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Wednesday has once again come and gone and if you are anything like me, then you are constantly hitting a mid-week cooking slump.  As much as I would love to make a 5 course meal every day of the week- it just doesn’t work that way.  We, as a family, just aren’t really interested in having a large meal some days and sometimes there is also just not that much time toward the middle of your week.  One great tool to combat this is Ramen noodles.

The cheap little packet of Ramen has gotten a bad name due to its over-use in the world of college students, but it is a fantastic item to stock in your pantry and spice up based upon what you feel like having for dinner.  For a long time, I was on Ramen overload because I didn’t explore the idea of what can be done with it, aside from following the instructions on the packet.  Now, come with me as we embark upon Ramen Madness, or otherwise known as- What can you do with Ramen noodles and canned coconut milk?

The total cost of this meal will run you approximately $40 and will feed 6 people if you make each preparation of the Ramen listed below along with the Coconut Cake shown in the background of the photo.

Photography by Gerladine Terc- All Rights Reserved

Coconut Chicken Ramen
Ingredients-
1 packet of Ramen Noodles (remember that 1 packet is 2 servings of noodles)
1 large chicken breast, cut into pieces (optional)
1 can (8.5) oz. Coconut Milk
1 medium onions
1 tsp. oil
1 tsp. Soy Sauce
1 tsp. Worcestershire Sauce
1/4 cup water
 
Instructions-
Boil the ramen noodles on the stove top in 2 cups of water.  Strain and set side.  In a high sided skillet, heat the oil and fry the onion and chicken until browned. Add coconut milk, water, soy sauce, Worcestershire to the chicken and stir over heat until mixture boils and thickens.  Serve over the cooked ramen noodles.
 
Ramen Stir-Fry
Ingredients-
1 packet of Ramen Noodles
1 large chicken breast, cut into pieces (optional)
1 1/2 cups Frozen Stir-Fry Vegi mix
1 1/2 c. chicken broth (use the seasoning pack and water from making the noodles)
3 tbsp. soy sauce
3 tbsp. cornstarch
2 tsp. brown sugar
 
Instructions-
Cook Ramen Noodles in 2 cups of water for 3 minutes.  Remove from the heat and add the seasoning packet to the water- stir to dissolve.  Remove the cooked noodles from the broth and set aside.
Stir fry chicken in hot oil in large skillet until brown. Add vegetables; stir until done. Mix broth, soy, cornstarch and sugar. Add to skillet. Boil, continue for 2 minutes.
 
Coconut Chicken Curry Ramen
Ingredients-
1 packet of Ramen Noodles
1 large chicken breast, cut into pieces
1 can (8.5) oz. Coconut Milk
1 medium onions
2 tsp. Curry paste or powder
1/4 cup water
 
Instructions-
Boil the ramen noodles on the stove top in 2 cups of water.  Strain and set side.  In a high sided skillet, heat the oil and fry the onion and chicken until browned. Add coconut milk, water, and curry paste to the chicken and stir over heat until mixture boils and thickens.  Serve over the cooked ramen noodles.
 
Garlic Ramen Noodles
Ingredients-
1 packet of Ramen Noodles
2 tsp. Olive Oil
1 T. Minced Garlic
1/8 tsp. Parsley
 
Instructions-
Cook the ramen noodles on the stove top and strain when done. Return the noodles to the pan over a medium high heat and add the olive oil, garlic, and parsley.  Cook for no more than 5 minutes and serve hot with a sprinkle of Parmesan on top!
 
Cabbage Ramen Noodle Salad with Peanut Lime Vinaigrette
Ingredients-
1/2 head cabbage, finely chopped
4 green onions, chopped
1 pkg. Ramen noodles, crumbled
1/2 c. sliced almonds
1.2 cup sunflower seeds (optional-but REALLY tasty)
*Vinaigrette
1″ chunk of peeled fresh ginger
2 T. Minced garlic, heaping
1 tsp. Sriracha
2 T. cilantro
1 1/2 T. peanut butter
3 T. lime juice
1 1/2 T. rice vinegar
1 1/2 T. soy sauce
1 1/2 tsp. light brown sugar
2/3 cup canola oil
1 tbsp sesame oil
Salt to taste
Instructions-
For the dressing:  Drop the ginger and garlic through feed tube of food processor with the motor running. Then process everything else except the oils, scraping down the sides.  Slowly drizzle the canola and sesame oil through the feed tube until emulsified.
For the salad: Mix together the cabbage, green onion, and almond and refrigerate for at least 1 hour.  When ready to serve, sprinkle the raw, crumbled ramen noodles into the cabbage mixture and toss to combine.  I prefer to let people put their own dressing on this salad, but you can toss it with the ramen noodles prior to serving as well.
Note- you will have left over dressing!  You do not want to add more than 1/4 cup to the salad.
Creamy Crab Ramen Pasta Salad
Ingredients-
1 pkg. Ramen Noodles
1 tablespoons butter
1 heaping tablespoons flour
1/4 cup milk
1/4 tsp. Old Bay Seasoning
1/2 tsp. Dijon Mustard, heaping
1/2 teaspoon vinegar
1/4 teaspoon Worcestershire sauce
1 (6 oz.) can crab meat
1 T. Mayonnaise
INSTRUCTIONS:
Melt butter; stir in flour. Add milk gradually, stirring. Add crab, Old Bay, mustard, vinegar and Worcestershire sauce; cook until thickened.  Remove from the heat and stir in the mayonnaise.
Cook ramen noodles on the stove top for 3 minutes and strain.  Toss the noodles in the sauce and serve hot or chilled.  This is a great pasta salad side dish for any type of noodle or if you’d like to bake it on the top of toast points, it’s fantastic!  The recipe is a variation on a Crab Imperial.
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