Ramen Noodle Bake Recipe 425

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RAMEN NOODLE CASSEROLE



Ramen Noodle Casserole image

This is an easy casserole and very quick to make. This recipe can easily be increased for a last minute get together. Add a salad and you have a great dinner.

Provided by Sandy in Texas

Categories     One Dish Meal

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb ground chuck
1 medium onion, Diced
1 (14 1/2 ounce) can diced tomatoes
3 (3 ounce) packages beef-flavor ramen noodles
3 cups water
Velveeta cheese

Steps:

  • Brown Hamburger and onion, then add flavoring packets from ramen noodles and simmer for about 4 minutes.
  • Add the water and the tomatoes and bring to a boil.
  • Then add ramen noodles and cook for about 4 minutes more.
  • Pour into a casserole dish (I always SPAM it first) and cover with sliced Velveeta cheese.
  • Bake for 15 minutes at 350° or until cheese is melted.

Nutrition Facts : Calories 377.4, Fat 19.7, SaturatedFat 8.6, Cholesterol 52.2, Sodium 902.1, Carbohydrate 31.3, Fiber 2.1, Sugar 3.3, Protein 18.3

RAMEN NOODLE SOUP



Ramen Noodle Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 15

1/4 cup vegetable oil
8 cloves garlic, smashed
1 large onion, chopped
8 thin slices ginger
1 pound sliced bacon
4 pounds chicken wings
12 dried shiitake mushrooms, rinsed
12 scallions, white and light green parts, chopped
1/4 cup sake or dry sherry
1/4 cup reduced-sodium soy sauce
Kosher salt
1 teaspoon sugar
1 teaspoon white peppercorns
8 3-to-5-ounce packages dry or vacuum-packed ramen noodles (flavor packets discarded)
Assorted toppings (see below)

Steps:

  • Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Add the garlic, onion and ginger and cook, stirring occasionally, until the onion is dark brown, about 30 minutes.
  • Meanwhile, make the broth: Put the bacon and chicken wings in a Dutch oven and add enough water to cover. Bring to a boil, then reduce the heat to medium and simmer 10 minutes. Drain and wipe the pot clean. Rinse the bacon and wings under cold water, then return to the pot; add 4 quarts water and the dried mushrooms. Bring to a boil, then reduce the heat to medium; add the garlic mixture and gently simmer 1 hour, 15 minutes.
  • Strain the broth through a colander into a large bowl, pressing on the solids to extract as much of the liquid as possible. Skim any excess fat from the surface. Measure the broth, adding water if necessary to yield 2 quarts. (The broth can be made up to 4 days ahead; cover and refrigerate.)
  • Just before serving, heat the remaining 1 tablespoon vegetable oil and the scallions in a medium skillet over medium heat until the mixture starts sizzling. Add the sake, soy sauce, 1 1/2 teaspoons salt, the sugar, peppercorns and 1/2 cup water. Simmer, reducing to 1/2 cup, about 5 minutes.
  • Bring the broth and the scallion mixture to a simmer in a large saucepan over medium heat. Add the noodles and cook until softened, 1 to 3 minutes. Gently pull the noodles apart with tongs. Transfer the soup to bowls and top as desired.
  • Toppings Bar
  • Take your pick: These taste great in just about any combination.
  • Shredded rotisserie chicken
  • Sauteed mushrooms
  • Nori strips (seaweed)
  • Shredded kale
  • Cubed firm tofu
  • Snow peas
  • Toasted sesame seeds
  • Sliced radishes
  • Sliced scallions
  • Bean sprouts
  • Kimchi
  • Watercress
  • Sliced jalapeno
  • Pickled ginger
  • Wasabi paste
  • Fried egg
  • Sesame oil
  • Sriracha
  • Roasted squash: Toss cubed butternut or kabocha squash (no need to peel) with olive oil and sprinkle with salt, sugar and red pepper flakes. Roast at 425 degrees F, 30 minutes.
  • Sauteed shrimp: Stir-fry peeled deveined shrimp in hot olive oil with minced ginger, chopped scallions and a pinch each of sugar, salt and pepper.
  • Roasted pork belly: Put 1 cup each sake and water, 1/2 cup each soy sauce and mirin, and 1/4 cup sugar in a Dutch oven. Add 2 pounds skinless pork belly, 1 quartered onion, 1/2 head garlic and 4 thin slices ginger. Cover with foil. Roast at 325 degrees F,3 hours; slice.

RAMEN NOODLE BAKE RECIPE - (4.2/5)



RAMEN NOODLE BAKE Recipe - (4.2/5) image

Provided by cecelia26_

Number Of Ingredients 5

4 packages Ramen noodles-ONE must be beef (reserve ONE beef flavoring packet)
1 (26 ounce) jar spaghetti sauce
1 pound ground beef with chopped onion, cooked & drained or Italian sausage
2 cups Mozzarella cheese, divided
3 1/2 cups water

Steps:

  • Preheat oven to 375 degrees. Break up Ramen noodles into greased 9x13" pan. They should cover the bottom of the dish. Sprinkle cooked meat and onion mixture or sausage over dry noodles. Add the beef flavor packet to the sauce. Pour the sauce over the noodles and meat. Sprinkle one cup of the cheese over the top of the sauce. Gently, mix ingredients. Pour the water over the top. Cover tightly with aluminum foil and bake 40-50 minutes or until liquid is totally absorbed. Remove from oven and remove foil. Sprinkle the remaining cheese over the top. Return to oven for 5-10 minutes until the cheese is melted and bubbly.

CRUNCHY RAMEN NOODLE SALAD



Crunchy Ramen Noodle Salad image

This delicious Crunchy Ramen Noodle Salad recipe is tossed with a simple sesame vinaigrette...and tastes absolutely delicious!

Provided by Ali

Time 10m

Number Of Ingredients 14

1 (16-ounce) bag coleslaw mix
2 (3-ounce) packages of ramen noodles*, crumbled (you will not use the seasoning packet)
1 cup shelled and cooked edamame
1 avocado, peeled, pitted and diced
1 mango, peeled, pitted, and julienned (or diced)
1/2 cup thinly-sliced almonds
1/2 cup thinly-sliced green onions (scallions)
Sesame honey vinaigrette (see ingredients below)
1/2 cup avocado oil (or vegetable oil, or any cooking oil)
1/4 cup honey (or your desired sweetener)
1/4 cup rice vinegar
2 teaspoons soy sauce
1/4 teaspoon toasted sesame oil
pinch of salt and black pepper

Steps:

  • Heat oven to 425°F. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.
  • Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
  • Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their "crunch" the longer it sits, and the avocado may brown a bit. Still, it's perfectly edible and enjoyable even after a few days!)
  • Whisk all ingredients together until combined.

RAMEN BEEF CASSEROLE



Ramen Beef Casserole image

Posted in response to the January topic of the month. This is simple and is very easy to adapt to personal tastes. Inexpensive for college kids or if finances are just running low.

Provided by Redneck Epicurean

Categories     One Dish Meal

Time 50m

Yield 3-4 hungry college kids

Number Of Ingredients 8

2 (3 ounce) packages ramen noodles, any flavor
2 tablespoons sour cream
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup water
1/2 cup milk
1/4 cup onion, chopped
1/4 cup French's French fried onions
1/2 lb ground beef

Steps:

  • Pre-heat Oven to 375.
  • In a bowl, combine crusted noodles, 1 packet of seasoning, sour cream, soup(undiluted) water, milk, and onion. Stir and pour into a 9x9 oven-safe casserole dish.
  • Brown meat and drain grease. Add meat to ramen and stir to combine.
  • Cover and place in oven, do not put on cheese and French onions.
  • After 20 minutes, take casserole out and mix, sprinkle French onion over top. Place back in oven uncovered and cook for 10 minutes. Take it out and sprinkle cheese on it.

Nutrition Facts : Calories 540.9, Fat 29.1, SaturatedFat 11.9, Cholesterol 61.3, Sodium 1928.9, Carbohydrate 46, Fiber 1.5, Sugar 3.2, Protein 23.2

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