Chicken Alfredo

Servings: 2

2 boneless, skinless chicken breasts, cut in strips

2 packages Ramen Noodles, any flavor

1 cup butter or margarine

1 cup cream

2 cups grated Parmesan cheese

2 tablespoons parsley flakes

1/2 teaspoon salt

pepper

In a frying pan, brown chicken until done.

Cook noodles in water according to package directions and drain.

Heat butter and cream in a small saucepan over low heat until butter melts. Stir in remaining ingredients. Keep warm over low heat.

Top warm noodles with chicken and sauce.

Ramen Salad Royale

Ingredients 2 packages Chicken Vegetable Flavor Top Ramen
2 cups red or green cabbage, shredded
1 cup carrots, shredded
4 green onions, chopped
2 Tbsp. sesame seeds
1/2 cup mandarin orange slices (canned)
2 Tbsp. unsalted sunflower seeds, shelled
1/3 cup sugar
1/3 cup light vegetable oil
1/2 tsp. mustard powder Salt and pepper to taste Juice from
1 fresh lime
1 Top Ramen seasoning packet
1/2 cup almonds or pine nuts, slivered
1/2 cup provolone cheese, grated


Preparation Cook Top Ramen noodles according to package, but do not add seasoning packet. Drain noodles. Place noodles in large salad bowl. Add cabbage, onions, sesame seeds, orange slices and sunflower seeds and toss. In a mixing cup add sugar, oil, mustard powder, salt, pepper, lime juice and one Top Ramen seasoning packet. Mix well and add to noodle mixture. Just before serving, sprinkle with nuts and cheese. It's a royal taste treat.

Suicide Ramen

Ingredients 2 Ramen Bricks (any flavor, preferably oriental)
10 Packets Taco bell Fire sauce
1 Bottle Tabasco
1 Finely chopped Habanero Pepper
Your favorite type of Cheese, grated


Preparation Start Ramen as usual. If using filter, put pepper in filter and paperclip (yes, it works if you don't leave it on too long) the filter to the side of the pot. As ramen cooks, add Fire sauce and tobasco. Do not overcook. When finished, put noodles in bowl, add grated cheese, stir, eat, enjoy.

Lasagna

Servings: 2-4

2 packages Ramen Noodles, any flavor

2 cups spaghetti sauce

1 cup ricotta cheese

1 cup grated mozzarella cheese

1 cup Parmesan cheese

Preheat oven to 350 degrees.

Cook noodles in water according to package directions and drain. Stir spaghetti sauce into noodles.

In an 8x8-inch pan, layer half of the noodle mixture, ricotta, mozzarella, and Parmesan cheeses. Repeat layers.

Bake 20 minutes.

Salmon Ramen with Fresh Vegetables

Ingredients
2 Ramen bricks
1 Tbsp. butter
1 onion, finely chopped
1-1/2 cups milk
4 oz. cream cheese, cubed
1 cup carrots, julienned
1 cup zucchini, julienned
2 cans (6.5 oz each) salmon, drained and broken into chunks



Preparation Heat butter in skillet and add the chopped onion. Sauté onion 2 minutes. Add milk, cream cheese and 1 flavor packet. Cook and stir until mixture is smooth. DO NOT BOIL. Add carrots, zucchini and salmon and simmer for 5 minutes. At the same time, cook the noodles with the seasoning from the remaining flavor packet for 3 minutes. Drain liquid. Add the ramen noodles to the salmon and vegetable mixture. Toss gently and serve immediately. Now that's a winning taste!

Burn them.

Trow them out!!!

And go get some real pasta!!!!

Chinese Fried Noodles

Servings: 2-4

2 packages Oriental Ramen Noodles, with seasoning packets

1 cup frozen peas and carrots

2 eggs

1 to 2 teaspoons oil

2 to 3 tablespoons soy sauce

Cook noodles in water according to package directions and drain. Add seasoning packets.

Heat peas and carrots in microwave until heated through and add to warm noodles.

In a frying pan, fry eggs in oil; break yolk and cook until hard, flipping occasionally. Cut eggs into pieces. Stir into noodle mixture.

Sprinkle soy sauce over top and stir together, adding more if necessary.

Sorry, I couldn't resist!!!

STIR-FRIED PORK RAMEN
1 pound boneless pork loin, cut into thin strips

Marinade - Mix together:
2 Tbsp. soy sauce
1-1/2 Tbsp. minced gingerroot
1 Tbsp. minced garlic
4-1/2 Tbsp. vegetable oil
2 cups sliced onions
1 tsp. cayenne pepper
2 cups shredded cabbage
1 cup grated carrots
1-1/2 Tbsp. rice wine vinegar

Sauce - Mix together:
1/4 cup soy sauce
3 Tbsp. rice wine vinegar
1-1/2 Tbsp. sugar
1-1/2 Tbsp. worcestershire sauce
1/2 tsp. toasted sesame seeds
5 pkg. Ramen Oriental with flavor packets

In a bowl, mix the pork with the marinade, toss lightly, and let marinate for 30 minutes. Heat a wok or a skillet, add 3 Tbsp. oil, and heat until near smoking. Add the pork, stir-fry until done, remove, and drain. Wipe out the pan and reheat. Add the remaining oil and heat over high heat until hot. Add the onions and cayenne pepper, and stir-fry for about 1 minute. Add the cabbage. Toss lightly for 1 minute and add the carrots and rice wine vinegar. Cook for another minute and add the sauce. Heat until boiling. Add the cooked pork and the noodles, and toss lightly to blend. Transfer to a platter and serve immediately. Serves 6 to 8.

CHINESE CHICKEN NOODLE SOUP
1 pkg. Ramen Noodles (chicken, oriental or pork flavor)
2 cans chicken broth
1/2 cup frozen English peas
1/2 can sliced water chestnuts
1 egg, beaten with fork
1 chicken breast or 1/2 cup leftover chicken, turkey or pork
1/2 cup chopped bok choy or Napa cabbage or celery
2 Tbsp. carrots, sliced diagonally in small pieces
1 tsp. sesame oil (optional, gives distinctive taste)
2 to 3 Tbsp. diced green onions for garnish

Bring 2 cups of water to boil; add chicken broth. Add the packet of seasoning. While broth is boiling, add 1 chicken breast (cut in small pieces), vegetables and the egg. Stir the egg in with a fork and mix it fast so it will not clump. Just before serving, add the noodles and the peas, then the sesame oil and green onions. Don't let soup sit around cause vegetables need to be a bit crunchy, not cooked soft. If using leftover meat in your soup, just add at the end because it only needs to be heated. Add another can of chicken broth if soup is too thick or if you prefer more broth.

You may vary the soup with different Chinese type vegetables available. Add some garlic and a dash of hot Chinese mustard. If using strong vegetables such as broccoli, chop them small and don't overcook to avoid a strong flavor.

MEXICAN GOULASH
2 pkg. Ramen using both flavor pkts.
2 beef steaks, cut in 1-inch squares. or use 1 lb. ground beef
1 can diced tomatoes
1 can tomato sauce
salt and pepper to taste
1 tsp. garlic, minced
1 tsp. cumin
1 tsp. cilantro
1 tsp.cayenne pepper
1 large chopped onion
2 cans any vegetables, drained

Cook meat, spices, and onion until done. Drain off fat. Add vegetables, flavor pkts., and tomato sauce. Then add the Ramen. Let simmer, stirring often. Serve hot.

JAPANESE HAMBURGER DISH
1/4 cup sliced almonds
1 Tbsp. butter
3/4 lb. ground beef
1 cup water
1/4 tsp. salt
1 pkg. Ramen Oriental with flavor pkt.
1 pkg. Japanese-style vegetables, frozen
1 Tbsp. soy sauce

Saute almonds in butter in skillet until lightly browned. Remove from pan and set aside. Brown beef in skillet. Stir in water and salt. Bring to a boil. Stir in Ramen and flavor pkt. Cover and simmer for 2 minutes. Add vegetables. Bring to a full boil over medium heat, separating vegetables with a fork and stirring frequently. Cover and simmer for 3 minutes. Stir in soy sauce and sprinkle with almonds. Makes 4 servings.

YATSOBI
2 pkg. Ramen noodles with flavor pkts.
1 cabbage, chopped
3 carrots, sliced thin
3 cups fresh beans sprouts
1 bell pepper, diced
1 lb. ground beef
1 clove garlic, minced
1 medium onion, diced
5 or 6 slices bacon
soy sauce to suit taste

Brown ground beef, onions, and garlic and set aside. Fry bacon and crumble it. Add to ground beef mixture. Boil water for Ramen. Add cabbage, bell pepper, and carrots. Stir-fry on high heat; add ground beef. Add Ramen noodles and both flavor pkts. to boiling water. Cook 5 min. then drain. Add bean sprouts and Ramen to meat and vegetable mixture. Season to taste with soy sauce.

RAMEN NOODLE COLESLAW
1 pkg. coleslaw mix
2 green onions, diced
2 Tbsp. toasted sesame seeds
1/2 cup slivered almonds
1 pkg. crumbled Oriental Ramen noodles

Combine all ingredients in a bowl. Set aside.

COLESLAW DRESSING:
3 Tbsp. mayonnaise
1 tsp. sesame oil
1 Tbsp. soy sauce
1 tsp. minced garlic
1 tsp. minced ginger
1/4 tsp. cayenne pepper
flavor packet from Oriental Ramen Noodles

In another bowl combine Dressing ingredients, mixing well, and pour over your bowl of coleslaw. Toss well so everything is coated with the dressing.

RAMEN HOT AND SOUR EGG DROP SOUP
Bring to a boil, 16 oz. chicken broth, 1 Tbsp. soy sauce, and 1 tsp. sesame oil, 1 Tbsp. lime juice, and 1/2 tsp. of cayenne pepper. Add 1 flavor pkt. Stir well. Add 1 beaten egg, stirring quickly with a fork to break it up in the hot liquid. Add 1 pkg. Ramen, broken up. Serve hot in two bowls.

RAMEN THAI
Cook 2 pkg. Ramen Oriental with flavor packets. Do not drain. Add 2 Tbsp. soy sauce, 2 Tbsp. peanut butter, 1 Tbsp. brown sugar, 1/2 tsp. lemon peel or lemongrass, and 1/2 tsp. cayenne or hot sauce. Mix well. Garnish with chopped peanuts and a few chives.

RAMEN SESAME GRILLED CHICKEN
Cook Ramen. Drain. On a plate put 2 tsp. sesame oil and mix in some of the flavor pkt. Brush this mixture on a chicken breast and grill it until done. Brush same mixture on asparagus and grill it. Mix remaining flavor pkt in noodles. Add 2 tsp. sesame seeds. Mix everything together. Top with chopped green onions. Serve.

RAMEN EGGS
In a skillet scramble 4 eggs in butter. In a saucepan cook 2 pkg. Ramen Noodles in water for 5 minutes then drain.
Add the cooked Ramen to the cooked eggs, along with the flavor packets. Stir in 1 cup frozen English Peas, and 1 can cooked chicken. Heat and serve.
You could stir in different meats or add seafood, as well as other vegetables and change flavors of Ramen to make a variety of this recipe.

Top Ramen Chicken Noodle Strudel
from Linda Hamrin
Delevan, WI

This taste sensation is sure to become one of your new favorites!

Cook noodles in water for 3 minutes. Drain. Mix in beaten egg. Place half of noodles in bottom of pie plate. Saute chicken in sesame oil 5 minutes. Add bell pepper and broccoli florets, saute 3 additional minutes. Stir in noodle seasoning, pineapple and juice, sugar, vinegar and cornstarch. Cook 3-5 minutes until thickened. Place chicken mixture on noodles in pie plate. Top with remaining noodles. Bake at 350° for 20 minutes. Garnish with broccoli and red pepper. Absolutely delicious!

Ingredients:


2 packages Chicken Flavor Top Ramen
3 cups water
1 egg, beaten
1 tsp. sesame oil
2 cups chicken breasts, sliced
1 cup red bell pepper, chopped
1 cup broccoli florets
1 can (8 oz.) crushed pineapple in syrup
1 Tbsp. sugar
1 Tbsp. vinegar
2 tsp. cornstarch
Broccoli and red pepper for garnish
10" pie plate, greased

Serves 2

Top Ramen Spinach Salad Supreme
from Deborah McGuire
West Linn, OR

A delicious blend of flavors will keep this super salad on the top of your list!

Cook noodles according to package directions, but do not add flavor packets. Drain and cool. Cut noodles up slightly. Combine with other salad ingredients in a large bowl. In a small bowl, mix flavor packets, garlic and lemon juice and let stand at least 15 minutes. Add oil and mayonnaise and whisk until smooth. Pour dressing over salad and toss until thoroughly mixed. Garnish with red pepper rings and small grape clusters if desired. Quick and delicious!

Ingredients:


2 packages Chicken Flavor Top Ramen
8 cups spinach leaves, torn
1-1/2 cups turkey or chicken, cooked and diced
1 cup red or green grapes, halved
1 cup red pepper, slivered
1/2 cup cashews, chopped
1/2 cup gorgonzola or blue cheese, crumbled

Dressing:


2 Flavor packets from Chicken Flavor Top Ramen
4 cloves garlic, minced
Juice from 1 small lemon
1/3 cup olive oil
1/4 cup light mayonnaise

Serves 2