HOME > Chowhound > Home Cooking >


Ramen Noodles

I was watching the Food Network today and saw a plate of spaghetti with a simple tomato sauce, you know the kind where you just toss it all together and it's intended to be more of a side dish than the entree. And it occurred to me that I had just enough leftover homemade tomato sauce in the fridge to make some "ramen" spaghetti. Being a lover of spaghetti this is one of my favorite things to make when I'm home alone. I cook the noodles for the required 3 minutes, drain them and top with sauce that I've nuked in the microwave. The seasoning packet gets added to my collection in a zip-loc bag in the pantry. The only thing it needs now is a bit of salt, pepper, garlic powder and some grated parmesan cheese. Yum!

Well then it occurred to me that chicken flavor ramen cooked per directions and actually using the flavor packet would be good with some frozen peas tossed in while it's boiling and then drain it at the end. I think this would be a good side dish.

Does anyone have any creative ideas for using ramen noodles?

  1. Click to Upload a photo (10 MB limit)
  1. I occastionally make the ramen noodles but use only a small portion of the seasoning packet because it's mostly salt. I think it's a bit funny that a package of Ramen actually is listed as serving two, but I've never heard of anybody eating it that way. I sometimes add a touch of soy sauce, chopped scallions, a bit of fresh ginger if I have it, frozen peas and some toasted sesame oil after draining half of the water after cooking the noodles.

    1. I've only made it once, but Alton's broccoli casserole is a pretty good twist on ramen.


      1. You can add almost anything - beef, pork, chicken, shrimp, fish, onion, chili pepper, (and yes, frozen peas or frozen mixed vegetables) come to mind.
        I also like to boil the noodles, drain, then fry with the flavor packet (I especially like the saltiness of the flavoring), with or without any of the add-ins.
        Or simple boiled ramen, drained and drizzled with a bit of sesame oil (good cold).
        Your side dish would pack more punch if you added the flavor packet after its been drained.
        We were at a pot-luck BBQ a few weeks back. One person brought a salad with crushed, uncooked ramen in it - very good (she also used the flavoring packet in her vinaigrette)

        1. Hi Kc: Something I do at home is to shred a half-head of cabbage, slice an onion and mince a clove of garlic;toss together with a little salt and set aside while you brown a lb. of ground sirloin, keeping it about medium crumble, not too fine. While the meat is cooking, put two pkgs. ramen noodles in boiling water (we use the Oriental flavor) for 2 minutes, then drain. heat 2 T. oil in a wok (pref.) or large skillet, and stir-fry the vegies until crisp-tender. Add drained noodles and ground sirloin, toss together well and season with contents of 1-2 seasoning packets - start with one, 'cause they're salty; maybe a dash of soy and powdered ginger. By the way, if you have sesame oil it's a great saute medium for the vegetables or to drizzle on top of this finished product, or finish with some toasted sesame seeds or chopped peanuts. You can vary this by using any meat, really, and shredded broccoli slaw, or beansprouts, or iceberg lettuce shredded; it's basically just a low-rent adaptable chow mein. Hope you enjoy. Marci

          1. I've taken one of those small cans of seasoned tuna (thai chili) and tossed it with the ramen for a quick and tasty meal.

            1. I'm in love with the asian coleslaw type salad with ramen noodles (raw) crushed in it. I start with cabbage or a cole slaw package then always nuts (almonds work great but I love walnuts a lot, peanuts work great too), crushed ramen noodles. You can add other things too: cranraisins, shredded carrots, roasted sesames, even grape tomatoes, etc. Can be elaborate or just simple with the first three mentioned. Dressing is rice wine vinegar (but can use another too), canola oil, some of the ramen packette, a sweetener (sugar, agave nector, honey, etc) - add to salad and toss (just before serving if you like the crunch).

              1. I sometimes eat it with a quickie peanut sauce made with peanut butter, soy sauce, rice wine vinegar, pepper flakes, some garlic and a little of the cooking water from the pasta.

                My usual go-to ramen recipe: toss in some chopped veggies in the last minute of cooking. Drain when cooked, then season with 1/4 of the seasoning pouch, some soy sauce, rice wine vinegar and sesame oil. It's good with some cubed tofu thrown in, too.

                1. For a quick and easy lunch, I like to add a few sprinkles of freeze dried parsley and chives during the 3 minute boil. Sometimes I’ll drizzle in a beaten egg (like egg drop soup) to add a little protein and extra flavor.

                  In any case, ramen noodles might be the best $0.25 meal in the world.

                  1 Reply
                  1. re: TomDel

                    I forgot the egg!
                    Beaten egg is good, for a change-up, pour the boiling soup in a bowl and float a raw egg on top. The heat will soft-poach the egg adding silkiness and flavor.

                  2. I find that the way to get the best results out of ramen cookery, is to treat the noodles with the respect and simplicity that you would any other quality ingredient (ha ha). No but really, if you get too complicated with the recipe, you may as well boil up some real noodles because you aren't saving any time. Just start with a good brand of noodles (think Asian store, not Maruchan!!) add a fresh vegetable, some hot sauce, and a runny egg and you're there. And don't drain the soup!