The Daily Southerner, Tarboro, NC

Food

March 21, 2012

Cooking with Ramen Noodles

TARBORO — I have a thing for Ramen Noodles. Sometimes I will go for months without eating them and then I start craving them. Once I get them on my mind, nothing will do except to give in and have a bowl. But, eating them as a bowl of soup isn’t the only thing that you can do with them. They are an inexpensive way to have a quick and easy meal.

Our first recipe is one of my sister’s favorites. It’s a seven layer salad with ramen, corn, bacon and peas. Very tasty and very easy. Depending on the flavor of ramen noodles that you use, you can use the seasoning packet or save it for later.

The second recipe is a breakfast burrito made with ramen noodles instead of rice. If you really want to add some taste, add a couple of slices of bacon!

The third dish is also a ramen noodle salad. This one has more of an Asian flair. If you want to add some heat, stir a 1/2 teaspoon of wasabi into the wet ingredients.

The fourth is a favorite. It’s ramen chili. To make it easy, this recipe uses canned, no bean chili. When I make it, I make the chili from scratch. Either way, it’s fun and delicious.

The fifth recipe is creamy ramen and chicken. It uses cream of chicken soup. You can add any other ingredient into that you want.

The last recipe is dessert, of course. It’s a take on Rice Krispy treats. Instead of Rice Krispy’s, you use ramen noodles. It also has peanut butter and cocoa powder. Yummy!

7 Layer Ramen Salad

1 package of ramen noodles

2 cups of water

1/2 cup of green peas

1/2 cup of sweet corn

1/2 cup of cooked bacon

1 hardboiled egg, chopped

Mayonnaise (to taste)

Lettuce

3 Tbsp. chopped green pepper

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