by Toni Patrick
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.
Creamy Alfredo Noodles
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.
Mexican Casserole
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.
Pizza Pasta
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.
Lasagna
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.
Primavera Pasta
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.
Beer Noodles
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.
Parmesan Noodles
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.
Cheesy Ranch Ramen
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.
Buttery Chive Noodles
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.
Ramen Trail Mix
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.
Ramen Haystacks
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.
Chocolate Chinos
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.
Peach Treats
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.
Maple and Brown Sugar Ramenmeal
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.
Vegetable Entrees
Broccoli-Cauliflower Ramen
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 noodl
es, 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.
Cheesy Vegetable Ramen
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.
Hollandaise Vegetables
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.
Veggie Saute
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.
In a frying pan, saute vegetables in garlic powder and oil over low heat until tender. Stir in warm noodles and serve. Makes 2 servings.
Chinese Fried Noodles
2 packages Oriental ramen noodles, with seasoning packets
1 cup frozen peas and carrots
2 eggs
1 to 2 teaspoons oil
2 to 3 tablespoons soy sauce
Cook noodles in water according to package directions and drain. Add seasoning packets. Heat vegetables in microwave until heated through and add to warm noodles.
In a frying pan, fry eggs in oil; break yolk and cook until hard, flipping occasionally. Cut eggs into pieces. Stir into noodle mixture. Sprinkle soy sauce over top and stir together, adding more if necessary. Makes 2–4 servings.
Tomato Saute
2 packages ramen noodles, any flavor, with seasoning packets
1 cup butter or margarine
2 cans (14.5 ounces each) diced tomatoes
2 teaspoons minced garlic
Cook noodles in water according to package directions and drain.
In a frying pan, melt butter. Add tomatoes, garlic, seasoning packets, and noodles and stir. Season with salt and pepper. Simmer 5 minutes. Makes 2–4 servings.
Garlic Cilantro Noodles
2 packages Oriental ramen noodles, with seasoning packets
2 cups fresh or frozen mixed vegetables
1 teaspoon minced garlic
2 tablespoons fresh chopped cilantro
Cook noodles and vegetables in water together and drain. Add garlic, cilantro, and seasoning packets. Simmer over low heat 5 minutes, stirring occasionally. Makes 2–4 servings.
Chinese Veggie Noodles
1 package Oriental ramen noodles, with seasoning packet
1 cup frozen stir-fry vegetables
1-1/2 teaspoons olive oil
1 tablespoon soy sauce
Cook noodles in water according to package directions and drain. Add seasoning packet.
In a frying pan, saute vegetables in olive oil until heated through and add to warm noodles. Sprinkle soy sauce over top and stir together. Season with salt and pepper. Makes 2 servings.
Corny Cheese Noodles
1 package ramen noodles, any flavor, with seasoning packet
1-1/2 cups grated cheddar cheese
1 can (14 ounces) creamed corn
Cook noodles in water according to package directions and drain. Add seasoning packet.
In a saucepan, heat cheese and corn over medium heat. Mix with warm noodles. Makes 2 servings.
Metric Conversion Chart
Volume Measurements Weight Measurements Temperature Conversion
U.S. Metric U.S. Metric U.S. Metric
1 teaspoon 5 ml 1/2 ounce 15 g 250 120
1 tablespoon 15 ml 1 ounce 30 g 300 150
1/4 cup 60 ml 3 ounces 90 g 325 160
1/3 cup 75 ml 4 ounces 115 g 350 180
1/2 cup 125 ml 8 ounces 225 g 375 190
2/3 cup 150 ml 12 ounces 350 g 400 200
3/4 cup 175 ml 1 pound 450 g 425 220
1 cup 250 ml 2-1/4 pounds 1 kg 450 230