Recipes Using Top Ramen

Recipe: $alad Days

TAHOE/TRUCKEE, Calif. — I never thought the reference “salad days,” implying lean financial times, was accurate. I mean, it is not cheap to eat lean. Every time I have been at my poorest, I have been at my heaviest. Face it, food that is bad for you — the bread, the Ramen noodles, the hot dogs, the blue boxed mac' and cheese — are not exactly on the diet of America's next top model. When I was in college and really broke, I was, consequently, really chubby. This was most likely due to the frozen (10 for $10.00!) Tostino pizzas I had discovered. Or maybe it was the keg I used as a nightstand. (Thus explaining my popularity.) Greens take, well, greens. The following recipes are an exception, in that you don't need the fancy/pricey goat cheese, kalamata olive or sun-dried tomatoes to add zip and both have a log shelf life for several days of enjoyment. Combine all marinade ingredients in large bowl and set aside. Bake (375° for 15 minutes) or steam (about 10 minutes) potato slices until tender, remove from oven or steamer and put into marinade while still hot. Mix gently. Steam broccoli until bright green and just slightly tender (about 4 minutes), rinse under cold water, drain completely and then lay on top of salad. Cover and let sit (refrigerated) for several hours. Within 15 minutes of serving, stir gently, mixing in broccoli.

10 Delicious Top Ramen Recipes – The Abstracted Mind

Brown 1 lb. ground beef with 1 chopped onion. Drain off fat. Cook 4 pkg. Ramen, without the flavor packets and without breaking the noodles up, in 2 cups boiling water for 5 minutes. Drain. To the meat mixture add 1 can Spaghetti Sauce, 1 Tbsp. Italian Seasoning, 1 tsp. minced garlic. Mix well. Pour over the cooked Ramen Noodles. Sprinkle with freshly grated Parmesan cheese. Serve hot with crusty French bread and a tossed green salad. Serves 4 hearty appetites.

6. RAMEN CORDON BLEU Cook 2 pkg. Ramen. Drain. In a bowl pour in 1/2 jar Alfredo Sauce and mix in 1 flavor pkt. Add 1/2 tsp. garlic minced. Add Ramen, 4 slices cooked Pastrami, sliced in thin strips. Place one cooked chicken breast, sliced very thin, on a plate. Pour the noodles and sauce over it. Sprinkle with sliced black olives and shredded cheese. Serve.

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