Read 101 Things to do with Ramen Noodles Online
Authors: Toni Patrick
1 green bell pepper, thinly sliced |
1 red bell pepper, thinly sliced |
1/2 small onion, thinly sliced |
1-1/2 tablespoons minced garlic |
3 to 4 tablespoons olive oil |
2 cups cooked small shrimp, peeled and deveined |
2 packages Oriental ramen noodles, with seasoning packets |
In a frying pan, saute peppers, onion, and garlic in olive oil until tender. Add shrimp and 1 seasoning packet. Simmer 3–5 minutes.
Cook noodles in water according to package directions and drain. Add half of remaining seasoning packet. Serve shrimp mixture over noodles. Makes 2–4 servings.
2 packages ramen noodles, any flavor |
1 to 2 cups spaghetti sauce |
1 pound ground beef or sausage, browned and drained |
grated Parmesan cheese |
Cook noodles in water according to package directions and drain.
In a saucepan, heat sauce and cooked beef over medium heat 3–5 minutes, or until heated through. Spoon sauce over warm noodles and then sprinkle with cheese. Makes 2–4 servings.
2 packages ramen noodles, any flavor |
1 cup cubed American processed cheese |
1/2 to 3/4 cup milk |
salt and pepper, to taste |
Cook noodles in water according to package directions and drain. Add cheese and milk and stir until cheese is melted. Season with salt and pepper. Makes 2–4 servings.
1 package beef ramen noodles, broken up, with seasoning packet |
1/2 cup cubed American processed cheese |
1 cup chili |
1 cup crushed corn chips |
sour cream |
green onion, chopped |
Cook noodles in water according to package directions and drain. Add half of the seasoning packet.
In a saucepan, stir warm noodles, cheese, chili, and crushed chips together over low heat until cheese is melted. Garnish with sour cream and green onion. Makes 2 servings.
2 packages chicken ramen noodles, with seasoning packets |
2 cups sliced fresh mushrooms |
1/2 red onion, sliced |
1 tablespoon minced garlic |
olive oil |
Cook noodles in water according to package directions and drain. Season with 1 seasoning packet.
In a frying pan, saute mushrooms, onion, and garlic in olive oil until tender. Add warm noodles and saute 2 minutes. Makes 2–4 servings.
2 packages ramen noodles, any flavor |
1 cup butter or margarine |
1 cup cream |
2 cups freshly grated Parmesan cheese |
1 teaspoon garlic salt |
Italian seasoning, to taste |
pepper, to taste |
Cook noodles in water according to package directions and drain.
In a saucepan, heat butter and cream over low heat until butter is melted. Stir in remaining ingredients. Simmer sauce 5 minutes. Serve sauce over warm noodles. Makes 2–3 servings.
2 packages chicken mushroom ramen noodles, with seasoning packets |
1 cup cubed Monterey Jack cheese |
1/2 cup diced green chiles |
1/4 cup sliced black olives |
1 cup sour cream |
1 cup grated cheddar cheese |
1/4 cup grated Parmesan cheese |
1/2 cup crushed corn chips |
Preheat oven to 400 degrees.
Cook noodles in water according to package directions; rinse with cold water. Combine noodles, seasoning packets, Monterey Jack cheese, chiles, and olives. Stir in sour cream. Spoon noodle mixture into a greased casserole dish. Sprinkle with remaining cheeses and chips. Bake 20 minutes, or until brown and bubbly. Makes 2–4 servings.
2 packages ramen noodles, any flavor |
2 to 3 cups spaghetti sauce |
20 to 25 pepperoni slices, halved |
3/4 cup chopped green bell pepper |
1/2 cup grated cheddar cheese |
1 cup grated mozzarella cheese |
Preheat oven to 350 degrees.
Cook noodles in water according to package directions and drain.
In a saucepan, combine sauce, pepperoni, pepper, and cheddar cheese. Stir constantly until cheese is melted.
Place noodles in a lightly greased 8 x 8-inch pan. Pour sauce mixture over top. Sprinkle with mozzarella cheese. Bake 15 minutes, or until cheese is melted. Makes 2–4 servings.
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 sauce into noodles.
In an 8 x 8-inch pan, layer half of the noodle mixture, ricotta, mozzarella, and Parmesan cheeses. Repeat layers. Bake 20 minutes. Makes 2–4 servings.
1/4 cup slivered almonds |
1 cup chopped broccoli |
1 cup snow peas |
1 cup sliced red bell pepper |
1/2 cup thinly sliced carrots |
1/2 cup thinly sliced red onion |
3 tablespoons vegetable oil |
2 packages chicken ramen noodles, broken up |
1-1/2 cups water |
In a frying pan, toast almonds until lightly browned and then set aside. Stir-fry vegetables in oil 3–4 minutes. Add broken noodles and water. Steam 3–5 minutes, or until noodles are done, stirring occasionally. Top with almonds and serve. Makes 2–4 servings.
2 tablespoons vegetable oil |
1 package ramen noodles, any flavor, broken up |
1 can (10.5 ounces) onion soup, condensed |
1 soup can beer |
Heat oil in a saucepan over medium heat. Add noodles and lightly brown, stirring constantly. Add soup and beer. Cover and simmer 10 minutes. Drain noodles and serve. Makes 2 servings.
2 packages ramen noodles, any flavor |
1/2 cup grated Parmesan cheese |
salt and pepper, to taste |
Cook noodles in water according to package directions and drain. Add Parmesan to warm noodles and stir until cheese is melted. Sprinkle with more Parmesan cheese if desired. Season with salt and pepper. Makes 2–4 servings.
2 packages finely chopped ramen noodles, any flavor |
1 cup ranch dressing |
2 cups grated cheddar cheese |
Cook noodles in water according to package directions and drain. Add ranch dressing and cheese to noodles and cook over low heat, stirring constantly, until cheese is melted. Makes 2–4 servings.
2 packages ramen noodles, any flavor |
2 tablespoons butter or margarine |
1/2 cup chopped chives |
salt and pepper, to taste |
Cook noodles in water according to package directions and drain. Add butter to warm noodles and stir until melted. Add chives and season with salt and pepper. Makes 2–4 servings.
3 packages ramen noodles, any flavor |
15 small sticks beef jerky, cut into small pieces |
1/2 pound dried apricots, cut into small pieces* |
1/2 cup dried cranberries, blueberries, cherries, or bananas |
2 cups dry roasted peanuts |
Break noodles into a bowl. Add remaining ingredients and stir. Makes 12 cups.
Variation: For a more traditional trail mix, omit the beef jerky and fruit. Add 1 pound plain chocolate-coated candies, 1 cup raisins, 1 cup sunflower seeds, and 3 cups granola cereal to broken up noodles and stir.
*Any dried fruit combination may be substituted.
2 cups butterscotch chips |
1 tablespoon butter |
1 tablespoon milk |
1 package ramen noodles, any flavor, crumbled |
In a saucepan, heat butterscotch, butter, and milk over low heat until chips are completely melted. Stir crumbled, uncooked noodles into butterscotch mixture until coated. Place spoon-sized balls on wax paper, and refrigerate until cool. Makes 4–6 servings.
2 packages ramen noodles, any flavor |
3 cups milk chocolate chips |
2 cups mini marshmallows |
1/2 cup coconut |
1/2 cup chopped walnuts |
Preheat oven to 350 degrees.
Do not break noodles. Put blocks of noodles in a lightly greased 8 x 8-inch pan. Cover with layers of chocolate chips and marshmallows. Heat in warm oven until marshmallows and chocolate chips are melted. Layer remaining ingredients over top and refrigerate. When cooled, cut into bars. Makes 6–8 servings.
1 cup cream |
1 small can peaches, drain and reserve juice |
1/2 cup peach juice (from can) |
1/4 cup brown sugar |
1 package ramen noodles, any flavor, crushed |
1/2 cup crushed frosted flakes |
Preheat oven to 350 degrees.
In a small casserole dish, mix cream, peaches, peach juice, and brown sugar. Add crushed noodles, making sure they are completely covered by cream mixture. Bake 5 minutes. Sprinkle frosted flakes over top and bake 5 minutes more. Makes 2 servings.
1 package ramen noodles, any flavor |
1 cup milk |
1 tablespoon syrup |
1 tablespoon brown sugar |
Crumble ramen into a microwave-safe bowl. Pour on milk, syrup, and sugar. Heat in the microwave on high 4 minutes, stirring occasionally. Makes 2 servings.
Variation: If you’d rather have something fruity, omit the syrup and sugar and add 1 banana, sliced, 1 cup of blueberries, or a mixture of 1/2 diced apples, 1 teaspoon cinnamon, and 1 tablespoon sugar.
1 can (10.75 ounces) cream of celery soup, condensed |
1/2 cup milk |
1 cup broccoli pieces |
1/2 cup cauliflower pieces |
1/2 cup sliced carrots |
1 package ramen noodles, any flavor, with seasoning packet |
In a saucepan, heat soup and milk to boiling. Stir in vegetables and heat to boiling. Reduce heat and simmer 15 minutes.
Cook noodles in water according to package directions and drain. Add seasoning packet. Top warm noodles with soup mixture. Makes 2 servings.
1 package ramen noodles, any flavor, with seasoning packet |
1 cup frozen mixed vegetables |
1 tablespoon water |
1 small jar creamy cheese sauce, condensed |
Cook noodles in water according to package directions and drain. Add half of the seasoning packet and set aside.
In a frying pan, cook vegetables in water until tender. Add cheese sauce to vegetables and heat through. Stir in noodles. Makes 2 servings.
1 package chicken ramen noodles, with seasoning packet |
2 egg yolks |
3 tablespoons lemon juice |
1/2 cup butter or margarine, divided |
1 cup fresh or frozen mixed vegetables |
Cook noodles in water according to package directions, and drain.
In a saucepan, whisk egg yolks and lemon juice briskly with a fork. Add half of the butter and stir over low heat until melted. Add remaining butter, stirring briskly until melted and sauce thickens. Cook vegetables and drain. Top warm noodles with vegetables and sauce. Makes 2 servings.
1 package ramen noodles, any flavor, with seasoning packet |
1/2 cup sliced onion |
1/2 cup diced tomato |
1 can (4 ounces) mushrooms, drained |
1/2 cup chopped green bell pepper |
1 teaspoon garlic powder |
2 tablespoons oil |
Cook noodles in water according to package directions and drain. Season noodles with half of the seasoning packet.