Everybody knows that is the instant ramen soup is a small, cheap meal, packed with chemistry. Luckily, it is not something I will eat often. You should not have either. If I will have it once of twice a year, that will do the trick. But, did you ever wonder , how else you can eat it ?? believe me, pouring the hot water over dried noodles, and sprinkling the seasoning package is not the only way, you can have it for dinner. It is the fastest , and the lazy one… you can add some fresh ingredients to it, mix with different spices , with chicken or with tuna, and you will have a complete a different dish made out of the small package.
So, today I am bringing you six new recipes, to do something completely different from a package instant ramen noodle soup.
Instant ramen chicken salad
Ingredients:
- Two chicken breasts
- 3 Chinese soups (2 spicy + 1 mild)
- One red pepper
- Four pickles
- One can of corn
- mayonnaise 2-3 tablespoons
- chicken spice
- salt
- pepper
- hot pepper
Preparations:
- Crumble the noodles from Chinese soups and pour them into a bowl, add the spices that were in the package – pour 1l of water over them.
- After 3 minutes, drain the pasta in a colander. Wait until all the water has drained.
- Dice the chicken breast, marinate in chicken seasoning and fry.
- Wash the peppers, remove the seeds, and cut them into very small cubes.
- Cut the cucumbers into small cubes. Add paprika, cucumber and drained corn to the pasta.
- Cut the cooled meat into small cubes and add it to the rest. Season the salad with salt, pepper, and hot pepper to taste.
- Mix everything together.
- The salad should have a spicy flavor.
- The salad should not swim in mayo , 2-3 tablespoons are enough.
- The salad is best on the second day, when all the flavors come together.
Beef Ramen stir fry
Ingredients:
- One pound extra lean ground beef
- One-half red bell pepper chopped
- Three heaping tablespoons creamy peanut butter
- Three tablespoons hoisin sauce
- 1/2 tablespoon sriracha sauce or to taste
- One tablespoon soy sauce
- One teaspoon grated fresh ginger
- Two cloves’ garlic minced
- Three packages ramen noodles seasoning packets discarded
- Salt & pepper to taste
- Scallions chopped (optional)
Preparations:
- Add the beef to a skillet over medium-high heat and cook, stirring occasionally, until browned (about 8 minutes). If there is a lot of excess fat, spoon most of it out.
- Meanwhile, boil a pot of water for the ramen noodles.
- Take the skillet off the heat and stir in the sauce ingredients (peanut butter, hoisin sauce, sriracha sauce, soy sauce, ginger, and garlic).
- Return the skillet to the heat and add in the red pepper (you will need to turn the heat down a bit). Continue cooking for a few more minutes, stirring often, until the pepper is tender-crisp.
- The noodles only take about 3 minutes to cook, so I recommend adding the noodles to the boiling water just as you add the red pepper into the skillet.
- Once the noodles are done, add four tablespoons (or so) of the cooking water into the skillet prior to draining them. Drain the noodles and add them to the skillet.
- Toss well and season with extra salt & pepper if needed. Top with scallions if desired. Serve immediately.
Vegetable salad with instant ramen soup
Ingredients:
- Three packages of instant ramen sop (any flavor you like)
- 1 x 14 oz canned corn
- One red pepper
- One green cucumber
- Two tomatoes
- One whole bunch of chives / scallions
- Four tablespoons mayonnaise
- Fine grain iodized sea salt
- black pepper
Preparations:
- Drain the corn from the brine.
- Remove the seeds from the seeds and dice them into small cubes. Blanch the tomato and peel it. Hollow the seeds and cut the flesh into small cubes.
- Peel the cucumber and cut into small cubes.
- Combine all vegetables in a bowl.
- Crush the noodles from the Chinese soup, pour boiling water and drain after a while (time to soak the noodles according to the instructions on the package).
- Add to vegetables with chopped chives and mayonnaise. Mix everything up. Season to taste.
- Cover with foil and refrigerate for 3-4 hours until all the flavors will come together.
Ramen Pad Thai
Ingredients:
- 16 oz of Chicken Breast
- Two instant ramen (chicken flavor)
- One tablespoon lemon juice
- 2 oz of Parsley
- 3-4 tbsp soy sauce
- 1 Carrot
- Two handful of Napa Cabbage
- Salt, pepper, sugar to taste
- Four -5 cloves of Garlic
- 1/2 teaspoon chili pepper
- One tablespoon of oil
Preparations:
- Cut the cleaned chicken into thin strips and pour over the soy sauce and leave the flavors to pass. Prepare pasta with instant ramen soup as shown on the package, but without these powders or oil, when it is soft, pour it on a sieve.
- Prepare the rest of the ingredients, dice the garlic, chop the carrot into sticks, chop the parsley, finely chop the chili pepper, and also chop the Chinese cabbage into strips.
- Heat up the wok, add the oil when it gets hot, fry the garlic but be careful not to burn it right after the garlic, add the carrot a moment later, Chinese cabbage for just a few seconds, then add our chicken breast to the wok.
- When the breast is no longer raw, add our noodles and soy sauce, add lemon juice, season with our instant soup spices and, if necessary, add salt, pepper, or sugar.
- Finally, add chopped chili pepper and parsley, mix it so that it spreads well over the pasta and serve it while it is warm
Instant Ramen salad with tuna
Ingredients:
- Two packages of chicken flavor instant ramen (1 spicy, and one mild)
- Two cans of Tuna chunks in oil
- One medium Napa Cabbage
- One can of Canned corn
- One large fresh cucumber
- 2 Red pepper
- Four heaped spoons of Mayo
- Three heaped spoons of Spicy Ketchup
- One bunch of chives / scallions
Preparations:
- Crumble the instant ramen noodles finely, add loose spices from the packet (spicy + mild), pour ½ cup of of boiling water and cover with a lid for a few minutes to make the noodles slightly swollen.
- Drain the corn and tuna thoroughly from the pickle.
- Chop the Napa cabbage quite finely.
- Dice the pepper and cucumber.
- Finely chop a small bunch of chives.
- Put all ingredients in one bowl, add four heaped tablespoons of mayonnaise and three heaped tablespoons of spicy ketchup. Mix. Set aside in the fridge to bite the flavors and make all the pasta soft.
Instant Ramen fritters
Ingredients:
- One package oriental flavor noodle soup mix
- One medium zucchini, shredded
- Two scallions, cut in long, narrow strips
- One medium carrot, shredded
- Two large eggs, beaten
- Two tablespoons all-purpose flour
- Two tablespoons olive oil
- Two tablespoons soy sauce
- Two tablespoons fresh lemon juice
Preparations:
- Break the package of noodles into four sections. Cook as package directs(boil in two cups of water for 3 minutes), then drain. Reserve seasoning packet.
- Put noodles in a bowl. Stir in zucchini, scallions, carrot, eggs, flour and 1/2 teaspoons seasoning from mix(you may leave this out if you do not like or cannot use-just add in some salt and pepper).
- Heat one tbls. oil in a large nonstick skillet over medium high heat. Using one-half of the mixture, make four pancakes.
- Fry 2-3 minutes on each side. Repeat, using remaining oil.
- Mix soy sauce and lemon juice. Serve with pancakes. Or serve with whatever sauce you enjoy(honey mustard is good, or mayo mixed with Thai sweet chili sauce).
very informative post.