One of the most recognizable items in any college pantry are packages of ramen. Hectic days call for the comforts of this crunchy noodle partnered with their powdery seasoning packets. Although inexpensive and easy enough for the culinarily impaired, ramen can easily approach a boring status. With just a few tasty twists to this simple classic, your peanut butter sandwiches and cold cereal nights can become a thing of the past. These recipes are interesting enough to make your roommates jealous but quick enough to keep you sane.
- 1 quart chicken broth
- 2 cloves
- 3 ounces bacon
- 1 package Ramen noodles (toss the seasoning packet)
- 2 tablespoons dark soy sauce
- 1 tablespoons black vinegar
- 2 eggs
- 1 handful
- Hot sauce to taste
- 1 handful
First, place bacon and garlic in a pot. Add chicken broth and bring to a simmer for 30 to 45
minutes. In a
separate pot, bring water to a boil and cook Ramen noodles according to its package directions. Drain and set aside.
Add in mustard greens, soy sauce and vinegar. Slice the
bacon. Add sliced garlic cloves to a pan with the bacon and fry both
until crisp. Break eggs
one at a time into the broth. Place Ramen noodles and mustard greens in a bowl. Carefully remove the eggs
before they are completely cooked — a slotted spoon works best. Then ladle the
hot broth over the eggs and noodles. Cover with bacon, fried garlic and scallions. To finish, garnish with a squirt or two of hot
It’s hard to go wrong when bacon is involved. The slight crunch adds a change in texture to a usually soupy concoction. The dark flavors of the soy sauce and vinegar come together to taste like more time was invested than actually was. Salty and spicy come together to keep it just hot enough to get your attention, but keeps you clear of after dinner heartburn.
- ½ package of Ramen, any flavor
- ½ of the Ramen seasoning packet
- 1 tablespoons oil for cooking
- 2 tablespoons butter, softened
- 2 thick slices very sturdy bread
- Handful of mozzarella or monterey jack cheese
- Handful American or cheddar cheese
Bring a pot of water to a boil. Cook Ramen noodles fully in the boiling water. Drain the Ramen noodles. Pour half of the seasoning packet over the noodles and toss to mix. Set aside.
Heat olive oil in a frying pan over low heat. Spread the outside of both slices of bread with softened butter. Place both slices of bread buttered-side down in the oil in the pan. Pile one slice with mozzarella or monterey jack cheese; pile the other slice of bread with American or cheddar cheese. Cook until bread is toasted and cheese has melted. Remove the grilled bread to a plate or cutting board. Pile as much Ramen on one slice of the bread as you’d like. Close the sandwich with the other slice of grilled bread and cheese. Press together firmly.
Although messy and slightly greasy, this sandwich is melt in your mouth, gooey gourmet. With a little chili pepper or some chives to brighten up the yellow over load, this is a dinner success.
- 1 can coconut milk
- 2 cups shredded carrots
- 1 medium onion, thinly sliced
- 12 ounces raw medium shrimp, peeled and deveined
- 2 packages (3 ounces each) shrimp-flavor ramen noodles; reserve 1 seasoning packet
- 2 cups snow peas
- 1/4 cups finely chopped cilantro
- 4 teaspoons lime juice
Bring the water, coconut milk, carrots and onion to a boil in a 10-inch skillet. Add shrimp, Ramen noodles and snow peas; press down to submerge. Bring to a simmer for two to three minutes while continuing to stir to break up noodles, until shrimp are thoroughly cooked. Remove skillet from heat. Stir in reserved seasoning packet, cilantro and lime juice.
The protein of the shrimp makes this a meal worth eating. The sweet taste of coconut and lime make it an exotic treat worthy of making time and time again.
- 2 packages of Ramen noodles
- 1 cup of feta cheese
- 1 cup of red peppers
- 1/2 cup of onions
- 1/2 cup of black olives
- 1/2 cup of green olives
- 1/2 cup of tomatoes
- 1/2 cup of canola oil
- 1/2 cup of onions
- 1/4 cup of citrus juice
- Dash of salt and pepper
- 2 cups of water
Put two cups of water in a cooking pot and bring to a boil. Once the water is boiling add your Ramen noodles. Wait two to three minutes until the noodles are tender and separated. Drain. Mix the canola oil and the citrus juice in a bowl. Add dashes of salt and pepper. Cut all the vegetables into small pieces. Cut the feta cheese into small cubes. Add the vegetables and feta cheese on top of your noodles. Pour the dressing on your Greek salad and enjoy.
Completely refreshing and boasting a clean, crisp finish, this salad is best as a side dish or even a healthy snack. It will make you feel good about what you’re putting in your body. With plenty of robust veggies and the creamy compliment of feta, your taste buds will easily be satisfied.