Ramen noodles can be used for 'ghetto spaghetti' and low mein, but what to do with the sauce packets? This recipe takes care of some of that.
2 cups water
1 packet of ramen sauce base (Top Ramen/Nissin has no lactose, usually)
sweet corn (optional)
straw mushrooms (optional)
seasonings to taste (optional)
Boil the two cups of water with the ramen base. Whip the eggs in a glass, and drop into the boiling water, stirring lightly. Remove from heat, add whatever else you like. I like to lightly pepper it. Serves 1.
Sweet Teriyaki Low Mein (Freddy's variation)
1 pack of ramen noodles
1/4 cup teriyaki sauce
1 tablespoon sugar (or 2 teaspoons if you like)
stir fry vegetables (optional)
beef or chicken (optional)
Soak noodles until slightly tender. Cook meat and vegetables if you plan on having them in this dish. Set aside. Cook noodles in frying pan with teriyaki sauce and sugar, letting noodles soak up the sauce. Add meat and vegetables and cook a bit longer to let sauce glaze the additions. Serves 1.
Enough steamed white rice to leave about an inch left in your casserole dish
(probably 2-3 cups of uncooked rice, starting)
2 cans of tuna, drained (I prefer tuna in springwater)
2 cans of Campbell's Cream of Chicken with Herbs
black pepper to taste
Mom used to make this with regular Cream of Chicken, and no pepper. Now she makes it like I do. Mix rice, tuna, and black pepper together, bed it in the casserole dish. Cover with the cream of chicken. Sometimes I add a bit of pepper to that, too. Bake in oven uncovered at 375F if you're using hot, fresh rice, and covered if you're using cold, leftover rice. Bake for 25-30 minutes, uncovering it at the 20 minute mark if it was covered. The edges should start crisping when it's done.