The Observer, February 29, 2008
Volume XL, Issue 19
Ramen: so much more than a noodle soup
As college students, we depend on fast, easy cuisine that we can make in our dorms with as little effort as possible. For most of us, that means ramen noodles. All they take are some hot water from those glorious hot water taps, and in five minutes, you're good to go. But after repeatedly consuming the same noodles over and over again, it's very easy to get bored. So, here are three recipes from www.mattfischer.com/ramen, The Official Ramen Homepage, that offer new and tasty ways to use these noodles in all three meals of your day. These recipes take a little more time to prepare and use more ingredients, but the end result is definitely worth it.
Saskatoon Breakfast Ramen
1 package of chicken ramen, not crushed
2 small eggs, beaten
cheddar cheese, cut into small cubes
chopped-up, already cooked bacon
chopped tomato and green onion
Boil noodles via normal methods. Cook bacon to your desired crispness. Drain all water from the noodles, and chop bacon, cheese, tomato, and onions. Add eggs, bacon, chopped cheese, tomato, and onions, place on medium heat and stir mixture well. Cook for a few minutes, until eggs are done. Alternatively, cook the onions with the bacon to soften them up.
Oriental Ramen Noodle Salad
3 packages ramen noodles, cooked and drained (the seasoning packet will not be used)
1 lb. package cole slaw mix
1 5 oz. package sliced almonds
6 green onions, chopped, including greens
Optional: dried cranberries, raisins, variety of nuts
Dressing
1/2 cup sugar
1 cup vegetable oil
6 tablespoons rice vinegar
1 teaspoon salt
Mix dressing in container. Toss other ingredients together, then toss dressing over salad.
Chicken Vegetable Ramen with Egg Flower Soup
2 packages chicken flavor ramen noodles
1 boneless chicken breast, sliced into half-inch cubes
1 16 oz. package frozen California-style vegetables
1/4 onion, chopped
1 celery stalk, sliced in quarter-inch pieces
1/2 cup frozen peas
3 small green onions sliced in quarter-inch pieces
1 egg
2 tablespoons oil
In large frying pan with lid, sauté chicken on high heat in oil until brown, then place chicken in bowl for later. Sauté celery and chopped onion until onion is clear, add vegetables from frozen package, and cover. (It may be necessary to add a little water to keep veggies from sticking.) When vegetables are cooked to your liking, stir in pre-browned chicken, add drained ramen, and stir to mix all ingredients. For ramen preparation, see below.
While vegetables are cooking, bring six cups of water to boil. Add ramen, and cook for three minutes. Add seasoning from ramen package, and mix in before draining. Drain broth off of ramen. Put broth back on stove, bring to boil, and add green onions, along with the 1/2 cup of peas. While boiling, slowly pour in beaten whole egg to make "Egg Flower Soup."
Note: The chicken ramen dish may be varied by adding your favorite oriental sauce.
