Recipes for Instant Ramen

Ingredients

• 2 packets of expired instant ramen noodles
• 1 tablespoon vegetable oil
• 1 small onion, sliced
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sriracha sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Green onions, sliced (for garnish)

Instructions

1. Cook the expired instant ramen noodles according to package instructions. Drain and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add onion, bell pepper, carrot, and broccoli to the skillet. Stir-fry for about 5 minutes or until vegetables are tender-crisp.
4. Push the vegetables to one side of the skillet and add minced garlic to the empty space. Cook for about 30 seconds until fragrant.
5. Add cooked ramen noodles to the skillet and toss with the vegetables.
6. In a small bowl, whisk together soy sauce, sriracha sauce, sesame oil, salt, and pepper. Pour the sauce over the noodles and vegetables. Stir-fry for an additional 2-3 minutes.
7. Remove from heat and garnish with sliced green onions.
8. Serve hot and enjoy!

Ingredients

• 2 packets of expired instant ramen noodles
• 4 cups chicken or vegetable broth
• 2 eggs, beaten
• 1 cup sliced mushrooms
• 1 cup spinach leaves
• 2 green onions, sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions

1. Cook the expired instant ramen noodles according to package instructions. Drain and set aside.
2. In a large pot, bring the chicken or vegetable broth to a boil.
3. Add the sliced mushrooms and simmer for 3-4 minutes until softened.
4. Stir in the cooked ramen noodles, spinach leaves, green onions, soy sauce, sesame oil, salt, and pepper. Cook for an additional 2 minutes.
5. Slowly pour the beaten eggs into the soup while stirring gently. Cook for another minute until the eggs are cooked through.
6. Remove from heat and let the soup sit for a couple of minutes to allow the flavors to meld.
7. Serve hot and enjoy!

Ingredients

• 2 packs of slightly expired instant ramen noodles
• 1 cup shredded cabbage
• 1/2 cup shredded carrot
• 1/4 cup sliced cucumber
• 1/4 cup chopped green onions
• 2 tablespoons sesame seeds
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil

Instructions

1. 1. Cook the instant ramen noodles according to package instructions, then drain and set aside to cool.
2. 2. In a large bowl, combine the shredded cabbage, shredded carrot, sliced cucumber, chopped green onions, and sesame seeds.
3. 3. In a separate small bowl, whisk together the rice vinegar, soy sauce, honey, and sesame oil to make the dressing.
4. 4. Break the cooled cooked ramen noodles into small pieces and add them to the bowl with the vegetables.
5. 5. Pour the dressing over the salad and toss until everything is well coated.
6. 6. Let the salad sit for about 10 minutes to allow the flavors to meld together.
7. 7. Serve the crispy ramen salad as a refreshing side dish or add some protein like grilled chicken or tofu for a complete meal.