Ramen Noodle Recipes

Here are some interesting things to do with Ramen noodles.

Ramen Earth & Turf

1 package Oriental Flavor Top Ramen, broken up
2 cups boiling water
1 cup fresh spinach, shredded
1/2 cup red onion, thinly sliced
1 lb. deli roast beef, sliced into bite-sized strips
2 Tbsp. rice vinegar
2 Tbsp. canola oil
1 Tbsp. prepared horseradish
1 cup pickled beets, julienned, drained
1 tsp. poppy seeds

Cook Top Ramen noodles in boiling water as directed for 3 minutes. Drain. Combine with spinach, onion, roast beef in serving bowl. Mix Top Ramen flavor packet with vinegar, oil and horseradish. Pour mixture over noodles and toss. Sprinkle beets and poppy seeds just before serving. Serve at room temperature. You’ll love it!

Salmon Ramen
2 packages Oriental Flavor Top Ramen
1 Tbsp. butter
1 onion, finely chopped
1-1/2 cups milk
4 oz. cream cheese, cubed
1 cup carrots, julienned
1 cup zucchini, julienned
2 cans (6.5 oz each) salmon, drained and broken into chunks

Open 2 packages of Oriental Flavor Top Ramen and remove flavor packets. Heat butter in skillet and add the chopped onion. Sauté onion 2 minutes. Add milk, cream cheese and 1 flavor packet. Cook and stir until mixture is smooth. DO NOT BOIL. Add carrots, zucchini and salmon and simmer for 5 minutes. At the same time, cook the noodles with the seasoning from the remaining flavor packet for 3 minutes. Drain liquid. Add the ramen noodles to the salmon and vegetable mixture. Toss gently and serve immediately. Now that’s a winning taste!

Ramen Confetti Bean Salad

1 package Chicken Flavor Top Ramen
2 cups boiling water
1-2/3 cups cooked or canned red, pinto or pink beans, drained
1/2 cup low-fat mayonnaise
1/4 cup green pepper, chopped
1/4 cup celery, chopped
1/4 cup carrots, chopped
1/4 cup green onion, chopped
2 Tbsp. sweet pickles, diced
2 Tbsp. pine nuts, toasted
Fresh spinach leaves
Pickle wedges and carrot curls for garnish

Remove flavor packets from package. Cook Top Ramen noodles in water for 3 minutes. Drain and cool. In medium-size mixing bowl, combine the cooked Top Ramen noodles with the beans, mayonnaise, green pepper, celery, carrots, green onion, pickles and pine nuts. Sprinkle the flavor packet over tossed mixture and toss again. Cover and refrigerate until well chilled. To serve, spoon mixture onto spinach leaves and garnish. Let the party begin!

Crunchy Ramen Chicken Salad
3 tablespoons margarine or butter
1 package (3 ounces) Oriental flavor ramen noodles
2 tablespoons sesame seed
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon vegetable oil
1/3 teaspoon pepper
2 cups cut-up cooked chicken
1/2 cup dry-roasted peanuts
4 medium green onions, sliced
1 bag (16 ounces) coleslaw mix
1. Melt margarine in 10-inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into margarine mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.

  1. Mix sugar, vinegar, oil and pepper in large bowl. Add noodle mixture and remaining ingredients; toss.