CURRY RAMEN SOUP
3 baking potatoes peeled and diced
5 small carrots sliced
2 onions diced
2 lbs diced chicken breast
1 tbsp seasoning salt
1 tbsp black pepper
1/32 tsp cayenne pepper (a pinch)
2 Maggi beef bouillion cubes
8 tbsp curry powder (divided)
At Medium setting, heat 3 tablespoons of oil in a skillet and sprinkle half of curry into the oil. When the curry starts to foam, add the onions and carrots and sautee until onions are translucent. Remove from heat and transfer it into a soup pot. Add potatoes and enough water to cover potatoes. Bring to a boil and simmer.
In a bowl, place chicken, seasoning salt, black pepper, and cayenne pepper. Mix well until the chicken is evenly seasoned.
In the skillet, add 3 tablespoons of oil and sprinkle remaining curry into the oil.
When the curry starts to foam add the seasoned chicken mix and sautee on a high heat. Chicken does not need to be thoroughly cooked.
Toss the sauteed chicken into the soup mix, and simmer until potatoes are cooked and the broth is thick (about 30 min).
Cook Ramen according to package directions. Serve Ramen and pour soup over it.
SHERRY'S SHRIMP AND RAMEN STIR-FRY
2 (3 oz pkgs each) chicken-flavored ramen noodles
1/2 cup low-sugar orange juice
2 tbsp. ketchup
1 tbsp. bottled toasted sesame salad dressing
2 lbs large shrimp, peeled, deveined
1 (1 lb pkg) frozen mixed Asian vegetables
1 tbsp. olive oil
Cook noodles as directed, reserving 1 flavor packet. Drain noodles.
In a small bowl, drain orange juice, ketchup, salad dressing and flavor packet until smooth. Heat oil in a large skillet or wok over medium-high heat. Add shrimp, cook until just pink. Add vegetables, cook, stirring, until crisp-tender and heated through. Stir in sauce mix and noodles, cook, stirring, until sauce has thickened, 1 minute.
This is ultimately awesome.
COLLEGE STUDENT'S FUNKY RAMEN NOODLES
frozen vegetables (peas, broccoli, corn etc.)
Prepare as many Ramen Noodle packets as servings needed. Bring water to a boil. Add noodles and frozen vegetables in quantities desired.
Cook until noodles are soft and vegetables thawed, about 2 minutes. Remove from heat.
Strain noodle mixture and return to pot. Slice butter into noodle mixture; sprinkle Ramen flavor packets, to taste, over mixture. Top with Parmesan cheese as desired, stirring to combine.
May be served accompanied by hardboiled eggs for a well rounded, nutritious meal.
Foolproof, fast, cheap, and delicious!
1 cup oil (canola is best)
1/2 cup sugar
1/3 cup white vinegar
2 packages beef ramen soup seasoning
1 lb. package cole salad mix
2 packages beef ramen noodles
1 cup salted sunflower seeds
1 cup slivered toasted slivered almonds
1/2 cup carrots (if not in the cole slaw mix)
Prepare the dressing a day in advance by combining ingredients for dressing. Refrigerate overnight.
Break up noodles, mix all dry ingredients together, pour dressing over dry ingredients; mix well and chill before serving.
RABB'S RAMEN DELIGHT
2 pkg. ramen noodles (any brand or flavor)
1/2 lb. hamburger meat
Cook ramen noodles according to package directions (usually, boil noodles for about 3 to 5 minutes). Drain water from noodles in a colander, then add packaged seasoning to noodles. In a separate frying pan, scramble the hamburger meat until done. Season meat with Lawry's seasoning salt and pepper to taste. Combine meat with drained noodles and mix well. May add finely diced onions and diced bell peppers to hamburger prior to cooking for added flavor.
· 9 years ago