throw
in the broccoli, onions, garlic, and carrots. Stirfry for a few minutes
until the veggies are tender to your liking. Any other veggies work well,
too.
When your veggies are nearly done, turn down to medium head. Toss
in the noddles from the pan (water, too!) Add the chili-garlic sauce and
mix well, the water will help it to spread out.
Cook for about a minute longer and most of the water will evaporate.
EAT.

Oriental Vegetarian Ramen

October 30th, 2005
Submitted By:
Submitted From:
Ingredients
• 1 package of ramen
• 1 tablespoon sesame oil
• 1 handful of chop suey mix(mung bean sprouts, diced carrots, head cabbage,
watercress)
 • chopped green onion or scallion to taste
• 1 tablespoon fresh lemon juice optional (frozen mixed vegetables to taste)
Prepare ramen as directed, but turn heat down when ramen just
becomes pliable. Add sesame oil, chop suey mix, green onions, and
vegetables (if desired). Turn up heat and add spice mix (I find shrimp
flavor works best, but its not vegetarian…). Add lemon juice right at
end.
Voila!
Notes:
Easy and cheap, the chop suey mix costs 89 cents at the supermarket
here, and lasts for 5 or 6 uses. If you don’t have it, thats ok, just use
bean sprouts(the thick ones, not the grassy ones) and some cabbage
chopped into bite-size pieces. The beauty of the recipe is the texture
the sprouts and cabbage add, and the fragrant flavor of the sesame
oil. Ramen is unbelievably cheap here too, 2.89 for one of the big
cases of top ramen or maruchan. Definitely a flavorful and satisfying
meal for students and those on a tight budget.

Ramen Kimchi Jigae

July 31st, 2005
Submitted By: Septima_pica
Submitted From: Los Angeles
Ingredients
• 1 packet ramen noodles
• 1/2 - 1 cup shredded or sliced kimchi
• 2 green onions, chopped
• 1/2 t toasted sesame oil
• 1/4 block tofu, any kind
• 1 egg
Boil ramen together with its flavour packet, sesame oil, tofu, and
kimchi. When cooked, take it off heat and add green onions. Then
crack the egg into the pot and stir it around a little until it cooks. If you
want, you can add some kind of meat along with/instead of the tofu.

Garlicky Thai Stirfry Ramen w/ Tofu

July 26th, 2005
Submitted By: Rita
Submitted From: Chicago
Ingredients
• Package of Ramen
• Package of extra firm tofu
• Bag of Frozen stir-fry veggies
• Olive Oil
• 2 cloves of garlic
• Your favorite mixed seasoning
• pinch of brown sugar
• pinch of salt
• Couple tablespoons of hot sauce to taste
Instructions
1. Heat olive oil in a pan. Start out with enought to cover the bottom of the pan. Add
garlic (I used two cloves).
2. Cube tofu. I usually go about 1 inch cubes, but eye ball it.
3. Put tofu in hot olive oil. Then, poor in more olive oil, being careful not to burn
yourself or your house down. You want to come to the top of the tofu or cover it
if your pan is deep enough. Turn heat up all the way.
4. Allow to fry for about 10-15 minutes or until golden brown. Towards end, add
just a dash of brown sugar to the top. This is totally optional, but the sweetness is
a good contrasting flavor.
5. After tofu is done, turn off heat, scoop out of pan and drain off most of the oil.
Leave enough to coat the bottom of the pan well. If there is still some garlic
floating around, that is fine.
6. Turn heat back on to med-low setting. Oil will probably heat up right away again.
Now, add stir fry package or just plain veggies. Make sure there is some water in
there, so add some water from can from canned veggies, or if you’re working with
fresh ones, add roughly half a cup.
7. Add more garlic. Mix in any other veggies you want to use. Also, add mixed
seasoning, at least a tablespoon, but more to taste. I also threw on some garlic
powder.
8. When all of the veggies are starting to simmer, add ramen. Break up a bit, but
should be okay. Try to get it under the veggies so it gets moist quickly. If it sits on
top, it won’t start reconstituting. If it seems like it needs more water, add about
 1/4 a cup.
9. Allow to simmer for about 5 minutes, stirring occasionally. Add Ramen flavoring.
10. When ramen noodles are done, stir in tofu chunks.
11. Finally add a dash of hot sauce to give it a little kick. Salt to taste and serve!

Korean Noodle House Styled Noodles

December 9th, 2004
Submitted By: Nicole and Justin
Submitted From: Toronto, Canada
Ingredients:
• 1 pack Ramen noodles any flavour
• Soy sauce (to taste)
• green onions
• baby carrots
• celery
In a small sized pot, bring water and soya sauce to a boil, than add
noodles and cook until the consistency of lomein, than add the soup
mix stir than remove from heat. Slice a good amount of green onions
and set aside. Slice some baby carrots and celery paper thin and add
to noodles as well as green onions. Dont worry about cooking the
veggies, as long as they are real thin they will be just fine and lend
some texture to the noodles. Place in bowl and enjoy

Batter Fried Ramen

July 5th, 2003
Submitted By: Brian & Ann
Submitted From: New Brighton, MN
Ingredients:
• 1 can beer
• 1 1/2 cups flour
• 3 eggs
• 1 tsp salt
• 2 packs of cooked ramen noodles
 • 4 cups of high temp frying oil
Cook Ramen as usual, do not crush noodles. Mix beer batter with 1 egg
1 1/2 cups flour & tsp salt, 1 can of beer and mix. Beat 2 eggs and
place in 1 quart bowl. Boil ramen till done & drain. Heat up fryer or
castiron sauce pan with oil. Separate and twist noodles, dry slightly on
papertowels dip ramen 4-5 strands at a time in beaten eggs, we like it
kinda braided or twisted dip strans in batter & fry till golden brown salt
to taste or use Lawry’s seasoned salt to tatse use your favorite dip.
Note: I’m sorry that this is a complicated recipe, but it’s fun to try. I
like to dip mine in sweetened soysauce.

Ramen Alfredo
March 20th, 2003
Submitted By: Amanda Dill
Submitted From: Indiana
Ingredients:
• 1 package of Ramen (orignal flavor is best)
• 1/2 c. milk
• 1 T. flour
• 1 T. butter or margerine
• 1 t. garlic powder
• 1/2 t. oregano
• 2 T. grated parmesan cheese
• salt to taste
Prepare Ramen according to the microwave directions on the package.
When Ramen has cooked, season and stir. Drain 1/4 of the seasoned
“broth” off and save it, and discard the rest. To the broth, add milk and
butter or margerine. Pour the mixture over the noodles, and
microwave for several more minutes (3-5) until it is thick and creamy.
Add garlic powder, oregano, parmesan, and salt. Enjoy!