Ramen Noodle Alternatives
Looking for an alternative to the instant ramen noodle
Simple Homemade Chicken Ramen
Miso Ramen with Roasted Vegetables
- 1 cup sliced or diced zucchini squash
- 1 cup chopped baby bella mushrooms
- 1 cup diced Onion
- 1 cup diced peppers (red, green, orange or yellow)
- 1 tsp chopped garlic
- 1 tbsp extra virgin olive oil (we recommend Zoe Organic Extra Virgin Olive Oil)
- add 1 packet of ramen noodles
- mix in fried veggies
- The first thing we need to do in order to make some fingers for our Ramen Noodles, is to boil a small pot of water.
- Break your hot dog in half.
- Make 2, very shallow cuts in the middle of the hot dog pieces. These will be the knuckles.
- The last item to making our fingers, is to make the fingernail. Using a spoon we cut away the pointed end.
- Thoroughly was the napa cabbage, & once completed, separate the leafier parts from the stalks.
- Cut the tofu into smaller, bite-size pieces.
- Cook the ramen noodles without flavor packs for around 3 minutes.
- Separate & rinse the ramen noodles, & toss with sesame oil. Be sure to keep the water, as it’s necessary for cooking the hot dogs.
- Add the flavor packs into water, then cook the finger hot dogs prepared earlier, &the tofu for 3 minutes.
- Poach the napa cabbage for 3 minutes, & remove the softer parts at about half way through.
- Poach Enoki mushrooms for 1 minute.
- Lastly, to assemble we place the cooked noodles at the center of a noodle bowl. Then layer the cabbage, mushrooms, tofu, & hot dog fingers on top.
- 2 packets of ramen noodles (that is our pasta)
- ½ cup sliced fresh mushrooms
- ½ cup sliced green olives
- 1 stalk celery, chopped
- ¼ cup minced onion
- 1 cup shredded cheddar-cheese
- 1 (10 ounce) package frozen corn kernels
- 1 green bell pepper, chopped
- ¾ cup Italian-style salad dressing
- ½ cup mayonnaise
- 1 cup chicken meat (canned or cooked)
- 1. Like most introduction steps to cooking any ramen dish, we need boiling water. Once boiling, add the ramen noodles (without flavor packets) & cook for 3 to 4 minutes. Rinse with water & Pour into a large bowl.
- 2. Combine the ingredients, mushrooms, olives, celery, onion, cheese, corn & green bell pepper with the ramen & start mixing.
- 3. In a small bowl, whisk together dressing & mayonnaise. When satisfied, pour dressing over salad & toss again, coating evenly. Gently mix in the flaked chicken. Let refrigerate for a few hours, & serve.
- 1 head Napa Chinese cabbage, preferably shredded
- 5 green onions, chopped but include the tops
- ½ Cup butter
- 1 (2½ oz.) pkg. Ramen noodles, preferably broken
- ½ Cup sesame seeds
- ½ Cup almonds
- 3/4 c. sugar
- 3/4 Cup salad oil or olive oil
- 2 tbsp. soy sauce
- ½ Cup red wine vinega
- 2 cups water
- 2 eggs, beaten
- 1/4 cup onion, diced
- 1/4 cup celery, diced
- 1/4 cup green bell pepper, diced
- 1 (3 ounce) package chicken-flavored ramen noodles
- In a saucepan, boil water.
- Once water is boiling, add the vegetables, the beaten eggs, and the seasoning packet if noodles are not pre-seasoned. Stir until eggs look done. Then simmer for 5 minutes.
- Add noodles and cook for 3-5 minutes or until noodles are tender.
kosher salt and freshly-ground black pepper, to season
1 tbsp unsalted butter
2 tsp sesame or vegetable oil
2 tsp fresh ginger, minced
3 tsp fresh garlic, minced
3 tbsp low-sodium soy sauce
2 tbsp mirin
4 cups rich chicken stock
1 oz dried shitake mushrooms (or 1/2 cup fresh)
1-2 tsp sea salt, to taste
2 large eggs
1/2 cup scallions, sliced
2 (3 oz) packs dried ramen noodles
If you want a pho type dish, optionally add some fresh jalapeño slices at serving!
Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
2 carrots, cut into 1 inch lengths
2 small Japanese leeks, or 4 scallions, trimmed and cut into 1 inch lengths
1 inch fresh ginger, peeled and thinly sliced
4 bone-in free-range chicken thighs (or 8 wings)
1 tsp sea salt
2 TBS rapeseed or sesame oil
TBS sesame oil
2 c. flour
2 eggs, room temperature
2 egg yolks, at room temperature
1 small bunch chopped bitter greens, either bok choy or kale
3 TBS finely chopped Japanese leeks or scallions
1 sheet nori, cut into eights
Soy sauce, miso, or sea salt (to taste)
1 yellow onion, coarsely chopped
1 large leek, trimmed and roughly chopped
4 cloves garlic, chopped
1 (2-inch) piece fresh ginger, peeled and chopped
1 ounce dried shiitake mushrooms
2 sweet potatoes (about 1 pound), peeled and cut into small cubes
1 head of garlic
1 pound fresh shiitake mushrooms, brushed clean and sliced
Low-sodium soy sauce or tamari, for seasoning
1 1/2 pounds fresh ramen noodles
1/4 cup white or yellow miso
4 green onions, white & pale green parts, finely chopped
End of Summer Veggie Ramen
Summer is now over and fall is in full swing, the grocery store’s produce is becoming slim pickings for the midwest. So after a quick trip to your farmer’s market and buying up the rest of their zucchini squash, bell peppers and mushrooms. It is time to put those veggies to good use with this staple.
In a frying pan add:
Fry up the veggies over medium heat, do not over cook, but just enough to to where they start to turn golden brown or right before.
In a saucepan bring lightly salted water to a boil
After 2-3 minutes turn off the stove and let the noodles cool down for about 5 minutes.
This dish goes great with a side of oyster crackers and black tea.
Enjoy the fruits of the Summer garden by picking up something fresh from the grocery store or farmer’s market. Delish zucchini squash, bell peppers and mushrooms.
For other great Ramen Noodle Recipes, check out : Prison Ramen: Recipes and Stories from Behind Bars
Halloween Ramen Spooktacular
Make some wickedly haunted Ramen Noodles for your Halloween trick or treat
6 cups water
2 packs ramen noodles
2 to 5 hot dogs
4 ounces Enoki mushrooms
8 ounces napa cabbage
8 ounces tofu
½ teaspoon sesame oil
1 tablespoon sukiyaki sauce
Adding Fingers to your haunted Halloween Ramen Noodles
Ramen Noodles & other toppings
Make it bleed
Additionally, if you want to kick up the heat & add some “blood stains” to your noodle dish, decorate the bowl with some red sriracha.
Ramen Noodle Chicken Salad
Not just Chicken Salad, Ramen Noodle Chicken Salad!
Transform plain cooked chicken & boiled ramen noodles into a hearty Ramen Noodle Chicken Salad with fresh produce
Ramen Noodle Chicken Salad
Make it your own!
Ramen Noodle Gangster Pimp
How to win with Ramen on the dance floor!
In the past I’ve actually had to explain myself for my method of draining noodles. Defending my reasoning for eating soup without water. Here is some proof that directions just are not for some people. Make your ramen enjoyable, while rocking some ramen noodle tunes.
How to win with Ramen on the dance floor! This is one of my all-time favorite recipes! On this episode, I show you how to spice up your Ramen with hot dogs, onions and peppers while you sing this R&B noodle anthem all the way to flavor town!
Join the Chef Showtime revolution!
Ramen Noodle Salad
Ramen Noodle Salad
I first tried this Ramen Noodle Salad at a large family get together over the summer, with some revisions. It was an awesome salad! The revisions that I made were to add carrot shreds, which actually added a bit of sweetness & the dressing that I used had added more vinegar, ½ a cup of sugar, & olive oil. Then instead of just raw Ramen Noodles I also add some chow mein rice noodles. Very delicious!
Shred your cabbage & combine with the onions. Once done, set aside. Brown the Ramen Noodles, sesame seeds, & almonds in the butter & drain onto a paper towel. Mix the dressing & chill. Assemble approximately 20 minutes before serving.
Ramen Noodle Egg Drop Soup
When times are tight & budgets are pinched we all have at least two dollars left in our food budget. A quick tripped to the grocery store to purchase some obvious Ramen Noodles! At nearly 25¢ a package, ramen has to be the best food deals out there. Best of all it is fun to eat, too. Because a packet of ramen can be more than just soup waiting to be made, it can be accurately described as a blank canvas ready to be turned into culinary art. Here is a quick way to pimp out your ramen and make it into a simple, satisfying dinner.
Veggie Ramen (pictured above)
Toss a tablespoon of butter into a skillet.
Add 2 tablespoons each of thinly-sliced carrots, frozen green beans, frozen white corn, and edamame.
Cook just until softened.
Add a packet of Pork Ramen, along with 2 cups of water, & cook until the noodles are cooked through, about 6 minutes.
Add seasoning packet.
Serve and enjoy!
A quick & basic ramen broth recipe
Servings: Makes 2
* 1 teaspoon bouillon
* 1 tablespoon soy sauce (We recommend Liquid Aminos)
* 1/4 teaspoon garlic powder
* 1/2 teaspoon onion powder
* fresh ground black pepper, to taste
* miso, type and amount
* 1 teaspoon black bean paste, Korean
Prep Time: 5 mins
Total Time: 8 mins
1. 1 Mix the first 4 ingredients well.
2. 2 Add to the noodles at the time the ‘flavor pack’ is called for.
3. 3 If you’re using Miso, DO NOT boil it! add it just before serving. Mix well. Boiling Miso kills it’s vital nutrients.
4. 4 If you’re using Korean Black Bean Paste, add at the same time as the broth mix.Mix well.
One of the best things is a hot bowl of noodle soup in Basic Ramen Broth. On a cold, rainy day, sit back and warm up, enjoy yourself a warm bowl and Eat More Ramen!
Ramen is a Japanese dish of noodles served in broth that originated in China. It tends to be served in a meat-based broth, & uses toppings such as sliced pork, dried seaweed, kamaboko, green onions, & even corn. Almost every locality or prefecture in Japan has its own variation of ramen, from the tonkotsu ramen of Kyu-shu to the miso ramen of Hokkaido.
3 oz package Ramen Noodles or fresh Ramen Noodles
1 tablespoon soy sauce
½ teaspoon Asian sesame oil
1/3 teaspoon salt
A dash of pepper
Spinach leaves, as desired
Bean sprouts, as desired
Bamboo shoots, as desired
2 tablespoons chopped spring onion
1 ½ cups of hot Ramen Shoyu Shiru
1 hard boiled egg, peeled & cut in half
1 or 2 slices of narutomaki (swirled pink & white fish cake) or
1 or 2 slices of kamaboko (pink & white half-moon fish cake)
4 slices roasted pork tenderloin
1 square seaweed laver
Combine the soy sauce, sesame oil, salt & pepper in a noodle bowl.
Cook noodles according to package directions. Drain.
Put the hot Ramen Noodles in the bowl & arrange spinach, bean sprouts & bamboo shoots in neat segmented piles on top. Sprinkle on the green onions, then pour in the hot broth. Garnish with hard-cooked egg, fish cake slices & fanned-out pork slices. Top with the square of seaweed laver.
Ramen Shoyu Shiru
It is a good idea to make the stock ahead & freeze it in 2-cup containers. This makes it easy to prepare a bowl of noodles when you want it.
2 lbs chicken
8 spring onions, ends trimmed, tied together with a string
2-inch piece of fresh ginger, crushed
Water, enough to cover the chicken
Put the chicken, green onions, ginger & water in a large saucepan. Bring to a boil, then reduce heat & simmer for 1 hour, skimming frequently.
Remove the chicken, green onions & ginger & discard, or use the chicken for another purpose. Strain the broth through cheesecloth.