Ramen Recipes

Ramen Noodle Chicken Salad

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Ramen Noodle Chicken Salad

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

  • 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.

 
Ramen-Noodle Chicken Salad

Ramen Noodle Chicken Salad

Make it your own!

  

Ramen Noodle Gangster Pimp

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Ramen Noodle Gangster Pimp

How to win with Ramen on the dance floor!

http://www.youtube.com/watch?v=fI584S8noSE

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!

Chicken Ramen-Noodle Soup

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Chicken Ramen-Noodle Soup

Chicken Ramen-Noodle Soup

Not just Chicken Noodle Soup

It’s that time of year where we’re getting the ill. We find ourselves waking up with any of those horrible familiar feelings :

  • sore throat
  • fever
  • nasal clog

Combat the winter blahs with some warm, delicious, home made Chicken Ramen-Noodle Soup!

  • 1. Combine Chicken, water & any selected seasonings

    • Combine 2½ pounds bone-in, skin-on, meaty chicken pieces, ½ cup chopped onion, 2 teaspoons salt, 1/4 teaspoon ground black pepper, 1 bay leaf, 2 to 4 cloves minced garlic, & 8 cups of water. Feel free to add a tablespoon of the following for your unique taste: cider vinegar, coconut oil, and/or grated ginger.

     

  • 2. Simmer : until Chicken is tender

    • Bring the chicken soup to a boil. Once boiling, reduce the heat to a simmer. Cover the pot & let the liquid simmer about 1½ hours, or until the Chicken is tender.

     

  • 3. Cut Up the Chicken

    • Using tongs, slotted spoon, or a pitch fork, you need to remove the chicken from the broth. Then you should allow it to sit long enough to cool down to handle. Pull any of the meat away from the bones, discarding the skin. Cut the meat into bite-size pieces. Remove the bay leaf from the broth & discard it along with the chicken bones.

     

  • 4. Skim Fat from Soup’s Surface

    • Chicken Ramen-Noodle Soup

     

     

     

     

     

     

     

     

     

    Like in boyscouts…

    The easiest way to skim the fat from the broth is by using a large metal spoon to skim off the layer of fatty liquid as it rises to the top of the broth. You could alternatively cover & refrigerate the soup broth for 6 to 8 hours, or until the fat solidifies on the surface. Then use a spoon to lift off the hardened fat.

     

  • 5. Add Vegetables

    • Bring the broth to boiling. Add 2 chopped carrots and 2 stalks of chopped celery. Simmer while covered, for 5 minutes.

     

  • 6. Add the Ramen-Noodles

    • Stir in 1 package uncooked ramen noodles. Return the broth to boiling & simmer, covered, about 5 minutes or until the noodles are tender but still firm. Stir in the chopped chicken from before & 2 tablespoons snipped fresh parsley. Last step is to serve into your soup bowl, & enjoy!

    Chicken Ramen-Noodle Soup

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Chicken Ramen-Noodle Soup

    Get better this winter!

    Introduce Eggs to your Ramen Noodles

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    Introduce Eggs to your Ramen Noodles

    Introduce Eggs

    Take your Ramen Noodles to the next level : Boiled eggs!

    Most instant Ramen Noodles are pretty much starch & fat. What we need is some extra protein! Eggs are cheap, delicious, & in most cases, easily prepared on the same stove, or more creatively with the same pot using the noodles or broth. Lets look over a short list of Egg preparation for instant Ramen noodles.

    Ramen Noodles
    Boiled Eggs

    • Hard Boiled Eggs

      • Hard boiled eggs are the easiest, basic level of egg in your Ramen : just add the eggs to a pot of cold water, bring it to a boil, then drop it into the noodles. The egg will be pretty perfectly hard boiled in just about the same time that it takes to cook your instant Ramen. What a perfect combination!

       

    • Soft Boiled Eggs

      • The soft boiled eggs are a bit trickier, because they involve more time. Once the water comes to a full boil, the eggs should find their way into the pot, start to timer, & pull them out after. The timing is key. If you want softer eggs, 3 minutes is enough, or for a fully-set white and semi-liquid yolk go for a full 5 minutes. Once completed cooking, cut the eggs open & stir the yolk into the broth. Time to enjoy!

       

    • Fried Eggs

      • In a separate pan fry up an egg, just like you would prepare for breakfast. Once completed, introduce to the top of your instant Ramen. It does not get any easier (or delicious) than a fried egg in your instant Ramen!

       

    • Egg-drop method

      • Alright, lets create small curds of egg blossoms! The egg-drop method will yield eggs that float in the broth & coat your noodles. It’s really easy. First lightly beat an egg in a small bowl. Then, once your noodles are cooked, swirl the noodles and hot broth gently around the pot. Once you get the broth is moving, slowly introduce the beaten egg to your noodles. It should set into fine ribbons & look amazingly delicious.

       

    • Poached eggs

      • These will never come out perfectly shaped. While cooking, before the noodles start separate, remove the pot from the stove-top & break a raw egg right into the center! Cover the pot & let sit for a couple minutes. Let both the noodles & eggs fully cook like normal. Poached eggs in your instant Ramen Noodles.

       

    Try any one of these? Try them all? Feel free to share your photos or stories!

    Ramen Noodle Salad

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    Ramen Noodle Salad

    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!

    Ramen Noodle Salad
    Ramen Noodle Salad

    Ingredients :

    • 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

    Dressing :

    • 3/4 c. sugar
    • 3/4 Cup salad oil or olive oil
    • 2 tbsp. soy sauce
    • ½ Cup red wine vinega

    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.

    Enjoy!

     

     

     

     

    Ramen Noodle Egg Drop Soup

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    Ramen Noodle Egg Drop Soup

    Ingredients:

    • 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

    Directions:

    1. In a saucepan, boil water.
    2. 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.
    3. Add noodles and cook for 3-5 minutes or until noodles are tender.
    Ramen Noodle Egg Drop Soup
    Ramen Noodle Egg Drop Soup

     

    Quick Veggie Ramen

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    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 Dish

    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!

    Quick & Basic Ramen Broth

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    Basic Ramen Broth

    A quick & basic ramen broth recipe

    Ingredients:

    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

    Directions:

    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.

    Fresh Bowl of Ramen
    Chef Offering Fresh Bowl or Ramen Noodles

    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!

    Chashu Ramen

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    Chashu Ramen

    Chasu Ramen

    Description

    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.

     

     

    Ingredients
    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

    Directions

    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

    Directions
    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.