by Jack Lemmon
Serving: 4 | Prep: 15 m | Cook: 15 m | Ready in: 30 m
Ingredients
1 tablespoon canola oil
3 skinless, boneless chicken breast halves - trimmed and cut into large pieces
1 1/2 cups water
2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces
2 cloves garlic, crushed
1 red bell pepper, chopped
1 cup frozen broccoli
4 green onions, chopped
1 tablespoon dried parsley
1 tablespoon soy sauce
Direction
Heat canola oil in a large skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, about 5 minutes. Add water, ramen noodles, and 1 seasoning packet from ramen noodles; stir to combine.
Stir garlic, red bell pepper, broccoli, green onions, parsley, and soy sauce into chicken-broth mixture; bring to a boil. Reduce heat and simmer until broccoli is cooked and noodles are cooked through but firm to the bite, about 10 minutes, stirring occasionally.
Nutrition Information
Calories: 298 calories
Total Fat: 5.3 g
Cholesterol: 49 mg
Sodium: 752 mg
Total Carbohydrate: 33.7 g
Protein: 28.3 g
Easy Chinese Chicken Salad
"This salad is always a hit. Everyone loves it! Can be refrigerated 2 to 3 hours before serving."
Serving: 6 | Prep: 15 m | Ready in: 15 m
Ingredients
Salad:
1 rotisserie chicken, meat removed and shredded
1/2 medium head cabbage, chopped
4 green onions, sliced
1 (3 ounce) package ramen noodles (such as Nissin® Top Ramen)
3 tablespoons sesame seeds
3 tablespoons slivered almonds
Dressing:
1/2 cup olive oil
3 tablespoons apple cider vinegar
2 tablespoons white sugar
1 teaspoon salt
1 teaspoon ground black pepper
Direction
Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.
Nutrition Information
Calories: 361 calories
Total Fat: 28.5 g
Cholesterol: 37 mg
Sodium: 486 mg
Total Carbohydrate: 12.5 g
Protein: 14.7 g
Easy Kine Saimin Hawaiian Ramen
"Try these ono (or delicious) saimin noodles, a staple of any Hawaiian diet. My version is a simple, cheap, late-night snack, but don't be afraid to put all kinds of yummy things in your bowl!"
Serving: 2 | Prep: 10 m | Cook: 20 m | Ready in: 30 m
Ingredients
2 eggs
water
1 (10 ounce) package refrigerated fresh ramen noodles (such as Sun Noodle)
1 (.75 ounce) packet dashi granules (such as Hondashi® Soup Stock)
4 slices fully cooked luncheon meat (such as SPAM®), cut into bite-sized pieces
1 green onion, thinly sliced
Direction
Bring 3 cups of water to a boil in a pot; add eggs and boil until yolks are barely set, about 6 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Bring 2 cups of water to a boil in the same pot. Add noodles and dashi. Cook, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes.
Divide soup and noodles between 2 bowls; add eggs, luncheon meat, and green onion.
Nutrition Information
Calories: 881 calories
Total Fat: 29.7 g
Cholesterol: 246 mg
Sodium: 2357 mg
Total Carbohydrate: 111.5 g
Protein: 42.4 g
Fast and Easy Tofu LoMein
"This easy-to make recipe is very inexpensive. I made it for my boyfriend's family and his mother is Filipino! They loved it! You can really mix in a lot of different ingredients to spice it up or make it your own. Try different Ramen noodle flavors."
Serving: 4 | Prep: 5 m | Cook: 25 m | Ready in: 30 m
Ingredients
1 (16 ounce) package extra firm tofu
2 tablespoons olive oil
2 (3 ounce) packages Oriental flavored ramen noodles
1 (16 ounce) package frozen stir-fry vegetables
1 1/2 cups water
1 tablespoon soy sauce, or to taste
Direction
Press tofu between paper towels to remove some of the water; cut in to bite size cubes. Heat olive oil in large skillet over medium-high heat. Add tofu, and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packet. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend. Season with soy sauce to taste and serve.
Nutrition Information
Calories: 383 calories
Total Fat: 19.8 g
Cholesterol: < 1 mg
Sodium: 1333 mg
Total Carbohydrate: 38.6 g
Protein: 17.1 g
Fugi Salad
"A unique salad that will become a favorite of your family and friends."
Serving: 8 | Prep: 10 m | Cook: 10 m | Ready in: 20 m
Ingredients
2 tablespoons butter
3/4 cup blanched slivered almonds
1/2 cup sesame seeds
1 medium head cabbage, chopped
8 green onion, chopped
2 (3 ounce) packages ramen noodles
1/2 cup vegetable oil
1/2 cup white sugar
1/3 cup rice wine vinegar
1/4 teaspoon ground black pepper
2 teaspoons salt
Direction
In a skillet over low heat, melt the butter or margarine; add the almonds and sesame seeds. Cook until lightly toasted.
In a large bowl, combine the cabbage, onions, almonds, sesame seeds and broken uncooked ramen noodles.
Wisk together the oil, sugar, vinegar, pepper and salt. Pour over salad, toss, and serve.
Nutrition Information
Calories: 364 calories
Total Fat: 27 g
Cholesterol: 8 mg
Sodium: 911 mg
Total Carbohydrate: 28.3 g
Protein: 5.8 g
Italian Bean Ramen
"Beans, veggies, and instant ramen--this is the easiest meal you never knew you wanted."
Serving: 6 | Prep: 20 m | Cook: 30 m | Ready in: 50 m
Ingredients
3 tablespoons olive oil
1 large onion, chopped
3/4 teaspoon salt
5 large cloves garlic, finely chopped
1 1/2 tablespoons chopped fresh rosemary
3 medium carrots, sliced
2 large celery stalks, diced
1 medium potato, diced
4 cups water
1 (15.5 ounce) can cannellini beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
2 (3 ounce) packages ramen noodles, coarsely broken in package (flavor packets discarded)
1/3 cup chopped fresh parsley
6 tablespoons grated Parmesan cheese
Direction
Heat oil in a large, heavy pot over medium heat. Cook onion with salt, covered, stirring occasionally, until lightly browned, about 10 minutes. Add garlic and rosemary and cook, stirring, 1 minute. Add carrots, celery, potato, and water and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, about 15 minutes.
Puree 1/2
cup of beans with 1 cup of soup broth in a blender. Add to soup along with remaining cup beans and diced tomatoes, and bring to a boil. Add ramen noodles, then reduce heat and simmer, stirring occasionally, until just tender, about 3 minutes. Stir in parsley.
Sprinkle 1 tablespoon Parmesan cheese over each serving of soup.
Nutrition Information
Calories: 231 calories
Total Fat: 9.5 g
Cholesterol: 4 mg
Sodium: 771 mg
Total Carbohydrate: 28.7 g
Protein: 7.5 g
LowCholesterol Egg Drop Noodle Soup
"A quick, satisfying bowl of egg drop soup for those watching their cholesterol. For a vegetarian version, use vegetable broth instead of chicken broth."
Serving: 1 | Prep: 15 m | Cook: 5 m | Ready in: 20 m
Ingredients
1 cup chicken broth
1/2 cup shredded lettuce
1/4 cup sliced mushrooms
1/4 cup sliced onion
1/2 (3 ounce) package instant ramen noodles (exclude seasoning packet)
3 tablespoons egg substitute (such as Egg Beaters®)
1 tablespoon soy sauce
1 teaspoon sesame oil
Direction
Combine chicken broth, lettuce, mushrooms, and onion in a small saucepan; bring to a boil. Add ramen noodles to the boiling liquid and cook until softened, stirring occasionally, about 3 minutes.
Drizzle egg substitute into the broth while stirring continually until the substitute solidified, about 30 seconds. Remove saucepan from heat; stir soy sauce and sesame oil into the soup.
Nutrition Information
Calories: 137 calories
Total Fat: 6.7 g
Cholesterol: 5 mg
Sodium: 2109 mg
Total Carbohydrate: 11 g
Protein: 8.4 g
Mad Hatter Salad
"A mixture of cole slaw, green onions and broccoli combined with a dry mixture and a delicious dressing to create a wonderful salad that everyone will want the recipe for. Great for family, church, or barbeque gatherings!"
Serving: 12 | Prep: 20 m | Cook: 15 m | Ready in: 35 m
Ingredients
1 (16 ounce) package coleslaw mix
8 green onions, chopped
1/2 cup butter or margarine
1 head fresh broccoli, cut into florets
2 (3 ounce) packages chicken flavored ramen noodles
1 cup slivered almonds
1 cup unsalted sunflower seeds
1/2 cup white sugar
1/4 cup apple cider vinegar
1/2 cup vegetable oil
1 teaspoon soy sauce
Direction
In a large bowl, toss together the coleslaw mix, green onions and broccoli. Set aside.
Melt the butter in a large skillet over medium heat. Crumble the ramen noodles into a bowl, and mix with the almonds and sunflower seeds. Sprinkle the seasoning packets over all. Add to the skillet; cook and stir until noodles and nuts are toasted, about 8 minutes.
In a jar with a tight fitting lid, combine the sugar, vinegar, oil and soy sauce. Seal, and shake vigorously to blend.
Just before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all, and stir briefly to coat.
Nutrition Information
Calories: 395 calories
Total Fat: 28.8 g
Cholesterol: 23 mg
Sodium: 252 mg
Total Carbohydrate: 28.9 g
Protein: 8 g
Mie Goreng Indonesian Fried Noodles
"This tasty noodle dish is the same one my mom used to make for me when I was growing up. It's definitely comfort food. You can alter it with adding your favorite meats and veggies."
Serving: 6 | Prep: 20 m | Cook: 15 m | Ready in: 35 m
Ingredients
3 (3 ounce) packages ramen noodles (without flavor packets)
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves, cut into strips
1 teaspoon olive oil
1 teaspoon garlic salt
1 pinch ground black pepper, or to taste
1 tablespoon vegetable oil
1/2 cup chopped shallots
5 cloves garlic, chopped
1 cup shredded cabbage
1 cup shredded carrots
1 cup broccoli florets
1 cup sliced fresh mushrooms
1/4 cup soy sauce
1/4 cup sweet soy sauce (Indonesian kecap manis)
1/4 cup oyster sauce
salt and pepper to taste
Direction
Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.
Nutrition Information
Calories: 356 calories
Total Fat: 14.3 g
Cholesterol: 43 mg
Sodium: 1824 mg
Total Carbohydrate: 34 g
Protein: 22.7 g
Million Dollar Chinese Cabbage Salad
"This recipe is always a hit...with kids too! I used to call it my 'Million Dollar Salad' because buying the sesame seeds was so expensive. Now I buy the sesame seeds in bulk at a health food store and it's much more affordable."
Serving: 10 | Prep: 15 m | Cook: 15 m | Ready in: 40 m
Ingredients
1/2 cup vegetable oil
1/2 cup white sugar
1/4 cup wine vinegar
1 tablespoon soy sauce
2 (3 ounce) packages ramen noodles (without flavor packets), lightly crushed
1/2 cup slivered almonds
1 cup sesame seeds
1 head napa cabbage, chopped
1 bunch green onions, chopped
Direction
In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved. Refrigerate the dressing while preparing the salad.
Preheat oven to 350 degrees F (175 degrees C).
Spread the broken ramen noodles, almonds, and sesame seeds onto a baking sheet.
Bake the ramen noodle mixture until lightly browned, about 15 minutes, stirring often. Watch carefully to prevent burning. Allow mixture to cool.
Just before serving, mix together the napa cabbage and green onions with toasted ramen mixture in a salad bowl until thoroughly combined; toss with the dressing.
Nutrition Information
Calories: 338 calories
Total Fat: 23.7 g
Cholesterol: 0 mg
Sodium: 177 mg
Total Carbohydrate: 27.7 g
Protein: 6.3 g
Napa Cabbage Noodle Salad
"A delicious salad with lots of crunch."
Serving: 7 | Prep: 10 m | Ready in: 1 h 10 m
Ingredients
1 large head napa cabbage, shredded
1/2 cup olive oil
1 (3 ounce) package ramen noodles, crushed
1/2 cup sesame seeds
3 ounces blanched slivered almonds
1 cup canola oil
2 teaspoons soy sauce
2/3 cup white sugar
2 tablespoons balsamic vinegar
6 tablespoons white wine vinegar
Direction
Place the cabbage in a large bowl, co
ver, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, almonds until lightly browned; set aside to cool.
Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic and white vinegars in a blender until smooth.
About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.
Nutrition Information
Calories: 666 calories
Total Fat: 59.4 g
Cholesterol: < 1 mg
Sodium: 149 mg
Total Carbohydrate: 31.5 g
Protein: 6.8 g
Napa Cabbage Salad
"This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks!"
Serving: 6 | Prep: 15 m | Cook: 15 m | Ready in: 30 m
Ingredients
1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons soy sauce
