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Ramen Recipes

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I just looooove the flavor of the Oriental flavor ramen, but don't want the MSG or high salt. Here is a copycat that tastes just like it, without the sodium. I use it in everything now, and add salt to taste.

Recipe #198017

A quick and easy noodlebowl. Add shredded pork, bean sprouts or whatever you like on top as a garnish.

Recipe #141670

This one sort of grew out of several different recipes over a period of time. Its pretty good as is but undoubtedly I'm not through playing with it. Meat is easier to slice thinly if it is partially frozen first. I usually do a 2-3 pound steak while I'm slicing. I divide the slices into 1/4 pound servings in small freezer bags. Some I leave plain and the rest add marinade to the bags, then freeze. I store the small bags in a 1 gallon zip-lock bags to keep them from getting lost. (Always label everything! You won't remember what it is in 3 weeks, trust me on that!) The night before use, I take as many bags as necessary from the freezer and place in the fridge. The next evening they're thawed, marinated, And ready to fry, broil, or grill. The plain beef can even be nuked to thaw if you're in a rush. This is very handy, especially to take in the RV's freezer for fast easy meals on the road.

Recipe #100109

Get out the chopsticks it' s chinese for dinner tonight. This recipe goes together easily if you do all the prep work before starting to cook. This is an easy family supper that has everything meat, side and vegetable in one dish.

Recipe #291579

First made by my husband back in college. He made it one day at home and kids love it as a fast easy snack or light lunch.

Recipe #261733

2 Reviews |  By SaMSaM

This is the way I love eating ramen noodles. It's been in the making now since I was nine years old. Sometimes I vary it with vegetables or even different cooked meats or seafood. But it's always my go to recipe when I'm sick. Never fails. Just be careful not to overcook the noodles and as soon as you add the egg, you have to be quick.

Recipe #385289

I bought a case of ramen and am always looking for recipes to use it in different ways. This was sure tasty, quick, and a great way to use up my massive ramen stock.

Recipe #196881

This was a quick and easy lunch while I was attending college. My good friend, Miyuki said that she used to make this when she lived in Japan. It brings back fond memories.

Recipe #235098

I found the basic recipe in Jan/Feb.2009 issue of "Simple & Delicious". The original recipe name was Ramen-Vegetable Beef Skillet, and it was submitted by Marlene MCallister of Portland, Michigan.But the reason I changed the name is, because I left out a few things and added a few of my own touches.If you are crunched for time, you might want to try a bag of store bought cole slaw for the cabbage and carrots. Submitted to "ZAAR" on January 2,2009.

Recipe #347827

Something to do with Broccoli

Recipe #39503

This recipe is from TOH's magazine, Simple and Delicious. It is quick, easy and colorful. Great one dish meal.

Recipe #347984

I am a hot and sour soup SNOB, for sure! I could eat it every day, but since I live 47 miles from the closest Chinese restaurant, and I'm on a budget as far as buying ingredients...I dreamed this up, and trust me, it is yummy. Not the real thing for sure, but it satisfies my cravings. I use Maruchan Ramen in either the oriental or shrimp flavor. You can use any brand rice vinegar, seasoned or unseasoned, and for the heat, I use only Sriracha HOT Chili Sauce. (or as we call it, rooster sauce, because of the picture of the rooster on the bottle.)

Recipe #346550

This is a great recipe to use up produce in your refrigerator before it goes bad. Not only is this recipe cost effective and it reduces waste, but it is divine! Feel free to add whatever vegetables you have on hand such as zucchini, eggplant, tomatoes, shallots, hard squash, frozen vegetables..... the list of possibilities is endless. I added cherry tomatoes and they were awesome! Serve with a salad and crusty bread.

Recipe #336751

A $200 winner in Better Homes and Gardens magazine.

Recipe #180572

There are many different variations of this salad out there, of course. My version differs in that the dressing is creamy, and not sweet. The recipe makes 4 main-dish portions, or 8-10 side dish portions. It's great as a dinner entrée, and fast and easy to make! Very popular as a take-along potluck or picnic item, too.

Recipe #240922

I came up with this recipe for "Dining on a Dollar". I love this because it' spicy, sweet, tangy, easy and quick to prepare, and best of all... inexpen$ive!

Recipe #336769

1 Reviews |  By H-grrl

I learned this recipe from a Korean roommate from college. When she made it I was delighted! It has kick, pazazz, and is cheap to make! Not for the weak of taste.

Recipe #337172

This is a super quick fix, vegetarian, healthy meal. Can add cooked chicken if desired. Can use soy mayo for vegan.

Recipe #336739

5 Reviews |  By 4-H Mom

This recipe was a current entry in the the Dining on a Dollar Cooking Contest.

Recipe #336752

College... Those were the days. By the time I graduated, I was a world class chef when it came to giving Ramen noodles a flair and gourmet taste! Of several, there is one recipe that I still enjoy. Its amazing what masterpeices you can make with a few simple and cheap ingredients. This soup can be modified to fit your taste and is simple and cheap enough that you can experiment with any thing you please- just open your fridge and let your mind go wild!

Recipe #336682

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