Tasty Tomato Ramen Recipes

RAMEN WITH SARDINES IN TOMATO SAUCE

Steps:

• Combine water, onion, celery, and carrots in a Pyrex bowl.
• Nuke for 10 minutes @ 60%.
• Add Ramen Noodles.
• Nuke for 3 minutes @ 60%.
• Add Sardines with their tomato sauce.
• Add the Tapatio hot sauce to taste, stir well.
• Serve with a crunchie salad and a glass or three of Chianti.

TURKEY & NOODLE TOMATO SOUP

Steps:

• In a Dutch oven, cook turkey over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in soup mix, 1-1/2 teaspoons seasoning from the noodles, sugar, pepper and salt. Add V8 juice and vegetables; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Break noodles into small pieces; add to soup (discard remaining seasoning or save for another use). Cook 3-5 minutes longer or until noodles are tender, stirring occasionally. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally; add a little reduced-sodium broth or water if necessary.

INSTANT NOODLE LASAGNA BY TASTY DEMAIS RECIPE BY TASTY

Steps:

• Preheat oven to 180˚C (350˚F).
• Mix water, heavy cream, tomato sauce, pepper, and salt. Set aside.
• In a baking pan, lay down one row of raw ramen noodles and cover with half the tomato sauce mixture.
• Layer ham slices, then cheese slices, and repeat. Sprinkle with parsley.
• Add another layer of raw ramen noodles and cover them with the rest of sauce.
• Top with another layer of ham and cheese, and sprinkle with parmesan cheese and oregano.
• Bake for 25 minutes, or until noodles are cooked through and cheese is golden brown.
• Enjoy!

COPYCAT RAMEN

Steps:

• Bring a pot of water to a boil. Add ramen and cook for 1 minute, then use a fork to gently separate noodles. Reduce heat to a low boil and cook until noodles are just soft, about 3 minutes. Drain and set aside.
• While ramen is cooking, mix soy sauce, sugar, and fish sauce together in a small bowl; set aside. Separate inner parts (cores) of the shredded napa cabbage from the outer parts (leaves).
• Melt butter in a large frying pan over medium heat. Add carrots and cook for 1 1/2 minutes. Add shredded napa cores and garlic; cook for 1 to 2 minutes. Add shredded napa leaves and soy mixture; cook for 30 to 45 seconds. Add drained ramen and bean sprouts; cook until heated through, about 1 minute.
• Transfer ramen mixture to a serving bowl. Add bagel seasoning and furikake; mix well.

EASY CHICKEN MISO RAMEN RECIPE BY TASTY

Steps:

• Heat butter in a saucepan, fry corn until warm. Set aside.
• Soft-boil 2 eggs and set aside. Blanch the spinach and set aside.
• Bring chicken stock, garlic, ginger and scallions to a boil. Boil for 30 minutes.
• Add the chicken, simmer for 20 minutes. Remove, and set aside.
• Dissolve the miso paste in the chicken broth.
• Shred the chicken.
• Put everything together. Divide noodles between two bowls. Pour over chicken broth. Add the spinach, corn, shredded chicken, chopped scallions, soft-boiled egg and nori.
• Enjoy!