Best 10 Top Ramen Recipes

TOP RAMEN® SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
• Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
• Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
• Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.

TOP RAMEN

Steps:

• Bring 2 cups water to a boil in a saucepan. Cook noodles in boiling water until tender, about 3 minutes. Stir garlic powder, onion powder, and ginger into the noodles and water; season with salt and black pepper.

TOP RAMEN CHOW MEIN

Steps:

• Boil the veggies in a pot just until tender, slightly firm.
• In a seperate pot, boil the noodles 3 or 4 minutes, and drain the water out.
• In a skillet, heat the oil over med-high heat and add the noodles.
• As they are sizzling, open only one packet of the seasoning provided in the Top Ramen packet, and sprinkle over the noodles ( using both seasoning packs will make it too salty). Stir the noodles occasionally allowing them to brown and crisp up a little. Add the veggies and meat , and drizzle lightly with soy sauce. Cook a few more minutes until veggies are tender and noodles are seasoned and cooked well.
• Serve and enjoy.

CHINESE CHICKEN SALAD W/RICE NOODLES - NON TOP RAMEN RECIPE

Steps:

• Heat to desolve in a small sauce pan sugar, salt and vinegar.
• Add to liquid pepper, peanut oil and sesame oil. Mix well and refrigerate until just before serving.
• Slice cabbage and lettuce into 1/4 inch slices, if you decide to use cabbage and lettuce. In this instance you will probable want to use half lettuce and half cabbage - 1 head total. Place in a large bowl.
• Add to bowl bite size chicken chunks and sliced onions.
• Heat 1 tsps oil to small skillet and roast almonds. Drain on paper towel and set aside.
• Heat 2 - 3 tbsp oil in same skillet until hot. Break rice noodles into 1 - 1 1/2 pieces and slowly add in extra small batches (perhaps 5 or 6 at a time) to hot oil. The noodles will only take a couple of seconds before they expand in size and puff out. Watch these very closely.
• Once the noodles are fried remove immedately with slotted spoon remove immediately and drain on paper towel. Noodles will start to brown if they as they cook. You want the noodles to remain white, if at all possible.
• Once the noodles are all cooked, whisk the refrigerated dressing until mixture is thoroughly mixed. Since everyone has different tastes add half the salad dressing to the salad. Add additional dressing as you deem fit. (My daughters like double dressing so I will often mix up double the salad dressing.).
• Toss salad with dressing.
• Top salad with fried noodles and sesame seeds.
• Serve salad immediately.

TOP RAMEN CHICKEN SALAD

Steps:

• Slice chicken into small, thin 1 inch strips. In a large size Dutch oven or deep sauce pan, over medium heat, add the oil, chicken and 1/2 teaspoon salt. Sauté chicken until it starts to brown. Set aside.
• In a Dutch oven or deep sauce pan, combine the water, noodles and bouillon, turn on high heat until the noodles just start to break up and soften.
• Add both styles of cabbage and carrots to the noodles, turn the heat down to medium-high and bring the noodle mixture to a boil for 2 minutes, uncovered.
• Remove from heat and stir in all 3 seasoning packets that came with the Ramen.
• Drain and add the pineapple, water chestnuts, the sesame oil, vinegar, soy sauce, sugar and chicken.
• Mix well and add green onions, mix again to completely combine.
• Add almonds on top or on individual servings.
• Serves 4 (makes 6 cups).

TOP RAMEN WITH CHICKEN

Steps:

• Cut the chicken into chunks, or thin slices, depending on how you like it to look. This is easiest if the chicken is still half frozen.
• Heat a skillet slightly. Add the first set of oil, shoyu, vinegar, garlic, and honey. Once it is warm enough that the honey melts, add the chicken. Cook over medium heat.
• Brown chicken until it is very dark. I like mine just before it burns.
• Once the meat starts to brown, let it cook for a while. Meanwhile, make the soup.
• Add the second set of shoyu, vinegar, ginger, and honey to a sauce pan. Add enough water that noodles will just be covered. Heat water until the honey is mixed in completely.
• This is when you want to adjust to taste. I find the soup is different every time. Partly because I don't measure, but partly because it depends on the honey.
• Add the konbu (a type of seaweed) to the soup, if desired.
• Add the frozen veggies.
• Heat to a boil. Remove konbu.
• Add noodles (but throw away the icky spice packet) and boil for three minutes. If the chicken isn't done, hold off on adding the noodles to the water. They'll get soggy otherwise.
• Place noodles in two bowls with a small amount of broth. Add chicken on top. Garnish with chopped peanuts or pickled ginger.

TOP RAMEN SURPRISE

Steps:

• Break up Top Ramen while it is still in the package.
• Boil for 3 minutes.
• Drain water.
• Sprinkle seasoning packet over noodles.
• Add peas and hamburger.
• Stir and serve.
• You may want to heat the noodles for a minute on low to warm up the peas and the hamburger.

EASY TOMATO TOP RAMEN SOUP

Steps:

• 1. Add water to tomato soup in sauce pan. Add spice pkg. to soup. Heat .. then add broken up noodles. cook till done.

TOP RAMEN BREAKFAST BURRITOS

Steps:

• Boil 2 cups of water. Meanwhile, in a separate bowl, beat egg.
• Add ramen noodles to boiling water. Slowly pour in beaten egg. Stir and cook for 3 minutes.
• Drain all but about 1 tablespoon water, Stir in seasoning packet, cheese, and desired amount of hot sauce.
• Wrap ramen mixture in a warm flour tortilla and enjoy!

TOP RAMEN ORIENTAL GREEN BEANS

Steps:

• Wash the green beans, cut off the ends, and cut the green beans into 3-4" lengths.
• Steam until just tender.
• In a large nonstick frying pan put the oil and the powder from the two Top Ramen seasoning packets.
• I like to use the oriental flavored seasoning.
• Mix the oil and seasoning powder together.
• Do not turn on the heat yet, or the powdered spices might stick to the bottom of the pan.
• Next crumble one packet of the noodles into small pieces and stir into the oil mixture.
• Save the other noodles for soup or some other recipe.
• After the dried noodles are well coated with oil, stir in the cooked green beans.
• Turn the heat on medium, and stir the green beans occasionally, until heated through.
• Add salt and pepper when half heated, and then stir in the toasted almonds just before you turn off the heat.
• Serve at once.