by Jack Lemmon
Direction
Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
Preheat oven to 350 degrees F (175 degrees C).
Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.
Nutrition Information
Calories: 631 calories
Total Fat: 51.3 g
Cholesterol: 27 mg
Sodium: 653 mg
Total Carbohydrate: 39.8 g
Protein: 9.2 g
Oceans of Fun Bento
"Getting ready to take a family vacation to the beach? Kickstart the kiddos' enthusiasm by serving them an ocean-themed lunch. It's a good way to sneak in some spinach (seaweed) to boot. Get creative with the rest of the bento by using baked fish crackers, grapes for sea pebbles, seaweed chips, all things ocean related cookie cutters including fish, turtle, shark, star for starfish, lobster, etc. for other items to go in the box. Don't forget that special sweet treat. I used gummy octopus but Swedish fish and gummy worms would work well too."
Serving: 1 | Prep: 10 m | Cook: 15 m | Ready in: 28 m
Ingredients
1/2 hot dog
2 cups water
1 (3 ounce) package ramen noodles
6 cauliflower florets
1/4 cup chopped baby spinach
Direction
Place hot dog half on a flat work surface. Cut a slit from the bottom to within 1 inch of the top. Turn the hot dog half 90 degrees to the uncut side and repeat. Cut each of 4 "legs" halfway down the middle to make 8 octopus "legs".
Bring a small pot of water to a boil; add hot dog octopus. Cook until heated through, 2 to 3 minutes. Drain.
Bring 2 cups water to a boil in the same pot. Add ramen noodles and cauliflower; cook until softened, 3 to 4 minutes. Stir in ramen seasoning until dissolved. Remove from heat; add spinach. Let stand until spinach wilts, about 3 minutes.
Assemble bento box with ramen noodle mixture and octopus hot dog.
Nutrition Information
Calories: 152 calories
Total Fat: 9.2 g
Cholesterol: 12 mg
Sodium: 597 mg
Total Carbohydrate: 12.8 g
Protein: 5.5 g
Quick and Easy Ramen Soup
"Quick, easy, affordable, and comforting Asian soup for two. Transfer soup to a bowl and serve with a bowl of kimchi on the side. Soup tastes great when you add kimchi according to your taste."
Serving: 2 | Prep: 10 m | Cook: 27 m | Ready in: 37 m
Ingredients
1 pound boneless chicken breasts
4 cups water
2 (3 ounce) packages ramen noodles (without flavor packet)
1 1/2 cups frozen peas and carrots
2 egg yolks
1/4 cup chopped scallions, or to taste
1 tablespoon soy sauce
1 cup kimchi
Direction
Bring a pot of water to a boil; cook chicken until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain water and shred chicken using a knife and fork.
Bring 4 cups water to a boil; add noodles and cook until tender, about 5 minutes. Add chicken, peas and carrots, and egg yolks; cook over high heat, stirring constantly, until soup is heated through, about 5 minutes. Add scallions and soy sauce; cook for 2 minutes more.
Transfer soup to bowls and serve with kimchi on the side.
Nutrition Information
Calories: 726 calories
Total Fat: 23.7 g
Cholesterol: 322 mg
Sodium: 1538 mg
Total Carbohydrate: 67.7 g
Protein: 60.5 g
Quick Asian Beef Noodle Soup
"Very quick to make with inexpensive ingredients. Can be made low fat by substituting ground turkey and baked ramen noodles, and by omitting oil."
Serving: 4 | Prep: 10 m | Cook: 20 m | Ready in: 30 m
Ingredients
1 pound lean ground beef
1 onion, chopped
1 tablespoon minced garlic
1 teaspoon ground ginger
4 cups water
1 medium head bok choy, chopped
2 (3 ounce) packages beef flavored ramen noodles
2 teaspoons vegetable oil
2 tablespoons soy sauce
Direction
Brown meat in a large skillet. Drain off fat, and rinse meat using a colander.
Transfer meat to a large cooking pot. Stir in onion, garlic, and ginger. Add water, and bring soup to a boil. Stir in bok choy. Reduce heat, and simmer for about 3 minutes.
Stir in noodles. Simmer 3 minutes longer, or until bok choy and onions are crisp tender and noodles are soft. Stir in seasoning packets, oil, and soy sauce.
Nutrition Information
Calories: 511 calories
Total Fat: 26.7 g
Cholesterol: 85 mg
Sodium: 1129 mg
Total Carbohydrate: 36.6 g
Protein: 30.6 g
Ramen Chicken Noodle Soup
"This tasteful chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, garlic, ginger and colorful vegetables, and it's ready in less than 30 minutes."
Serving: 4 | Prep: 5 m | Ready in: 25 m
Ingredients
3 1/2 cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth
1 teaspoon soy sauce
1 teaspoon ground ginger
1 dash black pepper
1 medium carrot, sliced diagonally
1 stalk celery, sliced diagonally
1/2 red bell pepper, cut into 2-inch-long strips
2 green onions, sliced diagonally
1 clove garlic, minced
4 ounces broken-up uncooked ramen noodles
1 cup cooked, shredded boneless, skinless chicken breast meat
Direction
Heat the broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil.
Stir the noodles and chicken in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the noodles are done.
Nutrition Information
Calories: 111 calories
Total Fat: 4 g
Cholesterol: 31 mg
Sodium: 1057 mg
Total Carbohydrate: 7.4 g
Protein: 11.6 g
Ramen Noodle Frittata
"Ramen noodles are baked into a frittata and topped with shredded cheese. My kids love this frittata for lunch! It's so easy to make!"
Serving: 4 | Prep: 5 m | Cook: 15 m | Ready in: 20 m
Ingredients
2 (3 ounce) packages chicken flavored ramen noodles
6 eggs
2 teaspoons butter
1/2 cup shredded Cheddar cheese
Direction
Place noodles in a saucepan filled with boiling water, reserving the seasoning packet. Cook until tender, and drain. In a medium bowl, whisk together the eggs and seasoning packets from the noodles. Mix in noodles.
Melt butter in a large skillet over medium heat. Add the noodle mixture, and cook over medium-low heat until firm, 5 to 7 minutes. Cut into fourths, and turn over to brown the other side for 1 to 2 minutes. Sprinkle cheese over the top, and serve.
&nb
sp; Nutrition Information
Calories: 339 calories
Total Fat: 15.7 g
Cholesterol: 302 mg
Sodium: 681 mg
Total Carbohydrate: 28.8 g
Protein: 20.3 g
Ramen Noodle Soup
"This soup is just very very good....you can find ramen noodles at most supermarkets, or at Asian grocery stores."
Serving: 2 | Prep: 5 m | Cook: 10 m | Ready in: 15 m
Ingredients
3 1/2 cups vegetable broth
1 (3.5 ounce) package ramen noodles with dried vegetables
2 teaspoons soy sauce
1/2 teaspoon chili oil
1/2 teaspoon minced fresh ginger root
2 green onions, sliced
Direction
In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger. Simmer, uncovered, for 10 minutes. Stir in sesame oil and garnish with green onions.
Nutrition Information
Calories: 291 calories
Total Fat: 10.2 g
Cholesterol: 0 mg
Sodium: 1675 mg
Total Carbohydrate: 42.4 g
Protein: 6.9 g
Ramen Scrambled Eggs
"This recipe is great for a quick and easy breakfast! Add hot sauce at the end, if desired!"
Serving: 1 | Prep: 5 m | Cook: 10 m | Ready in: 15 m
Ingredients
1 (3 ounce) package ramen noodles (any flavor)
1 teaspoon chopped fresh parsley, or to taste
1 tablespoon vegetable oil
1/2 onion, chopped
2 eggs
1 teaspoon water, or as desired
1 pinch salt
Direction
Bring a pot of water to a boil; add ramen noodles and cook for 3 minutes. Drain water and stir seasoning packet and parsley into noodles.
Heat oil a non-stick skillet over medium heat; cook and stir onion until fragrant, about 2 minutes. Add noodles and stir for 2 minutes more.
Whisk eggs, water, and salt together in a bowl; pour into same skillet as noodle mixture. Cook and stir eggs until set and cooked through, 2 to 4 minutes.
Nutrition Information
Calories: 343 calories
Total Fat: 26 g
Cholesterol: 372 mg
Sodium: 595 mg
Total Carbohydrate: 13.5 g
Protein: 14.5 g
Ramen Spinach Pasta Salad Supreme
"A delicious blend of flavors will keep this super salad on the top of your list! Quick, too!"
Serving: 20
Ingredients
2 (3 ounce) packages chicken flavored ramen noodles
8 cups torn spinach leaves
2 cups cooked and cubed chicken
1 cup seedless red grapes, halved
1 cup sliced red bell peppers
1/2 cup chopped cashews
1/2 cup Gorgonzola cheese, crumbled
4 cloves garlic, minced
1 lemon, juiced
1/3 cup olive oil
1/4 cup light mayonnaise
1 red bell pepper, sliced
20 grape clusters, for garnish
Direction
Cook ramen noodles according to package directions, without adding the flavor packets. Drain noodles and cool. Cut noodles into large bite size pieces.
In a large bowl combine the torn spinach leaves, cooked turkey or chicken, halved grapes, red pepper, cashews, Gorgonzola or blue cheese, and ramen noodles.
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. Serve.
Nutrition Information
Calories: 147 calories
Total Fat: 8.6 g
Cholesterol: 17 mg
Sodium: 177 mg
Total Carbohydrate: 11 g
Protein: 7.2 g
Rubys Spicy Red Salad
"This is a crunchy vegi salad inspired by Trishie's Chinese-Style Salad Dressing."
Serving: 6 | Prep: 20 m | Ready in: 20 m
Ingredients
2 cups shredded red cabbage
1/2 red onion, thinly sliced
2 red bell peppers, diced
1 cup sliced sugar snap peas
2 green onions, thinly sliced
1 red jalapeno pepper, finely minced
5 radishes, diced
5 strawberries, diced
1 tablespoon crushed ramen noodles
1 tablespoon slivered almonds
Direction
Combine the red cabbage, red onions, red peppers, sugar snap peas, green onions, jalapeno peppers, and radishes in a large bowl. Toss well. Sprinkle the strawberries, ramen noodles, and almonds on top of the salad.
Nutrition Information
Calories: 55 calories
Total Fat: 0.8 g
Cholesterol: < 1 mg
Sodium: 21 mg
Total Carbohydrate: 10.2 g
Protein: 2.1 g
SixMinute SingleServing Spaghetti
"Ideal for college dorm rooms, this recipe will satisfy a serious Italian food craving and takes just minutes to prepare using only a microwave. Can also be cooked on the stovetop. Add a variety of extra veggies for a healthier, more filling meal. Top with cheese and serve with crusty garlic bread, grilled chicken, or a fresh salad. And of course a big glass of wine!"
Serving: 1 | Prep: 5 m | Cook: 4 m | Ready in: 9 m
Ingredients
1 (3 ounce) package ramen noodles, without flavor packet
1 cup fresh baby spinach
water to cover
1/4 cup pasta sauce
1 tablespoon sun-dried tomatoes packed in oil, drained and chopped
1 tablespoon extra-virgin olive oil, or to taste
2 tablespoons grated Parmesan cheese
Direction
Break block of ramen into 4 equal pieces. Place in a medium microwave-safe bowl and top with spinach. Fill bowl with water until noodles are covered. Microwave on high until noodles are cooked and spinach is wilted, 3 1/2 minutes.
Pour out excess water. Add pasta sauce, sun-dried tomatoes, and olive oil; mix until noodles are coated. Microwave again until sauce is warm, about 30 seconds. Top with Parmesan cheese.
Nutrition Information
Calories: 601 calories
Total Fat: 33.1 g
Cholesterol: 10 mg
Sodium: 838 mg
Total Carbohydrate: 61.7 g
Protein: 14.2 g
Slightly Healthier College Ramen Soup
"Have you ever eaten ramen for breakfast, lunch, and dinner during an exam period, time of stress, or out of laziness? If so, this recipe is for you. The addition of carrots, mushrooms, and egg make this a more filling ramen soup."
Serving: 1 | Prep: 5 m | Cook: 10 m | Ready in: 15 m
Ingredients
2 1/2 cups water
1 carrot, sliced
4 fresh mushrooms, sliced
1 (3 ounce) package ramen noodle pasta with flavor packet
1 egg, lightly beaten
1/4 cup milk (optional)
Direction
In a medium saucepan bring the water to a boil over high heat. Stir in the carrot and mushrooms and boil for about 7 minutes. Add the noodles and the flavoring packet; stir to break up the noodles. Reduce heat to medium and simmer for 3 minutes. Slowly pour in the egg and stir for 30 seconds until the egg has cooked. Stir in the milk.
Nutrition Information
Calories: 500 calories
Total Fat: 19.2 g
Cholesterol: 191 mg
Sodium: 1796 mg
Total Carbohydrate: 66 g
Protein: 17.4 g
Slow Cooker Chicken Thai Ramen Noodles
"An easy way to fancy up ever
yday ramen noodles!"
Serving: 6 | Prep: 20 m | Cook: 4 h 15 m | Ready in: 4 h 35 m
Ingredients
3 cups water
1 tablespoon soy sauce
1 (13.5 ounce) can light coconut milk
1 tablespoon Thai garlic chile paste
1/2 cup peanut butter
1 onion, chopped
2 cloves garlic, minced
1 inch piece fresh ginger, grated
2 green bell peppers, diced
2 pounds skinless, boneless chicken thighs, diced
2 (3 ounce) packages ramen noodles
1/2 cup diced cucumber
2 green onions, chopped
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh basil
Direction
Combine water, soy sauce, coconut milk, chile paste, and peanut butter in slow cooker crock. Stir in onion, garlic, ginger, green pepper, and diced chicken. Cook on High until chicken is no longer pink, about 4 hours.
Stir the ramen noodles into the crock; reserve seasoning packets. Cook on High until noodles are soft, 15 to 20 minutes. Season to taste with ramen seasoning packets. Garnish soup with cucumbers, green onions, cilantro, and basil before serving.