Ramen with Onion and Roasted Pepper

"I have added Spam to make this meal an inexpensive lunch for two. Without the meat,it is a nice side dish. The prep time includes waiting for the bell peppers to soften."
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  • Impale the whole green bell pepper on a long handled fork, making sure that the tangs protrude from the other side.
  • Hold over an open flame until the flesh blisters and starts to turn black.
  • Place the pepper into a paper bag and seal for 15 minutes.
  • Then remove,and rub the skin that has been lossened by the steam until it comes off.
  • Remove the stem and seeds.
  • Cut the peeled bell pepper into small pieces, add the salt and black pepper, and set aside.
  • Bring two cups of water to a boil.
  • Melt the butter in the olive oil in a medium sized frying pan, and the saute the onions.
  • When the onions are nearly transparent, break up the Ramen noodles and add to the boiling water.
  • Do NOT add the contents of the seasoning package.
  • The seasoning can be used later to make Salvage Rice, recipe#15581.
  • Add the Spam, bell pepper, and the garlic to the frying pan and stir for 3 minutes which should give the noodles time to cook.
  • Add 1/2 cup of the water from the cooked noodles to the frying pan, drain the noodles and add to the frying pan.
  • Remove the frying pan from the heat and set aside for another minute while the water is being absorbed.
  • Served with a side salad or fruit, this will feed two people for lunch.

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  1. Charlis Meador
    Very good, Bill! I live out in the boonies and don't go to town all that often, so I end up doing what I call "off the wall" (AKA off the shelf) cooking. I happened to have all the stuff I needed for this, so I had it for lunch the other day. I did make a couple of changes: I had a jar of roasted red peppers, so I used them instead of roasting my own, and I scattered some cilantro over it before eating. A very handy recipe to have in my cookbook. Thank you.
  2. Katie Kat
    I also added my roasted red peppers from the jar. Next time I will drain them a little better though! Smaller chunks of spam would be better too. I liked the noodle to vegetable ratio and the flavor was nice. Thank you.


Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality. I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport. I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975. After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus. I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
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