1. Ramen Noodle Soup
2. Salmon Ramen with Fresh Vegetables
3. Top Ramen Chicken Noodle Strudel
4. Top Ramen Spinach Salad Supreme
5. Hiyashi Chuuka Noodles

[Ramen Noodle Soup]

Newsgroups: rec.food.recipes
From: the1edr@cabell.vcu.edu (Erica D. Rodgers)
Date: Tue, 1 Jun 1993 19:24:42 GMT

My brother showed me how to make Ramen Soup (a Japanese soup -- where the name of the noodles comes from) out of the noodle packages. Of course, my brother never measured anything, so I'll give approximate measurements for a single package.

• 1 skinned, boned, chicken breast
  (or the equivalent of your favorite meat -- shrimp also works very well)
• half a cup frozen vegetables
  (give or take - depends on if you like a lot of vegetables or not -- corn, carrots and peas are good. I'm sure canned would do as well, just make sure to drain them)
• 1 package ramen noodles
  
• 1-2 Tablespoons soy sauce
  (again, give or take -- the soup should end up a brown color)
• 1 egg
  (there should be an egg per person, so if 1 package makes enough for 2 people, then use 2 eggs -- my brother was a big eater, so he'd eat a package by himself...)

Cut up the chicken into little bites. Brown the chicken (or whatever meat you used). Meanwhile, make the soup as per the package directions, but do not remove from heat. When the soup is done, add the meat, vegetables, and soy sauce. Bring the soup up to a boil and add the egg -- do not break the egg yolk, it should be whole. Boil the soup until the egg is done, 8-15 minutes. And, Ta-Da! Call it soup.

And if you can manage to eat this with chopsticks, more power to you! My brother could... it was amazing to see him do it.

[Salmon Ramen with Fresh Vegetables]

Open 2 packages of Oriental Flavor Top Ramen and remove flavor packets. Heat butter in skillet and add the chopped onion. Sauté onion 2 minutes. Add milk, cream cheese and 1 flavor packet. Cook and stir until mixture is smooth. DO NOT BOIL. Add carrots, zucchini and salmon and simmer for 5 minutes. At the same time, cook the noodles with the seasoning from the remaining flavor packet for 3 minutes. Drain liquid. Add the ramen noodles to the salmon and vegetable mixture. Toss gently and serve immediately. Now that's a winning taste!

• 2 packages Oriental Flavor Top Ramen
• 1 Tbsp. butter
• 1 onion, finely chopped
• 1-1/2 cups milk
• 4 oz. cream cheese, cubed
• 1 cup carrots, julienned
• 1 cup zucchini, julienned
• 2 cans (6.5 oz each) salmon, drained and broken into chunks

[Top Ramen Chicken Noodle Strudel]

Cook noodles in water for 3 minutes. Drain. Mix in beaten egg. Place half of noodles in bottom of pie plate. Saute chicken in sesame oil 5 minutes. Add bell pepper and broccoli florets, saute 3 additional minutes. Stir in noodle seasoning, pineapple and juice, sugar, vinegar and cornstarch. Cook 3-5 minutes until thickened. Place chicken mixture on noodles in pie plate. Top with remaining noodles. Bake at 350° for 20 minutes. Garnish with broccoli and red pepper. Absolutely delicious!

• 2 packages Chicken Flavor Top Ramen
• 3 cups water
• 1 egg, beaten
• 1 tsp. sesame oil
• 2 cups chicken breasts, sliced
• 1 cup red bell pepper, chopped
• 1 cup broccoli florets
• 1 can (8 oz.) crushed pineapple in syrup
• 1 Tbsp. sugar
• 1 Tbsp. vinegar
• 2 tsp. cornstarch
• Broccoli and red pepper for garnish.
• 10" pie plate, greased

[Top Ramen Spinach Salad Supreme]

Cook noodles according to package directions, but do not add flavor packets. Drain and cool. Cut noodles up slightly. Combine with other salad ingredients in a large bowl. In a small bowl, mix flavor packets, garlic and lemon juice and let stand at least 15 minutes. Add oil and mayonnaise and whisk until smooth. Pour dressing over salad and toss until thoroughly mixed. Garnish with red pepper rings and small grape clusters if desired. Quick and delicious!

• 2 packages Chicken Flavor Top Ramen
• 8 cups spinach leaves, torn
• 1-1/2 cups turkey or chicken, cooked and diced
• 1 cup red or green grapes, halved
• 1 cup red pepper, slivered
• 1/2 cup cashews, chopped
• 1/2 cup gorgonzola or blue cheese, crumbled

• 2 Flavor packets from Chicken Flavor Top Ramen
• 4 cloves garlic, minced
• Juice from 1 small lemon
• 1/3 cup olive oil
• 1/4 cup light mayonnaise

[Hiyashi Chuuka Noodles]

Source: Noriko's Kitchen
Cooking time: 30 min
Servings: 2

This is an imitation of hiyashi chuuka soba, a favorite summertime dish. [despite its name, actually made with ramen noodles, not soba -- Ed.] The only difference from the genuine hiyashi is the use of spaghetti noodles instead of ramen noodles. You will be surprised that you won't taste that much of difference at all if you have tasted real hiyashi before.

• 3 tablespoons soy sauce
• 2 tablespoons sugar
• 3 tablespoons white vinegar
• 5 tablespoons chicken stock
• 1 teaspoon sesame oil
• 1 tablespoon Chinese or Japanese hot mustard (optional)

• 2 eggs, fried crepe-style (like a thin omelette), then cut into thin strips
• 2 or 3 slices ham, julienned (cut into thin strips)
• 1/2 cucumber, julienned
• lettuce, thinly sliced (optional)
• 1 small carrot, julienned. Boil and let it cool before serving.
• 2 leaves cabbage, thinly sliced. Boil and let cool before serving.
  
• 8 oz. angel hair spaghetti

Cook the spaghetti and keep it cool. Prepare the tare soup and gu as described above. Place cold spaghetti on a plate and garnish with gu. Pour the tare soup over the noodles just before eating.

- recipe courtesy of Hiroyuki Sato (71461.2100@compuserve.com)