he flavour maker of one ramen packet and the maggi bullion
ater to a boil; add ramen noodles. Boil, stirring occasionally,
roth is simmering, cook the ramen according to package instructions. Divide
Boil ramen the noodles and drain.
Ad some oil to a frying pan and stir fry the cooked ramen, veggies with some of the flavor mix from the ramen noodles.
Scramble one egg into the stir fry.
Add the cole slaw mix and stir fry until ramen are golden brown.
Add a tablespoon of Panda Express Marinade for flavor, stir and serve.
Place ramen bricks in a shallow heat-
alt and black pepper. Add ramen, discarding the flavor packet. Cook
o cool.
Open the ramen noodle packets and set the
In 4-quart saucepan, heat water with seasoning packets from ramen soup mix to boiling over high heat.
Meanwhile, remove strings from snow peas and cut each diagonally in half.
Slice green onions and shred carrot.
Cut chicken into 3/4-inch pieces.
Break ramen noodle block into 2 layers.
When water mixture boils, add snow peas, green onions, carrot, chicken, and noodles.
Cook 3 to 5 minutes over high heat or until chicken just loses its pink color throughout.
Remove saucepan from heat.
Stir in sesame oil.
ater to a boil. Add ramen noodles; cook for 3 minutes
Melt butter in large skillet.
Add crumbled ramen noodles and nuts; cook, stirring constantly, until noodles are golden.
Remove from pan; cool.
Place evaporated milk, oil, ramen seasoning packet, vinegar and sugar in blender; cover.
Blend until smooth.
Combine salad greens, noodle mixture, green onions and dressing in large bowl; toss to coat well.
Serve immediately.
Bring water to a boil. Add the ramen noodles and the beef boullion.
Cook for 1 minute and add the flavouring package.
Reduce heat to medium.
Break one egg into centre of noodles. Stir in a circular motion from the outside to break off bits of egg as they cook.
When you get down to the yolk, stir it in quickly.
Do the same thing with the second egg.
This will make a 'creamy' coating on the noodles.
Serve as a side dish.
eef stock (not boiling). Put ramen in a pot and add
Mix half of the ramen seasoning packet with the ground beef. Shape into 1 inch meatballs. Brown the meatballs in a large skillet.
Add the water, the noodles, the rest of the seasoning packet and the veggies.
Simmer for 3 to 5 minutes until tender. Sprinkle with soy sauce if desired.
Break 2 Pkg.'s of Ramen in half width wise, drop
Place noodles and contents of the spice packets in a heatproof bowl. Cover with boiling water. Let stand, covered, 5 minutes, or until noodles are soft. Drain and return to bowl.
Snip noodles into shorter lengths with kitchen scissors. Stir in egg and season.
Preheat the broiler to high. Heat oil in a 9 inch non-stick frying pan.
Add noodle mixture and flatten with a spatula to cover base of pan. Cook 2 minutes. Reduce heat to low and cook a further 8 minutes, or until browned underneath and just set in the center.
Transfer pan to ...
Coat beef in black bean sauce then chill for 10 mins. Heat oil in a wok or large frying pan over high heat, stir-fry beef for 2-3 mins, or until browned. Set aside. Add onion and bok choy and stir-fry for 2 mins. Return beef to pan with remaining vegetables. Reduce heat and stir-fry for 1-2 mins.
Meanwhile, cook noodles in boiling water for 2-3 mins, until tender. Drain and toss with flavor packet. Serve with beef stir-fry.
Place coleslaw and onions in a large salad bowl.
Melt butter on the stove and then add the Ramen Noodles (broken up), almonds and sesame seeds and brown. Cool and drain on paper towels.
Combine the rest of the ingredients and the seasoning packet for the dressing. Pour dressing over salad when ready to serve. Toss to combine.
ogether evenly.
Add oriental ramen seasoning packets, clam sauce, soy
Cook instant noodles (excluding flavor sachet) in boiling water according to package instructions. Drain.
In a large saucepan, combine chicken stock and creamed corn. Bring to a boil, stirring. Reduce heat to low and simmer for 1-2 mins.
Stir chicken and noodles through soup. Season with soy sauce to taste. Simmer for 1 min. Divide soup evenly between serving bowls and sprinkle with spring onion to serve.
In a large mixing bowl combine the dressing: oil, vinegar, sugar, salt, and seasoning packet from ramen noodles.
Add the salad ingredients: cole slaw mix, ramen noodles, mandarine oranges, almonds or sunflower seeds, and green onion.
Mix well and serve with crushed ramen noodles.