101 Things to Do with Ramen Noodles Part 7

Cheesy Ranch Ramen

2 packages finely chopped ramen noodles, any flavor 1 cup ranch dressing 2 cups grated cheddar cheese

Cook noodles in water according to package directions and drain. Add ranch dressing and cheese to noodles and cook over low heat, stirring constantly, until cheese is melted. Makes 24 servings.

b.u.t.tery Chive Noodles

2 packages ramen noodles, any flavor 2 tablespoons b.u.t.ter or margarine 1/2 cup chopped chives salt and pepper, to taste

Cook noodles in water according to package directions and drain. Add b.u.t.ter to warm noodles and stir until melted. Add chives and season with salt and pepper. Makes 24 servings.

Ramen Trail Mix

3 packages ramen noodles, any flavor 15 small sticks beef jerky, cut into small pieces 1/2 pound dried apricots, cut into small pieces*

1/2 cup dried cranberries, blueberries, cherries, or bananas 2 cups dry roasted peanuts

Break noodles into a bowl. Add remaining ingredients and stir. Makes 12 cups.

Variation: For a more traditional trail mix, omit the beef jerky and fruit. Add 1 pound plain chocolate-coated candies, 1 cup raisins, 1 cup sunflower seeds, and 3 cups granola cereal to broken up noodles and stir.

*Any dried fruit combination may be subst.i.tuted.

Ramen Haystacks

2 cups b.u.t.terscotch chips 1 tablespoon b.u.t.ter 1 tablespoon milk 1 package ramen noodles, any flavor, crumbled

In a saucepan, heat b.u.t.terscotch, b.u.t.ter, and milk over low heat until chips are completely melted. Stir crumbled, uncooked noodles into b.u.t.terscotch mixture until coated. Place spoon-sized b.a.l.l.s on wax paper, and refrigerate until cool. Makes 46 servings.

Chocolate Chinos

2 packages ramen noodles, any flavor 3 cups milk chocolate chips 2 cups mini marshmallows 1/2 cup coconut 1/2 cup chopped walnuts

Preheat oven to 350 degrees.

Do not break noodles. Put blocks of noodles in a lightly greased 8 x 8-inch pan. Cover with layers of chocolate chips and marshmallows. Heat in warm oven until marshmallows and chocolate chips are melted. Layer remaining ingredients over top and refrigerate. When cooled, cut into bars. Makes 68 servings.

Peach Treats

1 cup cream 1 small can peaches, drain and reserve juice 1/2 cup peach juice (from can) 1/4 cup brown sugar 1 package ramen noodles, any flavor, crushed 1/2 cup crushed frosted flakes

Preheat oven to 350 degrees.

In a small ca.s.serole dish, mix cream, peaches, peach juice, and brown sugar. Add crushed noodles, making sure they are completely covered by cream mixture. Bake 5 minutes. Sprinkle frosted flakes over top and bake 5 minutes more. Makes 2 servings.

Maple and Brown Sugar Ramenmeal

1 package ramen noodles, any flavor 1 cup milk 1 tablespoon syrup 1 tablespoon brown sugar

Crumble ramen into a microwave-safe bowl. Pour on milk, syrup, and sugar. Heat in the microwave on high 4 minutes, stirring occasionally. Makes 2 servings.

Variation: If you'd rather have something fruity, omit the syrup and sugar and add 1 banana, sliced, 1 cup of blueberries, or a mixture of 1/2 diced apples, 1 teaspoon cinnamon, and 1 tablespoon sugar.

Vegetable Entrees

Broccoli-Cauliflower Ramen

1 can (10.75 ounces) cream of celery soup, condensed 1/2 cup milk 1 cup broccoli pieces 1/2 cup cauliflower pieces 1/2 cup sliced carrots 1 package ramen noodles, any flavor, with seasoning packet

In a saucepan, heat soup and milk to boiling. Stir in vegetables and heat to boiling. Reduce heat and simmer 15 minutes.

Cook noodles in water according to package directions and drain. Add seasoning packet. Top warm noodles with soup mixture. Makes 2 servings.

Cheesy Vegetable Ramen

1 package ramen noodles, any flavor, with seasoning packet 1 cup frozen mixed vegetables 1 tablespoon water 1 small jar creamy cheese sauce, condensed

Cook noodles in water according to package directions and drain. Add half of the seasoning packet and set aside.

In a frying pan, cook vegetables in water until tender. Add cheese sauce to vegetables and heat through. Stir in noodles. Makes 2 servings.

Hollandaise Vegetables

1 package chicken ramen noodles, with seasoning packet 2 egg yolks 3 tablespoons lemon juice 1/2 cup b.u.t.ter or margarine, divided 1 cup fresh or frozen mixed vegetables

Cook noodles in water according to package directions, and drain.

In a saucepan, whisk egg yolks and lemon juice briskly with a fork. Add half of the b.u.t.ter and stir over low heat until melted. Add remaining b.u.t.ter, stirring briskly until melted and sauce thickens. Cook vegetables and drain. Top warm noodles with vegetables and sauce. Makes 2 servings.

Veggie Saute

1 package ramen noodles, any flavor, with seasoning packet 1/2 cup sliced onion 1/2 cup diced tomato 1 can (4 ounces) mushrooms, drained 1/2 cup chopped green bell pepper 1 teaspoon garlic powder 2 tablespoons oil

Cook noodles in water according to package directions and drain. Season noodles with half of the seasoning packet.

In a frying pan, saute vegetables in garlic powder and oil over low heat until tender. Stir in warm noodles and serve. Makes 2 servings.

Chinese Fried Noodles

2 packages Oriental ramen noodles, with seasoning packets 1 cup frozen peas and carrots 2 eggs 1 to 2 teaspoons oil 2 to 3 tablespoons soy sauce

Cook noodles in water according to package directions and drain. Add seasoning packets. Heat vegetables in microwave until heated through and add to warm noodles.

In a frying pan, fry eggs in oil; break yolk and cook until hard, flipping occasionally. Cut eggs into pieces. Stir into noodle mixture. Sprinkle soy sauce over top and stir together, adding more if necessary. Makes 24 servings.

Tomato Saute