101 Things to do with Ramen Noodles
Read 101 Things to do with Ramen Noodles Online
Authors: Toni Patrick
Toni Patrick
101 Things to do with Ramen Noodles
Digital Edition v1.0
Text © 2009 Toni Patrick
All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.
Gibbs Smith, Publisher
PO Box 667
Layton, UT 84041
Orders: 1.800.835.4993
www.gibbs-smith.com
Library of Congress Catalog-in-Publishing Data
ISBN-13:978-1-58685-735-6
ISBN-10: 1-58685-735-5
.
TX809.M17P376 2005
641.8'22—dc22
2005002259
This book is dedicated to my mother. If it weren’t for her threatening to steal my idea and do the book herself, I wouldn’t have done it.
Table of Contents
1. Your freezer is your friend. When buying meat, divide into individual portions and freeze in zipper-lock plastic bags. Buy large bags of frozen vegetables and use portions as needed. Freeze all leftovers—days will come when your pocket is empty or restaurants are closed.
2. When using vegetables, canned, fresh, and frozen are interchangeable. And remember, canned food doesn’t spoil until after
it has been opened.
3. Macaroni can be used in place of ramen noodles.
4. Save all extra seasoning packets for future use. Sprinkle a seasoning packet over hamburger or chicken and brown together for a great flavor.
5. Macaroni cheese packets can be used in place of real cheese.
6. Two tablespoons dehydrated minced or chopped onion is equal to 1/4 cup fresh minced onion.
7. Salt lovers beware. Before adding extra salt, taste your food. Seasoning packets are always salty.
8. To cook noodles, follow the directions on the package unless recipe says otherwise.
9. Add more or less of any ingredient to your own liking. Be creative and enjoy yourself.
10. Low-fat or light soups, sour cream, and cream cheese can be substituted if you prefer.
| 1 package ramen noodles, any flavor |
| 1 can (10.75 ounces) tomato soup, condensed |
Cook noodles in water according to package directions. Do not drain. Add soup. Simmer 5 minutes, stirring occasionally. Makes 2 servings.
| 1 package ramen noodles, any flavor |
| 1 can (10.75 ounces) tomato soup, condensed |
| 8 ounces spicy smoked sausage, thinly sliced |
| 1/4 cup cooked sliced celery |
| 1/4 cup cooked sliced carrots |
| 1/4 cup peas |
| 1/2 cup green beans |
| 1/2 cup canned kidney beans, rinsed and drained |
| salt and pepper, to taste |
Cook noodles in water according to package directions. Do not drain. Add soup, sausage, and vegetables. Simmer 5–10 minutes, or until vegetables are tender. Add more water by tablespoon if soup is too thick. Season with salt and pepper. Makes 2 servings.
| 2 cups water |
| 2 eggs, beaten |
| 1/4 cup diced onion |
| 1/4 cup diced celery |
| 1/4 cup diced green bell pepper |
| 1 package chicken ramen noodles, with seasoning packet |
In a saucepan, bring water to boiling and add seasoning packet, eggs, and vegetables. Stir constantly until eggs look done. Simmer 5 minutes. Add noodles and cook 3–5 minutes more, or until noodles are tender. Makes 2 servings.
| 2 cups water |
| 1/8 cup diced onion |
| 1/8 cup sliced carrots |
| 1/8 cup diced celery |
| 1 sprig parsley |
| 1 small bay leaf |
| 1/8 teaspoon thyme leaves |
| 1 package beef ramen noodles, with seasoning packet |
In a saucepan, heat all ingredients except noodles and seasoning packet to boiling. Add seasoning packet. Reduce heat and simmer 30 minutes. Strain liquid into a separate container. Add noodles to liquid and cook 3 minutes, or until noodles are done. Makes 2 servings.
| 2 cups water |
| 1/8 cup diced onion |
| 1/8 cup sliced carrots |
| 1/8 cup diced celery |
| 1 sprig parsley |
| 1 small bay leaf |
| 1/8 teaspoon thyme leaves |
| 1 package chicken ramen noodles, with seasoning packet |
In a saucepan, heat all ingredients except noodles and seasoning packet to boiling. Add seasoning packet. Reduce heat and simmer 30 minutes. Strain liquid into a separate container. Add noodles to liquid and cook 3 minutes, or until noodles are done. Makes 2 servings.
| 1 package ramen noodles, any flavor |
| 1 can (10.75 ounces) cream of mushroom soup, condensed |
| 1 cup sliced fresh mushrooms |
| salt and pepper, to taste |
Cook noodles in water according to package directions and drain.
Prepare soup as directed on can. Mix noodles and soup together. Add mushrooms and simmer 5 minutes. Season with salt and pepper. Makes 2 servings.
| 1 package chicken ramen noodles, with seasoning packet |
| 1 can (10.75 ounces) cream of chicken soup, condensed |
| 1/2 cup diced onion |
| 1/2 cup sliced carrots |
| 1/2 cup sliced celery |
Cook noodles in water according to package directions and drain.
Prepare soup as directed on can. Add seasoning packet and vegetables to soup. Cook over medium heat 5–10 minutes, or until vegetables are tender. Add noodles and simmer 2–3 minutes more. Makes 2 servings.
| 3/4 pound ground beef |
| 1 cup chopped tomatoes |
| 1/2 cup chopped carrots |
| 1/2 cup chopped celery |
| 4 cups water |
| 2 packages beef ramen noodles, with seasoning packets |
In a frying pan, brown and drain beef. Add vegetables, water, and seasoning packets. Bring to a boil and simmer 20 minutes. Add noodles and cook 3 minutes more, or until noodles are done. Makes 2–4 servings.
| 1/2 cup chopped onion |
| 1 cup julienned zucchini |
| 1/2 cup chopped carrots |
| 1/4 cup butter or margarine |
| 1 teaspoon basil |
| 2 packages beef ramen noodles, with seasoning packets |
| 4 cups water |
| 1 cup green beans |
| 1 cup chopped tomatoes |
In a frying pan, cook onion, zucchini, and carrots in butter and basil over medium heat until vegetables are tender.
In a saucepan, combine cooked vegetables, noodles, water, green beans, tomatoes, and seasoning packets. Bring to boil and simmer 5 minutes. Makes 2–4 servings.
| 1 can (10.75 ounces) tomato soup, condensed |
| 1 cup water |
| 1 can (10 ounces) enchilada sauce |
| 1/2 cup corn |
| 1/2 cup green beans |
| 1/2 cup canned kidney beans, rinsed and drained |
| 1/2 cup salsa |
| 1/2 cup chopped cooked chicken |
| 1 package ramen noodles, any flavor, crumbled |
| tortilla chips |
| Monterey Jack cheese, grated |
Combine tomato soup, water, and enchilada sauce. Cook over medium heat until hot. Add vegetables, salsa, and chicken. Simmer 15 minutes. Add crumbled noodles and simmer 3–5 minutes more. Serve topped with chips and cheese. Makes 2 servings.
| 1 pound ground beef, browned and drained |
| 1 medium onion, chopped |
| 1 tablespoon minced garlic |
| 1 teaspoon ground ginger |
| 5 cups water |
| 1 medium head bok choy* |
| 2 packages beef ramen noodles, with seasoning packets |
| 1-1/2 teaspoons canola oil |
| 2 tablespoons soy sauce |
In a 4-quart soup pan, combine cooked beef, onion, garlic, ginger, and water, and bring to a boil. Stir in bok choy. Simmer over medium heat 3 minutes. Break noodles in half and stir into soup. Simmer 3–5 minutes more, or until noodles are done. Stir in seasoning packets, oil, and soy sauce. Makes 4–6 servings.
*To prepare bok choy for use, rinse with cold water, cut off the very bottom of the stems and discard. Cut remaining bok choy into bite-size pieces.
| 2 packages chicken ramen noodles, with seasoning packets |
| 2 teaspoons sesame oil |
| 3 tablespoons lemon juice |
| 1/3 cup vegetable oil |
| 2 teaspoons sugar |
| 1 cup halved red and/or green seedless grapes |
| 1/2 cup diced red and/or green apple |
| 1/2 cup diced pineapple chunks |
| 3 tablespoons chopped green onion |
| 8 ounces smoked turkey breast, cut in strips |
| 1/4 cup walnut pieces |
Cook noodles in water according to package directions and drain. Rinse with cold water. Add sesame oil and refrigerate.