email this pageRamen noodles are centuries old and are thought to have originated in China, but the instant ramen we know today was introduced in 1958 by Japan’s Nissin Foods. At first it was considered a luxury item since it cost up to six times as much as fresh noodles.
Ramen migrated to the United States in 1970 and eventually became a hit with financially challenged college students, to the point where some wits renamed it “Purina student chow.” Nowadays Americans eat about nine portions of ramen every year, which makes it one-fifth as popular here as it is in Japan.
We’ve added a few simple ingredients to a package of ramen to tranform this simple noodle dish into something a bit more substantial for dinner—for you and your students. Genius!
Chicken Milano
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, chopped
2 teaspoons minced garlic
1 cup chopped jarred sun-dried
tomatoes
1 cup lower-sodium chicken broth
2 tablespoons chopped fresh basil
1⁄8 teaspoon pepper
2 packages Chicken
Ramen Noodles with 1 seasoning packet
Instructions
1 pound boneless, skinless chicken breasts, chopped
2 teaspoons minced garlic
1 cup chopped jarred sun-dried
tomatoes
1 cup lower-sodium chicken broth
2 tablespoons chopped fresh basil
1⁄8 teaspoon pepper
2 packages Chicken
Ramen Noodles with 1 seasoning packet
1. Heat oil in a skillet; add chicken and garlic and cook 10 to 15 minutes or until chicken is done. Add tomatoes, chicken broth, basil and pepper. Simmer over low heat 5 minutes.
2. Cook noodles in water according to package directions; drain. Add 1 seasoning packet. Serve chicken mixture over warm noodles. Serves 4.
Recipe reprinted with permission from 101 Things to Do with Ramen Noodles by Toni Patrick (© 2005, Gibb Smith, Publisher).
Nutritional Information
2. Cook noodles in water according to package directions; drain. Add 1 seasoning packet. Serve chicken mixture over warm noodles. Serves 4.
Recipe reprinted with permission from 101 Things to Do with Ramen Noodles by Toni Patrick (© 2005, Gibb Smith, Publisher).
Per serving: 430 calories, 17 fat, 33g prot., 34g carbs., 3g fiber, 770mg sodium.
Chicken Curry
Ingredients
1 pound boneless, skinless chicken breasts
¼ cup butter
¼ cup all-purpose flour
¾ teaspoon curry powder
2 packages Chicken Ramen Noodles with 1 seasoning
packet
2¼ cups 2% reduced-fat milk
Instructions
¼ cup butter
¼ cup all-purpose flour
¾ teaspoon curry powder
2 packages Chicken Ramen Noodles with 1 seasoning
packet
2¼ cups 2% reduced-fat milk
1. Heat a skillet coated with cooking spray over medium heat. Add chicken and sauté 10 to 15 minutes or until browned.
2. In a medium saucepan, melt butter. Stir in flour, curry powder and seasoning packets. Cook on low, stirring until smooth and bubbly. Add milk and heat to boiling, stirring 1 minute.
3. Cook noodles in water according to package directions; drain. Slice chicken and place on top of noodles. Top with sauce. Serves 4.
Recipe reprinted with permission from 101 Things to Do with Ramen Noodles by Toni Patrick (© 2005, Gibb Smith, Publisher).
Nutritional Information
2. In a medium saucepan, melt butter. Stir in flour, curry powder and seasoning packets. Cook on low, stirring until smooth and bubbly. Add milk and heat to boiling, stirring 1 minute.
3. Cook noodles in water according to package directions; drain. Slice chicken and place on top of noodles. Top with sauce. Serves 4.
Recipe reprinted with permission from 101 Things to Do with Ramen Noodles by Toni Patrick (© 2005, Gibb Smith, Publisher).
Per serving: 530 calories, 24g fat, 36g prot., 40g carbs., 1g fiber, 690mg sodium.
Mexican Casserole
For a heartier version, add cooked shredded chicken to the mixture before baking.
Ingredients
Ingredients
2 packages Chicken Mushroom Ramen Noodles,
with 1 seasoning packet
1 cup shredded Monterey Jack cheese
½ cup diced green chiles
¼ cup sliced black olives
1 cup light sour cream
1 cup shredded Cheddar cheese
½ cup crushed corn chips
Instructions
with 1 seasoning packet
1 cup shredded Monterey Jack cheese
½ cup diced green chiles
¼ cup sliced black olives
1 cup light sour cream
1 cup shredded Cheddar cheese
½ cup crushed corn chips
1. Preheat oven to 400F. Grease an 8-inch square baking dish.
2. Cook noodles in water according to package directions; rinse with cold water and drain.
3. Combine noodles with seasoning packets, Monterey Jack cheese, chiles and olives. Stir in sour cream. Spoon noodle mixture into a baking dish. Sprinkle with Cheddar and top with corn chips. Bake 20 minutes or until brown and bubbly. Serves 4.
Recipe reprinted with permission from 101 Things to Do with Ramen Noodles by Toni Patrick (© 2005, Gibb Smith, Publisher).
Nutritional Information
2. Cook noodles in water according to package directions; rinse with cold water and drain.
3. Combine noodles with seasoning packets, Monterey Jack cheese, chiles and olives. Stir in sour cream. Spoon noodle mixture into a baking dish. Sprinkle with Cheddar and top with corn chips. Bake 20 minutes or until brown and bubbly. Serves 4.
Recipe reprinted with permission from 101 Things to Do with Ramen Noodles by Toni Patrick (© 2005, Gibb Smith, Publisher).
Per serving: 570 calories, 34g fat, 24g prot., 44g carbs., 3g fiber, 1140mg sodium
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