Topping the lowly ramen

Consider the lowly ramen noodle. A chunk of petrified pasta, waiting for that universal solvent, water. Considered fare for the young or those stretching their dollars, it is one rung lower than boxed macaroni and cheese in the culinary ladder to the basement.

Now keep in mind I’m not speaking of the traditional ramen that you might find off the left coast of the US. Those are made up in a more traditional manner and have flavorings that do not come from a foil packet.

Ramen noodles are made from a high-gluten flour, giving them enough strength to go through the mass manufacturing process. They will hold up well to cooking in boiling water and have a certain amount of chew when you eat them.

Ramen does have a shelf-life of up to a year. While it may last longer than what is printed on the package, the noodles can eventually become rancid. The noodles are dried in a flash-frying process which takes them to the dehydrated state we all know. Being that they were fried, there is a certain amount of frying oil left in the noodles, and it is the oil which will eventually go bad, not unlike a container of forgotten vegetable oil in the cupboard having an off odor.

DAN’S RAMEN STIR FRY

3 packages ramen noodles

1/4 cup butter

4 ounces beef stew meat

1/4 cup diced onion

1/4 cup diced carrot

1/2 cup fine sliced celery

Oyster sauce

Soy sauce

Prepare ramen noodles according to package. Drain. In a frying pan or wok, heat butter then add meat and vegetables; toss gently. Lightly brown then scoop out with a slotted spoon. Add oyster sauce to remaining butter and allow to heat through. Add drained noodles and toss well. Allow noodles to lightly caramelize while stirring. Either stir in veggie mixture before serving or serve on side. Serve with soy sauce.

TERIYAKI RAMEN

1/2 pound ground beef

1/4 cup chopped onion

3 packages ramen noodles

1/4 cup Teriyaki sauce

1/4 cup barbecue sauce

Brown beef with onions in a frying pan. Add ramen seasoning packet to beef. Prepare ramen noodles according to package. Drain. Stir in beef. Mix sauces then pour over noodles. Adjust sauces to suit taste. Heat through before serving.

CUCUMBER RAMEN

3 packages ramen noodles

1 cup thin sliced cucumbers

1/2 cup soy milk

1/4 cup sesame seeds

Salt to taste

Prepare ramen noodles according to package. Drain then flush with cold running water until noodles are cold. Stir in cucumber, milk, seeds, and salt. Refrigerate 1 hour before serving.

RAMEN SLAW

1/4 cup toasted sliced almonds

1/4 cup sunflower seeds

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano

1 package ramen noodles, uncooked, crushed

3 tablespoons brown sugar

3 tablespoons red wine vinegar

1/2 cup vegetable oil

Ramen seasoning

1 package coleslaw mix

Mix all ingredients but the coleslaw. Toss in slaw. Refrigerate overnight before serving.

RAMEN SALAD

1 package ramen noodles

1 bag nacho flavored tortilla chips

1/2 pound of ground beef

1 cup of shredded cheddar cheese

Taco seasoning

Cook noodles according to package directions. Brown the beef in a saute pan. Place in a large bowl and add drained ramen noodles. Mix well. Place chips pointy side up around the edge of the bowl. Crumble more onto top of bowl. Add cheese and desired amount of seasoning before serving.