Ramen Cookbook At Home: Recipes and Menu Plan

Ramen is a Japanese noodle soup. It consists of Chinese wheat noodles served in a meat or (occasionally) fish-based brot

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Ramen Cookbook At Home: Recipes and Menu Plan

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  • Ramen Cookbook At Home

Table of contents :
Introduction
Lacking in Key Nutrients
Nutrition
Loaded with Sodium
SUMMARY
Contain MSG and TBHQ
Should You Avoid Ramen Noodles?
How to Make Ramen Noodles Healthier
The Bottom Line
Ramen recipe
Vegan ramen
Japanese ramen noodle soup
Easy
Miso ramen
Turkey ramen
Super-quick sesame ramen
Chicken & sweetcorn ramen
Cheat’s chicken ramen
Ramen with chicken bone broth, pork shoulder, soft-boiled egg & greens
Miso chicken & rice soup
Thai-style fish broth with greens
Napa Cabbage Salad
Mad Hatter Salad
Broccoli and Ramen Noodle Salad
Ramen Coleslaw
Chinese Fried Noodles
Chinese Cabbage Salad I
Stir-Fried Beef and Broccoli with Crisp Ramen Noodle Cake
Hiyashi Chuka Noodles
Ramen Carbonara
Chinese Napa Cabbage Salad
Ramen Slaw
Asian Chicken Noodle Salad
Broccoli Coleslaw
Dad's Asian Slaw
Sweet and Crunchy Salad
Taco Seasoning I
Guacamole
Cheddar Ramen Noodle Wedge with Fried Eggs
Garlic Prime Rib
Conclusion

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Copyright © 2021 by Jones Alfred Ph.D All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright la

Contents Introduction Lacking in Key Nutrients Nutrition Loaded with Sodium SUMMARY Contain MSG and TBHQ Should You Avoid Ramen Noodles? How to Make Ramen Noodles Healthier The Bottom Line Ramen recipe Vegan ramen

Japanese ramen noodle soup Easy Miso ramen Turkey ramen Super-quick sesame ramen Chicken & sweetcorn ramen Cheat’s chicken ramen Ramen with chicken bone broth, pork shoulder, soft-boiled egg & greens Miso chicken & rice soup Thai-style fish broth with greens Napa Cabbage Salad Mad Hatter Salad Broccoli and Ramen Noodle Salad Ramen Coleslaw Chinese Fried Noodles Chinese Cabbage Salad I Stir-Fried Beef and Broccoli with Crisp Ramen Noodle Cake Hiyashi Chuka Noodles Ramen Carbonara Chinese Napa Cabbage Salad Ramen Slaw Asian Chicken Noodle Salad Broccoli Coleslaw Dad's Asian Slaw Sweet and Crunchy Salad Taco Seasoning I Guacamole Cheddar Ramen Noodle Wedge with Fried Eggs

Garlic Prime Rib Conclusion

Introduction Ramen is a Japanese noodle soup. It consists of Chinese wheat noodles served in a meat or (occasionally) fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (dried seaweed), menma, and scallions. Nearly every region in Japan has its own variation of ramen, such as the tonkotsu (pork bone broth) ramen of Kyushu and the miso ramen of Hokkaido. Mazemen is a ramen dish that is not served in a soup, but rather with a sauce (such as tare). Are Instant Ramen Noodles Bad for you or Good? Ramen noodles are a type of instant noodles enjoyed by many around the world, because they are inexpensive and only require minutes to prepare, they appeal to people who are on a budget or short on time. Though instant ramen noodles may be convenient, there’s confusion as to whether it’s healthy to eat them on a regular basis. This article takes an objective look at instant ramen noodles to help you decide whether this convenient dish can fit into a healthy diet.

Lacking in Key Nutrients Ramen noodles are a packaged, instant type of noodle made from wheat flour, various vegetable oils and flavorings. The noodles are pre-cooked, meaning they have been steamed and then air dried or fried to shorten cooking time for consumers. Instant ramen noodles are sold in packages with a small packet of seasoning or in cups to which water can be added and then microwaved. Preparing instant ramen noodles involves adding the noodles to a pot of seasoned boiling water. The noodles can also be cooked in a microwave, which is why they’re often a staple food for college students living in dormitories. There’s no doubt that Ramen noodles are tasty and convenient, but their nutritional value deserves closer examination.

Nutrition Though nutritional information varies between products, most instant ramen noodles are low in calories but lack key nutrients. For example, one serving of chicken-flavored instant ramen noodles has (1): Calories: 188 Carbs: 27 grams Total fat: 7 grams Protein: 5 grams Fiber: 1 gram Sodium: 891 mg Thiamine: 16% of the Reference Daily Intake (RDI) Folate: 13% of the RDI Manganese: 10% of the RDI Iron: 9% of the RDI Niacin: 9% of the RDI Riboflavin: 6% of the RDI Instant ramen noodles are made with wheat flour that’s been fortified with synthetic forms of certain nutrients like iron and B vitamins to make the noodles more nutritious.

However, they lack many important nutrients, including protein, fiber, vitamin A, vitamin C, vitamin B12, calcium, magnesium and potassium. What’s more, unlike whole, fresh foods, packaged foods like instant ramen noodles fall short in antioxidants and phytochemicals that positively impact health in many ways. Not to mention, they pack in a good amount of calories without the wide array of nutrients that a more balanced meal consisting of a protein, vegetables and complex carbs would contain. Though one serving (43 grams) of ramen noodles has only 188 calories, most people consume an entire package, which equates to two servings and 371 calories. It should be noted that instant ramen noodles are different from fresh ramen noodles, which are traditional Chinese or Japanese noodles typically served in soup form and topped with nutritious ingredients like eggs, duck meat and vegetables. SUMMARY While instant ramen noodles provide several nutrients like iron, B vitamins and manganese, they lack fiber, protein and other important vitamins and minerals.

Loaded with Sodium Sodium is a mineral that’s essential for the proper functioning of your body. However, too much sodium from excess salt in the diet isn’t good for your health. One of the largest contributors to dietary sodium intake is processed foods, including packaged foods like ramen noodles. Not consuming enough sodium has been linked to adverse effects, but taking in too much can negatively impact health as well. For example, having a diet high in salt has been linked to an increased risk of stomach cancer, heart disease and stroke. What’s more, in certain people who are considered salt sensitive, a highsodium diet may raise blood pressure, which can negatively impact heart and kidney health. Though there’s debate over the validity of the current intake recommendation of two grams of sodium per day set forth by the World Health Organization, it’s clear that limiting foods that are extremely high in salt is best. Instant ramen noodles are very high in sodium, with one package containing 1,760 mg of sodium, or 88% of the 2-gram recommendation suggested by the WHO. Consuming just one package of ramen noodles per day would make it very difficult to keep sodium intake close to the current dietary recommendations. But since ramen noodles are cheap and quick to prepare, it’s an easy food to rely on for people who are crunched for time. For this reason, it’s likely that many people consume ramen multiple times

per day, which can lead to massive amounts of ingested sodium.

SUMMARY Ramen noodles are a high-sodium food. Consuming too much sodium can negatively impact your health and has been linked to an increased risk of heart disease, stomach cancer and stroke.

To inspire you to exercise and eat well, we’ll send you our top health tips and stories, plus must-read news.

Contain MSG and TBHQ Like many processed foods, instant ramen noodles contain ingredients like flavor enhancers and preservatives, which can be harmful to your health. Tertiary butylhydroquinone — more commonly known as TBHQ — is a common ingredient in instant ramen noodles. It’s a preservative used to extend shelf life and prevent spoilage of processed foods. While TBHQ is considered safe in very small doses, animal studies have shown that chronic exposure to TBHQ may lead to neurological damage, increase the risk of lymphoma and cause liver enlargement (9). Plus, some people exposed to TBHQ have experienced vision disturbances, and test-tube studies have shown that this preservative can damage DNA. Another controversial ingredient found in most brands of instant ramen noodles is monosodium glutamate (MSG). It’s an additive used to enhance the flavor of savory foods and make them more palatable. Certain people may be more sensitive to MSG than others. Consumption of this preservative has been linked to symptoms like headaches, nausea, high blood pressure, weakness, muscle tightness and flushing of the skin. Though these ingredients have been linked to several adverse health effects in large doses, the small amounts found in food are likely safe in moderation. However, those who are particularly sensitive to additives like MSG may want to steer clear of instant ramen noodles, as well as other highly processed foods.

SUMMARY Instant ramen noodles may contain MSG and TBHQ — food additives that may be detrimental to health when consumed in large doses.

Should You Avoid Ramen Noodles? Though eating instant ramen noodles occasionally won’t harm your health, regular consumption has been linked to poor overall diet quality and several adverse health effects. A study in 6,440 Korean adults found that those who regularly ate instant noodles had lower intakes of protein, phosphorus, calcium, iron, potassium, niacin and vitamins A and C, compared to those who didn’t consume this food. Plus, those who frequently ate instant noodles consumed significantly fewer vegetables, fruits, nuts, seeds, meat and fish. Regular instant noodle consumption has also been associated with an increased risk of metabolic syndrome, a group of symptoms including excess abdominal fat, high blood pressure, high blood sugar and abnormal blood lipid levels. As a result, it’s best to limit your intake of instant ramen noodles and not use them as a meal substitute on a regular basis.

How to Make Ramen Noodles Healthier For those who enjoy eating instant ramen noodles, there are several ways to make this convenient dish healthier. Add vegetables: Adding fresh or cooked vegetables like carrots, broccoli, onions or mushrooms to instant ramen noodles will help add nutrients that plain ramen noodles lack. Pile on protein: Since ramen noodles are low in protein, topping them with eggs, chicken, fish or tofu will provide a source of protein that will keep you fuller longer. Choose low-sodium versions: Instant ramen noodles are available in lowsodium options, which can cut the salt content of the dish drastically. Ditch the flavor packet: Create your own broth by mixing low-sodium chicken stock with fresh herbs and spices for a healthier, lower-sodium version of ramen noodles. While instant ramen noodles are a cheap carbohydrate source, there are many other healthy, affordable carb options out there. Brown rice, oats and potatoes are examples of versatile, inexpensive carbs for those looking to save money. SUMMARY Diets high in instant noodles have been linked to poor diet quality and an increased risk of heart disease and metabolic syndrome. Adding vegetables and protein to instant ramen is an easy way to boost the nutrition content of the meal.

The Bottom Line Though instant ramen noodles provide iron, B vitamins and manganese, they lack fiber, protein and other crucial vitamins and minerals. Additionally, their MSG, TBHQ and high sodium contents may negatively affect health, such as by increasing your risk of heart disease, stomach cancer and metabolic syndrome. Limiting consumption of processed foods like instant ramen noodles and eating plenty of whole, unprocessed foods is always the best choice for your health.

Ramen recipe Vegan ramen Preparation and cooking time Prep:10 mins Cook:15 mins Easy Serves 2 Enjoy this vegan ramen for a tasty midweek meal in just 25 minutes. Dried mushrooms and miso paste give the broth plenty of umami flavour Nutrition:

Per

servingNutrientUnitkcal556fat19gsaturates3gcarbs69gsugars9gfibre9gprotein22gsalt3.92g Ingredients 2 garlic cloves thumb-sized piece ginger, sliced, plus a few slices cut into fine matchsticks to serve (optional) 1½ tbsp white miso paste 1 tbsp neri goma (white sesame paste) or tahini 15g dried shiitake mushrooms 1l good-quality vegan stock 2 tbsp soy sauce 200g firm tofu, cut into chunky cubes

1 tbsp cornflour 1 tbsp veg or sunflower oil 100g (2 x nests) ramen or rice noodles 1 head pak choi, quartered 2 spring onions, finely sliced, white and green parts kept separate 25g ready-to-eat beansprouts 1 carrot, peeled and cut into fine matchsticks sesame oil, sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional) Method STEP 1 Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer. STEP 2 Meanwhile, cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn’t fall apart. Cook the noodles for 1 min less than pack instructions, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together.

STEP 3 Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted. STEP 4 Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like. GOES WELL WITH Easy vegan chocolate cake Vegan crepes Easy vegan burgers

Japanese ramen noodle soup Preparation and cooking time Prep:20 mins Cook:20 mins

Easy Serves 4 Use chicken, noodles, spinach, sweetcorn and eggs to make this moreish Japanese noodle soup, for when you crave something comforting yet light and wholesome. Nutrition: Per servingHighlightNutrientUnitkcal629low infat12gsaturates3gcarbs75gsugars7gfibre6gprotein51gsalt4.9g Ingredients 700ml chicken stock 3 garlic cloves, halved 4 tbsp soy sauce, plus extra to season 1 tsp Worcestershire sauce thumbsized piece of

ginger, sliced ½ tsp Chinese five spice pinch of chilli powder 1 tsp white sugar (optional) 375g ramen noodles 400g sliced cooked pork or chicken breast 2 tsp sesame oil For the garnish 100g baby spinach 4 tbsp sweetcorn

4 boiled eggs, peeled and halved 1 sheet dried nori, finely shredded sliced green spring onions or shallots

sprinkle of sesame seeds Method STEP 1 Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins. STEP 2 Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking. STEP 3 Cook 375g ramen noodles following the pack instructions, then drain and set aside. STEP 4 Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside. STEP 5 Divide the noodles between four bowls. Top each with a quarter of the meat,

25g spinach, 1 tbsp sweetcorn and two boiled egg halves each. STEP 6 Strain the stock into a clean pan, then bring to the boil once again. STEP 7 Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving. GOES WELL WITH Cheat’s chicken ramen Turkey ramen

Miso ramen Preparation and cooking time Prep:10 mins Cook:15 mins Easy Serves 4 Not sure about the taste of tofu? In this miso ramen, it's fried in a delicious sweet and sticky glaze and is accompanied by amazing Japanese flavours – delicious

Nutrition: Per servingHighlightNutrientUnitkcal383low infat7gsaturates1gcarbs57gsugars5gfibre4gprotein20gsalt5.2g

Ingredients 5 tbsp miso paste 2 tbsp soy sauce 2.5cm piece ginger , grated 12 shiitake mushrooms 225g smoked tofu , cut into 4 slices 2 tbsp liquid aminos or tamari

250g soba noodles 16 ears baby corn 1 tbsp vegetable oil 8 baby pak choi 200g ready-to-eat beansprouts (if they’re not labelled ready-to-eat, cook thoroughly until steaming hot throughout) 2 red chillies , finely sliced on an angle 2 spring onions , finely sliced on an angle 4 tbsp crispy seaweed 2 tbsp black sesame seeds 1 tbsp sesame oil , to finish Method STEP 1 Put the miso, 1.5 litres water, soy sauce, ginger and shiitake in a large saucepan. Stir to mix in the miso, then bring to a very gentle simmer. Keep simmering for 5 mins. STEP 2 Meanwhile, place the smoked tofu in a shallow bowl and pour over the liquid aminos. Turn the tofu slices over to make sure they are soaked well on both sides.

STEP 3 Bring a pan of salted water to the boil. Add the soba noodles, bring back to the boil and cook until just tender, about 5 mins. STEP 4 Add the baby corn to the miso broth and cook for a further 4 mins. STEP 5 Meanwhile, heat the oil in a non-stick frying panover a high heat. Lift the tofu from its bowl, shaking off the excess liquid aminos and saving it. Gently place the tofu in the frying pan and cook for 2-3 mins on each side until browned. Add the reserved liquid aminos to the pan (it will bubble up) and reduce to a glaze. Remove from the heat. STEP 6 As soon as the noodles are cooked, drain them in a colander and rinse under cold water, then divide between four serving bowls. Add the pak choi to the miso broth and remove from the heat. STEP 7 Divide the pak choi, baby corn and beansprouts between the bowls. Ladleover the miso broth and add the tofu. Garnish with the chillies, spring onions and crispy seaweed. Sprinkle with sesame seeds, drizzle over the sesame oil and serve straightaway.

Turkey ramen Preparation and cooking time Prep:15 mins Cook:15 mins Easy Serves 2 A different way to use leftover turkey. Add leftover gravy too to add extra rich, meaty flavour to this warming broth with noodles, dried shiitake and eggs

Nutrition:

per

servingNutrientUnitkcal656fat16gsaturates4gcarbs64gsugars6gfibre7gprotein61gsalt6.5g Ingredients 2 garlic cloves thumb-sized piece ginger , sliced, plus a few slices cut into fine matchsticks to serve 1 ½ tbsp white miso paste 1 tbsp goma (white sesame paste) or tahini 15g dried shiitake mushrooms 700g leftover turkey gravy , or good-quality chicken stock 2 tbsp soy sauce

2 eggs , at room temperature 150g ramen noodles (egg, rice or udon noodles will all work too) 200g leftover turkey meat, shredded 2 spring onions , finely sliced, white and green parts kept separate 1 lime , halved 25g ready-to-eat beansprouts sesame oil , sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional) Method STEP 1 Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, goma, mushrooms, gravy and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard the aromatics and mushrooms. STEP 2 Meanwhile, cook the eggs in a pan of boiling water for 7 mins. Plunge straight into a bowl of cold water and set aside to cool. Cook the noodles for 1 min less than instructed on the pack, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together. Add the turkey and whites of the spring onions to the broth and gently reheat for 1-2 mins. STEP 3

Divide the noodles between two deep bowls, ladle over the broth and top with a squeeze of lime, the beansprouts, ginger matchsticks, green spring onion and a drizzle of sesame oil, plus the other toppings, if you like. Peel and halve the eggs and place these on top too. GOES WELL WITH Spring rolls Vegetable tempura with soy & dipping sauce Steamed pak choi

Super-quick sesame ramen Preparation and cooking time Prep:5 mins Cook:10 mins Easy Serves 1 Rustle up this warming veggie ramen in just 15 minutes. Think of it as healthy fast food – it's low-fat, low-calorie and low-cost as well Nutrition: Per servingHighlightNutrientUnitlow inkcal205low infat7gsaturates2gcarbs21gsugars4gfibre4gprotein11gsalt0.4g Ingredients 80g pack instant noodles (look for an Asian brand with a flavour like sesame) 2 spring onions , finely chopped ½ head pak choi 1 egg 1 tsp sesame seeds chilli sauce , to serve Method

STEP 1 Cook the noodles with the sachet of flavouring provided (or use stock instead of the sachet, if you have it). Add the spring onions and pak choi for the final min. STEP 2 Meanwhile, simmer the egg for 6 mins from boiling, run it under cold water to stop it cooking, then peel it. Toast the sesame seeds in a frying pan. STEP 3 Tip the noodles and greens into a deep bowl, halve the boiled egg and place on top. Sprinkle with sesame seeds, then drizzle with the sauce or sesame oil provided with the noodles, and chilli sauce, if using. GOES WELL WITH Baked ginger & spinach sweet potato Chorizo hummus bowl Brown butter linguine

Chicken & sweetcorn ramen Preparation and cooking time Prep:5 mins Cook:10 mins Easy Serves 2 This chicken and noodle soup will feed two young children. For adults, or if your kids are older, use a pack of noodles each, extra stock and a whole egg

Nutrition: Per servingHighlightNutrientUnitlow inkcal368low infat7gsaturates2gcarbs44gsugars6gfibre5gprotein30gsalt2.1g Ingredients 1 pack instant ramen noodles 600ml chicken stock ½ cooked chicken breast , sliced 4 tbsp sweetcorn , peas or chopped beans 1 egg sesame

oil , to serve (optional) Method STEP 1 Put the noodles in a pan (don’t add the flavour sachet). Pour over the stock, bring to the boil, then simmer until cooked (follow pack instructions for cooking time). STEP 2 Lift the noodles out of the pan and transfer to two bowls. Bring the stock in the pan back to a simmer, then add the chicken and cook until heated through. Scoop the chicken out with a slotted spoon, then transfer to the bowls. Warm the sweetcorn or cook the peas or beans in the stock, bringing back to the boil if you need to, then transfer to the bowl. STEP 3 Meanwhile, cook the egg in a pan of boiling water for 6 mins. Remove carefully and cool under the cold tap, then peel and halve. Add an egg half to each bowl, then bring the stock back to a simmer and pour it over the noodles. Add a few drops of sesame oil, if you like. RECIPE

TIPS SPICE IT UP If your children like chilli, add some slices of fresh chilli, or a few drops of chilli oil. GOES WELL WITH Rice & quinoa prawn sushi bowl Cod & pea fritters Sticky pork lettuce wraps

Cheat’s chicken ramen Preparation and cooking time Prep:10 mins Cook:15 mins - 20 mins Easy Serves 4 This speedy version of the classic Japanese noodle soup makes a delicious everyday dinner or warming lunch - and it's low in fat and calories too

Nutrition: per servingHighlightNutrientUnitlow inkcal255low infat5gsaturates2gcarbs20gsugars2gfibre4gprotein30gsalt2.4g

Ingredients 1.2l goodquality chicken stock small pack

coriander, stalks and leaves separated 1 red chilli (deseeded if you don’t like it too hot), sliced 2 tbsp light soy sauce 100g grey oyster mushrooms, sliced 100g pack baby pak choi 2 skinless cooked chicken breasts, sliced 100g egg noodles 50g sliced bamboo shoots Method STEP 1 Set a large saucepan over a medium heat and pour in the stock. Finely chop the coriander stalks and add to the stock with most of the chilli. Bring to the boil and add 200ml water. Once boiled, reduce the heat and simmer for 5-10 mins to infuse the coriander and chilli. STEP 2

Add the soy sauce and a grinding of black pepper, then the mushrooms, pak choi, chicken and noodles. Simmer for 2 mins until the noodles soften, before adding the bamboo shoots. STEP 3 Serve in deep bowls topped with coriander leaves and the remaining chilli slices. GOES WELL WITH Quick kimchi Cauliflower tempura

Ramen with chicken bone broth, pork shoulder, soft-boiled egg & greens Preparation and cooking time Prep:25 mins Cook:4 hrs and 10 mins Easy Serves 4 A steaming bowl of ramen noodle soup is a comforting Japanese classic slowly simmer the bone broth for a rich depth of flavour

per

Nutrition:

servingNutrientUnitkcal798fat32gsaturates10gcarbs51gsugars4gfibre4gprotein71gsalt6g Ingredients 4 eggs 250g ramen noodles 2 large handfuls shredded spring greens 4 spring onions , finely chopped 75g bamboo shoots from a can, drained, chopped and soaked in 2 tbsp rice vinegar chilli

oil

,

to

serve

pickled chilli and shallots (see

recipe

in

tip,

optional), to serve For the ramen stock 6 chicken legs 2 large carrots , halved 2 onions , quartered 4cm piece ginger , sliced 4 dried shiitake mushrooms 900g piece pork shoulder (thick layer of fat removed), halved For the ramen seasoning 1 tbsp mirin 1 tbsp saké 4 tbsp Japanese soy sauce Method STEP 1 Heat oven to 200C/180C fan/gas 6. For the stock, put the chicken, carrots, onions and ginger in a large roasting tin. Sprinkle with seasoning and roast

for 30 mins. Transfer everything from the tin, including the fat and juices, to a large saucepan. Add the shiitake mushrooms and the pork, and pour in 3 litres of cold water. Bring to the boil and turn down to the lowest simmer you can. After the foamy scum rises to the top, skim it off with a ladle and discard. Part-cover with a lid. Let it simmer for 3 hrs but remove the pork after about 2½ hrs, or when it is very soft, and set aside. Strain the stock into a clean pan. Save the chicken and use it for something else. Boil for another 30-40 mins on a medium heat to reduce by a third, then skim the excess fat off. Add about 1 tsp salt and taste to see if it needs more. STEP 2 Boil the eggs in a pan for 6 mins, then remove and put in iced water to cool. STEP 3 Boil the noodles in a large pan, stirring so they don’t stick, until al dente, about 3 mins. In the final minute of cooking, add the greens. Drain and divide between the bowls. STEP 4 Mix the ramen seasoning ingredients in a small bowl. Slice the pork and add to the bowls. Pour the broth over each and add the spring onions and bamboo shoots. Peel the eggs, slice in half lengthways and place in each bowl with a dollop of pickled chilli & shallots, if you like. Pass round the ramen seasoning and chilli oil to serve on top. RECIPE TIPS PICKLED CHILLI AND SHALLOTS Put 1 sliced red chilli (deseeded if you don't like it too hot) and 3 quartered small shallots in a small bowl and pour 150ml rice wine vinegar over. Add some salt and let it sit to pickle for at least 20

minutes. Drain before serving. GOES WELL WITH Smoked salmon & avocado sushi Cauliflower tempura Teriyaki tuna skewers

Miso chicken & rice soup Preparation and cooking time Prep:10 mins Cook:10 mins Easy Serves 2 Ditch the noodles and try a healthy Japanese ramen with rice, flavoured with miso, soy, mirin and spring onions

Nutrition: per servingHighlightNutrientUnitlow inkcal274low infat2gsaturates1gcarbs21gsugars10gfibre4gprotein40gsalt3.1g Ingredients 500ml chicken stock 2 skinless chicken breasts 50g long grain rice 8 Chanteney carrots , halved lengthways 2 tbsp miso paste 1 tbsp soy sauce 1 tbsp mirin

2 spring onions , sliced Method STEP 1 Bring the stock to a gentle boil in a medium saucepan. Add the chicken breasts and simmer for 8 mins until cooked through. Remove from the pan and shred the meat. STEP 2 Add the rice and carrots to the hot stock. Bring back up to the boil, cover with a lid, then reduce the heat and cook for 10 mins until the rice is cooked and the carrots are tender. STEP 3 Return the chicken to the pan and add the miso, soy and mirin. Scatter over the spring onions just before serving. GOES WELL WITH Japanese salmon & avocado rice Pork meatballs in hoisin broth

Thai-style fish broth with greens Preparation and cooking time Prep:10 mins Cook:15 mins Easy Serves 2 A ramen-style noodle soup with sustainable pollock, prawns and healthy vegetables - a low-fat, low-calorie bowl

Nutrition: per servingHighlightNutrientUnitlow inkcal330low infat4gsaturates1gcarbs35gsugars1gfibre2gprotein40gsalt2.9g Ingredients 100g brown rice noodle 500ml chicken or fish stock 1 tbsp Thai red curry paste 4 dried or fresh kaffir lime leaves 1 tbsp fish sauce 200g skinless sustainable white fish , such as pollock

100g raw king prawn 2 pak choi leaves separated handful coriander leaves Method STEP 1 Cook the noodles following pack instructions. Refresh in cold water and drain well. STEP 2 Put the stock in a large saucepan and stir in the curry paste, lime leaves, fish sauce and 250ml cold water. Bring to a simmer and cook for 5 mins.

STEP 3 Cut the fish into roughly 3cm cubes and add to the pan. Return to a simmer, then cook for 2 mins uncovered. STEP 4 Stir in the noodles, prawns and pak choi, and simmer for 2-3 mins or until the fish and prawns are just cooked. Serve in bowls scattered with coriander. GOES WELL WITH Sesame pak choi Asian slaw

Napa Cabbage Salad This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers. The bowl is always licked clean at potlucks! Prep: 15 mins Cook: 15 mins Total: 30 mins Servings: 6 Yield: 6 servings Ingredients Ingredient Checklist 1 head napa cabbage

1 bunch minced green onions ⅓ cup butter 1 (3 ounce) package ramen noodles, broken 2 tablespoons sesame seeds 1 cup slivered almonds ¼ cup cider vinegar ¾ cup vegetable oil ½ cup white sugar 2 tablespoons soy sauce Directions Instructions Checklist Step 1 Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve. Step 2 Preheat oven to 350 degrees F (175 degrees C). Step 3

Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven. Step 4 Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool. Step 5 Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy. Nutrition Facts Per Serving: 632 calories; protein 9.2g 18% DV; carbohydrates 39.8g 13% DV; fat 51.3g 79% DV; cholesterol 27.1mg 9% DV; sodium 652.5mg 26% DV.

Mad Hatter Salad A mixture of cole slaw, green onions and broccoli combined with a dry mixture and a delicious dressing to create a wonderful salad that everyone will want the recipe for. Great for family, church, or barbeque gatherings! Prep: 20 mins Cook: 15 mins Total: 35 mins Servings: 12 Yield: 12 servings Ingredients Ingredient Checklist 1 (16 ounce) package coleslaw mix

8 medium (4-1/8" long)s green onions, chopped ½ cup butter or margarine 1 head fresh broccoli, cut into florets 2 (3 ounce) packages chicken flavored ramen noodles 1 cup slivered almonds 1 cup unsalted sunflower seeds ½ cup white sugar ¼ cup apple cider vinegar ½ cup vegetable oil 1 teaspoon soy sauce Directions Instructions Checklist Step 1 In a large bowl, toss together the coleslaw mix, green onions and broccoli. Set aside. Step 2 Melt the butter in a large skillet over medium heat. Crumble the ramen noodles into a bowl, and mix with the almonds and sunflower seeds. Sprinkle the seasoning packets over all. Add to the skillet; cook and stir

until noodles and nuts are toasted, about 8 minutes. Step 3 In a jar with a tight fitting lid, combine the sugar, vinegar, oil and soy sauce. Seal, and shake vigorously to blend. Step 4 Just before serving, combine the slaw mixture with the nuts and noodles. Pour the dressing over all, and stir briefly to coat. Note This can be made ahead of time, just keep the mixtures separate until serving time. I always put the mixtures in big resealable bags and put in a big bowl right before serving time. Nutrition Facts Per Serving: 395 calories; protein 8g 16% DV; carbohydrates 28.9g 9% DV; fat 28.8g 44% DV; cholesterol 23.3mg 8% DV; sodium 251.5mg 10% DV.

Broccoli and Ramen Noodle Salad This is a nutty and delicious broccoli salad. Prep: 15 mins Additional: 30 mins Total: 45 mins Servings: 6 Yield: 6 servings Ingredients Ingredient Checklist 1 (16 ounce) package broccoli coleslaw mix 2 (3 ounce) packages chicken flavored ramen noodles 1 bunch green onions, chopped

1 cup unsalted peanuts 1 cup sunflower seeds ½ cup white sugar ¼ cup vegetable oil ⅓ cup cider vinegar Directions Instructions Checklist Step 1 In a large salad bowl, combine the slaw, broken noodles and green onions. Step 2 Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts and sunflower seeds before serving. Nutrition Facts Per Serving: 562 calories; protein 16.5g 33% DV; carbohydrates 52.3g 17% DV; fat 34.4g 53% DV; cholesterolmg; sodium 356.3mg 14% DV.

Ramen Coleslaw This is nothing like the mayonnaise based coleslaws that most people think of. Prep: 15 mins Cook: 10 mins Total: 25 mins Servings: 4 Yield: 4 servings Ingredients Ingredient Checklist 2 tablespoons vegetable oil 3 tablespoons white wine vinegar

2 tablespoons white sugar 1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved½ teaspoon salt ½ teaspoon ground black pepper 2 tablespoons sesame seeds ¼ cup sliced almonds ½ medium head cabbage, shredded 5 medium (4-1/8" long)s green onions, chopped Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing. Step 3 Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.

Step 4 In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds. Nutrition Facts Per Serving: 253 calories; protein 7.1g 14% DV; carbohydrates 30.5g 10% DV; fat 12.5g 19% DV; cholesterolmg; sodium 543mg 22% DV.

Chinese Fried Noodles This is a quick, easy, and delicious recipe that all will enjoy. Try adding cooked, cubed pork or chicken, bean sprouts, water chestnuts, sliced almonds, or any of your favorite vegetables for versatility. Prep: 15 mins Cook: 25 mins Total: 40 mins Servings: 6 Yield: 6 servings Ingredients Ingredient Checklist 2 (3 ounce) packages Oriental flavored ramen noodles

3 large eggs eggs, beatenvegetable oil 4 medium (4-1/8" long)s green onions, thinly sliced 1 small carrot, peeled and grated ½ cup green peas ¼ cup red bell pepper, minced 2 tablespoons sesame oil soy sauce Directions Instructions Checklist

Step 1 Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside. Step 2 Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside. Step 3 In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done. Step 4 Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes. Nutrition Facts Per Serving: 161 calories; protein 4.3g 9% DV; carbohydrates 6.9g 2% DV; fat 13g 20% DV; cholesterol 69.3mg 23% DV; sodium 293.7mg 12% DV.

Chinese Cabbage Salad I A delicious salad with a variety of tastes and textures. Uses packaged salad mixes. Prep: 15 mins Cook: 10 mins Total: 25 mins Servings: 12 Yield: 12 servings Ingredients Ingredient Checklist 1 (3 ounce) package ramen noodles, crushed

10 ounces cashew pieces 1 (16 ounce) package shredded coleslaw mix 1 bunch green onions, chopped ½ cup white sugar ½ cup vegetable oil ¼ cup cider vinegar 1 tablespoon soy sauce Directions Instructions Checklist Step 1 In a preheated 350-degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown. Step 2 In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews. Step 3 To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve. Nutrition

Facts Per Serving: 291 calories; protein 4.6g 9% DV; carbohydrates 22.8g 7% DV; fat 21.3g 33% DV; cholesterol 3mg 1% DV; sodium 262.9mg 11% DV.

Stir-Fried Beef and Broccoli with Crisp Ramen Noodle Cake A classic Asian dish gets an instant-ramen makeover. Prep: 20 mins Cook: 20 mins Total: 40 mins Servings: 4 Yield: 4 servings Ingredients Ramen Noodle Cake: 2 (3 ounce) packages ramen noodles (exclude seasoning packets) 2 tablespoons vegetable oil, divided

Sauce: ¾ cup water 3 tablespoons oyster sauce 1 tablespoon low-sodium soy sauce 1 tablespoon cornstarch 1 teaspoon white sugar½ teaspoon toasted sesame oil Stir-Fry: 2 ½ tablespoons vegetable oil, divided ½ pound broccoli florets ⅓ cup water 3 large cloves garlic, finely chopped 2 tablespoons minced fresh ginger 1 pound flat iron steak, thinly sliced across the grain ¼ teaspoon salt Directions Instructions Checklist

Step 1 Preheat oven to 350 degrees F (175 degrees C). Bring a saucepan of salted water to a boil. Break each ramen noodle block into 4 pieces and cook, stirring occasionally, until just tender, about 3 minutes. Drain noodles in a colander and rinse under cold water. Step 2 Heat 1 tablespoon oil in a 12-inch nonstick skillet (with lid) over mediumhigh heat until shimmering. Spread noodles evenly to cover bottom of skillet. Cook noodles, pressing on them occasionally with a slotted spatula, until underside is golden brown, 3 to 6 minutes. Slide ramen cake onto a large plate, invert a second plate over top, then flip cake over (so cooked side is now on top). Add remaining tablespoon oil to skillet. Slide ramen cake back into skillet and cook over medium-high heat, pressing it occasionally, until underside is golden brown, 3 to 5 minutes. Slide ramen cake onto a baking sheet and keep warm in oven (do not clean skillet). Step 3 While ramen cake cooks, whisk together water, oyster sauce, soy sauce, cornstarch, sugar, and sesame oil (if using). Step 4 Heat 1 tablespoon oil in same skillet over medium-high heat until shimmering. Add broccoli and stir-fry 1 minute. Add water and cook, covered, over medium heat until crisp-tender, 2 to 3 minutes. Transfer broccoli to a bowl and wipe out skillet.

Step 5 Heat remaining 1 1/2 tablespoons oil in skillet over medium-high heat until shimmering. Stir-fry garlic and ginger 10 seconds. Add beef and salt and stirfry until beef is browned, about 2 minutes. Step 6 Stir sauce, then add to skillet and bring to a boil, stirring. Add broccoli and cook, stirring, until heated through, about 30 seconds. Remove from heat. Step 7 Slide ramen cake onto a cutting board and cut into quarters. Top each ramen wedge with 1 cup beef-broccoli mixture. Nutrition Facts Per Serving: 377 calories; protein 16.2g 32% DV; carbohydrates 12.8g 4% DV; fat 29.3g 45% DV; cholesterol 51.5mg 17% DV; sodium 562.5mg 23% DV.

Hiyashi Chuka Noodles This is a common cold noodle salad in Japan, and always great to eat when the weather is hot. Enjoy! Prep: 15 mins Cook: 5 mins Total: 20 mins Servings: 2 Yield: 2 servings Ingredients Ingredient Checklist 3 tablespoons soy sauce 2 tablespoons white sugar

3 tablespoons white vinegar 5 tablespoons chicken stock 1 teaspoon sesame oil ½ teaspoon chili oil 2 (3 ounce) packages ramen noodles 1 egg, beaten ½ cucumber, julienned 1 carrot, grated 1 slice cooked ham, cut into thin strips ¼ sheet nori, cut into thin slices 1 tablespoon hot Chinese mustard Directions Instructions Checklist Step 1 Mix the soy sauce, sugar, vinegar, chicken stock, sesame oil, and chili oil together in a small bowl, and stir until the sugar dissolves. Set aside. Step 2 Bring a saucepan of water to a boil. Add the ramen noodles and cook for 2

minutes. Drain immediately, and refrigerate noodles until cold. Meanwhile, heat a small nonstick skillet over medium heat. Pour in the beaten egg and tilt the pan to thinly coat the bottom with egg. When firm, fold the egg in half and remove from the pan. Slice into thin strips. Step 3 To serve, place cold noodles on serving plates. Top with separate piles of egg, cucumber, carrot, and ham. Pour the sauce over the top and sprinkle with crumbled nori. Serve with a touch of hot mustard on the side. Nutrition Facts Per Serving: 236 calories; protein 9.3g 19% DV; carbohydrates 28.5g 9% DV; fat 10g 15% DV; cholesterol 101.2mg 34% DV; sodium 2092.7mg 84% DV.

Ramen Carbonara Carbonara is known as a quick-to-fix meal, but get dinner done even sooner by using ramen instead of traditional pasta. Top with additional Parmesan if desired. Prep: 10 mins Cook: 10 mins Total: 20 mins Servings: 2 Yield: 2 servings Ingredients Ingredient Checklist 2 slices bacon, chopped

½ cup chopped onion 2 (3 ounce) packages ramen noodles (flavor packets discarded) ½ cup frozen peas 1 egg ½ cup shredded Parmesan cheese ¼ teaspoon kosher salt 1 pinch red pepper flakes Chopped fresh parsley Directions Instructions Checklist Step 1 Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Transfer to paper towels to drain. Add onion to bacon drippings in skillet; cook until tender, 3 to 5 minutes. Step 2 Meanwhile, cook ramen in a saucepan according to package directions, adding peas the last minute of cooking. Reserve 1/2 cup cooking water; drain. Step 3

Whisk together egg, Parmesan, onion and drippings, salt, and red pepper in a bowl. Add hot ramen and cooked bacon. Toss to coat, adding enough reserved cooking water to make a creamy consistency. Top servings with parsley. Cook's Note: You can replace the egg with 1/4 cup refrigerated egg product if desired. Nutrition Facts Per Serving: 284 calories; protein 18.7g 37% DV; carbohydrates 19.6g 6% DV; fat 14.9g 23% DV; cholesterol 120.6mg 40% DV; sodium 1145.2mg 46% DV.

Chinese Napa Cabbage Salad An excellent way to use up that leftover cabbage from the garden. Prep: 10 mins Cook: 15 mins Total: 25 mins Servings: 6 Yield: 6 servings Ingredients Ingredient Checklist 1 (3 ounce) package chicken flavored ramen noodles

¼ cup butter ½ cup sesame seeds, toasted ½ cup blanched slivered almonds 1 large head napa cabbage, shredded 6 medium (4-1/8" long)s green onions, chopped ¼ cup vegetable oil ¼ cup rice wine vinegar 1 tablespoon soy sauce 1 tablespoon sesame oil ⅛ cup white sugar Directions Instructions Checklist Step 1 Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions. Step 2 Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy

sauce, sesame oil and sugar. Pour over salad, toss and serve. Nutrition Facts Per Serving: 405 calories; protein 9.2g 19% DV; carbohydrates 28.3g 9% DV; fat 30.3g 47% DV; cholesterol 20.3mg 7% DV; sodium 590.3mg 24% DV.

Ramen Slaw This is super quick slaw that is a favorite for potlucks. Prep: 15 mins Additional: 1 hr 30 mins Total: 1 hr 45 mins Servings: 8 Yield: 8 servings

Ingredients Ingredient Checklist 1 (12 ounce) package broccoli coleslaw mix ½ cup sunflower seeds ½ cup slivered almonds 1 (3 ounce) package Oriental-flavored ramen noodles, broken into small pieces ½ cup canola oil ¼ cup white sugar ¼ cup white wine vinegar 4 medium (4-1/8" long)s green onions, chopped Directions Instructions Checklist Step 1 Combine broccoli coleslaw mix, sunflower seeds, almonds, and ramen noodles together in a bowl. Whisk canola oil, sugar, ramen noodle seasoning packet, and vinegar together in a separate bowl; pour over slaw mixture. Fold in green onions. Chill in refrigerator for 1 1/2 hours before serving.

Nutrition Facts Per Serving: 302 calories; protein 4.6g 9% DV; carbohydrates 19g 6% DV; fat 23.8g 37% DV; cholesterolmg; sodium 232.6mg 9% DV.

Asian Chicken Noodle Salad This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables. Prep: 15 mins Cook: 10 mins Total: 25 mins Servings: 4 Yield: 4 servings Ingredients Ingredient Checklist 1 (3 ounce) package ramen noodle pasta, crushed 2 tablespoons butter, melted

½ cup sunflower seeds ½ cup pine nuts 3 cups shredded bok choy 5 medium (4-1/8" long)s green onions, thinly sliced 1 cup diced, cooked chicken breast meat 1 (5 ounce) can water chestnuts, drained 12 pods snow peas ½ cup vegetable oil ¼ cup rice wine vinegar 1 tablespoon soy sauce ¼ cup white sugar 1 tablespoon lemon juice Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.

Step 2 Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly. Step 3 In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas. Step 4 Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled. Nutrition Facts Per Serving: 736 calories; protein 20.4g 41% DV; carbohydrates 43.8g 14% DV; fat 55.8g 86% DV; cholesterol 41.5mg 14% DV; sodium 1054.7mg 42% DV.

Broccoli Coleslaw Wonderful salad as a side dish or as a lunch salad. Prep: 15 mins Additional: 1 hr Total: 1 hr 15 mins Servings: 7 Yield: 6 to 8 servings Ingredients Ingredient Checklist 1 cup olive oil

⅓ cup distilled white vinegar ½ cup white sugar 1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved 1 large head fresh broccoli, diced 2 medium (blank)s carrots, grated 2 bunches green onions, chopped 1 cup sunflower seeds Directions Instructions Checklist Step 1 In a small bowl combine oil, vinegar, sugar and the seasoning packet from the ramen noodles. Mix well and refrigerate at least one hour before serving, or overnight. Step 2 In a large bowl combine broccoli, carrots, green onions and sunflower seeds. Crush ramen noodles and stir in. Pour dressing over salad about 10 minutes before serving.

Nutrition Facts Per Serving: 414 calories; protein 4.6g 9% DV; carbohydrates 31.8g 10% DV; fat 31.3g 48% DV; cholesterolmg; sodium 168.5mg 7% DV.

Dad's Asian Slaw This is the perfect side for anything from a casual backyard BBQ to a formal holiday meal. You'll never want to eat regular cole slaw again. Prep: 10 mins Additional: 1 hr Total: 1 hr 10 mins Servings: 8 Yield: 8 servings Ingredients Ingredient Checklist

1 (3 ounce) package beef flavor ramen noodles with seasoning packet 1 (3 ounce) package roasted sunflower seed kernels 1 (3 ounce) package sliced almonds 1 bunch green onions, chopped 1 cup bottled oil and vinegar salad dressing (such as Newman's Own®) ½ cup white sugar 1 (16 ounce) package coleslaw mix Directions Instructions Checklist Step 1 Crush the ramen noodles in a bowl, and stir in the beef seasoning packet, sunflower seeds, almonds, green onions, oil and vinegar dressing, and sugar, mixing until the sugar is dissolved. Step 2 Place the coleslaw mix into a large salad bowl, pour the dressing mixture over, and toss lightly to combine well. Refrigerate at least 1 hour before serving. Nutrition Facts

Per Serving: 308 calories; protein 6.4g 13% DV; carbohydrates 41g 13% DV; fat 13.9g 21% DV; cholesterol 4.5mg 2% DV; sodium 712mg 29% DV.

Sweet and Crunchy Salad This is an easy and delicious summer salad. I usually double the recipe for parties. You can also use oriental flavored ramen noodles, if you like. Prep: 15 mins Additional: 2 hrs 15 mins Total: 2 hrs 30 mins Servings: 5 Yield: 4 to 6 servings

Ingredients Ingredient Checklist 2 (3 ounce) packages chicken flavored ramen noodles ½ cup vegetable oil ½ cup white sugar ⅓ cup white wine vinegar 1 (16 ounce) package shredded coleslaw mix 1 (11 ounce) can mandarin oranges, drained and sliced 1 (8 ounce) can water chestnuts 1 bunch green onions, chopped ½ cup sunflower seeds ½ cup cashews Directions Instructions Checklist Step 1 Place noodles in a bowl of warm water and soak for 15 minutes or until soft. Step 2

Whisk together the oil, sugar, vinegar and seasoning packs. Step 3 Drain the noodles and combine in a large bowl with the coleslaw, oranges, water chestnuts, green onions and sunflower seeds. Step 4 Pour dressing over salad and toss to coat evenly. Refrigerate for 2 to 4 hours. Add cashews before serving. Nutrition Facts Per Serving: 612 calories; protein 9.7g 19% DV; carbohydrates 76.1g 25% DV; fat 31.2g 48% DV; cholesterol 7.2mg 2% DV; sodium 489mg 20% DV.

Taco Seasoning I Depending on how spicy you and your family like your dishes, use as little or as much as you want. Prep: 1 min Total: 1 min Servings: 10 Yield: 1 ounce Ingredients Ingredient Checklist 1 tablespoon chili powder ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon crushed red pepper flakes ¼ teaspoon dried oregano ½ teaspoon paprika 1 ½ teaspoons ground cumin

1 teaspoon sea salt 1 teaspoon black pepper Directions Instructions Checklist Step 1 In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. Nutrition Facts Per Serving: 5 calories; protein 0.2g; carbohydrates 0.9g; fat 0.2g; cholesterolmg; sodium 184.8mg 7% DV.

Guacamole You can make this avocado salad smooth or chunky depending on your tastes. Prep: 10 mins Total: 10 mins Servings: 4 Yield: 4 servings Ingredients Ingredient Checklist 3 avocado, NS as to Florida or Californias avocados - peeled, pitted, and mashed 1 lime, juiced 1 teaspoon salt ½ cup diced onion

3 tablespoons chopped fresh cilantro 2 plum tomato (blank)s roma (plum) tomatoes, diced 1 teaspoon minced garlic 1 pinch ground cayenne pepper Directions Instructions Checklist Step 1 In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately. Tips Upgrade your cutting boards using our guide to the best cutting boards on the market, then use them to prepare our favorite recipes. Nutrition Facts Per Serving: 262 calories; protein 3.7g 7% DV; carbohydrates 18g 6% DV; fat 22.2g 34% DV; cholesterolmg; sodium 595.7mg 24% DV.

Cheddar Ramen Noodle Wedge with Fried Eggs A breakfast dish with instant ramen, cheese, and bacon makes for a happyand easy-morning meal. Prep: 5 mins Cook: 30 mins Total: 35 mins Servings: 4 Yield: 4 servings Ingredients Ingredient Checklist 8 slices bacon

2 (3 ounce) packages ramen noodles (flavor packets discarded) 1 ½ tablespoons vegetable oil, divided 1 cup shredded Cheddar cheese 1 tablespoon butter 4 large eggs eggs Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F. Step 2 Cook bacon (in batches, if necessary) in a 12-inch ovenproof nonstick skillet over medium heat, turning, until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Remove skillet from heat and pour off all but 1 tablespoon bacon fat. Step 3 Bring a saucepan of salted water to a boil. Break each ramen noodle block into 4 pieces and cook, stirring occasionally, until just tender, about 3 minutes. Drain noodles in a colander and rinse under cold water. Step 4

Heat bacon fat in skillet over medium-high heat until shimmering. Add noodles, spreading them evenly to cover bottom of skillet. Cook noodles, pressing on them occasionally with a slotted spatula, until underside is golden brown, 3 to 6 minutes. Slide ramen cake onto a large plate, invert a second plate over top, then flip cake over (so cooked side is now on top). Add 1 tablespoon oil to skillet. Slide ramen cake back into skillet and cook over medium-high heat, pressing it occasionally, until underside is golden brown, 3 to 5 minutes. Remove skillet from heat. Step 5 Sprinkle cheese evenly over ramen cake and transfer skillet to oven. Bake until cheese is melted, 5 to 10 minutes. Slide ramen cake onto a cutting board and cut into 4 wedges. Step 6 Wipe out skillet. Heat butter and remaining 1/2 tablespoon oil in skillet over medium heat. Crack eggs into skillet and cook to desired doneness, 2 to 3 minutes for runny yolks. Serve each ramen wedge with a fried egg and 2 slices bacon. Nutrition Facts Per Serving: 383 calories; protein 20.7g 42% DV; carbohydrates 4.7g 2% DV; fat 31.1g 48% DV; cholesterol 243.4mg 81% DV; sodium 835.8mg 33% DV.

Garlic Prime Rib Quick and easy marinade and so tasty, I was trusted with this recipe but I can't keep it to myself! Prep: 10 mins Cook: 1 hr 30 mins Total: 1 hr 40 mins Servings: 15 Yield:

1 10-pound roast Ingredients Ingredient Checklist 1 (10 pound) prime rib roast 10 cloves garlic, minced 2 tablespoons olive oil 2 teaspoons salt 2 teaspoons ground black pepper 2 teaspoons dried thyme Directions Instructions Checklist Step 1 Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour. Step 2 Preheat the oven to 500 degrees F (260 degrees C). Step 3

Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare. Step 4 Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices. Nutrition Facts Per Serving: 562 calories; protein 29.6g 59% DV; carbohydrates 1g; fat 48g 74% DV; cholesterol 112.7mg 38% DV; sodium 395.5mg 16% DV.

Conclusion Instant ramen noodles have a reputation for being unhealthy, including being high in sodium and MSG. They also contain TBHQ, a preservative that is linked to vision disturbances and liver damage. But not all is bad; there are, indeed, some benefits and advantages to eating ramen noodles. Fresh ramen broth is a good protein source, while ramen noodles are made with high-protein flour and are good sources of iron.