Top Ramen Pizza
from Dani Fisk
Wrightwood, CA

Hot pizza quick and easy the Top Ramen way!

Cover pizza pan with aluminum foil. Build up foil edges to form about 1/2" tall rim around the pan. Lightly grease the aluminum surface. Cook both packages of Top Ramen noodles in water with pinch of salt. Do not use flavor packets. Drain noodles and set aside. Brown beef, onions and mushrooms together. Drain excess fat. Stir both flavor packets into meat mixture. Set aside. Beat together egg, milk and parmesan cheese. Stir this mixture into Top Ramen noodles. Evenly spread noodle/egg mixture onto pizza pan. Pour spaghetti sauce over noodles. Sprinkle meat mixture over sauce. Top with mozzarella cheese. Bake at 350° for 20 minutes or until golden , bubbly brown. Let stand 5 minutes before slicing. Great for parties!

Ingredients:


2 packages Beef Flavor Top Ramen
Salt
3 cups water
1/2 pound ground beef
1/2 cup mushrooms, sliced
1 jar spaghetti sauce (15-1/2oz.)
3 Tbsp. Parmesan cheese
1/2 cup onion, chopped
1/2 cup milk
1 egg
8 oz. mozzarella cheese, grated
1 pizza pan
aluminum foil

Serves 6

Top Ramen Earth & Turf Salad
from Ellen Burr
Truro, MA

This special recipe will soon become a salad favorite.

Cook Top Ramen noodles in boiling water as directed for 3 minutes. Drain. Combine with spinach, onion, roast beef in serving bowl. Mix Top Ramen flavor packet with vinegar, oil and horseradish. Pour mixture over noodles and toss. Sprinkle beets and poppy seeds just before serving. Serve at room temperature. You'll love it!

Ingredients:


1 package Oriental Flavor Top Ramen, broken up
2 cups boiling water
1 cup fresh spinach, shredded
1/2 cup red onion, thinly sliced
1/2 lb. deli roast beef, sliced into bite-sized strips
2 Tbsp. rice vinegar
2 Tbsp. canola oil
1 Tbsp. prepared horseradish
1/4 cup pickled beets, julienned, drained
1 tsp. poppy seeds

Serves 3

Top Ramen Confetti Bean Salad
from Lynda Sarkisian
Salem, SC

The taste of this delicious salad is something to celebrate!

Remove flavor packet from package. Cook Top Ramen noodles in water for 3 minutes. Drain and cool. In medium-size mixing bowl, combine the cooked Top Ramen noodles with the beans, mayonnaise, green pepper, celery, carrots, green onion, pickles and pine nuts. Sprinkle the flavor packet over tossed mixture and toss again. Cover and refrigerate until well chilled. To serve, spoon mixture onto spinach leaves and garnish. Let the party begin!

Ingredients:


1 package Chicken Flavor Top Ramen
2 cups boiling water
1-2/3 cups cooked or canned red, pinto or pink beans, drained
1/2 cup low-fat mayonnaise
1/4 cup green pepper, chopped
1/4 cup celery, chopped
1/4 cup carrots, chopped
1/4 cup green onion, chopped
2 Tbsp. sweet pickles, diced
2 Tbsp. pine nuts, toasted
Fresh spinach leaves
Pickle wedges and carrot curls for garnish

Serves 4

Top Ramen Mock Foo Young
from Aaron Rosenberg
Philadelphia, PA

This delicious dish will make you think you're in the Far East.

Saute celery, onions and shrimp in oil, adding the soy sauce and ginger. At the same time, begin preparing the Top Ramen noodles, but using only 1-1/4 cups of water. Cook noodles only 2-3 minutes. Beat eggs until pale yellow, set aside. Let sauteed mixture cool. Stir Top Ramen to break noodles. Drain excess liquid. Add sauteed mixture with liquid to noodles. Stir ingredients until well-coated. Add beaten egg. Spoon mixture into hot pan to make 4" omelettes. Fry until golden brown. Serve with brown gravy. Garnish with fresh parsley. Simply delicious!

Ingredients:


1 package Shrimp Flavor Top Ramen
3 Tbsp. oil
1 cup celery, finely chopped
1 cup green onions, finely chopped
1 cup tiny shrimp or small shrimp, finely chopped
3 Tbsp. soy sauce
1/3 tsp. ginger
1-1/4 cups boiling water
3 medium eggs
Hot frying pan with 1/16" of oil

Serves 4

Top Ramen Instant Tempura Noodles
from Alison McMahon
Angelus Oaks, CA

If you like hot and spicy, you'll love this one!

Bring water to boil. Add ginger-garlic paste and Top Ramen noodles. At the same time, prepare fish filets according to package directions. To water add the Top Ramen seasoning packet and mixed vegetables. Cook 2 minutes. Remove from burner. Add sesame oil. Pour mixture into large soup bowl. Sprinkle with chili powder and stir. Place cooked fish filets on top and garnish with green onion and sesame seeds. Serve immediately. It's an easy and delicious specialty that will remind you of the Far East!

Ingredients:


1 package Top Ramen Noodles
3 cups water
1 tsp. ginger-garlic paste*
2 pieces breaded fish filets
1/2 cup frozen mixed Chinese stir-fry vegetables
1 tsp. sesame oil
Chili powder
Green onion, thinly sliced
1 tsp. sesame seeds, toasted

*Ginger-garlic paste: 2" fresh ginger, cut into slices and mixed with 6-8 garlic cloves in food processor.

Serves 4

Top Ramen Ole!
from Jenine Bayliff
Roseville, CA

This hearty soup will take you South of the Border!

To boiling water add turkey or chicken. Break noodles before opening package. Add Top Ramen noodles to water and cook 3 minutes. Add flavor packet. Divide soup into two bowls. To each add one-half of lettuce, green onion, radishes, tomatoes and cheese. Sprinkle lightly with crushed oregano and top with your favorite hot sauce. Serve with warm tortillas or tortilla chips. A special soup destined to become one of your favorites!

Ingredients:


1 package Chicken Flavor Top Ramen
4 cups water
1 cup turkey or chicken, cubed
1 cup shredded lettuce
1/4 cup green onions, chopped
1/4 cup radishes, thinly sliced
1/2 cup tomatoes, chopped
1/2 cup Monterey Jack cheese
Crushed oregano
Hot sauce
Warm tortillas or tortilla chips

Serves 2

Easy Creamy Top Ramen Mushroom Soup
from Bonnie Wright
Selma, NC

Finally! A mushroom soup that's quick and delicious!

Melt butter in pot over medium-low heat. Add garlic, onion and mushrooms to pot. Saute until onions are clear and mushrooms are soft. Add water and thyme to pot. Add flavor packet from Top Ramen. Stir in light cream. Warm soup over low heat. Do not boil. Break up noodles, add to pot. Cook for 5 minutes. Stir in parsley. Perfect for a cool afternoon!

Ingredients:


1 package Chicken Mushroom Flavor Top Ramen
3 Tbsp. butter
1 clove garlic, minced
1/2 cup onions, chopped
2 cups raw mushrooms, sliced
1 cup water
1/4 tsp. thyme
1 cup light cream
1 Tbsp. fresh parsley, chopped

Serves 2

Top 10 Ramen Noodle Recipe Ideas

1. Add fresh bacon bits – that you cook from scratch (not from the store bottled type bits - yuck..)

2. Replace cooking water with broth (chicken or beef)

3. Use a packet of red peppers that was left over from the Dominos delivery last time.

4. Cook noodles then drain off water with colander and replace with cream of chicken or cream of mushroom soup.

5. Sauté – snow peas, water chestnuts and pre-shredded carrots with a couple of tablespoons of cooking oil and mix with noodles with or without broth/water.

6. You can always add green chilies (diced) to any soup/noodle combo for a great flavor and it’s not too spicy.

7. One of my favorites is cook the noodles as suggested – drain excess water and add canned or leftover over chicken with salad dressing, onions, and a little jalapeño chopped and de-seeded for a Ramen Noodle/Pasta Chicken Salad.

8. Combine your favorite Egg Drop Soup Recipe and Ramen Noodles – Very delicious and full of protein.

9. Mock Soba Appetizer – Cook the Ramen noodles as usual – Drain in colander and run cold water over noodles until they are cold – drain again – Get some chopsticks and dip the noodles in a bowl of Soy Sauce as you eat them – It’s actually pretty damn good.

10. Mix the cooked and drained Ramen noodles with a can of chili (without beans) – Add shredded cheese and sour cream!

Asian Beef and Ramen Noodles

PREPARATION:
Discard one seasoning packet from the ramen noodles and break the noodles into pieces. Heat oil in a nonstick skillet over medium heat. Add thinly sliced beef and cook and stir for 3 minutes. Remove the meat and toss with 1/2 of one seasoning packet from the noodles.

Set aside.

Add the onion, garlic, and the broccoli and carrots and saute until almost cooked, about 7 minutes, stirring frequently. Stir in the red bell pepper. Add water, ground ginger, noodles, rest of seasoning packet, and snow pea pods and stir. Bring to a boil.

Reduce the heat and simmer for 5 to 7 minutes, or until the noodles and vegetables are tender, stirring occasionally. Add the beef and stir to combine. Cook for 1 minute longer and serve. 4-6 servings.

Beef and Broccoli Lo Mein With Ramen Noodles

Serves 4
INGREDIENTS:
3/4 pound boneless beef steak (sirloin or other tender cut)
2 teaspoons soy sauce
2 teaspoons dry sherry
1 teaspoon cornstarch
2 packages Ramen noodles (chicken flavor)
4 cups boiling water
3 cups broccoli flowerets
1 1/2 tablespoons peanut oil for stir-frying
3 tablespoons oyster sauce
2 teaspoons cornstarch dissolved in 2 tsp water

PREPARATION:
Slice beef into thin slices, about 2 inches long. Place in a bowl and stir in soy sauce, sherry, and cornstarch. Break ramen noodle blocks into 6 pieces each. Place in a bowl, sprinkle with contents of seasoning packets and cover with 4 cups of boiling water.
Stir and let soak. Steam broccoli in the microwave until barely tender, about 2 minutes.

Heat oil in a large skillet or wok. When very hot, stir-fry beef until no longer pink. Toss in broccoli and stir.

Pour 2/3 cup of the broth from the soaking noodles into a measuring cup. Add the oyster sauce to the measuring cup and stir. Drain the noodles, discarding the remaining broth.

Add the broth and oyster sauce mixture to the skillet and bring to a simmer. Stir in the cornstarch mixture and cook until thickened. Add the drained noodles and stir and cook until evenly coated and heated through.

Serve immediately.

Creamy Ramen Noodles

1 (3 ounce) package ramen noodles, any flavor, with seasoning packet
2 cups water
2 tablespoons butter
1/4 cup milk

Bring water to boil in a small sauce pan.
Add dried noodles and cook 3 minutes, or until noodles are tender. Stir occasionally.
Drain away water. Return noodles to sauce pan.
Add butter, milk and contents of seasoning packet.
If your tastes desire, you may not use all of the seasoning packet.
Heat on low heat and stir until butter is melted and noodles are coated with creamy sauce.
Serve.

Oriental Chicken Salad with Crunchy Ramen Noodles

2-3 cups chopped cooked chicken breasts (depending on the amount of chicken you like)
1 head cabbage, shredded or chopped
1 bunch green onions, finely chopped (or to taste)
2 (2 1/2 ounce) packages slivered almonds
3 tablespoons sunflower seeds
2 packages Top Ramen noodles or other ramen-type soup
3 tablespoons oil
Dressing
3/4 cup vegetable oil or canola oil
4 1/2 tablespoons seasoned rice vinegar
4 1/2 tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

Prepare dressing and set aside.
Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
Once noodles have begun to slightly brown, add slivered almonds.
If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
Add the ramen/almond mixture and stir well.
Add dressing and stir to coat.
I generally prepare the dressing right before serving.
If it sits in the refrigerator too long, it gets very thick and won't remix well.
Also, this amount of dressing is just the right amount to give the salad a good coating.
If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.

Chinese Doodles

Ingredients

1 pound ground beef
1 medium onion, chopped
1 pkg. cooked Oriental flavor Ramen Noodles
1 pkg. 8-count Grands flaky biscuits
2/3 to 1 cup Yoshida’s Gourmet Sauce (@ Sam\’s)
Brown ground beef and onion together with salt and pepper to taste; drain. Mix in cooked noodles with Oriental flavor packet. Mix in the Yoshida’s sauce and let simmer on low while preparing biscuits. Separate each biscuit in half and spread out dough to make 16 larger, flat circles. Spoon meat and Ramen mixture into center of each dough circle. Gather edges of each circle to meet, pinch edges together to prevent leaks. Place pockets on baking sheet, seam side down. Bake according to directions on biscuit can. YUMMY!! Note: If unable to find Yoshida’s sauce you can substitute another favorite stir-fry type sauce or a mix of soy sauce, brown sugar and chili oil/red pepper.

Crazy Hunan Ramen Nuggets

Ingredients

2 packs beef or chicken Ramen noodles
1/8 cup Franks Hot Wing Sauce
2 tablespoons of Wok oil or Spicy oil
2 tablespoons cooking oil
1 tsp. hot hungarian paprika
1/4 cup Orange juice
1 bag sliced frozen bell pepper and onion mixture
14 Tyson Breaded Chicken nuggets
Heat the nuggets in a toaster oven or stove as the package directs. In Large pan, boil Ramen noodles; do not break up. When soft, throw in bag of frozen bell pepper mix. While this is boiling for about 5-6 minutes, prepare in a large bowl 1 ramen flavor packet, Wok Oil, vegetable Oil, Franks Hot Wing sauce, Paprika and O.J. Mix well, add hot nuggets and coat completely. Strain ramen and vegetable mixture and throw it in the bowl with the nuggets while still hot. Toss well, serve the noodle pepper part with the nuggets arranged on top. Serves 2.

Vegetarian Pad Thai Ramen

Ingredients

2 ramen packages (I prefer chicken or beef, experiment and find your favorites)
1 16oz package Extra Firm Tofu
1 bag frozen stir fry vegetables
Soy Sauce
Sesame Oil
Peanut Sauce (can make or buy)
Drain tofu and slice or cube into bite sized-ish pieces. Place in bowl, add 1 ramen flavoring packet, soy sauce, and a good shake of sesame oil to marinate. Let tofu marinate for 1 to 2 hours.

Cook ramen noodles, throwing the 2nd seasoning packet into the cupboard for later use. Meanwhile, toss the veggies into a pan and stir-fry away until cooked. Add tofu with enough of the remaining liquid to keep it from sticking, continue to heat, stirring gently, until tofu is heated. Add ramen noodles, mix them in well, allow them to absorb most of the remaining liquid in the pan. Toss it onto a couple plates (will feed 2-4 people, depending on appetite), season to taste with more sesame oil, top with peanut sauce. Enjoy!

Miso Mackerel Ramen

Ingredients

1 packet Chicken Ramen
1 Tablespoon Red Miso Paste
2 Teaspoons dried shredded Wakame (seaweed) (you may want to crush this down a bit if you don\’t like huge lumps of seaweed in your Ramen)
1 Tablespoon dried or 1 whole spring onion, chopped
1 125g/5oz tin Mackerel in brine (fresh could be used, but you\’ll have to work out the quantity yourself. Mackerel in oil could also be used, but drain the oil well.)
1 tablespoon (sweet) soy sauce
Boil about twice the volume of water the ramen packet suggests and add seasoning packet, Miso, Spring Onion and Wakame, allow to simmer for a minute or two. I add the brine from the Mackerel as well at this point for a bit of extra flavour. Add the Ramen & cook until tender, then add the Mackerel. Serve. (the ramen will be in a slightly sloppy soup, delicious)

Somewhat Asian Noodle Salad

Ingredients

2 packages chicken ramen
2 teaspoons chili oil
3 tablespoons rice vinegar
1 handful fresh basil, chopped
1 handful cilantro, chopped
1 head of lettuce, chopped (I used 1/3 head of romaine, boston bibb, and red leaf)
optional add-ins: grilled shrimp or grilled chicken
This serves 4.

1. Cook both packages of ramen, adding only one seasoning packet to the water.

2. Drain, add noodles back into pot. Add 2 teaspoons chili oil and 3 tablespoons rice vinegar and stir. (If you don’t mind how the basil and cilantro looks wilted, add it now. If you want the herbs to be pretty, wait until the noodles are chilled. IMO, it doesn’t taste the same, I highly suggest adding the basil and cilantro in this step.)

3. Chill noodles in the fridge; when they are cold enough for you, put handful or more of lettuce in bowls. Place large spoonful of tasty chilled ramen on top. Add chicken or shrimp (if you would like, of course). Enjoy!

Pork Noodles

Ingredients

2 pkgs any flavor Ramen noodles
Soy sauce to taste
2 hardboiled eggs
4 chopped scallions or green onions (tops too)
6 thin slices of roast pork
Prepare the hard-boiled eggs, peel after cooking. Cook then noodles according to package directions, when they have finished cooking, pour noodles and liquid equally into two large bowls. Cut the eggs in half, and lay both halves (4 total “halves”) of the hard-boiled egg on top of noodles. Next, place the sliced pork on the noodles, and generously sprinkle with the green onions. Add soy sauce to taste.

Ramen “Shortcake” (not a dessert)

Ingredients

2 pkgs. ramen (Refer down below)<
1 pkg. Button Mushrooms or other mushrooms, in small slices.
6 slices of bacon, chopped
1 pkg. frozen vegetables
oyster sauce
soy sauce
grated cheese
salt, pepper, and herbs
hot sauce
2 pkgs of ramen seasoning
Making the Cake “buns”: Start by moistening your ramen, so that it you can take apart the brick easily, splitting it in half horizontally.

For the sauce: Take your ramen seasoning and the other 8 seasonings (oyster, soy, grated cheese, salt, pepper, and herbs, and optionally, hot sauce) and mix thoroughly. The amounts for the 8 seasonings are entirely up to your tastes!

Cooking: Heat some oil in a large pan, adding your frozen vegetables first. After that, add the the bacon and mushrooms. Cook or a couple minutes, then, add the sauce. After everything is cooked, set aside, or place it fridge.

Baking: Grab the “cooked mix” and spread/lay it out on one ramen “cake”, placing the “cake” other on top. Heat oven to 350, and bake until nice and golden brown Eat and enjoy!

Easy Gourmet Ramen

Ingredients

1 package ramen
garlic powder
lemon pepper seasoning
spaghetti seasoning
black pepper (optional)
milk
Prepare ramen in the normal way. When noodles are fully cooked, drain most of the water, leaving 2-3 tablespoons in with the noodles. Add the seasoning, 1-2 teaspoons each of garlic powder, spaghetti seasoning, and lemon pepper seasoning. If desired, add the black pepper. Then add 2 tablespoons milk and mix well. It is even tastier if you let it sit for a few minutes and let the liquid be absorbed into the noodles!