Ramen Noodles?

Question

What kind of creative meal could you cook with chicken or beef ramen noodles?

Answer 1

http://www.ramenrules.com/Recipe/ramen_recipes.htm

http://www.nissinfoods.com/recip.htm

http://mattfischer.com/ramen/

----------

Ramen Stir Fry
Size : 4

1 pound beef boneless sirloin, cut into thin strips
2 cups water
1 package (3 ounces) Oriental-flavor ramen soup mix
1 package (16 ounces) fresh stir-fry vegetables
1/4 cup stir-fry sauce

Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook beef in skillet 3 to 5 minutes, stirring occasionally, until brown. Remove beef from skillet.

Heat water to boiling in skillet. Break up noodles from soup mix into water; stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in seasoning packet from soup mix, stir-fry sauce and beef. Cook 3 to 5 minutes, stirring frequently, until hot.

Source: "Adapted from Williams-Sonoma Lifestyles Series,Brunch Entertaining,by Janeen Sarlin (Time-Life Books, 1999)"

------------
Asian Noodle Turkey Salad

Dressing Ingredients:
1/3 cup rice wine vinegar
1/4 cup honey
2 (3-ounce) packages chicken-flavored ramen noodles
1/4 teaspoon pepper

Salad Ingredients:
4 cups water
5 cups coleslaw mix
1/2 pound sliced Deli Turkey Breast, cubed 1/2-inch
1/4 cup thinly sliced green onions
1/4 cup slivered almonds, toasted
Toasted slivered almonds

Stir together vinegar, honey, contents of seasoning packets from ramen noodles and pepper in small bowl. Set aside.

Heat water in 3-quart saucepan over medium-high heat until water comes to a boil (6 to 8 minutes). Break noodles in half; add to water. Cook, stirring occasionally, until noodles are just tender (2 to 3 minutes). Drain.

Place cooked noodles in large bowl. Add dressing, coleslaw mix, turkey, green onions and 1/4 cup almonds; toss to coat well. Cover; refrigerate at least 2 hours or overnight. To serve, garnish with almonds.
--------------

Asian Chicken Noodle Bowl With Oriental Salad
Size : 4

Asian Chicken Noodle Bowl
1 teaspoon sesame oil
1 tablespoon roasted garlic
1 pound chicken tenderloins
3 cups frozen Oriental stir-fry vegetables
1/4 cup lite teriyaki sauce
1 tablespoon Szechuan stir-fry sauce
5 ounces Chinese noodles

Fill saucepan 3/4 full of hot water, cover and place on high heat to boil for noodles.
Preheat wok on high for 2-3 minutes.
Add sesame oil and garlic to wok and swirl to coat.
Add chicken and cook for 3 minutes, turning occasionally.
Add vegetables, teriyaki sauce and stir-fry sauce; cook for 5 minutes.
Add noodles to water; boil for 3 minutes. Drain. Toss chicken with noodles and serve in a bowl.

Oriental Salad
4 cups romaine lettuce
3 plum tomatoes
1 yellow squash
1/4 cup Oriental salad dressing
chow mein noodles, optional

Wash all vegetables. Shred romaine into 1/2-inch ribbons using sharp knife.
Dice tomatoes and yellow squash into 1/2-inch cubes.
Place all vegetables into bowl.
Refrigerate until ready to add dressing. Toss with dressing, sprinkle with noodles, if desired, and serve.

Shortcuts & Tips If you can't find Chinese curly noodles, substitute 2 packages ramen noodle soup; set the flavor packets aside for another use.
-----------

Asian Beef and Broccoli with Noodles
Serving Size : 4

1 1/4 pounds boneless beef top round, cut 1-inch thick
2 packages Oriental-flavored instant ramen noodles, 3 oz. each, broken up
1 1/2 teaspoons cornstarch, dissolved in 1/2 cup water
2 tablespoons vegetable oil
1/2 pound broccoli florets
2 medium carrots, thinly sliced
1 teaspoon grated orange rind, optional

Cut steak in half lengthwise, then cut crosswise into 1/8-inch thick strips. Combine seasoning from ramen noodles with cornstarch mixture in large bowl. Add beef; toss to coat. Set aside.

Heat 1 tablespoon oil in large nonstick skillet over medium-high. Stir-fry broccoli and carrots 1 minute. Add noodles and 1 1/2 cups water; bring to a boil. Reduce heat; cover and simmer 3 to 5 minutes or until vegetables are tender and most of the liquid is absorbed. Remove; keep warm.

Drain beef, discarding marinade. Heat remaining oil in same skillet over medium-high. Stir-fry half of beef 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef.

Combine beef, vegetables and noodles in skillet and heat through. Serving Suggestion: Transfer to serving platter. Sprinkle with orange rind.

Tip: When stir-frying, keep your ingredients small and uniform in size.
----------------

Asian Chicken Noodle Bowl
Servings:4.

4 Fresh Boneless, Skinless Chicken Thigh Cutlets or 4 Boneless, Skinless Chicken Thighs
3/4 teaspoon Asian five-spice powder
3 cans reduced-sodium chicken broth
1/4 teaspoon pepper
1/8 teaspoon salt
2 teaspoons vegetable oil
2 large garlic cloves, finely chopped
1 tablespoon soy sauce
1 package fresh angel hair pasta, 9 oz.
1 bag baby spinach, 6 oz.

Combine five-spice powder, pepper and salt in cup. Wash hands. Cut chicken into 1-inch pieces. Rub spices onto chicken. Wash hands.

Heat oil in 2-quart stockpot over medium-high. Add chicken and cook about 5 minutes or until browned on all sides. Add garlic and cook about 1 minute or until fragrant. Add chicken broth and soy sauce; cover and bring to a boil. Uncover, reduce heat to simmer and cook 3 minutes. Add pasta; simmer 1 minute or until tender. Add spinach; stir just until wilted.

Serving Suggestion: Ladle individual servings into deep bowls and top with thinly sliced green onions. Refrigerate leftovers.

-----------

Asian Peanut Beef and Noodles

1/4 lb. (4 oz.) spaghetti, broken in half, uncooked
1-1/2 cups sugar snap peas
1/2 cup red pepper strips
1/4 cup CATALINA Reduced Fat Dressing
1/2 lb. (8 oz.) well-trimmed boneless beef sirloin steak, cut into thin strips
1 Tbsp. peanut butter
1 Tbsp. lite soy sauce
2 green onions, sliced
1/4 cup chopped PLANTERS Dry Roasted Peanuts

COOK spaghetti as directed on package, adding snap peas and red pepper to the cooking water for the last 2 min. of the spaghetti cooking time.
MEANWHILE, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce thickens.
DRAIN spaghetti and vegetables. Add to skillet; toss with meat mixture. Stir in green onions; sprinkle with peanuts. 2 servings
-----------

Asian Vegetable and Pasta Salad
Serving Size : 8
Better Homes and Gardens
Prep: 25 minutes Chill: 4 hours

8 ounces packaged dried pasta (such as vermicelli, angel hair, rotini, or bow tie)
8 ounces fresh asparagus spears, trimmed and cut into 1-inch pieces (1 cup)
1/3 cup bottled plum sauce
2 tablespoons water
1 to 2 tablespoons soy sauce
1/2 teaspoon toasted sesame oil
1/8 teaspoon crushed red pepper
1 medium red or green sweet pepper, cut into bite-size strips
1 11-ounce can mandarin orange sections, drained
1 cup fresh or frozen sugar snap peas, halved crosswise
1/3 cup sliced green onions
1/3 cup slivered almonds, toasted

Cook pasta according to package directions, adding asparagus the last 5 minutes of cooking. Rinse well under cold running water; drain thoroughly. Cover and refrigerate until thoroughly chilled.

For dressing, in a small mixing bowl stir together plum sauce, water, soy sauce, sesame oil, and crushed red pepper.

In a large bowl combine pasta mixture, sweet pepper, oranges, sugar snap peas, green onions, and almonds. Add dressing; toss to coat. Serve immediately. Makes 8 to 10 side-dish servings.

Answer 2

Ramen Noodle Creations



Antipasto Ramen Salad

Beef & Broccoli Ramen

Beef & Broccoli Stir Fry Ramen

Chicken Hollandaise Ramen

Chicken Diablo Ramen

Chicken Oriental Ramen

Chinese Beef & Pea Pod Ramen

Chinese Style Ramen

Chinese Style Ramen w/ Veggies

Creamy Chicken Ramen w/ Mushrooms

Creamy Veggies & Ramen

Hamburger Ramen

Lo Mien Ramen

Parmesan Ramen

Pasta Ramen Salad

Ramen Noodle Alfredo

Spaghetti Marinara Ramen

Spring Ramen Salad

Summer Ramen Salad

Taco Ramen Salad

Tomato Ramen Soup

Veggie Ramen

Zucchini Ramen Salad

3- Bean Ramen Salad

http://www.budget101.com/ramen_noodle_recipes.htm

Answer 3

Cut up some boneless, skinless chicken breast into bite size pieces. Cook them up with your favorite seasonings. I like terryaki sauce although olive oil and garlic salt work great too. When it is done add to your favorite ramen noodles. A lot of times I don't use the season pack in the noodles since the chicken is seasoned the way I like.

Answer 4

RAMEN NOODLE SALAD

1 pkg. chicken flavor ramen noodles
1 pkg. shredded cabbage
4-6 sliced green onions
4-6 sliced fresh mushrooms
1/2 c. toasted slivered almonds
1/4 c. toasted sesame seeds
1/2 c. vegetable oil
2 tbsp. sugar
1 tbsp. cider vinegar
1/2 tsp. salt & pepper
Seasoning packet from noodles

Break Ramen noodles into bite-size pieces. Toss together with cabbage, green onions, mushrooms, almonds and sesame seeds. Blend vegetable oil with sugar, vinegar, salt, pepper and seasoning packet. Add to cabbage mixture and stir to coat evenly. Cover and chill.

Answer 5

If it's chicken flavored you could add some diced chicken to it and some then sliced carrots. If it's beef flavored, try some of the store bought beef slices or your own and add some peppers to it.

Answer 6

I don't know about that but ketchup really adds a nice little zip to ramen noodles.

Answer 7

This is more of a "Kitchen Fun Episode" story than an actual recipe, but the dish was - Oh So Scrumpilicious.

This episode started the day before, when I didn’t feel like cooking. So I browned a pound of ground beef (so it wouldn’t go bad) so I could use it later. I dumped it into a skillet along with a good shake of seasoned salt and some garlic powder. I stirred it good to crumble it, and cooked it until the meat was no longer pink (and just a bit longer). I drained it, cooled it, and put it up in the “frig” for later use.

So, now it’s time to use the cooked ground beef. What am I going to do with it? Looking in the pantry, I see that I have a package of one of those Lipton Side Dishes, Beef Lo Mein. That looks good - I’ll use it.

I also have 3 green bell peppers from the in-laws garden. So, I cut them up into about 3/4-inch chunks, toss them into a non-stick skillet along with about 3 tbsp of oleo over medium-low heat, cover them and set them to cook.

Next, I chop up 3 medium onions into the same 3/4-inch chunks and toss them in with the sweet peppers. I sprinkle on some seasoned salt and some “Oriental Garlic Seasoning”. I let the peppers/onions cook a few minutes, and then stir in the “already cooked” ground beef.

A Few Words About Sauté - And Peppers and Onions:
I’m not really an expert authority here, but I have made some observations in my years of cooking, and I would like to pass this on to you. Raw green bell peppers and raw onions each have a distinct flavor that has somewhat of a bite to it. As they cook, this flavor changes - the bite turns first into a “sweet flavor”, and then into a more “nuetral flavor”. They also change texture as they cook. To my tastes, they are the sweetest when they still have just a bit of that “raw texture” to them - before they get soft. As you cook and experiment with your cooking, test taste your sautéed peppers or onions at various stages of “doneness” to see what flavor excites you (and your loved ones) the most.

Back to the Kitchen Fun Episode - While the peppers, onions and ground beef are cooking over a medium-low heat, I start the Lipton Side Dish - Beef Lo Mein according to package directions. Just as it is coming to a boil, I realize that it is not going to be near enough to mix well with the pepper/onion/beef goodies.

So, back to the pantry, and I find a package of Beef Ramen Noodles. Excellent - I break these up and add them, the flavor packet and another 1 1/2 cups hot water to the Beef Lo Mein stuff. I stir it all to completely break up the noodles, and then I pour it over my pepper/onion/beef mixture in the skillet. I stir it a bit to mix it all together, and let it simmer over a low heat for just a few minutes.

Man, oh man - this concoction was gooood. It reminded me of something SSG Jesse Vinson once told me - “put a plate of this on your head, and your tongue will beat your brains out trying to get to it”.

If there is a moral to this particular Kitchen Fun Episode, it might be this: Sauté some peppers and onions in oleo with seasoned salt and garlic - they can make almost anything taste really good.


http://cookbookfun.com/blogfun/uncategor...

Answer 8

cook with hot dogs,put pasta or cheese sauce,. add veggies and cheese on them, noodles and butter, as a soup, meat and noodles and seasoning

Answer 9

You could add bits of cooked meat and/or vegetables. That would taste pretty good :)

Answer 10

you could throw some veggies in with it like bell peppers corn peas stuff like that

Answer 11

Depends on what you have to put with it.