by Jack Lemmon
Nutrition Information
Calories: 479 calories
Total Fat: 32.5 g
Cholesterol: 85 mg
Sodium: 458 mg
Total Carbohydrate: 16.3 g
Protein: 31.3 g
South Sea Salad
"This is one of my favorite salad recipes passed on to me from my friend Pam D. A wonderful light and crunchy salad. Great with seared Ahi tuna."
Serving: 12 | Prep: 15 m | Cook: 5 m | Ready in: 20 m
Ingredients
Salad:
1 large head romaine lettuce, chopped
1 large head bok choy, chopped
1/2 cup sliced almonds
1/2 cup sunflower seed kernels
2 (3 ounce) packages ramen noodles, crumbled (flavoring packets reserved for other use)
2 (15 ounce) cans mandarin oranges, drained
Dressing:
2 tablespoons butter
1/2 cup olive oil
1/4 cup white sugar
1/4 cup vinegar
1 tablespoon soy sauce
Direction
Mix romaine lettuce and bok choy in a large bowl; add almonds and sunflower seed kernels. Sprinkle crumbled ramen noodles over the lettuce mixture; add Mandarin oranges and toss.
Melt butter in small skillet over medium heat; cook until browned, 2 to 3 minutes. Remove from heat.
Beat olive oil, vinegar, sugar, and soy sauce together to dissolve the sugar until the mixture is smooth; whisk browned butter into the mixture.
Drizzle dressing over the salad and toss to coat.
Nutrition Information
Calories: 268 calories
Total Fat: 18.3 g
Cholesterol: 5 mg
Sodium: 393 mg
Total Carbohydrate: 23.8 g
Protein: 4.6 g
Spicy Japanese Crab Noodle Salad
"This is a cold noodle salad with crab, bean sprouts, red bell pepper, and cucumber in a spicy chile dressing. If you want to make it more substantial, you can add some squid rings."
Serving: 2 | Prep: 25 m | Cook: 8 m | Ready in: 33 m
Ingredients
Dressing:
1 tablespoon red wine vinegar
1 tablespoon soy sauce, or more to taste
1 tablespoon sugar
1 1/2 teaspoons mirin (Japanese rice wine)
1 1/2 teaspoons sesame oil
1 teaspoon Chinese chili bean sauce (doubanjiang), or more to taste
1 teaspoon balsamic vinegar
salt to taste
Salad:
4 ounces instant ramen noodles (without flavor packet)
4 ounces cooked octopus, cut into bite-sized pieces (optional)
1/2 cucumber, thinly sliced
1/2 red bell pepper, sliced into rings
2 ounces cooked crab meat, broken up
2 ounces bean sprouts
2 scallions, sliced
1 tablespoon toasted nori (seaweed), crumbled, or more to taste
Direction
Mix red wine vinegar, soy sauce, sugar, mirin, sesame oil, chili bean sauce, and balsamic vinegar in a small bowl to make dressing. Season with salt.
Bring a small pot of water to a boil. Cook instant noodles until tender, about 3 minutes. Drain and transfer to a large bowl.
Mix octopus, cucumber, red bell pepper, crab meat, bean sprouts, and scallions with noodles. Add dressing and mix to combine. Divide among serving plates and top with crumbled nori.
Nutrition Information
Calories: 465 calories
Total Fat: 14.6 g
Cholesterol: 74 mg
Sodium: 1303 mg
Total Carbohydrate: 52.2 g
Protein: 31 g
Spicy Korean Chicken and Ramen Noodle Packets
"Change it up for dinner tonight with these delicious Spicy Korean Chicken and Ramen Noodle Packets that are bursting with flavor."
Serving: 4 | Prep: 20 m | Cook: 25 m | Ready in: 45 m
Ingredients
3 tablespoons gochujang (Korean chile paste)
3 tablespoons soy sauce
1/3 cup water
2 tablespoons sesame oil
1 1/2 teaspoons sugar
2 boneless, skinless chicken breasts, thinly sliced
1 cup (1-inch) slices green onions
1 cup thinly sliced red cabbage
2 cups thinly sliced button mushrooms
1 zucchini, thinly sliced
2 (3 ounce) packages ramen noodles, cooked al dente
Reynolds Wrap® Aluminum Foil
Direction
Preheat the oven to 425 degrees F.
Mix together the gochujang, soy sauce, water, sesame oil and sugar in a large bowl until combined.
Place the sliced chicken, green onions, cabbage, mushrooms, zucchini and cooked ramen noodles into the large bowl with the gochujang mixture and toss until coated.
Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap(R) Aluminum Foil on a table and place 1/4 of the ramen noodle mixture into the center of the foil. Fold up the ends and then the outside to create a foil packet.
Repeat the process 3 more times and place the foil packets on a cookie sheet tray.
Bake in the oven for 25 minutes or until chicken is cooked throughout.
Nutrition Information
Calories: 193 calories
Total Fat: 9.4 g
Cholesterol: 29 mg
Sodium: 1341 mg
Total Carbohydrate: 13.3 g
Protein: 14.8 g
Spicy Thai Steak and Vegetable Stir Fry
"Ramen noodles and colorful vegetables make steak and cabbage a simple stir fry that is on the table in no time. Serve it with chop sticks and they'll think you ordered take out!"
Serving: 4 | Prep: 20 m | Cook: 15 m | Ready in: 35 m
Ingredients
1 1/2 cups water
2 (3 ounce) packages beef flavored ramen noodles
1/2 cup beef broth
2 tablespoons Thai chili peanut sauce
1 tablespoon soy sauce
1/8 teaspoon ground ginger
1 tablespoon olive oil
3/4 pound beef top round steak, cut into 1/4-inch strips
1 tablespoon olive oil
1/2 carrot, cut into matchsticks
1 stalk celery, thinly sliced
3 green onions, thinly sliced
1/4 cup thinly sliced red bell pepper
2 cups shredded cabbage
1 cup bean sprouts
4 fresh mushrooms, thinly sliced
salt and pepper to taste
Direction
Bring the water to a rolling boil over high heat. Once the water is boiling, stir in the ramen noodles with only 1 seasoning packs, and return to a boil. Cook until the noodles are tender, stirring occasionally, about 3 minutes. Drain well in a colander set in the sink. Whisk the beef broth, peanut sauce, soy sauce, and ground ginger together in a bowl; set aside.
Heat 1 tablespoon olive oil in a large skillet. Stir in the steak; cook and stir until the steak is no longer pink, 3 to 5 minutes. Remove the meat from the pan and set aside. Heat the remaining 1 tablespoon olive oil in the same skillet. Stir in the carrot, celery, green onion, and bell pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Add cabbage, bean sprouts, and mushrooms. Stir in the sauce. Cover and cook until the vegetables are tender, about 3 minutes.
Toss in the cooked ramen noodles and steak. Season with salt and pepper, and serve in bowls.
Nutrition Information
Calories: 409 calories
Total Fat: 17.5 g
Cholesterol: 52 mg
Sodium: 873 mg
Total Carbohydrate: 34.9 g
Protein: 28.1 g
StirFried Beef and Broccoli with Crisp Ramen Noodle Cake
"A classic Asian dish gets an instant-ramen makeover."
Serving: 4 | Prep: 20 m | Cook: 20 m | Ready in: 40 m
Ingredients
Ramen Noodle Cake:
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2 (3 ounce) packages ramen noodles (exclude seasoning packets)
2 tablespoons vegetable oil, divided
Sauce:
3/4 cup water
3 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce
1 tablespoon cornstarch
1 teaspoon white sugar
1/2 teaspoon toasted sesame oil (optional)
Stir-Fry:
2 1/2 tablespoons vegetable oil, divided
1/2 pound broccoli florets
1/3 cup water
3 large cloves garlic, finely chopped
2 tablespoons minced fresh ginger
1 pound flat iron steak, thinly sliced across the grain
1/4 teaspoon salt
Direction
Preheat oven to 350 degrees F (175 degrees C). Bring a saucepan of salted water to a boil. Break each ramen noodle block into 4 pieces and cook, stirring occasionally, until just tender, about 3 minutes. Drain noodles in a colander and rinse under cold water.
Heat 1 tablespoon oil in a 12-inch nonstick skillet (with lid) over medium-high heat until shimmering. Spread noodles evenly to cover bottom of skillet. Cook noodles, pressing on them occasionally with a slotted spatula, until underside is golden brown, 3 to 6 minutes. Slide ramen cake onto a large plate, invert a second plate over top, then flip cake over (so cooked side is now on top). Add remaining tablespoon oil to skillet. Slide ramen cake back into skillet and cook over medium-high heat, pressing it occasionally, until underside is golden brown, 3 to 5 minutes. Slide ramen cake onto a baking sheet and keep warm in oven (do not clean skillet).
While ramen cake cooks, whisk together water, oyster sauce, soy sauce, cornstarch, sugar, and sesame oil (if using).
Heat 1 tablespoon oil in same skillet over medium-high heat until shimmering. Add broccoli and stir-fry 1 minute. Add water and cook, covered, over medium heat until crisp-tender, 2 to 3 minutes. Transfer broccoli to a bowl and wipe out skillet.
Heat remaining 1 1/2 tablespoons oil in skillet over medium-high heat until shimmering. Stir-fry garlic and ginger 10 seconds. Add beef and salt and stir-fry until beef is browned, about 2 minutes.
Stir sauce, then add to skillet and bring to a boil, stirring. Add broccoli and cook, stirring, until heated through, about 30 seconds. Remove from heat.
Slide ramen cake onto a cutting board and cut into quarters. Top each ramen wedge with 1 cup beef-broccoli mixture.
Nutrition Information
Calories: 377 calories
Total Fat: 29.3 g
Cholesterol: 52 mg
Sodium: 563 mg
Total Carbohydrate: 12.8 g
Protein: 16.2 g
TaiwaneseStyle Beef Noodles
"Beef stew cooked with onions, carrots, and tomatoes in a slow cooker, paired with ramen and veggies. This is my mom's recipe for the famous Taiwanese beef noodle soup. I don't eat beef noodles anywhere else because I can't find anything like this anywhere!"
Serving: 8 | Prep: 35 m | Cook: 2 h 20 m | Ready in: 2 h 55 m
Ingredients
3 pounds beef heel muscle, cut into 3/4-inch cubes
2 beefsteak tomatoes, sliced
4 carrots, sliced
1 onion, sliced
4 slices fresh ginger, or to taste
1 1/2 teaspoons beef seasoning
3 cups water
1 cup soy sauce
1 cup beef broth
1 cup ketchup
1 cup Chinese rice wine
28 ounces raw ramen noodles
1 cup cold water
1/2 head Chinese white cabbage, or to taste, cut into chunks
1/2 cup diced garlic
1/2 cup sliced scallions
Direction
Place beef cubes in a large pot of cold water; bring to a boil. Drain and pat dry.
Arrange beefsteak tomatoes, carrots, onion, and fresh ginger in the bottom of a slow cooker. Lay beef cubes on top. Sprinkle beef seasoning over beef cubes.
Mix 3 cups water, soy sauce, beef broth, ketchup, and rice wine together in a bowl. Pour into the slow cooker.
Cook on High until beef is tender, 2 to 3 hours.
Bring 2 quarts water to a boil in a large pot. Add ramen noodles; cook until softened, 2 to 3 minutes. Add 1 cup cold water; bring back to a boil. Transfer noodles to a large bowl with a slotted spoon. Cook cabbage in the boiling water until tender, 3 to 5 minutes. Drain.
Stir beef mixture and cabbage into the bowl of noodles. Garnish with garlic and scallions.
Nutrition Information
Calories: 718 calories
Total Fat: 36.8 g
Cholesterol: 148 mg
Sodium: 2781 mg
Total Carbohydrate: 35.9 g
Protein: 52 g
The Mighty Chicken Stuff
"This is a dish I came up with due to boredom. It's fun, easy, and best of all the leftovers taste better than the original prepared dish!"
Serving: 8 | Prep: 20 m | Cook: 30 m | Ready in: 50 m
Ingredients
1 pound skinless, boneless chicken breast halves
3 (3 ounce) packages chicken flavored ramen noodles
1 (13 ounce) package Ranch-flavored tortilla chips
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups sour cream
1 cup milk
1 (16 ounce) package frozen broccoli florets, thawed
4 cups shredded Cheddar cheese
Direction
Preheat the oven to 325 degrees F (165 degrees C).
Place chicken in a large saucepan with enough water to cover by at least 2 inches. Mix in the seasoning packets from the ramen noodles. Bring to a boil, and cook until chicken is no longer pink in the center. Remove chicken and set aside to cool. Add the ramen noodles to the boiling chicken water. Cook until tender, about 2 minutes. Drain. Chop chicken into bite sized pieces when it is cool enough to handle.
In a medium bowl, stir together the cream of mushroom soup, sour cream and milk. Grease a 9x13 inch baking dish, and begin layering the ingredients as follows. 1/3 of the tortilla chips, 1/2 of the noodles, 1/2 of the chicken, 1/2 of the broccoli, 1/3 of the cheese, and 1/2 of the soup mixture. Repeat layers a second time, then top with remaining tortilla chips and cheese.
Bake for 30 minutes in the preheated oven, until heated through and bubbly.
Nutrition Information
Calories: 811 calories
Total Fat: 46.9 g
Cholesterol: 119 mg
Sodium: 1298 mg
Total Carbohydrate: 60.1 g
Protein: 39 g
Turkey Sausage Noodles
"Ramen noodles tossed with a sauce of turkey sausage, peas and sour cream.This is a great and inexpensive recipe that really perks up the taste of good old ramen noodles!"
Serving: 4 | Prep: 10 m | Cook: 10 m | Ready in: 20 m
Ingredients
2 tablespoons olive oil
1/2 pound turkey sausage, cut into pieces
1 large onion, chopped
3 (3 ounce) packages chicken flavored ramen noodles
3 tablespoons all-purpose flour
2 cups water
1 cup frozen green peas
1/4 cup sour cream
Direction
In a large skillet, warm oil over medium heat and sauté sausage and onion for 10 minutes. Meanwhile, bring a large pot of water to a boil.
In a small bowl, whisk together 2 seasoning packets from ramen noodles, flour and water until smooth; add this sauce and peas to skillet.
Bring mixture to a boil, cover and cook for 5 minutes or until heated through.
Add noodles to large pot of boiling water and cook for 3 minutes; drain.
Remove sausage mixture from heat and stir in sour cream; do not boil. Mix in noodles and serve.
Nutrition Information
Calories: 439 calories
Total Fat: 12.4 g
Cholesterol: 43 mg
Sodium: 772 mg
T
otal Carbohydrate: 55.4 g
Protein: 25.6 g
Chapter 4: Rice Noodles
***
A Pad Thai Worth Making
"The wonderful national noodle dish of Thailand, it is now served in many trendy restaurants. It can be adjusted to your taste, add ingredients that you like and make it as spicy or tart as you want to. It is also great as a basis for a stir fry of leftovers. This is a recipe for those who like it HOT, if you can't handle the heat, go easy on the chile sauce."
Serving: 3 | Prep: 15 m | Cook: 15 m | Ready in: 30 m
Ingredients
1 (8 ounce) package dried flat rice noodles
3 tablespoons fish sauce
1/4 cup fresh lime juice
1 tablespoon white sugar
2 tablespoons oyster sauce
1 1/2 tablespoons Asian chile pepper sauce, divided
1/4 cup chicken stock
1/4 cup vegetable oil
1 tablespoon chopped garlic
8 ounces medium shrimp - peeled and deveined
8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
2 eggs, beaten
3 cups bean sprouts
6 green onions, chopped into 1 inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
1/4 cup chopped fresh cilantro
1 lime, cut into 8 wedges
2 cups bean sprouts
Direction
Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
