The Daily Southerner, Tarboro, NC

March 21, 2012

Cooking with Ramen Noodles

FOR THE DAILY SOUTHERNER
Karen Freeman

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



Bring 2 cups of water to a boil. Once the water is boiling add the ramen noodles. Allow to cook for 2-3 minutes until the noodles are tender and separated. Strain water from the noodles.

Add the peas and sweet corn. Mix well. Add the mayonnaise and mix well. Add the bacon & chopped egg.



Ramen Noodle Burrito



2 cups water

1 pkg ramen noodles, any flavor you like

1 egg, beaten

1/4 cup shredded cheese

Hot sauce

2 flour tortillas



Bring water to a boil, add the ramen noodles. While noodles are cooking slowly pour in beaten egg, add the seasoning packet (Cook for 3 minutes). While the noodles cook, warm the flour tortillas.

Drain, reserving about 1 tablespoon of the water. Add cheese & Hot Sauce (to taste).

Fill a warm flour tortilla, wrap and enjoy. This makes a fast, hearty breakfast on the go for 2 people.



Asian Ramen Salad



2 pks Chicken flavored Ramen w/ seasonings packets

3 green onions, sliced

1 1/2 cups shredded chicken

4 cups chopped green cabbage

3 tbsp. sugar

4 tbsp. rice vinegar

3 tbsp. sesame oil

seasoning packs from Ramen noodles

In a medium bowl, mix the sugar, rice vinegar, sesame oil and seasoning packets. Mix until sugar is dissolved.

In a separate bowl, mix the noodles (I break them up), green onions, chicken and cabbage. Pour the liquid ingredients into the dry mixture and mix will.

Chill for several hours or overnight.



Ramen Chili



1 package of beef ramen

1 can of no bean chili

shredded cheddar

about a cup of broken Dorito chips

1/4 cup chopped onion (optional)



Cook the noodles as indicated on the package. Drain all water from the noodles. Add the can of no bean chili and the onions.

Sprinkle with the Doritos. Top with the cheese.



Creamy Ramen & Chicken



1 package chicken ramen noodles

2 cups water

1 can cream of chicken soup

1 can green peas

1 (3oz.) can mushrooms





Cook noodles according to package directions and drain. Heat the soup concentrate, green peas, mushrooms and seasoning packet over medium heat for five minutes.

Top noodles with sauce.



Chocolate Peanut Butter Ramen Krispies

1/2 cup creamy peanut butter

1/4 cup cocoa powder

1/2 cup corn syrup

3 packages ramen noodle any flavor (you won’t need the season packet, save for another use)





Line an 8" square pan with foil. Remove ramen noodles from package and place into a bowl. Save seasoning for another use.

Break the noodles apart in to cereal size pieces. In another bowl mix together the peanut butter, cocoa powder, and corn syrup.

Fold in ramen noodles and press into foil lined pan. Place in fridge until firm.

Remove from pan by lifting the foil. Cut into desired size. For a tasty variation, add 1 teaspoon instant coffee to peanut butter mixture. Another variation is to drizzle melted chocolate over the top before removing from pan.