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Ramen from Scratch by Andrew Lynch | | | Ingredients | 2 cups flour
4 eggs
Salt
1 T. water
Oil for frying
| | | Preparation | In a large bowl, combine flour and salt. Make a well in the center and add the eggs and water. Combine until it comes together to form a nice pasta dough. Let rest 30 minutes, then roll through pasta machine with an angel hair attachment. Twirl your desired amount in a nest. Let your nests dry for a couple of hours, then deep fry for 3 minutes on each side. Let cool. Boil in salted water until tender. (Since this is fresh ramen without any perservaties, store in the fridge for up to a week, or freeze for 3 months) |
| | Ramen Salad Royale by Caroline Godin | | | Ingredients | 2 packages Chicken Vegetable Flavor Top Ramen
2 cups red or green cabbage, shredded
1 cup carrots, shredded
4 green onions, chopped
2 Tbsp. sesame seeds
1/2 cup mandarin orange slices (canned)
2 Tbsp. unsalted sunflower seeds, shelled
1/3 cup sugar
1/3 cup light vegetable oil
1/2 tsp. mustard powder Salt and pepper to taste Juice from
1 fresh lime
1 Top Ramen seasoning packet
1/2 cup almonds or pine nuts, slivered
1/2 cup provolone cheese, grated
| | | Preparation | Cook Top Ramen noodles according to package, but do not add seasoning packet. Drain noodles. Place noodles in large salad bowl. Add cabbage, onions, sesame seeds, orange slices and sunflower seeds and toss. In a mixing cup add sugar, oil, mustard powder, salt, pepper, lime juice and one Top Ramen seasoning packet. Mix well and add to noodle mixture. Just before serving, sprinkle with nuts and cheese. It's a royal taste treat. |
| | Suicide Ramen by Bob Brune and Tom Kuczwara | | | Ingredients | 2 Ramen Bricks (any flavor, preferably oriental)
10 Packets Taco bell Fire sauce
1 Bottle Tabasco
1 Finely chopped Habanero Pepper
Your favorite type of Cheese, grated
| | | Preparation | Start Ramen as usual. If using filter, put pepper in filter and paperclip (yes, it works if you don't leave it on too long) the filter to the side of the pot. As ramen cooks, add Fire sauce and tobasco. Do not overcook. When finished, put noodles in bowl, add grated cheese, stir, eat, enjoy. |
| | Ramen Spagetti by Neil Primmer | | | Ingredients | Your desired no. of Ramen Bricks
Spagetti sauce
| | | Preparation | If you are tired of normal flavored Ramen, try Ramen spaghetti. Simply cook the Ramen as normal, but don't add the flavor packets. Drain the water and add spaghetti sauce. Then heat the mixture in the microwave for about a minute. This will taste almost as good as normal spaghetti, but is a lot cheaper and easier to make. |
| | Salmon Ramen with Fresh Vegetables by Shirley Smith | | | Ingredients | 2 Ramen bricks
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
| | | Preparation | 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!
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