Ramen

RAMEN ASIAN STEAK OR CHICKEN, OR SHRIMP AND NOODLES

2 tablespoons vegetable oil
1 pound top sirloin, thinly sliced
2 (3 ounce) packages “Oriental” flavor instant Ramen noodles, broken up into
small pieces
2 cups broccoli florets, halved if large
1 cup thinly sliced carrots, cut diagonally
1 cup thinly sliced mushrooms
1/2 cup seeded and thinly sliced red bell peppers
2 cups water
1/2 teaspoon ground ginger
1 cup snow pea pods
1/2 cup sliced water chestnuts
1/2 cup fresh or frozen peas
2 tablespoons thinly sliced scallions

In a large skillet over medium-high heat, add the oil. Cook the beef for 3 minutes. Remove the meat and toss with 1 seasoning packet from the noodles.
Set aside. Add the broccoli, carrots, mushrooms, and red peppers and sauté
until almost cooked through, 8 to 10 minutes, stirring frequently. Add the water, ginger, noodles, and remaining seasoning packet and stir to combine. Bring to a boil. Add the snow pea pods, water chestnuts, and peas. Reduce the heat and simmer for 5 to 8 minutes, or until the noodles are tender, stirring occasionally. Add the beef and scallions and stir to combine. Cook for 1 minute.

Variations:
Asian Chicken and Noodles: Substitute 1 pound of thinly sliced boneless
and skinless chicken breasts for the steak. Cook the chicken for 3 to 5
minutes, or until cooked through.
Asian Shrimp and Noodles: Substitute 1 pound of large peeled and deveined
shrimp for the steak. Cook the shrimp for 1 to 2 minutes per side, or until
just cooked through.

RAMEN BROCCOLI SLAW

1 pkg broccoli slaw
1 bunch scallion, chopped
1 cup sunflower seeds
1 cup sliced almonds
2 pkgs Beef Ramen Noodles (packets set aside)

Break up noodles in a bowl, and add other ingredients.

Dressing:
1 cup oil
1/3 cup vinegar
1/2 cup sugar
2 Ramen Beef Noodle packets

Mix these ingredients together and pour over the other. Mix well and
chill.

RAMEN CHICKEN NOODLE STRUDEL

2 packages Chicken Flavor Top Ramen
3 cups water
1 egg, beaten
1 tsp. sesame oil
2 cups chicken breasts, sliced
1 cup red bell pepper, chopped
1 cup broccoli florets
1 can (8 oz.) crushed pineapple in syrup
1 Tbsp. sugar
1 Tbsp. vinegar
2 tsp. cornstarch
Broccoli and red pepper for garnish.

10" pie plate, greased
Cook noodles in water for 3 minutes. Drain. Mix in beaten egg. Place half of noodles in bottom of pie plate. Sauté chicken in sesame oil 5 minutes. Add
bell pepper and broccoli florets, sauté 3 additional minutes. Stir in noodle
seasoning, pineapple and juice, sugar, vinegar and cornstarch. Cook 3-5
minutes until thickened. Place chicken mixture on noodles in pie plate. Top
with remaining noodles. Bake at 350° for 20 minutes. Garnish with broccoli
and red pepper.

RAMEN COLE SLAW

1 pkg. slaw mix
1 pkg. ramen noodles, any flavor, uncooked, broken up a little
5 green onions
1 c. sunflower seeds
1 can water chestnuts, sliced
Dressing:
1/2 c. oil
1/3 to 1/2 c. red wine vinegar (I use the lesser amount)
1/3 c. sugar
Seasoning packet from noodles
black pepper to taste

Mix and pour over salad mixture. You can also cook and cube 4 chicken breasts to make a complete meal.

RAMEN COLE SLAW II

2 tablespoons vegetable oil
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 (3 ounce) package chicken flavored Ramen Noodles, crushed, seasoning
packet reserved
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons sesame seeds
1/4 cup sliced almonds
1/2 medium head cabbage, shredded
5 green onions, chopped

Preheat oven to 350’ F (175’ C). In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
Place sesame seeds and almonds in a single layer on a medium baking sheet.
Bake in preheated oven 10 minutes, or until lightly brown.
In a large salad bowl, combine the cabbage, green onions and crushed ramen
noodles. pour dressing over the cabbage, and toss to coat evenly. Top with
toasted sesame seeds and almonds.

RAMEN CRUNCHY COLE SLAW
Serves 6

2 Tablespoons sesame seeds
4 cups coleslaw mix (bagged)
4 green onions
2 packages ramen noodles
Combine the above and toss with dressing, below:
1/4 teaspoon salt
2 Tablespoons oil
3 Tablespoons vinegar
3 Tablespoons sugar
1/2 teaspoon white pepper
1 seasoning packet for Ramen noodles (any flavor)

Top with 1/2 cup roasted slivered almonds before serving (optional).

RAMEN ORIENTAL SALAD

1 head Napa cabbage, chopped
1 head romaine lettuce, chopped
1 green onion, chopped
1 green pepper, chopped (optional)
1-2 tomatoes, seeded and chopped
2 packs ramen noodles, crumbled (discard flavor packet OR include it)
4 tablespoons butter
2-3 tablespoons sesame seeds
1 package slivered almonds
3/4 cup oil
1/4 cup vinegar
1/2 cup sugar
2 tablespoons soy sauce

Toss greens and vegetables together in large bowl.
Brown ramen noodles, sesame seeds and nuts in butter. Cool. Set aside in
sealed container until ready to serve.
Boil and stir the oil, vinegar, sugar and soy for one minute. Cool and
reserve until ready to serve. Toss greens, ramen/nut mixture and dressing.

RAMEN PIZZA

2 packages Beef Flavor Top Ramen
Salt
3 cups water
1/2 pound ground beef
1/2 cup mushrooms, sliced
1 jar spaghetti sauce (15-1/2oz.)
3 Tbsp. Parmesan cheese
1/2 cup onion, chopped
1/2 cup milk
1 egg
8 oz. mozzarella cheese, grated
1 pizza pan
aluminum foil

Cover pizza pan with aluminum foil. Build up foil edges to form about 1/2"
tall rim around the pan. Lightly grease the aluminum surface. Cook both
packages of Top Ramen noodles in water with pinch of salt. Do not use flavor
packets. Drain noodles and set aside. Brown beef, onions and mushrooms
together. Drain excess fat. Stir both flavor packets into meat mixture. Set
aside. Beat together egg, milk and parmesan cheese. Stir this mixture into
Top Ramen noodles. Evenly spread noodle/egg mixture onto pizza pan. Pour
spaghetti sauce over noodles. Sprinkle meat mixture over sauce. Top with
mozzarella cheese. Bake at 350° for 20 minutes or until golden , bubbly
brown. Let stand 5 minutes before slicing.

RAMEN SPINACH SALAD SUPREME

2 packages Chicken Flavor Top Ramen
8 cups spinach leaves, torn
1-1/2 cups turkey or chicken, cooked and diced
1 cup red or green grapes, halved
1 cup red pepper, slivered
1/2 cup cashews, chopped
1/2 cup gorgonzola or blue cheese, crumbled
Dressing:
2 Flavor packets from Chicken Flavor Top Ramen
4 cloves garlic, minced
Juice from 1 small lemon
1/3 cup olive oil
1/4 cup light mayonnaise

Cook noodles according to package directions, but do not add flavor
packets. Drain and cool. Cut noodles up slightly. Combine with other salad
ingredients in a large bowl. 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.

RAMEN WITH FRESH VEGETABLES AND SALMON
Serves 4

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.