101 Things to Do with Ramen Noodles Part 1
101 Things to do with Ramen Noodles.
by Toni Patrick
Helpful Hints
1. Your freezer is your friend. When buying meat, divide into individual portions and freeze in zipper-lock plastic bags. Buy large bags of frozen vegetables and use portions as needed. Freeze all leftovers-days will come when your pocket is empty or restaurants are closed.
2. When using vegetables, canned, fresh, and frozen are interchangeable. And remember, canned food doesn't spoil until after it has been opened.
3. Macaroni can be used in place of ramen noodles.
4. Save all extra seasoning packets for future use. Sprinkle a seasoning packet over hamburger or chicken and brown together for a great flavor.
5. Macaroni cheese packets can be used in place of real cheese.
6. Two tablespoons dehydrated minced or chopped onion is equal to 1/4 cup fresh minced onion.
7. Salt lovers beware. Before adding extra salt, taste your food. Seasoning packets are always salty.
8. To cook noodles, follow the directions on the package unless recipe says otherwise.
9. Add more or less of any ingredient to your own liking. Be creative and enjoy yourself.
10. Low-fat or light soups, sour cream, and cream cheese can be subst.i.tuted if you prefer.
Soups
Tomato Noodle Soup
1 package ramen noodles, any flavor 1 can (10.75 ounces) tomato soup, condensed
Cook noodles in water according to package directions. Do not drain. Add soup. Simmer 5 minutes, stirring occasionally. Makes 2 servings.
Minestrone
1 package ramen noodles, any flavor 1 can (10.75 ounces) tomato soup, condensed 8 ounces spicy smoked sausage, thinly sliced 1/4 cup cooked sliced celery 1/4 cup cooked sliced carrots 1/4 cup peas 1/2 cup green beans 1/2 cup canned kidney beans, rinsed and drained salt and pepper, to taste
Cook noodles in water according to package directions. Do not drain. Add soup, sausage, and vegetables. Simmer 510 minutes, or until vegetables are tender. Add more water by tablespoon if soup is too thick. Season with salt and pepper. Makes 2 servings.
Egg Drop Soup
2 cups water 2 eggs, beaten 1/4 cup diced onion 1/4 cup diced celery 1/4 cup diced green bell pepper 1 package chicken ramen noodles, with seasoning packet
In a saucepan, bring water to boiling and add seasoning packet, eggs, and vegetables. Stir constantly until eggs look done. Simmer 5 minutes. Add noodles and cook 35 minutes more, or until noodles are tender. Makes 2 servings.
Beefed-Up Noodles
2 cups water 1/8 cup diced onion 1/8 cup sliced carrots 1/8 cup diced celery 1 sprig parsley 1 small bay leaf 1/8 teaspoon thyme leaves 1 package beef ramen noodles, with seasoning packet
In a saucepan, heat all ingredients except noodles and seasoning packet to boiling. Add seasoning packet. Reduce heat and simmer 30 minutes. Strain liquid into a separate container. Add noodles to liquid and cook 3 minutes, or until noodles are done. Makes 2 servings.
Chicken Consomme and Noodles
2 cups water 1/8 cup diced onion 1/8 cup sliced carrots 1/8 cup diced celery 1 sprig parsley 1 small bay leaf 1/8 teaspoon thyme leaves 1 package chicken ramen noodles, with seasoning packet
In a saucepan, heat all ingredients except noodles and seasoning packet to boiling. Add seasoning packet. Reduce heat and simmer 30 minutes. Strain liquid into a separate container. Add noodles to liquid and cook 3 minutes, or until noodles are done. Makes 2 servings.
Creamy Mushroom Soup
1 package ramen noodles, any flavor 1 can (10.75 ounces) cream of mushroom soup, condensed 1 cup sliced fresh mushrooms salt and pepper, to taste
Cook noodles in water according to package directions and drain.
Prepare soup as directed on can. Mix noodles and soup together. Add mushrooms and simmer 5 minutes. Season with salt and pepper. Makes 2 servings.
Creamy Chicken Noodle Soup
1 package chicken ramen noodles, with seasoning packet 1 can (10.75 ounces) cream of chicken soup, condensed 1/2 cup diced onion 1/2 cup sliced carrots 1/2 cup sliced celery
Cook noodles in water according to package directions and drain.
Prepare soup as directed on can. Add seasoning packet and vegetables to soup. Cook over medium heat 510 minutes, or until vegetables are tender. Add noodles and simmer 23 minutes more. Makes 2 servings.
Vegetable Beef Noodle Soup
3/4 pound ground beef 1 cup chopped tomatoes 1/2 cup chopped carrots 1/2 cup chopped celery 4 cups water 2 packages beef ramen noodles, with seasoning packets
In a frying pan, brown and drain beef. Add vegetables, water, and seasoning packets. Bring to a boil and simmer 20 minutes. Add noodles and cook 3 minutes more, or until noodles are done. Makes 24 servings.
Summer Garden Soup
1/2 cup chopped onion 1 cup julienned zucchini 1/2 cup chopped carrots 1/4 cup b.u.t.ter or margarine 1 teaspoon basil 2 packages beef ramen noodles, with seasoning packets 4 cups water 1 cup green beans 1 cup chopped tomatoes
In a frying pan, cook onion, zucchini, and carrots in b.u.t.ter and basil over medium heat until vegetables are tender.
In a saucepan, combine cooked vegetables, noodles, water, green beans, tomatoes, and seasoning packets. Bring to boil and simmer 5 minutes. Makes 24 servings.
Southwest Vegetable Soup
1 can (10.75 ounces) tomato soup, condensed 1 cup water 1 can (10 ounces) enchilada sauce 1/2 cup corn 1/2 cup green beans 1/2 cup canned kidney beans, rinsed and drained 1/2 cup salsa 1/2 cup chopped cooked chicken 1 package ramen noodles, any flavor, crumbled tortilla chips Monterey Jack cheese, grated
Combine tomato soup, water, and enchilada sauce. Cook over medium heat until hot. Add vegetables, salsa, and chicken. Simmer 15 minutes. Add crumbled noodles and simmer 35 minutes more. Serve topped with chips and cheese. Makes 2 servings.
Asian Beef-Noodle Soup
1 pound ground beef, browned and drained 1 medium onion, chopped 1 tablespoon minced garlic 1 teaspoon ground ginger 5 cups water 1 medium head bok choy*
2 packages beef ramen noodles, with seasoning packets 1-1/2 teaspoons canola oil 2 tablespoons soy sauce
In a 4-quart soup pan, combine cooked beef, onion, garlic, ginger, and water, and bring to a boil. Stir in bok choy. Simmer over medium heat 3 minutes. Break noodles in half and stir into soup. Simmer 35 minutes more, or until noodles are done. Stir in seasoning packets, oil, and soy sauce. Makes 46 servings.
*To prepare bok choy for use, rinse with cold water, cut off the very bottom of the stems and discard. Cut remaining bok choy into bite-size pieces.
Salads
Spring Salad
2 packages chicken ramen noodles, with seasoning packets 2 teaspoons sesame oil 3 tablespoons lemon juice 1/3 cup vegetable oil 2 teaspoons sugar 1 cup halved red and/or green seedless grapes 1/2 cup diced red and/or green apple 1/2 cup diced pineapple chunks 3 tablespoons chopped green onion 8 ounces smoked turkey breast, cut in strips 1/4 cup walnut pieces