101 Things to Do with Ramen Noodles

Things to do with Ramen Noodles

By Toni Patrick

Things to do with Ramen Noodles

by Toni Patrick

GIBBS SMITH TO ENRICH AND INSPIRE HUMANKIND

101 Things to do with Ramen Noodles Digital Edition 1.0 Text © 2005 Toni Patrick 101 Things is a registered trademark of Publisher Gibbs Smith and Stephanie Ashcraft.

Designer: Sarah Gamez All rights reserved. No part of this book may be reproduced by any means without written permission from the publisher, except brief portions quoted for purpose of review.

GIBBS SMITH TO ENRICH AND INSPIRE HUMANKIND

Gibbs Smith P.O. Box 667 Layton, Utah 84041 Orders: 1.800.835.4993 www.gibbs-smith.com ISBN: 978-1-4236-1218-6

This book is dedicated to my mother. If it weren’t for her threatening to steal my idea and do the book herself, I wouldn’t have done it. I love you, Mom. — Toni

Table of Contents 01

87

Soups

Pork

19

101

Salads

Family Favorites

37

113

Beef

55 Seafood

73 Chicken

Vegetable Entrees

129 Metric Conversion Chart

Helpful Hints 1.

Your freezer is your friend. When buying the meat, divide into individual portions and freeze in a few zipper-lock plastic bags. Buy large bags of frozen vegetables and also use portions as well needed.

Freeze all leftovers — days will come when your pocket is empty or restaurants are closed.

2.

When using vegetables, canned, fresh, and even frozen are interchangeable. Please remember, canned food doesn’t spoil until after it has been opened. Make sure to check expiration dates.

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. Or used cheese slices if desired.

6. Two tablespoons dehydrated minced or chopped onion is equal to a 1/4 cup fresh minced onion.

7. Salt lovers beware. Before adding any extra salt, first taste your food. Seasoning packets are all almost too salty after tasting. Caution salt intake.

8. To cook noodles, follow the directions on ramen package unless ramen recipe says otherwise.

9. Add more or less of any ingredient to your own liking. Be creative and enjoy yourself; have fun.

10. Low-fat or light soups, sour cream, and cream cheese can be substituted if you prefer it like so.

SOUPS

EGG DROP SOUP

Makes 2–4 servings

Ingredients

Directions

2 cups Water

1. Cook the ramen noodles inside the water according to the package directions and drain.

2 eggs Beaten 1/4 cup Diced onion 1/4 cup Diced celery

3. For dressing, combine lemon juice, vegetable oil, seasoning packets, and sugar.

1/4 cup Diced green bell pepper

4. Pour over noodles then add remaining ingredients. Toss to coat.

SOUPS

1 package Chicken ramen noodles, with seasoning packet

1

2. Rinse with cold water. Add sesame oil and refrigerate.

BEEFED-UP NOODLES Makes 2 servings

Ingredients

Directions

2 cups Water

1. With seasoning packet in the saucepan, heat all ingredients except the noodles and packet of seasoning to boiling heat.

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

3

SOUPS

1 package Beef ramen noodles

2. Then, add the seasoning packet.

3. Reduce heat and then simmer for about 30 minutes in the pan.

4. Strain the liquid into a separate bowl or container and put side.

5. Add noodles to liquid and then cook for 3 minutes, or until the noodles are done. Enjoy hot.

CHICKEN CONSOMME AND NOODLES Makes 2 servings

Ingredients

Directions

2 cups Water

1. With the seasoning packet in saucepan, heat all ingredients except noodles and seasoning packet to boiling heat in pan.

1/8 cup Diced onion 1/8 cup Sliced carrots 1/8 cup Diced celery 1 sprig Parsley 1 small Bay leaf

2. Add ramen seasoning packet.

3. Reduce heat and then simmer for 30 minutes with lid on top.

4. Strain the liquid into a separate container and put to the side.

5. Add noodles to liquid and cook 3 minutes, or until the noodles are done. Enjoy while it is hot.

1/8 teaspoon Thyme leaves

4

101 Things to Do with Ramen Noodles

1 package Chicken ramen noodles

CREAMY CHICKEN NOODLE SOUP Makes 2 servings

Ingredients

Directions

1 package Chicken ramen noodles, with seasoning packet

1. Cook ramen noodles in water according to package directions and drain completely till done.

1 can (10.75 oz.)

Cream of chicken soup, condensed

2. Prepare soup as directed on the can. Simmer for 5 minutes

1/2 cup Diced onion

3. Add the seasoning packet and vegetables to soup then stir.

1/2 cup Sliced carrots

4. Cook over medium heat 5–10 minutes, or until the vegetables are tender. Stir noodles slowly.

1/2 cup Sliced celery

5. Add the seasoning packet and vegetables to soup. Simmer.

5

SOUPS

6. Add noodles and simmer more for about 2–3 minutes in pan.

CREAMY MUSHROOM SOUP Makes 2 servings

Ingredients

Directions

1 package Ramen noodles, any flavor

1. Cook ramen noodles in water according to package directions and then drain noodles well.

1 can (10.75 oz.)

Cream of mushroom soup, condensed

2. Prepare the soup as directed on the can’s label. Follow closely.

1 cup Sliced fresh mushrooms

4. Add the mushrooms and then simmer all for about 5 minutes.

7

SOUPS

Salt and pepper To taste

3. Mix noodles and soup together

5. Season with salt and pepper.

VEGETABLE BEEF NOODLE SOUP Makes 2–4 servings

Ingredients

Directions

3/4 pound Ground beef

1. With seasoning packets, inside a frying pan, brown and then drain the beef from the liquid.

1 cup Chopped tomatoes 1/2 cup Chopped carrots 1/2 cup Chopped celery 4 cups Water

2. Add vegetables, water, and all the ramen seasoning packets.

3. Bring all of ingredients to a boil and then simmer for 20 minutes.

4. Add noodles and cook for about 3 minutes more, or until noodles are tender. Serve and enjoy!

8

101 Things to Do with Ramen Noodles

2 packages Beef ramen noodles

“After all, Ramen is simply noodle soup. Simple in essence. Powerful in flavor.”

—Aiko Takahashi

Photo: Micheal Gluzman

SUMMER GARDEN SOUP Makes 2–4 servings

Ingredients

Directions

1/2 cup Chopped onion

1. In a frying pan, cook onion, the zucchini, and carrots in butter and put basil over medium heat until all vegetables are tender.

1 cup Julienned zucchini

1/4 cup Butter or margarine

2.

1 teaspoon Basil

3. Bring to boil and then simmer for 5 minutes until fully cooked.

1/2 cup Chopped carrots

2 packages Beef ramen noodles, with seasoning packets 4 cups Water 1 cup Green beans

11

SOUPS

1 cup Chopped tomatoes

In a saucepan, combine cooked vegetables, the ramen noodles, water, the green beans, chopped tomatoes, and all of seasoning packets from the ramen noodles.

SOUTHWEST VEGETABLE SOUP Makes 2 servings

Ingredients

Directions

1 can (10.75 oz.)

Tomato soup, condensed

1. Combine tomato soup, water, and enchilada sauce together.

1 cup Water 1 can (10 ounces) Enchilada sauce ½ cup Corn ½ cup Green beans ½ cup Canned kidney beans, rinsed and drained ½ cup Salsa ½ cup Chopped cooked chicken 1 package Ramen noodles, any flavor

13

SOUPS

Crumbled Tortilla chips Monterey Jack Cheese, grated

2. Cook over medium heat until the food is hot and tenderized.

3. Add vegetables, salsa, and the ready chopped cooked chicken.

4. Simmer for about 15 minutes 5. Add crumbled noodles and then simmer for 3–5 minutes more.

6. Serve topped with tortilla chips and with your choice of cheese.

ASIAN BEEF NOODLE SOUP Makes 4–6 servings

Ingredients

Directions

1 pound Ground beef, browned and drained

1. In 4-quart soup pan, combine the cooked beef onion, garlic, ginger, and water, and bring all of the ingredients to a boil.

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

2. Stir in the bok choy in the pan.* 3. Simmer over medium heat 3 minutes. Simmer 3–5 minutes more, or until noodles are done.

4. Stir in seasoning packets, oil, and the soy sauce.

* To prepare the bok choy for use,

rinse with cold water, then cut off the very bottom of the stems and discard. Cut remaining bok choy into little bite-size pieces.

14

2 tablespoons Soy sauce

101 Things to Do with Ramen Noodles

1–½ teaspoons Canola oil

Ramen Characteristics Ramen is a type of noodle soup dish that originally was imported from China and has become one of the most popular dishes in Japan in most recent decades.

Ramen are inexpensive and are widely available, two factors that also make them an ideal option for the budget travelers. Ramen restaurants, or ramen-ya, can be found in virtually every corner of the country and produce countless regional variations of this hot noodle dish.

The second key aspect of ramen are the wavy noodles, which are made of wheat and come in many different types. Typical Ramen noodles are long and elastic, but countless varieties exist that vary from thin and then straight to thick and wavy. Ramen can be eaten with chopsticks which are usually always available at table.

A Chinese style spoon is also often provided as well to help with small toppings and for drinking the hot soup.

Ramen noodles get soggy quickly and should be eaten immediately after they are served. As with any other hot noodle dishes in Japan, a slurping sound is made when eating ramen. The slurping enhances the flavors and helps cool down the piping hot noodles as they enter your mouth. At the end of the meal, it is alright to have some unfinished soup in the bowl.

Though ramen can be considered a one dish meal, many ramen-ya also serve a selection of side dishes in addition to their noodles. The offerings vary from shop to shop but virtually all ramen-ya serve gyoza (potstickers). These Chinese style, pan-fried tendered dumplings come five or six to an order and are eaten after being dipped in a mixture of soy sauce, vinegar and rayu (hot chili oil). And of course, nothing else complements a steaming hot bowl of ramen like an ice cold beer.

Some shops also offer set deals that include ramen, gyoza and sometimes other dishes such as fried rice or drinks. These sets are sometimes sold at a slightly discounted price compared to ordering everything separately from the ramen.

The best place to eat ramen is at specialized ramen restaurants, the aforementioned ramen-ya, which are commonly found around busy locations such as train stations, entertainment districts and along busy roads. Ramen-ya are usually sit-down restaurants with a counter and some tables, although some few smaller ones may only have a single counter. In other busier locations, some ramen-ya may only offer one standing counter space.

SALADS

SPRING SALAD Makes 2–4 servings

Ingredients

Directions

2 packages Chicken ramen noodles, with seasoning packets

1. Cook ramen noodles in water according to the package’s directions and drain noodles.

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

19

SALADS

8 ounces Smoked turkey breast cut in strips 1/4 cup Walnut pieces

2. Rinse with cold water. Add the sesame oil and then refrigerate.

3. For dressing, combine lemon juice, vegetable oil, seasoning packets, and sugar together.

4. Pour over noodles then add the remaining ingredients. Toss all together to coat the noodles.

SUMMER PICNIC SALAD Makes 2 servings

Ingredients

Directions

1 package Ramen noodles, any flavor

1. Cook ramen noodles in water according to the given package directions and then drain all.

1/4 cup Alfalfa sprouts

2. Top with alfalfa sprouts and add the peas along with any of the other desired salad toppings.

1/2 cup Peas

21

SALADS

1 bottle French dressing

3. Mix with the desired amount of salad dressing of your choice.

ANTIPASTO SALAD Makes 2 servings

Ingredients

Directions

2 packages Ramen noodles, any flavor

1. Cook ramen noodles in water according to the package’s directions and then drain all.

3/4 cup Cubed pepperoni

2. Next, Add pepperoni, olives, and the sliced onions into mix.

1/2 cup Sliced black olives

3. Drizzle the desire amount of dressing over top and toss into the salad to coat ingredients.

1/4 cup Sliced onion

22

101 Things to Do with Ramen Noodles

1 bottle Italian Dressing

THREE-BEAN SALAD Makes 2 servings

Ingredients

Directions

2 packages Ramen noodles, any flavor

1. Cook ramen noodles in water according to the ramen package directions and drain noodles.

1/2 cup Green beans

2. Add beans and stir in dressing.

1/2 cup Canned kidney beans, rinsed and drained 1/2 cup Canned lima beans, rinsed and drained 1/4 cup Italian dressing

23

SALADS

Salt and pepper To taste

3. Season with salt and pepper.

PASTA SALAD Makes 2 servings

Ingredients

Directions

1 package Ramen noodles, any flavor with seasoning packets

1. Cook the ramen noodles in the water according to the ramen packaged directions and drain noodles. Put together on side

1/2 cup Mayonnaise 1 teaspoon Mustard 1 – 1/2 teaspoons Honey

2. Mix mayonnaise, mustard, and honey with half of the seasoning packet from the ramen noodles.

3. Add noodles, the celery, cheese, and eggs. Toss gently to coat.

1 stalk Celery, chopped 1/4 cup Cubed cheddar cheese

24

101 Things to Do with Ramen Noodles

2 eggs Hard-boiled eggs, chopped

Ramen Timeline Today, ramen is arguably one of Japan’s popular foods with more than 24,000 ramen shops across Japan. But, it’s road to success was a long one that was filled with changes to what it is today.

1950

Due to the removal of exchange controls and loosening food vending, the amount of ramen vendors boosted.

1859

Shina soba (“Ramen”)was first introduced to Japan

by Chinese immigrants.

1910

The first specialized “ramen” shop opened in Yokohama, Japan.

1980s

Ramen officially became a Japanese cultural icon.

1958

Instant noodles were invented by Momofuku Ando, the TaiwaneseJapanese founder and of Nissin Foods.

1994

The first ramen museum opened in Yokohama.

TACO SALAD Makes 2–4 servings

Ingredients

Directions

2 packages Beef ramen noodles, with seasoning packets

1. Cook ramen noodles in water according to the package’s directions and then drain all.

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

27

SALADS

8 ounces Smoked turkey breast cut in strips 1/4 cup Walnut pieces

2. Rinse with cold water. Add the sesame oil and then refrigerate.

3. For dressing, combine lemon juice, vegetable oil, seasoning packets, and sugar together.

4. Pour over noodles then add the remaining ingredients. Toss to coat noodles evenly with salad.

FRUITY RAMEN SALAD Makes 2 servings

Ingredients

Directions

DRESSING

1. In a small bowl, combine all the dressing ingredients and then set all ingredients aside for later.

1/2 teaspoon Salt A dash Pepper 1 teaspoon Vegetable Oil 1 tablespoon Chopped parsley 2 tablespoons Sugar 2 tablespoons Vinegar A dash Tabasco 1/2 cup SALAD 1 package Ramen noodles, any flavor with seasoning packets

29

SALADS

1/2 cup Slivered almonds 1 cup Diced cooked ham 1 small can Mandarin oranges, drained

2.

Cook all ramen noodles in the water according to the package, then drain and rinse noodles with the cold water and let sit.

3.

In a frying pan, lightly brown the almonds and sugar over at least medium heat, stirring almonds constantly so that they are evenly coated in the sugar well done.

4. In a bowl, mix ham, the oranges, and noodles. Add dressing and then toss all together to coat all.

5. Just before serving, add slivered almonds and toss again well.

WATER CHESTNUT RAMEN SALAD Makes 4–6 servings

Ingredients

Directions

4 packages Chicken Ramen noodles, with seasoning packets

1. Break each package of noodles into 4 pieces, creating 16 pieces.

1 cup Diced celery 1 can (8 oz.)

Sliced water chestnuts, drained.

1 cup Chopped red onion 1 cup Diced green bell pepper 1 cup Peas

31

SALADS

1 cup Mayonnaise

2.

Cook ramen noodles with water according to the ramen package directions, and then drain and rinse the noodles in cold water.

3. In a large bowl, stir the noodles, celery, water, chestnuts, onion, pepper, and 1 cup peas together.

4. Combine mayonnaise with 3 of 4 seasoning packets. Stir well.

5. Fold the mayonnaise mixture in the salad evenly without stirring.

6. Cover and refrigerate at least 1 hour before serving. After, serve.

SWEET AND SOUR SALAD Makes 6–8 servings

Ingredients

Directions

1 package Ramen noodles, any flavor, crushed

1. Combine oil, sugar, vinegar, and all the soy sauce together then refrigerate ingredients overnight.

1 cup Canola or olive oil

2. In a saucepan, melt butter over medium heat. Stir mixture well.

1/2 cup Cider vinegar

3. Stir walnuts and noodles into butter. Stir until heated evenly.

1 tablespoon Soy sauce

4. Tear lettuce into bite-size little pieces and place into a large bowl. Add broccoli and onions.

1/2 cup Butter 1 cup Chopped walnuts

5. Pour dressing over top and toss to coat. Sprinkle walnuts and ramen mixture over all the salad.

1 head Romaine lettuce 4 cups Chopped fresh broccoli

32

101 Things to Do with Ramen Noodles

1/2 cup Chopped green onions

Photo: Eiliv Sonas Aceron

BEEF

BEEF RAMENOFF Makes 2 servings

Ingredients

Directions

1/2 pounds Beef strips

1. In a frying pan, brown beef until done. Add the cream and spices.

2 cups Sour cream

2. Add a quarter of the parmesan and then simmer over low heat.

1 tablespoon Salt

3. Cook noodles in water according to package directions and drain.

1/8 teaspoon Pepper

4. Stir butter into the warm noodles until melted. Fold in beef mix.

1 clove Garlic, crushed

5. Sprinkle with reserved cheese.

1/2 cup Grated parmesan cheese, divided 1 package Ramen noodles, any flavor

37

BEEF

2 tablespoons Butter or margarine

CHEESE BURGER RAMEN Makes 2 servings

Ingredients

Directions

1/2 pound Ground beef

1. In a frying pan, brown and drain beef. Season to taste and add half of seasoning packet.

39

BEEF

1 package Beef ramen noodles with seasoning packet

2. Cook noodles in water according to package directions and drain.

1 cup Grated cheddar cheese

3. Add beef and cheese to noodles and stir until cheese is melted.

1 tomato Diced (optional)

4. Add diced tomatoes if desired.

EGG CREAMY BEEF DROPBROCCOLI AND SOUP NOODLES Makes 2 2–4 servings servings

Ingredients

Directions

3/4 pounds Beef sirloin, cubed

1. In a frying pan, brown beef with garlic powder until it is all done.

1/2 teaspoons Garlic powder

2. Stir in onion and the broccoli.

1 onion Cut in wedges 2 cups Broccoli pieces 1 can (10.75 ounces) Cream of broccoli Soup, condensed 1/4 cup Water

3. Cook over medium heat until all vegetables are evenly tender.

4. Add soup, water, and soy sauce.

5. Simmer all for about 10 minutes.

6. Cook noodles according to the package directions, then drain.

7. Add the seasoning packets then serve beef mixture over warm ramen noodles. Serve and enjoy.

1 tablespoon Soy sauce

40

101 Things to Do with Ramen Noodles

2 packages Beef ramen noodles, with seasoning packets

BEEF PROVENCALE Makes 2 servings

Ingredients

Directions

1 pound Beef strips

1. In a frying pan, brown until done.

2 tablespoons Butter or margarine 1 onion Sliced 2 tablespoons Flour 1 cup Water mixed with seasoning packet 1 tomato Chopped 1 can (4 oz..)

Sliced mushrooms completely drained 1 teaspoon Garlic powder

41

BEEF

1 package Beef ramen noodles with seasoning packet

2. In another saucepan, heat butter until golden brown.

3. Add onion and cook until tender, then discard onion, Stir in flour, over low heat, until it is all brown.

4. Remove from heat. Add the water mixture and heat all to boiling, stirring constantly for 1 minute.

5. Gently stir in the chopped tomato, mushrooms, and garlic powder.

6. Cook noodles in water according to package directions and drain.

Top with beef and sauce.

EGG DROP MARINATED SOUP BEEF Makes 2 2–4 servings servings

Ingredients

Directions

3/4 pounds Beef strips

1. Marinate beef in the seasoning packet, water, and oil for about 30 minutes. Cook the beef in marinade until completely done.

1 package Beef ramen noodles with seasoning packet 1/2 cup Water 2 teaspoons Oil 1/4 cup Sliced green onion 1 tablespoon Butter or margarine

2. Add the onion and butter, then saute everything for 5 minutes.

3. Cook noodles in water according to the package directions and then drain the ramen noodles.

4.

Add the tomatoes and cooked noodles to beef mixture. Simmer 5–10 minutes, or until heated all the way through.

42

101 Things to Do with Ramen Noodles

1 can (14.5 oz..)

Diced tomatoes, drained

CHEDDAR BEEF CASSEROLE Makes 2–4 servings

Ingredients

Directions

2 packages Beef ramen noodles, with seasoning packets

1. Preheat oven to 350 degrees.

1 pound Ground beef 1/2 cup Sliced celery 1/4 cup Chopped green bell pepper 1/2 cup Chopped onion 3 cups Grated cheddar cheese 2 cups Corn 1 can (6 oz..)

Tomato paste

43

BEEF

1/2 cup Water

2. Cook noodles in water according to package directions and drain.

3. In a frying pan, brown beef with celery, pepper, and onion. Set aside from other ingredients.

4.

Then In a 2-quart casserole dish, mix remaining ingredients with 1 seasoning packet. Mix together the beef mixture to the noodles.

5. Finally, bake for 15–20 minutes.

“Instant noodles are so instant that people eat by themselves. And it’s a convenient way of eating but also a very lonely way of eating.”

—Wong Kar-wai

Photo: Micheal Gluzman

BEEF SUKIYAKI Makes 2–4 servings

Ingredients

Directions

1 pound Stir-fry beef

1. In a frying pan, brown beef in oil until done, and then push to one side of the frying pan for later.

2 tablespoons Oil 1/2 cup Water mixed with half of seasoning packet 2 teaspoons Sugar 1/2 cup Soy sauce 1 can (4 oz..)

Sliced mushrooms, drained 1/2 cup Sliced green onions 1 cup Sliced onion 1 stalk Celery, sliced 1 small can Bamboo shoots 3 cups Fresh spinach

47

BEEF

2 packages Beef ramen noodles, with seasoning packets

2. Stir in water, sugar, soy sauce.

Add remaining ingredients except noodles and cook until tender.

3. Cover and simmer 5 minutes.

4. Stir together then cook noodles in water according to packaged directions and drain mixture.

5. Add seasoning packets and pour beef mixture over warm noodles.

VEGETABLE BEEF NOODLES

49

BEEF

Makes 2 servings

Ingredients

Directions

1/2 pound Ground beef

1. In a frying pan, brown and drain beef. Add all the tomato sauce,

1 can (8 oz.)

Tomato Sauce

2. Add seasoning packet, and the vegetables to the cooked beef.

2 cups Frozen mixed vegetables

3. Simmer 10 minutes, or until the vegetables are all fully tender.

1 package Beef ramen noodles, with seasoning packet

4. Cook noodles in water according to package directions and drain.

5. Add noodles to beef mixture and then simmer for 2–3 minutes.

EGG BEEF’N’ DROP POTATO SOUP NOODLES Directions

1 pound Ground Beef

1. In a frying pan, brown beef with garlic powder until it is done.

2 cups Cubed potatoes

2. Add the potatoes and cook until they are fully cooked and tender.

2 cups Diced tomatoes

3. Cook noodles in water according to package directions and drain.

2 packages Beef ramen noodles, with seasoning packets

4. Stir in tomatoes, then add the noodles and tomatoes to beef mixture and simmer 5 minutes.

50

Ingredients

101 Things to Do with Ramen Noodles

Makes 2–4 servings

Instant Noodles Instant noodles is a noodle dish, are primarily sold as a single precooked and dried noodle block, with some flavoring powder and/or seasoning oil. The flavoring is usually in a separate packet, although in the case of some cup noodles the flavoring is often loose in the cup. Some instant noodle products are seal packed; these items can be reheated or eaten straight from the packet/container. These thin dried noodle blocks are designed to be cooked or even soaked in boiling water before eating, but they can be consumed dry.

The main ingredients used in dried ramen noodles are usually wheat flour, palm oil, and also the salt. A few Common ingredients in the flavoring powder are salt, monosodium glutamate, seasoning, and sugar. The dried noodle block was originally created by the flash frying cooked noodles, and this is still the key main method used in Asian countries, but air-dried noodle blocks are favored in Western countries.

Instant noodles were invented by Momofuku Ando (born Go Pek-Hok) of Nissin Foods in Japan. Noodles were launched in 1958 under the brand name Chikin Ramen. In 1971, Nissin introduced Cup Noodles, the first cup noodle product. Instant noodles today are now marketed worldwide under many brand names.

Noodles from instant ramen noodle soup are all very continuous viscoelastic gluten matrix evenly mixed with starch, which are wheat flour, water, kansui, and salt. After mixing, kneading, compounding, and then rolling, a continuous viscous noodle dough sheet is made and cut by roll slitters. The conveying belt then transports noodle dough sheet to be pressed up to multiple times up and down and produce the unique wavy form of instant noodles. After, noodle dough sheets undergo steaming and frying, which triggers starch gelatinization to increase the water retention in boiling to shorten the cooking time of the noodles.

SEAFOOD

SHRIMP RAMEN Makes 2 servings

Ingredients

Directions

1 package Oriental ramen noodles, with seasoning packet

1. Cook noodles in water according to package directions and drain.

1 can (10.75 oz.)

Cream of celery soup, condensed 1 can Shrimp, drained

55

SEAFOOD

Salt and pepper To taste

2. Add just half of the seasoning packet into the noodle mixture.

3. Add soup, shrimp, salt, and the pepper to desired taste of soup.

4. Cook for only 10 minutes over medium heat. Serve and enjoy.

CHEESY TUNA RAMEN Makes 2–4 servings

Ingredients

Directions

2 packages Ramen noodles, any flavor

1. Cook noodles in water according to package directions and drain.

2 cans (10.75 oz.)

Cream of mushroom soup, condensed

2. Add soup, milk, tuna, and peas.

1 cup Milk 1 tomato Diced (optional) 2 cans Tuna, drained 2 cups Peas

57

SEAFOOD

2 cups Grated cheddar cheese

3. Simmer for about 5 minutes.

4. Sprinkle the cheese over top.

CHEESY EGG DROP SALMON SOUP NOODLES Makes 2 2–4 servings servings

Ingredients

Directions

1 package Ramen noodles, any flavor

1. Cook noodles in water according to package directions and drain.

1 can (10.75 oz.)

Cream of mushroom soup

2. Add soup, milk, salmon, and broccoli in the noodle mixture.

1/2 cup Milk

3. Simmer for about 5 minutes.

1 small can Salmon, drained 1 cup Cooked spinach or asparagus

4. Add soup, water, and soy sauce.

5. Simmer mixture for 5 minutes.

6. Sprinkle desired amount of the cheese over top and then serve.

58

101 Things to Do with Ramen Noodles

1 cup Grated cheddar cheese

TUNA NOODLE CASSEROLE Makes 2–4 servings

Ingredients

Directions

2 cans Tuna, drained

1. Preheat oven to 350 degrees.

1 cup Grated cheddar cheese

2. In a bowl, mixed tuna, cheese, water, milk, eggs, and seasoning packet contained in package.

1/2 cup Water

3. Transfer the noodle mixture to a small oven-safe casserole dish.

1 cup Milk

4. Add in broken uncooked noodles.

2 eggs Beaten 2 packages Chicken ramen noodles, broken up, with seasoning packets contained in it.

59

SEAFOOD

10 to 20 Saltine crackers, crushed

5. Bake for 15 minutes, stirring all the ingredients inside the dish.

6. Sprinkle the crackers on top and then bake for about 5 minutes.

CREAMY EGG DROP MUSHROOM SOUP SHRIMP RAMEN Makes 2 2–4 servings servings

Ingredients

Directions

1 package Oriental ramen noodles, with seasoning packet

1. Cook noodles in water according to the box package directions.

1 can (10.75 oz.)

Cream of mushroom soup

2. Do not drain. Add soup, shrimp, mushrooms, and about half of the seasoning packet in ramen.

1 can Shrimp, drained

3. Cook for 10 minutes over stove on medium heat until cooked.

60

101 Things to Do with Ramen Noodles

1 cup Sliced fresh mushrooms

Ramen Flavors

Shio (salt)

Boiled Egg

Clear, salty yellowish broth

Seaweed

Straight Noodles Chicken Chāshū

(pork belly)

Fish

Vegetables

ShĹ?yu (soy sauce)

Boiled Eggs

Chicken

Soy sauce

Vegetables Curly noodles Kamaboko (fish cakes)

TWICE-BAKED TUNA CASSEROLE Makes 2–4 servings

Ingredients

Directions

2 packages Ramen noodles, any flavor with seasoning packets

1. Preheat the oven to 350 degrees.

2 cans Tuna, drained 1 cup Cheese 1/2 cup Chopped onion

63

SEAFOOD

1 cup Potato chips

2. Cook noodles in water according to package and then drain all.

3. Season with 1 seasoning packet.

4.

Mix tuna, cheese, onion, and the noodles together into the small casserole dish and then bake for about 15–20 minutes in oven.

5. Sprinkle chips over top and then bake for about 15 minutes more.

EGG DROP GARLIC SHRIMP AND SOUPVEGGIES Makes 2–4 servings

Ingredients

Directions

1 green bell pepper Thinly sliced

1. In a frying pan, saute peppers, onion, and garlic in olive oil until all of the vegetables are tender.

1 red bell pepper Thinly sliced 1/2 onion Small, thinly sliced

2. Add the shrimp and 1 seasoning packet from the ramen package.

3. Simmer for about 3–5 minutes.

1–1/2 tablespoons Mined garlic

4. Cook noodles in water according to package directions and drain.

3 to 4 tablespoons Olive oil

5. Add half of remaining seasoning packet into the noodle mixture.

2 cups Cooked small shrimp peeled and deveined.

6. Serve shrimp mixture over the noodles thoroughly, then enjoy.

64

101 Things to Do with Ramen Noodles

2 packages Oriental ramen noodles, with seasoning packets

SPICY RAMEN SHRIMP Makes 2 servings

Ingredients

Directions

1 package Oriental ramen noodles, with seasoning packet

1. Prepare all ingredients. Peel and devein shrimp and cook. Move to the side to prepare rest of dish.

3–1/2 cups Water

2. Cook noodles in water according to package directions and drain.

1 cup Small shrimp cooked peeled and deveined

3. Add shrimp, onions, peppers, soy sauce and all seasoning packets.

1/2 cup Chopped green onions 1/2 cup Dried chili peppers

65

SEAFOOD

2 tablespoons Soy sauce (spicy flavored)

4. Cook for 3–4 minutes until the noodles and ingredients are hot.

“Instant ramen is a way of life, but gourmet ramen is on another level that is easy to make at home.”

— Merian Lan-Garza

Photo: Massaki Komori

Photo: Sharon Chen

Metric Conversion Chart VOLUME MEASUREMENTS U.S. 1 tsp

1 Tbls

1/4 cup

1/3 cup 1/2 cup

METRIC 5 ml

15 ml

60 ml

75 ml

2/3 cup 3/4 cup

1 cup

125 ml 150 ml 175 ml 250 ml

TEMPERATURE CONVERSION U.S.

250

300 325 350 375 400 425 450

METRIC 120

150 160 180 190 200 220 230

WEIGHT MEASUREMENTS U.S.

1/2 oz.

METRIC 15 g

1 oz.

3 oz.

4 oz.

8 oz.

12 oz. 1 lb

2–1/4 lbs

30 g

90 g

115 g

225 g

350 kg 450 kg 1 kg

COLOPHON Serifa Bold A heads B heads Pull Quotes

Franklin Gothic Medium Captions

Franklin Gothic Book Body Copy

101 Things to do with Ramen Noodles 101 Things To Do With Ramen Noodles is about the greatest book a college student or long distance backpacker could ever ask for.

Expand your ramen repertoire with an amazingly inventive and unique addition to the backpacking food prep category, this book, 101 Things to do with Ramen Noodles will teach you how simple yet tasty ramen is. Ramen is fast, easy, and filling, but what can be done to spruce it up and give it a whole new noodle life? Use your imagination or just buy this book by Toni Patrick. This ramen book will take you to vast gastronomic heights never before achieved or imagined and the best thing is that all the recipes are cheap and easy. All the pages are filled with everything you need to end your hunger and take your ramen dishes to the next level.

GIBBS SMITH TO ENRICH AND INSPIRE HUMANKIND