You can also just spread some peanut butter and jelly if you wish on the noodle block and eat it that way. My kids just dump the seasoning on top on the dry noodle block and eat it that way. If I eat it dry I leave off the seasoning myself.
I want to welcome you to FC Loungelizzard if I did not do that on another thread. I guess I could not do the peanut butter. That is the only un-American thing about me. LOL Just not a peanut butter fan. LOL Thanks for the idea.
I am totally rolling over here!!!! When me and a friend of mine had our first apartment after high school we lived of Ramen and pledged we would create a cookbook called 2001 ways to eat Ramen!!
We had it drained with seasoning pack, we had it soupy, we had it with cream of mushroom (or cream of anything), drained with cheese, cut up hot dogs, ketchup, veggies, etc. Anything we had (which was very little since we lived of ramen, corn dogs and potatoes) we put on it. We even had the noodles on bread like a sandwich once in a pinch!!!!!!!!!!!
We were so broke we would save any found change for Friday nights when we would "treat" oursleves to Taco Bell!! AH THOSE WERE THE DAYS!
I think all kids should have to live like that sometime. It makes you appreciate things later in life. My husband never had to live like that so he doesn't apprecitate anything and is always saying "we don't have any food" and I just laugh because I can make a meal with 3 things left in the cabinet!!
Until we "meat" again, break an "egg"
I totally understand. I eat them not only for the economical reasons but I budget my time as well as school can be so demanding. I think that I went backwards, I became an adult parent first and then a young college student.
I have added leftover pinto beans to ramen noodles, which were very good. I bet canned beans would be good too with the right seasonings.
Canned green beans (a small can) with the juice make up the ramen noodles and add a packet of soy sauce (and a sprinkle of ginger if you are at home). I can eat food cold from the can but if you can't then make up ahead and eat it as a cold salad the next day, add some cherry tomatoes for sparkle.
Ellen in PA
"God has not given us a spirit of fear; but of love, power, and a sound mind."
Here are three good recipes "Ramen Noodles to the Rescue"
Cook noodles from two 3 oz pks. chicken flavored ramen noodles in boiling water till tender. Drain. Beat 6 large eggs and the seasoning packets in a medium bowl. Stir in 1/2 cup shredded cheddar, 1/4 cup sliced scallions and the noodles. Heat broiler. Melt 2 tsp butter in a large nonstick skillet with an ovenproof handle. Add noodle mixture and cook over medium low heat 7 minutes, then broil 1 to 2 minutes till top is set. Invert on a serving plate and cut in wedges and serve with salsa.
Brown 8 oz ground beef and 1 cup chopped onion in a large skillet. Add 2 1/.2 cups water and bring to a boil. Crumble in noodles from two 3 oz pkgs. beef flavored ramen noodles. Add seasoning packets and 2 cups thawed frozen vegetables. Simmer covered 3 minutes, uncover and simmer 3 minutes more or till the liquid evaporates and the noodles are tender.
TUNA NOODLE SALAD
Break noodles from two 3 oz pkgs. shrimp flavored ramen noodles in half. Cook in boiling water till tender. Cool under running cold water and drain well. Whisk 1/3 cup reduced fat mayonnaise, 1 tbsp each lemon juice and water and seasoning packets into a large boel. Stir in 2 sliced cucumbers, 1/4 cup diced onion, 1 drained can tuna and the noodles.
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When I was young we used to go "skinny dipping"; now we just "chunky dunk"