How to make homemade Ramen.?

Question

How do you make homemade Ramen?
I've been eating the kind from Walmart for TOO long.

With like...
Stuff that you can find in a fridge.
Common food supplies.

Please keep it simple and understandable.
=]

Answer 1

-----------Easy Ramen Noodle Bowl

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

1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 3 to 5 minutes, stirring occasionally, until brown. Remove beef from skillet.
2. In same skillet, heat water to boiling. Break block of 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.
3. Stir in contents of seasoning packet from soup mix, the stir-fry sauce and beef. Cook 2 to 3 minutes, stirring frequently, until hot. Serve in individual bowls.

---------------EASY RAMEN NOODLE SOUP VEGIE DISH

1/2 onion or 1 to 2 bunches green onions
1 pkg. lowfat Ramen noodle soup mix (Campbells?)
2 to 3 carrots
1/4 to 1/2 head broccoli
10 to 12 mushrooms
1/4 to 1/2 head cauliflower
Optional: 1 to 2 tbsp. oil to saute onions
Optional: Teriyaki flavor Chicken by George breast

1. Microwave chicken as directed.

2. Cut all vegetables and meat into bite-size and chop green onions.

3. Put all veggies and meat into skillet at medium heat on stove top.

4. Add 1/2 cup water or enough to fill pan 1 inch.

5. Cover and simmer 10 minutes.

6. Break up Ramen noodles and add to veggies and meat.

7. Add seasoning packet and more water if dry.

8. Add any other seasonings as desired.

9. I add teriyaki sauce sometimes or soy sauce to taste.

10. Simmer about 5 minutes more, covered.

11. Depending on amount of vegetables, this can serve 4 to 6 people.

------------RAMEN SALAD

Dressing:

1 cup oil (canola is best)
1/2 cup sugar
1/3 cup white vinegar
2 packages beef ramen soup seasoning

Salad:

1 lb. package cole salad mix
2 packages beef ramen noodles
1 cup salted sunflower seeds
1 cup slivered toasted slivered almonds
1/2 cup carrots (if not in the cole slaw mix)

Prepare the dressing a day in advance by combining ingredients for dressing. Refrigerate overnight.

Break up noodles, mix all dry ingredients together, pour dressing over dry ingredients; mix well and chill before serving.

--------------------SPINACH AL A RAMEN NOODLE SOUP

2 pkgs. Ramen noodles (chicken or beef) soup
1 pkg. frozen spinach

1. Cook Ramen noodles as directed.

2. Bring frozen spinach to a boil and drain.

3. Add frozen spinach to Ramen noodles soup.

4. Heat and serve. Approximately serves 4-6.

Answer 2

Ramen is basically soup-stock + noodles. Add meat and veggies for variety.

You're better off buying dry Asian noodles and cooking them according to the directions on the package (although I'd like to learn to make fresh noodles some day). Discard the water you've boiled them in; do not boil them directly in your soup because it often makes the soup taste yucky.

For broth, you can buy concentrate or non-concentated "soup stock" in a carton or can, or use boullion cubes (usually 1 cube per 2 cups of water, adjust water if too salty for you) or get a real piece of chicken/beef/pork boiled with onion, salt and pepper for real soup. In the last case, slice the cooked meat and put some in your soup later. If you want totally vegetarian, fry garlic and onion (see below).

If you add fresh veggies, cut them into little slivers and put them in during the last 5 min of cooking. The order I would add things to the boiling broth is: cooked meat, noodle (wait for boiling to return), veggies. If you use frozen veggies, put veggies before noodles, waiting the usual 3-5 min cooking time before the noodles. Veggies I suggest (and you need not put all of these) are snap-beans, carrot, cabbage (but warning: red cabbage will turn the entire soup pink!), Chinese cabbage, bean sprouts, mushroom (shiitake, the black ones are great), frozen corn-peas-carrots, spring onion, ... pretty much anything, barring the starchy root types.

For a special flavor, fry some pressed/mashed garlic and slivvers of onion (until brown) in a tablespoon or so of oil in a separate pan and add this to the finish Ramen. Yum.

For Laksa-style, add chopped chillies, a teaspoon of curry powder and coconut milk (say, two or three tablespoons. More the creamier. Add milk only at the very end, or you might wind up with an "oil-slick" on top.)

Be creative!

Answer 3

Buy buckwheat or rice noodles in the Asian food section. Cook them according to directions in the liquid of your choice-chicken, beef,veggie or mushroom stock. Add frozen, canned or fresh vegetables of your choice.
I use rice noodles a lot because you just put them in hot liquid and they cook. For convenience you might try some of the blends of frozen veg that are available. Look for stock with a reasonable sodium or it won't be much healthier than the packaged stuff.

Answer 4

Make soup according to package directions

Answer 5

Throw it in the trash & call for take-out. I always burn it. I burn everything. Maybe a late night P&J would be a suitable substitute.

Answer 6

you can try Angle hair pasta with chicken or beef stock. add some frozen veggies too. if you have no stock use bouillon cubes.