5 Outstanding and Delicious Ways to Dress Up Ramen Noodles

March 23, 2020March 23, 2020Diet

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Ramen noodles are a quintessential preparedness pantry staple, and boy, are they cheap! One of the reasons they are a favorite choice among preppers is because they are considered one of the easiest “just add water” meals to make. Plus, they are great for on-the-go meals or foods to add for your vehicle preparedness supplies. Here’s a fast way to make noodles on the go!

Crunch up the package of noodles, then open one end and dump the noodles into a wide-mouth thermos. Sprinkle the seasoning packet on top. Add boiling or hot water and cap the thermos for 5 minutes – no longer, or they will turn into mush. Viola – perfect noodles! – The Prepper’s Cookbook

But, we all know that while they fill you up, they are not necessarily packed with bounds of nutrition. In an article on the subject,

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.

Keeping this in mind, you may not want to eat Ramen every single day, but once in a while will not hurt.

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Food fatigue can become a real problem during long-lasting emergencies, so it’s important to use what you have and change things up every now and then. Aside from adding Ramen to your favorite broth, here are a few other tasty ways to dress them up.

Parmesan Garlic Noodle

This is one of the simplest recipes we found and it looks delicious.

3 tablespoons butter
2 cloves garlic
1 cup shredded Parmesan
3 packets Ramen noodles (seasonings discarded)
2 tablespoons freshly chopped parsley

Boil noodles according to package instructions. Save about 1 c. of cooking water to loosen sauce later, if needed.
Drain noodles and toss with oil so they don’t stick.
Melt butter in a nonstick skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add noodles and toss with butter. Stir in Parmesan. Pour in about 1/2 c. reserved noodle water to create a sauce. Gradually stir in more water if the sauce is too thick.
Garnish with parsley before serving.

Recipe Source

Saucy Thai Noodles

This recipe is similar to one at my favorite local Thai restaurant.

2 packages of Ramen, prepared (seasonings discarded)
2 tablespoons oil (peanut, vegetable or canola)
3 large cloves of garlic , minced
2 Thai chilies , seeded, very finely chopped
1/2 onion , sliced
1 cup chicken meat, cooked and cut into bite size pieces
2 teaspoons fish sauce (or soy sauce)
2 green onions , cut into 2″ pieces
1 cup Thai or Thai Holy Basil leaves (sub regular basil, Note 3)
Optional: Add some sprouts on top for added nutrition.

SAUCE

3 tbsp oyster sauce
1 1/2 tbsp light soy sauce
1 1/2 tbsp dark soy sauce
2 tsp sugar
1 tbsp water

Prepare noodles per packet directions.
Mix sauce in a small bowl.
Heat oil in wok or large heavy based skillet over high heat.
Add garlic and chili and cook for 10 seconds. Don’t inhale – the chili will make you cough!
Add onion, cook for 1 minute.
Add chicken and fish sauce, and fry until cooked, around 2 minutes.
Add green onion, noodles and sauce and cook for 1 minute until the sauce reduces and coats the noodles.
Remove from heat and immediately add basil, toss until just wilted, then serve immediately.

Recipe Source

Garlic Sesame Noodles

This is one of my favorites from my college days and I recently found a similar recipe online. What can I say? I’m a stickler for the classics.

1 package Ramen
2 teaspoons sesame oil
1 garlic clove, minced
1/8 cup soy sauce (I use the low sodium version)
½ teaspoon brown sugar
2 teaspoon sriracha
1/8 cup peas
1 tablespoon green onions, chopped

Cook the Ramen noodles without the seasoning packet as directed on package. Drain and set aside.
Heat the sesame oil in a small skillet or saucepan over medium heat.
Cook the garlic, stirring constantly for 2 minutes.
Remove the pan from the heat and whisk in the soy sauce, brown sugar, and sriracha until combined.
Toss the noodles with the sauce.
Garnish with green onions if desired.

Breakfast Ramen

Would you believe you can make breakfast Ramen?

2 ramen packs (seasoning packets discarded)
4 slices bacon, chopped into 1/2-in pieces
2 eggs
1 c. shredded sharp Cheddar
2 scallions, sliced
Sriracha or other hot sauce (optional)
1 teaspoon olive oil
salt and pepper

Boil noodles according to package instructions. Save 1/4 c. of cooking water to loosen sauce later, if needed. Drain noodles, toss with oil so they don’t stick.
Heat medium skillet over medium heat. Cook bacon pieces until brown and crisp.
Add the noodles to the skillet and coat with bacon and bacon fat. Turn off the heat.
Beat eggs with fork. Mix in cheese.
Pour egg-cheese mixture to skillet and toss with bacon and noodles.
Divide between bowls. Garnish with scallions, fresh ground pepper and a drizzle of hot sauce, if desired.

Hot and Dry Noodles

I adapted the ingredients of this recipe with items I had in my kitchen. Here is the original recipe.

1 packet of Ramen, spice packet discarded
2 tablespoon sesame oil

Sauce:

3 tablespoons Tahini
1 tablespoons sesame oil
2 tablespoons dark soy sauce
⅛ teaspoon Chinese five spice powder
5 tablespoons warm water
2 cloves garlic, finely grated
1 tablespoons hot water

Garnish with green onion chopped, coriander leaves

Cook the noodles in boiling water for 4-5 minutes, or until al dente. Drain well, toss into a large chilled mixing bowl and mix through the sesame oil. Set aside until completely cool.
Put the sesame paste and 1 tbsp sesame oil into a small bowl. Mix with a fork or chopsticks until combined. Add both soy sauces and mix until combined. Stir in the five spice and the warm water, one tablespoon at a time. Set aside.
Mix the garlic and water. Set aside.
To serve, reheat the noodles in boiling water for about 10 seconds. Drain well and divide into two serving bowls. Drop a couple of tablespoons of the sauce onto the noodles and mix well to coat each strand. Garnish with pickled radish, green onion and coriander leaves. Add the garlic water. Add a little salt too, if you like. Mix again and enjoy!