Ramen Cookbook at Home - Recipes and Menu Plan

Copyright © 2021 by Jones Alfred Ph.
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Contents
Introduction
Lacking in Key Nutrients
Nutrition
Loaded with Sodium
SUMMARY
Contain MSG and TBHQ
Should You Avoid Ramen Noodles?
How to Make Ramen Noodles Healthier
The Bottom Line
Ramen recipe
Vegan ramen
Japanese ramen noodle soup
Easy
Miso ramen
Turkey ramen
Super-quick sesame ramen
Chicken & sweetcorn ramen
Cheat’s chicken ramen
Ramen with chicken bone broth, pork shoulder, soft-boiled egg & greens
Miso chicken & rice soup
Thai-style fish broth with greens
Napa Cabbage Salad
Mad Hatter Salad
Broccoli and Ramen Noodle Salad
Ramen Coleslaw
Chinese Fried Noodles
Chinese Cabbage Salad I
Stir-Fried Beef and Broccoli with Crisp Ramen Noodle Cake
Hiyashi Chuka Noodles
Ramen Carbonara
Chinese Napa Cabbage Salad
Ramen Slaw
Asian Chicken Noodle Salad
Broccoli Coleslaw
Dad's Asian Slaw
Sweet and Crunchy Salad
Taco Seasoning I
Guacamole
Cheddar Ramen Noodle Wedge with Fried Eggs
Garlic Prime Rib
Conclusion
Introduction
Ramen is a Japanese noodle soup. It consists of Chinese wheat
noodles served in a meat or (occasionally) fish-based broth, often flavored
with soy sauce or miso, and uses toppings such as sliced pork (dried
seaweed), menma, and scallions. Nearly every region in Japan has its own
variation of ramen, such as the tonkotsu (pork bone
broth) ramen of Kyushu and the miso ramen of Hokkaido. Mazemen is
a ramen dish that is not served in a soup, but rather with a sauce (such
as tare).
Are Instant Ramen Noodles Bad for you or Good?
Ramen noodles are a type of instant noodles enjoyed by many around the
world, because they are inexpensive and only require minutes to prepare,
they appeal to people who are on a budget or short on time.
Though instant ramen noodles may be convenient, there’s confusion as to

whether it’s healthy to eat them on a regular basis.
This article takes an objective look at instant ramen noodles to help you
decide whether this convenient dish can fit into a healthy diet.
Lacking in Key Nutrients
Ramen noodles are a packaged, instant type of noodle made from wheat
flour, various vegetable oils and flavorings.
The noodles are pre-cooked, meaning they have been steamed and then air
dried or fried to shorten cooking time for consumers.
Instant ramen noodles are sold in packages with a small packet of seasoning
or in cups to which water can be added and then microwaved.
Preparing instant ramen noodles involves adding the noodles to a pot of

seasoned boiling water. The noodles can also be cooked in a microwave,
which is why they’re often a staple food for college students living in
dormitories.
There’s no doubt that Ramen noodles are tasty and convenient, but their
nutritional value deserves closer examination.
Nutrition
Though nutritional information varies between products, most instant ramen
noodles are low in calories but lack key nutrients.
For example, one serving of chicken-flavored instant ramen noodles has (1):
Calories: 188
Carbs: 27 grams
Total fat: 7 grams
Protein: 5 grams
Fiber: 1 gram
Sodium: 891 mg
Thiamine: 16% of the Reference Daily Intake (RDI)
Folate: 13% of the RDI
Manganese: 10% of the RDI
Iron: 9% of the RDI
Niacin: 9% of the RDI
Riboflavin: 6% of the RDI
Instant ramen noodles are made with wheat flour that’s been fortified with
synthetic forms of certain nutrients like iron and B vitamins to make the
noodles more nutritious.
However, they lack many important nutrients, including protein, fiber,
vitamin A, vitamin C, vitamin B12, calcium, magnesium and potassium.
What’s more, unlike whole, fresh foods, packaged foods like instant ramen
noodles fall short in antioxidants and phytochemicals that positively impact
health in many ways.
Not to mention, they pack in a good amount of calories without the wide
array of nutrients that a more balanced meal consisting of a protein,
vegetables and complex carbs would contain.
Though one serving (43 grams) of ramen noodles has only 188 calories, most
people consume an entire package, which equates to two servings and 371
calories.
It should be noted that instant ramen noodles are different from fresh ramen
noodles, which are traditional Chinese or Japanese noodles typically served
in soup form and topped with nutritious ingredients like eggs, duck meat and
vegetables.
SUMMARY
While instant ramen noodles provide several nutrients like iron, B vitamins
and manganese, they lack fiber, protein and other important vitamins and
minerals.
Loaded with Sodium
Sodium is a mineral that’s essential for the proper functioning of your body.
However, too much sodium from excess salt in the diet isn’t good for your
health.
One of the largest contributors to dietary sodium intake is processed foods,

including packaged foods like ramen noodles.
Not consuming enough sodium has been linked to adverse effects, but taking
in too much can negatively impact health as well.
For example, having a diet high in salt has been linked to an increased risk of
stomach cancer, heart disease and stroke.
What’s more, in certain people who are considered salt sensitive, a high-
sodium diet may raise blood pressure, which can negatively impact heart and
kidney health.
Though there’s debate over the validity of the current intake recommendation
of two grams of sodium per day set forth by the World Health Organization,
it’s clear that limiting foods that are extremely high in salt is best.
Instant ramen noodles are very high in sodium, with one package containing
1,760 mg of sodium, or 88% of the 2-gram recommendation suggested by the
WHO.
Consuming just one package of ramen noodles per day would make it very
difficult to keep sodium intake close to the current dietary recommendations.
But since ramen noodles are cheap and quick to prepare, it’s an easy food to
rely on for people who are crunched for time.
For this reason, it’s likely that many people consume ramen multiple times
per day, which can lead to massive amounts of ingested sodium.
SUMMARY
Ramen noodles are a high-sodium food. Consuming too much sodium can
negatively impact your health and has been linked to an increased risk of
heart disease, stomach cancer and stroke.
To inspire you to exercise and eat well, we’ll send you our top health tips and
stories, plus must-read news.
Contain MSG and TBHQ
Like many processed foods, instant ramen noodles contain ingredients like
flavor enhancers and preservatives, which can be harmful to your health.
Tertiary butylhydroquinone — more commonly known as TBHQ — is a

common ingredient in instant ramen noodles.
It’s a preservative used to extend shelf life and prevent spoilage of processed
foods.
While TBHQ is considered safe in very small doses, animal studies have
shown that chronic exposure to TBHQ may lead to neurological damage,
increase the risk of lymphoma and cause liver enlargement (9).
Plus, some people exposed to TBHQ have experienced vision disturbances,

and test-tube studies have shown that this preservative can damage DNA.
Another controversial ingredient found in most brands of instant ramen

noodles is monosodium glutamate (MSG).
It’s an additive used to enhance the flavor of savory foods and make them
more palatable.
Certain people may be more sensitive to MSG than others. Consumption

of this preservative has been linked to symptoms like headaches, nausea,
high blood pressure, weakness, muscle tightness and flushing of the
skin.
Though these ingredients have been linked to several adverse health effects
in large doses, the small amounts found in food are likely safe in moderation.
However, those who are particularly sensitive to additives like MSG may
want to steer clear of instant ramen noodles, as well as other highly processed
foods.
SUMMARY
Instant ramen noodles may contain MSG and TBHQ — food additives that
may be detrimental to health when consumed in large doses.
Should You Avoid Ramen Noodles?
Though eating instant ramen noodles occasionally won’t harm your health,
regular consumption has been linked to poor overall diet quality and several
adverse health effects.
A study in 6,440 Korean adults found that those who regularly ate instant
noodles had lower intakes of protein, phosphorus, calcium, iron, potassium,
niacin and vitamins A and C, compared to those who didn’t consume this
food.
Plus, those who frequently ate instant noodles consumed significantly fewer
vegetables, fruits, nuts, seeds, meat and fish.
Regular instant noodle consumption has also been associated with an

increased risk of metabolic syndrome, a group of symptoms including excess
abdominal fat, high blood pressure, high blood sugar and abnormal blood
lipid levels.
As a result, it’s best to limit your intake of instant ramen noodles and not use
them as a meal substitute on a regular basis.
How to Make Ramen Noodles Healthier
For those who enjoy eating instant ramen noodles, there are several ways to
make this convenient dish healthier.
Add vegetables: Adding fresh or cooked vegetables like carrots, broccoli,

onions or mushrooms to instant ramen noodles will help add nutrients that
plain ramen noodles lack.
Pile on protein: Since ramen noodles are low in protein, topping them with
eggs, chicken, fish or tofu will provide a source of protein that will keep you
fuller longer.
Choose low-sodium versions: Instant ramen noodles are available in low-

sodium options, which can cut the salt content of the dish drastically.
Ditch the flavor packet: Create your own broth by mixing low-sodium
chicken stock with fresh herbs and spices for a healthier, lower-sodium
version of ramen noodles.
While instant ramen noodles are a cheap carbohydrate source, there are many
other healthy, affordable carb options out there.
Brown rice, oats and potatoes are examples of versatile, inexpensive carbs for
those looking to save money.
SUMMARY
Diets high in instant noodles have been linked to poor diet quality and an
increased risk of heart disease and metabolic syndrome. Adding vegetables
and protein to instant ramen is an easy way to boost the nutrition content of
the meal.
The Bottom Line
Though instant ramen noodles provide iron, B vitamins and manganese, they
lack fiber, protein and other crucial vitamins and minerals.
Additionally, their MSG, TBHQ and high sodium contents may negatively
affect health, such as by increasing your risk of heart disease, stomach cancer
and metabolic syndrome.
Limiting consumption of processed foods like instant ramen noodles and

eating plenty of whole, unprocessed foods is always the best choice for your
health.
Ramen recipe
Vegan ramen
Preparation and cooking time
Prep:10 mins
Cook:15 mins
Easy
Serves 2
Enjoy this vegan ramen for a tasty midweek meal in just 25 minutes. Dried
mushrooms and miso paste give the broth plenty of umami flavour
Nutrition: Per
servingNutrientUnitkcal556fat19gsaturates3gcarbs69gsugars9gfibre9gprotein22gsalt3.92g
Ingredients
2 garlic cloves thumb-sized piece ginger, sliced, plus a few slices cut into
fine matchsticks to serve (optional) 1½ tbsp white miso paste

1 tbsp neri goma (white sesame paste) or tahini
15g dried shiitake mushrooms
1l good-quality vegan stock
2 tbsp soy sauce
200g firm tofu, cut into chunky cubes

1 tbsp cornflour
1 tbsp veg or sunflower oil
100g (2 x nests) ramen or rice noodles
1 head pak choi, quartered
2 spring onions, finely sliced, white and green parts kept separate
25g ready-to-eat beansprouts
1 carrot, peeled and cut into fine matchsticks
sesame oil, sriracha, chopped coriander, crushed peanuts, crumbled sheets of

nori or dried chilli threads (silgochu), to serve (optional)
Method
STEP 1
Crush the garlic with the back of a big knife, then put it in a saucepan with
the ginger, miso, neri goma, mushrooms, stock and soy. Bring to a gentle
simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a
clean pan and discard everything left in the strainer.
STEP 2
Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in a
frying pan. Fry for a few mins on each side, being careful as you turn it
that it doesn’t fall apart. Cook the noodles for 1 min less than pack
instructions, so they retain a little bite. Drain and leave in the pan with a
little cooking water so they don’t stick together.
STEP 3
Add the pak choi and whites of the spring onions to the broth and gently
reheat for 1-2 mins until the greens have just wilted.
STEP 4
Divide the noodles between two deep bowls, ladle over the broth and
veg. Top with the tofu, beansprouts, carrot and ginger matchsticks,
green parts of the spring onions and a drizzle of sesame oil, plus the
other toppings, if you like.
GOES WELL WITH
Easy vegan chocolate cake
Vegan crepes
Easy vegan burgers

Japanese ramen noodle soup
Prep:20 mins
Cook:20 mins
Easy
Serves 4
Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish
Japanese noodle soup, for when you crave something comforting yet light
and wholesome.
Nutrition: Per servingHighlightNutrientUnitkcal629low

infat12gsaturates3gcarbs75gsugars7gfibre6gprotein51gsalt4.9g
Ingredients
700ml chicken stock
3 garlic cloves, halved
4 tbsp soy sauce, plus extra to season
tsp
Worcestershire
sauce
thumb-
sized
piece
of
ginger,
sliced
tsp
Chinese
five
spice
pinch
of
chilli
powder
1 tsp white sugar (optional)
375g ramen noodles
400g sliced cooked pork or chicken breast
2 tsp sesame oil
For the garnish
100g baby spinach
4 tbsp sweetcorn
4
boiled
eggs,
peeled
and
halved
sheet
dried
nori,
finely
shredded
sliced
green
spring
onions
or
shallots
sprinkle
of
sesame
seeds
Method
STEP 1
Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp
Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese
five spice, pinch of chilli powder and 300ml water in a stockpot or large
saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
STEP 2
Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it
sweeter or saltier to your liking.
STEP 3
Cook 375g ramen noodles following the pack instructions, then drain and set
aside.
STEP 4
Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting
to brown, then set aside.
STEP 5
Divide the noodles between four bowls. Top each with a quarter of the meat,
25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.
STEP 6
Strain the stock into a clean pan, then bring to the boil once again.
STEP 7
Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet,
sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the
spinach to wilt slightly before serving.
GOES WELL WITH
Turkey ramen
Miso ramen
Prep:10 mins
Cook:15 mins
Easy
Serves 4
Not sure about the taste of tofu? In this miso ramen, it's fried in a delicious
sweet and sticky glaze and is accompanied by amazing Japanese flavours –
delicious
Nutrition: Per servingHighlightNutrientUnitkcal383low

Ingredients
5 tbsp miso paste
2 tbsp soy sauce
2.5cm piece ginger , grated
12 shiitake mushrooms
225g smoked tofu , cut into 4 slices
2 tbsp liquid aminos or tamari

250g soba noodles
16 ears baby corn
1 tbsp vegetable oil
8 baby pak choi
200g ready-to-eat beansprouts (if they’re not labelled ready-to-eat, cook

thoroughly until steaming hot throughout)
2 red chillies , finely sliced on an angle
2 spring onions , finely sliced on an angle
4 tbsp crispy seaweed
2 tbsp black sesame seeds
1 tbsp sesame oil , to finish
Method
STEP 1
Put the miso, 1.5 litres water, soy sauce, ginger and shiitake in a large
saucepan. Stir to mix in the miso, then bring to a very gentle simmer. Keep
simmering for 5 mins.
STEP 2
Meanwhile, place the smoked tofu in a shallow bowl and pour over the liquid
aminos. Turn the tofu slices over to make sure they are soaked well on both
sides.
STEP 3
Bring a pan of salted water to the boil. Add the soba noodles, bring back to
the boil and cook until just tender, about 5 mins.
STEP 4
Add the baby corn to the miso broth and cook for a further 4 mins.
STEP 5
Meanwhile, heat the oil in a non-stick frying panover a high heat. Lift the
tofu from its bowl, shaking off the excess liquid aminos and saving it. Gently
place the tofu in the frying pan and cook for 2-3 mins on each side until
browned. Add the reserved liquid aminos to the pan (it will bubble up) and
reduce to a glaze. Remove from the heat.
STEP 6
As soon as the noodles are cooked, drain them in a colander and rinse under
cold water, then divide between four serving bowls. Add the pak choi to the
miso broth and remove from the heat.
STEP 7
Divide the pak choi, baby corn and beansprouts between the bowls.
Ladleover the miso broth and add the tofu. Garnish with the chillies, spring
onions and crispy seaweed. Sprinkle with sesame seeds, drizzle over the
sesame oil and serve straightaway.
Turkey ramen
Prep:15 mins
Cook:15 mins
Easy
Serves 2
A different way to use leftover turkey. Add leftover gravy too to add extra
rich, meaty flavour to this warming broth with noodles, dried shiitake and
eggs
Nutrition: per
servingNutrientUnitkcal656fat16gsaturates4gcarbs64gsugars6gfibre7gprotein61gsalt6.5g
Ingredients
2 garlic cloves thumb-sized piece ginger , sliced, plus a few slices cut
into fine matchsticks to serve
1 ½ tbsp white miso paste
1 tbsp goma (white sesame paste) or tahini
15g dried shiitake mushrooms
700g leftover turkey gravy , or good-quality chicken stock
2 tbsp soy sauce

2 eggs , at room temperature
150g ramen noodles (egg, rice or udon noodles will all work too)
200g leftover turkey meat, shredded
2 spring onions , finely sliced, white and green parts kept separate
1 lime , halved
25g ready-to-eat beansprouts
sesame oil , sriracha, chopped coriander, crushed peanuts, crumbled sheets of

nori or dried chilli threads (silgochu), to serve (optional)
Method
STEP 1
Crush the garlic with the back of a big knife, then put it in a saucepan
with the ginger, miso, goma, mushrooms, gravy and soy. Bring to a
gentle simmer, cover and bubble for 5 mins until the ginger is soft.
Strain into a clean pan and discard the aromatics and mushrooms.
STEP 2
Meanwhile, cook the eggs in a pan of boiling water for 7 mins. Plunge
straight into a bowl of cold water and set aside to cool. Cook the noodles for
1 min less than instructed on the pack, so they retain a little bite. Drain and
leave in the pan with a little cooking water so they don’t stick together. Add
the turkey and whites of the spring onions to the broth and gently reheat for
1-2 mins.
STEP 3
Divide the noodles between two deep bowls, ladle over the broth and top
with a squeeze of lime, the beansprouts, ginger matchsticks, green spring
onion and a drizzle of sesame oil, plus the other toppings, if you like. Peel
and halve the eggs and place these on top too.
GOES WELL WITH
Spring rolls
Vegetable tempura with soy & dipping sauce
Steamed pak choi

Super-quick sesame ramen
Prep:5 mins
Cook:10 mins
Easy
Serves 1
Rustle up this warming veggie ramen in just 15 minutes. Think of it as

healthy fast food – it's low-fat, low-calorie and low-cost as well
Nutrition: Per servingHighlightNutrientUnitlow inkcal205low

Ingredients
80g pack instant noodles (look for an Asian brand with a flavour like sesame)
2 spring onions , finely chopped
½ head pak choi
1 egg
1 tsp sesame seeds
chilli sauce , to serve
Method
STEP 1
Cook the noodles with the sachet of flavouring provided (or use stock instead
of the sachet, if you have it). Add the spring onions and pak choi for the final
min.
STEP 2
Meanwhile, simmer the egg for 6 mins from boiling, run it under cold water
to stop it cooking, then peel it. Toast the sesame seeds in a frying pan.
STEP 3
Tip the noodles and greens into a deep bowl, halve the boiled egg and place
on top. Sprinkle with sesame seeds, then drizzle with the sauce or sesame oil
provided with the noodles, and chilli sauce, if using.
GOES WELL WITH
Baked ginger & spinach sweet potato
Chorizo hummus bowl
Brown butter linguine

Chicken & sweetcorn ramen
Prep:5 mins
Cook:10 mins
Easy
Serves 2
This chicken and noodle soup will feed two young children. For adults, or if
your kids are older, use a pack of noodles each, extra stock and a whole egg
Nutrition: Per servingHighlightNutrientUnitlow inkcal368low

Ingredients
1 pack instant ramen noodles
600ml chicken stock
½ cooked chicken breast , sliced
4 tbsp sweetcorn , peas or chopped beans
egg
sesame
oil
to
serve
(optional)
Method
STEP 1
Put the noodles in a pan (don’t add the flavour sachet). Pour over the stock,
bring to the boil, then simmer until cooked (follow pack instructions for
cooking time).
STEP 2
Lift the noodles out of the pan and transfer to two bowls. Bring the stock in
the pan back to a simmer, then add the chicken and cook until heated
through. Scoop the chicken out with a slotted spoon, then transfer to the
bowls. Warm the sweetcorn or cook the peas or beans in the stock, bringing
back to the boil if you need to, then transfer to the bowl.
STEP 3
Meanwhile, cook the egg in a pan of boiling water for 6 mins. Remove
carefully and cool under the cold tap, then peel and halve. Add an egg
half to each bowl, then bring the stock back to a simmer and pour it over
the noodles. Add a few drops of sesame oil, if you like.
RECIPE
TIPS
SPICE
IT
UP
If your children like chilli, add some slices of fresh chilli, or a few drops of
chilli oil.
GOES WELL WITH
Rice & quinoa prawn sushi bowl
Cod & pea fritters
Sticky pork lettuce wraps

Prep:10 mins
Cook:15 mins - 20 mins
Easy
Serves 4
This speedy version of the classic Japanese noodle soup makes a delicious
everyday dinner or warming lunch - and it's low in fat and calories too
Nutrition: per servingHighlightNutrientUnitlow inkcal255low

Ingredients
1.2l
good-
quality
chicken
stock
small
pack
coriander,
stalks
and
leaves
separated
1 red chilli (deseeded if you don’t like it too hot), sliced
2 tbsp light soy sauce
100g grey oyster mushrooms, sliced
100g pack baby pak choi
2 skinless cooked chicken breasts, sliced
100g egg noodles
50g sliced bamboo shoots
Method
STEP 1
Set a large saucepan over a medium heat and pour in the stock. Finely chop
the coriander stalks and add to the stock with most of the chilli. Bring to the
boil and add 200ml water. Once boiled, reduce the heat and simmer for 5-10
mins to infuse the coriander and chilli.
STEP 2
Add the soy sauce and a grinding of black pepper, then the mushrooms, pak
choi, chicken and noodles. Simmer for 2 mins until the noodles soften, before
adding the bamboo shoots.
STEP 3
Serve in deep bowls topped with coriander leaves and the remaining chilli
slices.
GOES WELL WITH
Quick kimchi
Cauliflower tempura
Ramen with chicken bone broth, pork shoulder, soft-boiled egg
& greens
Prep:25 mins
Cook:4 hrs and 10 mins
Easy
Serves 4
A steaming bowl of ramen noodle soup is a comforting Japanese classic -

slowly simmer the bone broth for a rich depth of flavour
Nutrition: per
servingNutrientUnitkcal798fat32gsaturates10gcarbs51gsugars4gfibre4gprotein71gsalt6g
Ingredients
4 eggs
250g ramen noodles
2 large handfuls shredded spring greens
4 spring onions , finely chopped
75g bamboo shoots from a can, drained, chopped and soaked in 2 tbsp rice
vinegar
chilli oil , to serve

pickled chilli and shallots
(see recipe in tip,
optional), to serve
For the ramen stock
6 chicken legs
2 large carrots , halved
2 onions , quartered
4cm piece ginger , sliced
4 dried shiitake mushrooms
900g piece pork shoulder (thick layer of fat removed), halved
For the ramen seasoning
1 tbsp mirin
1 tbsp saké
4 tbsp Japanese soy sauce
Method
STEP 1
Heat oven to 200C/180C fan/gas 6. For the stock, put the chicken, carrots,
onions and ginger in a large roasting tin. Sprinkle with seasoning and roast
for 30 mins. Transfer everything from the tin, including the fat and juices, to
a large saucepan. Add the shiitake mushrooms and the pork, and pour in 3
litres of cold water. Bring to the boil and turn down to the lowest simmer you
can. After the foamy scum rises to the top, skim it off with a ladle and
discard. Part-cover with a lid. Let it simmer for 3 hrs but remove the pork
after about 2½ hrs, or when it is very soft, and set aside. Strain the stock into
a clean pan. Save the chicken and use it for something else. Boil for another
30-40 mins on a medium heat to reduce by a third, then skim the excess fat
off. Add about 1 tsp salt and taste to see if it needs more.
STEP 2
Boil the eggs in a pan for 6 mins, then remove and put in iced water to cool.
STEP 3
Boil the noodles in a large pan, stirring so they don’t stick, until al dente,
about 3 mins. In the final minute of cooking, add the greens. Drain and
divide between the bowls.
STEP 4
Mix the ramen seasoning ingredients in a small bowl. Slice the pork and add
to the bowls. Pour the broth over each and add the spring onions and bamboo
shoots. Peel the eggs, slice in half lengthways and place in each bowl with a
dollop of pickled chilli & shallots, if you like. Pass round the ramen
seasoning and chilli oil to serve on top.
RECIPE TIPS
PICKLED CHILLI AND SHALLOTS
Put 1 sliced red chilli (deseeded if you don't like it too hot) and 3
quartered small shallots in a small bowl and pour 150ml rice wine
vinegar over. Add some salt and let it sit to pickle for at least 20
minutes. Drain before serving.
GOES WELL WITH
Smoked salmon & avocado sushi
Cauliflower tempura
Teriyaki tuna skewers

Miso chicken & rice soup
Prep:10 mins
Cook:10 mins
Easy
Serves 2
Ditch the noodles and try a healthy Japanese ramen with rice, flavoured with
miso, soy, mirin and spring onions

Ingredients
500ml chicken stock
2 skinless chicken breasts
50g long grain rice
8 Chanteney carrots , halved lengthways
2 tbsp miso paste
1 tbsp soy sauce
1 tbsp mirin
2 spring onions , sliced
Method
STEP 1
Bring the stock to a gentle boil in a medium saucepan. Add the chicken
breasts and simmer for 8 mins until cooked through. Remove from the pan
and shred the meat.
STEP 2
Add the rice and carrots to the hot stock. Bring back up to the boil, cover
with a lid, then reduce the heat and cook for 10 mins until the rice is cooked
and the carrots are tender.
STEP 3
Return the chicken to the pan and add the miso, soy and mirin. Scatter over
the spring onions just before serving.
GOES WELL WITH
Japanese salmon & avocado rice
Pork meatballs in hoisin broth

Thai-style fish broth with greens
Prep:10 mins
Cook:15 mins
Easy
Serves 2
A ramen-style noodle soup with sustainable pollock, prawns and healthy

vegetables - a low-fat, low-calorie bowl

Ingredients
100g brown rice noodle
500ml chicken or fish stock
1 tbsp Thai red curry paste
4 dried or fresh kaffir lime leaves
1 tbsp fish sauce
200g skinless sustainable white fish , such as pollock

100g
raw
king
prawn
pak
choi
leaves
separated
handful
coriander
leaves
Method
STEP
1
Cook the noodles following pack instructions. Refresh in cold water and
drain well.
STEP 2
Put the stock in a large saucepan and stir in the curry paste, lime leaves, fish
sauce and 250ml cold water. Bring to a simmer and cook for 5 mins.
STEP 3
Cut the fish into roughly 3cm cubes and add to the pan. Return to a simmer,
then cook for 2 mins uncovered.
STEP 4
Stir in the noodles, prawns and pak choi, and simmer for 2-3 mins or until the
fish and prawns are just cooked. Serve in bowls scattered with coriander.
GOES WELL WITH
Sesame pak choi
Asian slaw
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!
Prep:
15
mins
Cook:
15
mins
Total:
30 mins
Servings:
Yield:
6 servings
Ingredients
Ingredient Checklist
1 head napa cabbage

1 bunch minced green onions
⅓ cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
¼ cup cider vinegar
¾ cup vegetable oil
½ cup white sugar
2 tablespoons soy sauce
Directions
Instructions Checklist
Step 1
Finely shred the head of cabbage; do not chop. Combine the green onions and
cabbage in a
large bowl, cover and refrigerate until ready to serve.
Step 2
Preheat oven to 350 degrees F (175 degrees C).
Step 3
Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame
seeds and almonds into the pot with the melted butter. Spoon the mixture
onto a baking sheet and bake the crunchies in the preheated 350 degrees F
(175 degrees C) oven, turning often to make sure they do not burn. When
they are browned remove them from the oven.
Step 4
Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy
sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from
heat and let cool.
Step 5
Combine dressing, crunchies, and cabbage immediately before serving. Serve

right away or the crunchies will get soggy.
Nutrition
Facts
Per
Serving:
632 calories; protein 9.2g 18% DV; carbohydrates 39.8g 13% DV; fat 51.3g
79% DV; cholesterol 27.1mg 9% DV; sodium 652.5mg 26% DV.
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!
Prep:
20
mins
Cook:
15
mins
Total:
35 mins
Servings:
12
Yield:
12 servings
Ingredients
1 (16 ounce) package coleslaw mix

8 medium (4-1/8" long)s green onions, chopped
½ 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
½ cup white sugar
¼ cup apple cider vinegar
½ cup vegetable oil
1 teaspoon soy sauce
Directions
Step 1
In a large bowl, toss together the coleslaw mix, green onions and broccoli.
Set aside.
Step 2
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.
Step 3
In a jar with a tight fitting lid, combine the sugar, vinegar, oil and soy sauce.
Seal, and shake vigorously to blend.
Step 4
Just before serving, combine the slaw mixture with the nuts and noodles.
Pour the dressing over all, and stir briefly to coat.
Note
This can be made ahead of time, just keep the mixtures separate until
serving time. I always put the mixtures in big resealable bags and put in a
big bowl right before serving time.
Nutrition Facts Per Serving:

395 calories; protein 8g 16% DV; carbohydrates 28.9g 9% DV; fat 28.8g
Broccoli and Ramen Noodle Salad
This is a nutty and delicious broccoli salad.
Prep:
15 mins
Additional:
30
mins
Total:
45 mins
Servings:
Yield:
6 servings
Ingredients
1 (16 ounce) package broccoli coleslaw mix
1 bunch green onions, chopped

1 cup unsalted peanuts
1 cup sunflower seeds
½ cup white sugar
¼ cup vegetable oil
⅓ cup cider vinegar
Directions
Step 1
In a large salad bowl, combine the slaw, broken noodles and green onions.
Step 2
Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour
over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts
and sunflower seeds before serving.
53% DV; cholesterolmg; sodium 356.3mg 14% DV.
Ramen Coleslaw
This is nothing like the mayonnaise based coleslaws that most people think
of.
Prep:
15
mins
Cook:
10
mins
Total:
25 mins
Servings:
Yield:
4 servings
Ingredients
2 tablespoons vegetable oil
3 tablespoons white wine vinegar

2 tablespoons white sugar
1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning
packet reserved½ teaspoon salt

½ teaspoon ground black pepper
2 tablespoons sesame seeds
¼ cup sliced almonds
½ medium head cabbage, shredded
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice
mix, salt and pepper to create a dressing.
Step 3
Place sesame seeds and almonds in a single layer on a medium baking sheet.
Bake in the preheated oven 10 minutes, or until lightly brown.
Step 4
In a large salad bowl, combine the cabbage, green onions and crushed
ramen noodles. Pour dressing over the cabbage, and toss to coat
evenly. Top with toasted sesame seeds and almonds.
19% DV; cholesterolmg; sodium 543mg 22% DV.
Chinese Fried Noodles
This is a quick, easy, and delicious recipe that all will enjoy. Try adding
cooked, cubed pork or chicken, bean sprouts, water chestnuts, sliced
almonds, or any of your favorite vegetables for versatility.
Prep:
15
mins
Cook:
25
mins
Total:
40 mins
Servings:
Yield:
6 servings
Ingredients
2 (3 ounce) packages Oriental flavored ramen noodles

3 large eggs eggs, beatenvegetable oil
4 medium (4-1/8" long)s green onions, thinly sliced
1 small carrot, peeled and grated
½ cup green peas
cup
red
bell
pepper,
minced
tablespoons
sesame
oil
soy
sauce
Directions
Step 1
Boil ramen noodles for 3 minutes, or until softened, without flavor packets.
Reserve flavor packets. Drain noodles, and set aside.
Step 2
Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and
stir in hot oil until firm. Set aside.
Step 3
In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir
green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate
dish, and set aside. Heat another teaspoon of cooking oil in the same skillet.
Cook and stir the the carrots, peas, and bell peppers separately in the same
manner, setting each aside when done.
Step 4
Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a

separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium
heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of
reserved ramen seasoning packets over noodles, and toss to coat. Add
vegetables, and continue cooking, turning frequently, for another 5 minutes.
161 calories; protein 4.3g 9% DV; carbohydrates 6.9g 2% DV; fat 13g 20%
DV; cholesterol 69.3mg 23% DV; sodium 293.7mg 12% DV.
Chinese Cabbage Salad I
A delicious salad with a variety of tastes and textures. Uses packaged salad
mixes.
Prep:
15
mins
Cook:
10
mins
Total:
25 mins
Servings:
12
Yield:
12 servings
Ingredients
1 (3 ounce) package ramen noodles, crushed

10 ounces cashew pieces
1 (16 ounce) package shredded coleslaw mix
½ cup white sugar
¼ cup cider vinegar
1 tablespoon soy sauce
Directions
Step 1
In a preheated 350-degree F oven (175 degree C), toast the crushed

noodles and nuts until golden brown. Step 2
In a large bowl, combine the coleslaw, green onions, toasted ramen noodles
and cashews.
Step 3
To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce.
Pour the dressing over the salad, toss and serve.
Nutrition
Facts
Per
Serving:
33% DV; cholesterol 3mg 1% DV; sodium 262.9mg 11% DV.
Stir-Fried Beef and Broccoli with Crisp Ramen Noodle Cake
A classic Asian dish gets an instant-ramen makeover.
Prep:
20
mins
Cook:
20
mins
Total:
40 mins
Servings:
Yield:
4 servings
Ingredients
Ramen Noodle Cake:
2 (3 ounce) packages ramen noodles (exclude seasoning packets)
2 tablespoons vegetable oil, divided

Sauce:
¾ cup water
3 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce
1 tablespoon cornstarch
1 teaspoon white sugar½ teaspoon toasted sesame oil

Stir-Fry:
2 ½ tablespoons vegetable oil, divided
½ pound broccoli florets
⅓ cup water
3 large cloves garlic, finely chopped
2 tablespoons minced fresh ginger
1 pound flat iron steak, thinly sliced across the grain
¼ teaspoon salt
Directions
Instructions
Checklist
Step
1
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.
Step 2
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).
Step 3
While ramen cake cooks, whisk together water, oyster sauce, soy sauce,
cornstarch, sugar, and sesame oil (if using).
Step 4
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.

Step 5
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.
Step 6
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.
Step 7
Slide ramen cake onto a cutting board and cut into quarters. Top each ramen
wedge with 1 cup beef-broccoli mixture.
Nutrition
Facts
Per
Serving:
Hiyashi Chuka Noodles
This is a common cold noodle salad in Japan, and always great to eat when
the weather is hot. Enjoy!
Prep:
15
mins
Cook:
mins
Total:
20 mins
Servings:
Yield:
2 servings
Ingredients
3 tablespoons soy sauce
2 tablespoons white sugar

3 tablespoons white vinegar
5 tablespoons chicken stock
1 teaspoon sesame oil
½ teaspoon chili oil
2 (3 ounce) packages ramen noodles
1 egg, beaten
½ cucumber, julienned
1 carrot, grated
1 slice cooked ham, cut into thin strips
¼ sheet nori, cut into thin slices
1 tablespoon hot Chinese mustard
Directions
Step 1
Mix the soy sauce, sugar, vinegar, chicken stock, sesame oil, and chili oil
together in a small bowl, and stir until the sugar dissolves. Set aside.
Step 2
Bring a saucepan of water to a boil. Add the ramen noodles and cook for 2
minutes. Drain immediately, and refrigerate noodles until cold. Meanwhile,
heat a small nonstick skillet over medium heat. Pour in the beaten egg and tilt
the pan to thinly coat the bottom with egg. When firm, fold the egg in half
and remove from the pan. Slice into thin strips.
Step 3
To serve, place cold noodles on serving plates. Top with separate piles of
egg, cucumber, carrot, and ham. Pour the sauce over the top and sprinkle
with crumbled nori. Serve with a touch of hot mustard on the side.
Nutrition
Facts
Per
Serving:
236 calories; protein 9.3g 19% DV; carbohydrates 28.5g 9% DV; fat 10g
Ramen Carbonara
Carbonara is known as a quick-to-fix meal, but get dinner done even sooner
by using ramen instead of traditional pasta. Top with additional Parmesan if
desired.
Prep:
10
mins
Cook:
10
mins
Total:
20 mins
Servings:
Yield:
2 servings
Ingredients
2 slices bacon, chopped

½ cup chopped onion
2 (3 ounce) packages ramen noodles (flavor packets discarded)
½ cup frozen peas
1 egg
½ cup shredded Parmesan cheese
¼ teaspoon kosher salt
1 pinch red pepper flakes
Chopped fresh parsley
Directions
Step 1
Cook bacon in a large skillet over medium heat until crisp, about 5 minutes.
Transfer to paper towels to drain. Add onion to bacon drippings in skillet;
cook until tender, 3 to 5 minutes.
Step 2
Meanwhile, cook ramen in a saucepan according to package directions,

adding peas the last minute of cooking. Reserve 1/2 cup cooking water;
drain.
Step 3
Whisk together egg, Parmesan, onion and drippings, salt, and red
pepper in a bowl. Add hot ramen and cooked bacon. Toss to coat,
adding enough reserved cooking water to make a creamy
consistency. Top servings with parsley.
Cook's Note:
You can replace the egg with 1/4 cup
refrigerated egg product if desired.

Chinese Napa Cabbage Salad
An excellent way to use up that leftover cabbage from the garden.
Prep:
10
mins
Cook:
15
mins
Total:
25
mins
Servings:
Yield:
6 servings
Ingredients
1 (3 ounce) package chicken flavored ramen noodles

¼ cup butter
½ cup sesame seeds, toasted
½ cup blanched slivered almonds
1 large head napa cabbage, shredded
¼ cup vegetable oil
¼ cup rice wine vinegar
1 tablespoon sesame oil
⅛ cup white sugar
Directions
Step 1
Crush noodles, place them in a medium skillet and brown in butter over
medium heat. Add almonds and sesame seeds. Stir often to prevent
burning. Add seasoning mix from noodles and cool. Toss in a large bowl
with cabbage and onions.
Step 2
Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy
sauce, sesame oil and sugar. Pour over salad, toss and serve.
Nutrition
Facts
Per
Serving:
Ramen Slaw
This is super quick slaw that is a favorite for potlucks.
Prep:
15 mins
Additional:
hr
30
mins
Total:
hr
45
mins
Servings:
Yield:
8 servings
Ingredients
1 (12 ounce) package broccoli coleslaw mix
½ cup sunflower seeds
½ cup slivered almonds
1 (3 ounce) package Oriental-flavored ramen noodles, broken into small

pieces
½ cup canola oil
¼ cup white sugar
¼ cup white wine vinegar
Directions
Step 1
Combine broccoli coleslaw mix, sunflower seeds, almonds, and ramen

noodles together in a bowl. Whisk canola oil, sugar, ramen noodle
seasoning packet, and vinegar together in a separate bowl; pour over slaw
mixture. Fold in green onions. Chill in refrigerator for 1 1/2 hours before
serving.
Nutrition
Facts
Per
Serving:
302 calories; protein 4.6g 9% DV; carbohydrates 19g 6% DV; fat 23.8g 37%
DV; cholesterolmg; sodium 232.6mg 9% DV.
Asian Chicken Noodle Salad
This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken,
and vegetables.
Prep:
15
mins
Cook:
10
mins
Total:
25 mins
Servings:
Yield:
4 servings
Ingredients
1 (3 ounce) package ramen noodle pasta, crushed
2 tablespoons butter, melted

½ cup pine nuts
3 cups shredded bok choy
5 medium (4-1/8" long)s green onions, thinly sliced
1 cup diced, cooked chicken breast meat
1 (5 ounce) can water chestnuts, drained
12 pods snow peas
¼ cup rice wine vinegar
¼ cup white sugar
1 tablespoon lemon juice
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the
noodles, sunflower seeds, and pine nuts with melted butter until evenly
coated. Spread the mixture in a thin layer on a baking sheet.
Step 2
Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until

evenly toasted. Remove from heat, and cool slightly.
Step 3
In a large bowl toss together the noodle mixture, bok choy, green onions,
chicken, water chestnuts, and snow peas.
Step 4
Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and
lemon juice. Pour over salad, and toss to evenly coat. Serve
immediately, or refrigerate until chilled.

Broccoli Coleslaw
Wonderful salad as a side dish or as a lunch salad.
Prep:
15 mins
Additional:
1 hr
Total:
hr
15
mins
Servings:
Yield:
6 to 8 servings
Ingredients
1 cup olive oil

⅓ cup distilled white vinegar
½ cup white sugar
1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning

packet reserved
1 large head fresh broccoli, diced
2 medium (blank)s carrots, grated
2 bunches green onions, chopped
1 cup sunflower seeds
Directions
Instructions
Checklist
Step
1
In a small bowl combine oil, vinegar, sugar and the seasoning packet from
the ramen noodles.
Mix well and refrigerate at least one hour before serving, or overnight.
Step 2
In a large bowl combine broccoli, carrots, green onions and

sunflower seeds. Crush ramen noodles and stir in. Pour dressing
over salad about 10 minutes before serving.
Nutrition Facts
Per Serving:
48% DV; cholesterolmg; sodium 168.5mg 7% DV.
Dad's Asian Slaw
This is the perfect side for anything from a casual backyard BBQ to a formal
holiday meal. You'll never want to eat regular cole slaw again.
Prep:
10 mins
Additional:
1 hr
Total:
hr
10
mins
Servings:
Yield:
8 servings
Ingredients
1 (3 ounce) package beef flavor ramen noodles with seasoning packet
1 (3 ounce) package roasted sunflower seed kernels
1 (3 ounce) package sliced almonds
1 cup bottled oil and vinegar salad dressing (such as Newman's Own®)
½ cup white sugar
1 (16 ounce) package coleslaw mix
Directions
Step 1
Crush the ramen noodles in a bowl, and stir in the beef seasoning packet,
sunflower seeds, almonds, green onions, oil and vinegar dressing, and sugar,
mixing until the sugar is dissolved.
Step 2
Place the coleslaw mix into a large salad bowl, pour the dressing mixture
over, and toss lightly to combine well. Refrigerate at least 1 hour before
serving.
Nutrition
Facts
Per
Serving:
308 calories; protein 6.4g 13% DV; carbohydrates 41g 13% DV; fat 13.9g
21% DV; cholesterol 4.5mg 2% DV; sodium 712mg 29% DV.
Sweet and Crunchy Salad
This is an easy and delicious summer salad. I usually double the recipe for
parties. You can also use oriental flavored ramen noodles, if you like.
Prep:
15 mins
Additional:
hrs
15
mins
Total:
hrs
30
mins
Servings:
Yield:
4 to 6 servings
Ingredients
½ cup white sugar
⅓ cup white wine vinegar
1 (16 ounce) package shredded coleslaw mix
1 (11 ounce) can mandarin oranges, drained and sliced
1 (8 ounce) can water chestnuts
½ cup cashews
Directions
Step 1
Place noodles in a bowl of warm water and soak for 15 minutes or until soft.
Step 2
Whisk together the oil, sugar, vinegar and seasoning packs.
Step 3
Drain the noodles and combine in a large bowl with the coleslaw, oranges,
water chestnuts, green onions and sunflower seeds.
Step 4
Pour dressing over salad and toss to coat evenly. Refrigerate for 2 to 4 hours.
Add cashews before serving.
Nutrition
Facts
Per
Serving:
48% DV; cholesterol 7.2mg 2% DV; sodium 489mg 20% DV.
Taco Seasoning I
Depending on how spicy you and your family like your dishes, use as
little or as much as you want. Prep: 1 min
Total:
1 min
Servings:
10
Yield:
1 ounce
Ingredients
1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
½ teaspoon paprika
1 ½ teaspoons ground cumin

1 teaspoon sea salt
1 teaspoon black pepper
Directions
Step 1
In a small bowl, mix together chili powder, garlic powder, onion powder, red
pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight
container.

5 calories; protein 0.2g; carbohydrates 0.9g; fat 0.2g; cholesterolmg; sodium
184.8mg 7% DV.
Guacamole
You can make this avocado salad smooth or chunky depending on your
tastes.
Prep:
10
mins
Total:
10 mins
Servings:
Yield:
4 servings
Ingredients
3 avocado, NS as to Florida or Californias avocados - peeled, pitted, and

mashed
1 lime, juiced
1 teaspoon salt
½ cup diced onion

3 tablespoons chopped fresh cilantro
2 plum tomato (blank)s roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper
Directions
Step 1
In a medium bowl, mash together the avocados, lime juice, and

salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne
pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Tips
Upgrade your cutting boards using our guide to the best cutting boards on the
market, then use them to prepare our favorite recipes.
Nutrition
Facts
Per
Serving:
262 calories; protein 3.7g 7% DV; carbohydrates 18g 6% DV; fat 22.2g 34%
DV; cholesterolmg; sodium 595.7mg 24% DV.
Cheddar Ramen Noodle Wedge with Fried Eggs
A breakfast dish with instant ramen, cheese, and bacon makes for a happy-
and easy-morning meal.
Prep:
mins
Cook:
30
mins
Total:
35 mins
Servings:
Yield:
4 servings
Ingredients
8 slices bacon
2 (3 ounce) packages ramen noodles (flavor packets discarded)
1 ½ tablespoons vegetable oil, divided
1 cup shredded Cheddar cheese
1 tablespoon butter
4 large eggs eggs
Directions
Step 1
Preheat oven to 350 degrees F.
Step 2
Cook bacon (in batches, if necessary) in a 12-inch ovenproof nonstick skillet

over medium heat, turning, until crisp, about 8 minutes. Transfer bacon to
paper towels to drain. Remove skillet from heat and pour off all but 1
tablespoon bacon fat.
Step 3
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.
Step 4
Heat bacon fat in skillet over medium-high heat until shimmering. Add
noodles, spreading them 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 1 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. Remove skillet from heat.
Step 5
Sprinkle cheese evenly over ramen cake and transfer skillet to oven. Bake
until cheese is melted, 5 to 10 minutes. Slide ramen cake onto a cutting board
and cut into 4 wedges.
Step 6
Wipe out skillet. Heat butter and remaining 1/2 tablespoon oil in skillet over
medium heat. Crack eggs into skillet and cook to desired doneness, 2 to 3
minutes for runny yolks. Serve each ramen wedge with a fried egg and 2
slices bacon.
Nutrition
Facts
Per
Serving:
Garlic Prime Rib
Quick and easy marinade and so tasty, I was trusted with this recipe but I
can't keep it to myself!
Prep:
10
mins
Cook:
hr
30
mins
Total:
hr
40
mins
Servings:
15
Yield:
1 10-pound roast
Ingredients
1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme
Directions
Step 1
Place the roast in a roasting pan with the fatty side up. In a small bowl,
mix together the garlic, olive oil, salt, pepper and thyme. Spread the
mixture over the fatty layer of the roast, and let the roast sit out until it is
at room temperature, no longer than 1 hour.
Step 2
Preheat the oven to 500 degrees F (260 degrees C).
Step 3
Bake the roast for 20 minutes in the preheated oven, then reduce the
temperature to 325 degrees F (165 degrees C), and continue roasting for an
additional 60 to 75 minutes. The internal temperature of the roast should be
at 135 degrees F (57 degrees C) for medium rare.
Step 4
Allow the roast to rest for 10 or 15 minutes before carving so the meat can
retain its juices.
Nutrition
Facts
Per
Serving:
562 calories; protein 29.6g 59% DV; carbohydrates 1g; fat 48g 74% DV;
cholesterol 112.7mg 38% DV; sodium 395.5mg 16% DV.
Conclusion
Instant ramen noodles have a reputation for being unhealthy, including being
high in sodium and MSG. They also contain TBHQ, a preservative that
is linked to vision disturbances and liver damage. But not all is bad; there are,
indeed, some benefits and advantages to eating ramen noodles.
Fresh ramen broth is a good protein source, while ramen noodles are made
with high-protein flour and are good sources of iron.

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Are Instant Ramen Noodles Bad for you or Good?

Though instant ramen noodles may be convenient, there’s confusion as to

Preparing instant ramen noodles involves adding the noodles to a pot of

Total fat: 7 grams

Thiamine: 16% of the Reference Daily Intake (RDI)

Folate: 13% of the RDI

Manganese: 10% of the RDI

Iron: 9% of the RDI

Niacin: 9% of the RDI

Riboflavin: 6% of the RDI

One of the largest contributors to dietary sodium intake is processed foods,

Tertiary butylhydroquinone — more commonly known as TBHQ — is a

Plus, some people exposed to TBHQ have experienced vision disturbances,

Another controversial ingredient found in most brands of instant ramen

Certain people may be more sensitive to MSG than others. Consumption

Regular instant noodle consumption has also been associated with an

Add vegetables: Adding fresh or cooked vegetables like carrots, broccoli,

Choose low-sodium versions: Instant ramen noodles are available in low-

Limiting consumption of processed foods like instant ramen noodles and

fine matchsticks to serve (optional) 1½ tbsp white miso paste

15g dried shiitake mushrooms

1l good-quality vegan stock

2 tbsp soy sauce

200g firm tofu, cut into chunky cubes

1 tbsp veg or sunflower oil

100g (2 x nests) ramen or rice noodles

1 head pak choi, quartered

25g ready-to-eat beansprouts

1 carrot, peeled and cut into fine matchsticks

sesame oil, sriracha, chopped coriander, crushed peanuts, crumbled sheets of

GOES WELL WITH

Easy vegan chocolate cake

Easy vegan burgers

Nutrition: Per servingHighlightNutrientUnitkcal629low

700ml chicken stock

3 garlic cloves, halved

4 tbsp soy sauce, plus extra to season

375g ramen noodles

400g sliced cooked pork or chicken breast

2 tsp sesame oil

For the garnish

100g baby spinach

GOES WELL WITH

Cheat’s chicken ramen

Nutrition: Per servingHighlightNutrientUnitkcal383low

5 tbsp miso paste

2 tbsp soy sauce

2.5cm piece ginger , grated

225g smoked tofu , cut into 4 slices

2 tbsp liquid aminos or tamari

16 ears baby corn

1 tbsp vegetable oil

8 baby pak choi

200g ready-to-eat beansprouts (if they’re not labelled ready-to-eat, cook

2 red chillies , finely sliced on an angle

2 spring onions , finely sliced on an angle

4 tbsp crispy seaweed

2 tbsp black sesame seeds

1 tbsp sesame oil , to finish

1 tbsp goma (white sesame paste) or tahini

15g dried shiitake mushrooms