This is like a super simple homemade version of Hamburger Helper. I used to make it often when I was still married...I need to dust it off and make it again. You can use any flavor, we think the oriental makes the best flavor combo. You can also use any ground meat.
From a Japanese home style cooking website. I haven't tried it yet, but I can't wait to because it looks just like the stuff we had at ramen shops in Japan. The recipe is supposed to serve 4, however it looks to me like it would make more than 4 servings. I translated it with Excite's Japanese translator engine. I left the directions in the same order, and just tried to fix the 'engrish' and adapt it to use American ingredients. The only thing I had trouble finding an equivalent for was the "boiling - scorch pig / rib mass." In the ingredients I listed 1/2 lb pork brisket, but I think you can use any moderately fatty cut of pork meat. The actual translation comment is "Ribs with moderate fat can be done delicious also by the sirloin meat and the peach meat though it doesn't care."
I LOOOOVE this in the summer. One of my friend's moms gave this recipe to me about three years ago after I had it at his house. It's really great--especially if you just add the ramen RIGHT before serving it!
This very quich soup is a nice way to warm these cold days and comfort those colds. The hot pepper can be ommitted, crushed, seeded, chopped, or left whole depending on if you like heat in your soup. Throw in any vegies you like Bok choy or fresh spinach is good.
Taught to me by a good friend over late nights in front of old movies on the tube. The wonderful thing about this recipe, in my opinion, is that it is as versatile as a set of Lego blocks. It's a ton of fun to tinker with the ingredients. Use whatever you have lying around - the only essential thing is the egg-coated ramen with one-half pack of seasoning. Multiply it for friends, or double it for yourself - because if you add another egg and a sausage link it's even great for breakfast. Oh, and I don't have a wok, so I use an 4-quart cooking pan when I multiply this for my kids.
This dish is not only delicious, but fast and easy too. When dinner has to be on the table in 20 minutes this is the recipe I always reach for.When I know I'm going to be pressed for time at 6 o'clock the next day, I cut the chicken into strips the night before. Then it's only minutes from the skillet to table.
Alton Brown is my FAVORITEST chef on the Food Network. He's funny and, like me, believes that everything in the kitchen should multi task. Most all of his recipes are easy and every-day stuff we can all enjoy. (Let's face it, some of those dishes from some of those cooks are a little too much trouble if you've got a hungry bunch or your market has limited selections.) This one, however, is simple and darn good.