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    200 Ramen Noodle Dishes
    200 Ramen Noodle Dishes
    200 Ramen Noodle Dishes
    Ebook228 pages44 minutes

    200 Ramen Noodle Dishes

    By Toni Patrick

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    About this ebook

    Mouthwatering meals made with ramen—fast, easy, and inexpensive!
     
    Everyone loves quick and easy ramen noodles. With a few simple additions from your pantry, you can incorporate this tasty staple into meals in no time! 200 Ramen Noodle Dishes is packed with unique recipes for soups, salads, meat and vegetable dishes, and even desserts.
     
    Southwest Vegetable Soup, Asian Chicken Salad, Beef Ramenoff, Broccoli and Ramen Noodles, and Choco-Banana Crunch Cakes are just a few of the simple and satisfying recipes that will fill you up in a jiffy.
    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateMar 1, 2012
    ISBN9781423624523
    200 Ramen Noodle Dishes
    Author

    Toni Patrick

    Toni Patrick is also the author of 101 Things to Do with Ramen Noodles, 101 Things to Do with Mac & Cheese, and 101 Things to Do with Canned Biscuits. She lives in Colorado.

    Read more from Toni Patrick

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      Book preview

      200 Ramen Noodle Dishes - Toni Patrick

      Helpful Hints

      Extra uses for ramen flavor packets:

      Add to water while preparing any noodle or rice for extra flavor

      Use instead of bouillon—add 1 packet for every 2 cups of water

      Use to flavor gravy—stir into pan drippings along with flour or whisk in water for use instead of stock

      Shake and bake for potatoes

      Cutlet, chop, and fish coating—mix 1 packet per 2 tablespoons of flour for coating

      Mix with bread crumbs for frying

      Season ground meat for burgers, meatballs, and meat loaf—mix 1 packet per pound of ground meat

      Seasoning rubs for chicken, steaks, and pork chops

      Check ramen packaging for vegetarian or vegan manufacturers. Just because it is labeled as vegetable ramen does not mean animal products were not used in the manufacturing process.

      Salt lovers beware. Taste before throwing in those extra dashes—the seasoning packets are salty.

      To reduce fat and calories, substitute reduced-fat foods such as skim milk, light or fat-free sour cream, and light or fat-free cream cheese.

      One clove garlic equals one teaspoon minced garlic. This is much more cost effective than bottled minced garlic.

      Two tablespoons dehydrated minced or chopped onion is equal to 1/4 cup fresh minced onion.

      One tablespoon dried herbs is equal to 1/4 cup fresh herbs.

      Fresh or frozen vegetables, steamed, can be substituted for canned vegetables.

      As always, be creative! Most ingredients can be adjusted to your own liking.

      To cook noodles, follow the directions on the package unless recipe says otherwise.

      Soups

      Summer Garden Soup

      Makes 2–4 servings

      In a large frying pan, cook onion, zucchini, and carrots in butter and basil over medium heat until vegetables are tender. In a large saucepan, combine cooked vegetables, noodles, water, green beans, tomatoes, and seasoning packets. Bring to boil and simmer 5 minutes.

      Southwest Vegetable Soup

      Makes 2 servings

      In a large saucepan, combine tomato soup, water, and enchilada sauce. Cook over medium heat until hot. Add vegetables, salsa, and chicken. Simmer 15 minutes. Add crumbled noodles and simmer 3–5 minutes more. Serve topped with chips and cheese.

      Minestrone

      Makes 2 servings

      Cook noodles in water according to package directions. Do not drain. Add soup, sausage, and vegetables. Simmer 5–10 minutes, or until vegetables are tender. Add more water by tablespoon if soup is too thick. Season with salt and pepper.

      Tomato Noodle Soup

      Makes 2 servings

      Cook noodles in water according to package directions. Do not drain. Add soup. Simmer 5 minutes, stirring occasionally.

      Creamy Mushroom Soup

      Makes 2 servings

      Cook noodles in water according to package directions and drain. Prepare soup as directed on can. Mix noodles and soup together. Add mushrooms and simmer 5 minutes. Season with salt and pepper.

      Corn Chowder

      Makes 2–4 servings

      Combine all ingredients in a large microwave-safe bowl. Cover and cook on high for 8 minutes.

      Creamy Chicken Noodle Soup

      Makes 2 servings

      Cook noodles in water according to package directions and drain. Prepare soup as directed on can. Add seasoning packet and vegetables to soup. Cook over medium heat 5–10 minutes, or until vegetables are tender. Add noodles and simmer 2–3 minutes more.

      Chicken Soup

      Makes 6–8 servings

      In a 4- to 5-quart crock-pot, layer the sweet potatoes, onion, carrots, and chicken. Sprinkle with thyme and pepper. In a small bowl, blend 1 cup water and seasoning packets. Pour over chicken and vegetables, add bay leaves and remaining water. Cover and cook on low for 7–9 hours or until vegetables and chicken are tender. Remove and discard bay leaves. Stir in noodles and cover. Cook on high 10–12 minutes or until noodles are tender, stirring once during cooking.

      Chicken Consommé and Noodles

      Makes 2 servings

      In a medium saucepan, heat all ingredients except noodles and seasoning packet to boiling. Add seasoning packet. Reduce heat and simmer 30 minutes. Strain liquid into a separate container. Add noodles to liquid and cook 3 minutes, or until noodles are done.

      Curried Chicken Soup

      Makes 8–10 servings

      In a large saucepan, sauté carrots, celery, and onion in butter until tender. Stir in the flour, seasoning packets, and curry until smooth. Gradually add milk. Bring to a boil, stirring regularly until thickened. Gradually add water and broth. Return to a boil and add chicken and noodles. Continue to boil for

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