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    I Love Ramen
    I Love Ramen
    I Love Ramen
    Ebook134 pages20 minutes

    I Love Ramen

    By Toni Patrick

    3/5

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    About this ebook

    Use your noodle with these 75 recipes for turning a dorm-room staple into scrumptious meals!

    If necessity is the mother of invention, a college student’s food budget certainly led to the invention of some delicious ways with one of the least expensive, most convenient packaged foods of all time. This cookbook, from a ramen maven who’s appeared on the Food Network, is filled with taste-tempting photos and shows that the humble block of ramen noodles can be magically transformed into delicious main dishes as well as sides, soups and salads. There are even a couple of desserts based on the ever-popular ramen noodle! 

    Recipes include: Beef & Broccoli Stir-fry * Crab Lo Mein * Baked Stuffed Tomatoes * Fiesta Chicken * Cheesy Bacon Noodles * Ramen Rolled Steak * Tangerine Chicken Salad * Thin Mint on a Stick * and many more

    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateApr 2, 2015
    ISBN9781423638087
    I Love Ramen
    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

      I Love Ramen - Toni Patrick

      Introduction

      I got the idea for a cookbook of recipes for using ramen noodles while in the dorms, cooking out of a hot pot. We would make the tuna noodle casserole and an egg drop soup. Since my mom, Georgie Patrick, and her friend Cyndi Duncan had already published some cookbooks, I made the joke that I should write one on ramen noodles. Six months later she called and said, Get going!

      By then I was living in a house with five other students and abused them as test subjects. It was a great conversation topic every time I went out, because so many others were doing the same thing—just mixing ramen with whatever they had in the fridge or cabinet. My friends would call to tell me what their roommates had just eaten. We did a lot of experimenting, for instance, using milk instead of water; at one point we even tried it with beer. It was college, after all!

      Today ramen noodles are still a cupboard staple for me because they are truly versatile, as the recipes in this book demonstrate. The possibilities are limited only by your imagination!

      Photo of ramen.

      Helpful hints for cooking with packaged ramen noodles

      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.

      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.

      Flavor cutlet, chop, or fish coating by mixing 1 packet per 2 tablespoons of flour.

      Mix with bread crumbs for frying.

      Season ground meat for burgers, meatballs, and meat loaf. Mix 1 packet per pound of ground meat.

      Use as a seasoning rub for chicken, steaks, and pork chops.

      To reduce fat and calories in recipes, 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 1 teaspoon minced garlic. This is much more cost effective than using 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.

      Photo of the recipe above.

      Soups & Salads

      Slow Chicken Soup

      Makes 6 to 8 servings

      2 sweet potatoes, peeled and cubed

      1 onion, chopped

      1 (16-ounce) bag baby carrots

      6 boneless, skinless chicken thighs, cubed

      1/2 teaspoon dried thyme leaves

      1/8 teaspoon pepper

      6 cups water, divided

      2 packages chicken ramen noodles, with seasoning packets

      2 bay leaves

      In a 4- to 5-quart

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