Spicy Meat Loaf Cheese Roll
1 pound ground beef 1 package beef ramen noodles, crushed 1 cup grated cheddar cheese 1/2 cup salsa
Preheat oven to 350 degrees.
Flatten beef into a 1/2-inch-thick rectangle. Sprinkle uncooked noodles over beef. Top with a layer of cheese. Roll from one end to the other and pinch ends to prevent cheese from melting to the outside. Top with salsa. Bake 30 minutes. Top with more salsa before serving, if desired. Makes 24 servings.
Country Vegetable Beef
2 cups water 2 tablespoons cornstarch 1 pound ground beef 4 cups frozen mixed vegetables 2 packages beef ramen noodles, with seasoning packets
In a small saucepan, mix water, cornstarch, and seasoning packets. Stir constantly over low heat until mixture thickens.
In a frying pan, brown and drain beef. Add vegetables and cook until tender. Add gravy and stir.
Cook noodles in water according to package directions and drain. Serve beefy gravy over warm noodles. Makes 24 servings.
Beefy Noodles With Gravy
1 pound beef strips 1 package beef ramen noodles, with seasoning packet 1 envelope brown gravy
In a frying pan, brown beef until done.
Cook noodles in water according to package directions; drain and set aside.
In a saucepan, cook gravy according to package directions. Top warm noodles with beef and gravy. Makes 2 servings.
Chicken
Creamy Chicken and Broccoli
3 boneless, skinless chicken b.r.e.a.s.t.s, cut into strips 2 cups cut-up fresh or frozen broccoli 2 cans (10.75 ounces each) cream of mushroom soup, condensed 1/2 cup water 2 packages chicken ramen noodles, with seasoning packets
In a frying pan, brown chicken until done. Add broccoli and soup to chicken; cook over medium heat until broccoli is tender. Add half of 1 seasoning packet, or to taste.
Cook noodles in water according to package directions and drain. Serve chicken and broccoli mixture over warm noodles. Makes 24 servings.
Spicy Chicken
3 boneless, skinless chicken b.r.e.a.s.t.s, cut into strips 3/4 teaspoon garlic powder 1 can (14.5 ounces) diced tomatoes with green chiles, drained 1 cup chopped green bell peppers 2 cups water 2 packages chicken ramen noodles, with seasoning packets
In a frying pan, brown chicken until done. Add garlic powder, tomatoes, peppers, water, and seasoning packets. Simmer 10 minutes. Add noodles and cook 35 minutes more. Makes 24 servings.
Cheesy Chicken Divan
2 cups fresh broccoli pieces 2 to 4 boneless, skinless chicken b.r.e.a.s.t.s, cut into chunks 2 packages chicken ramen noodles 1 can (10.75 ounces) cream of chicken soup, condensed 3/4 cup mayonnaise 1 teaspoon mild curry powder salt and pepper, to taste 1 cup grated cheddar cheese
Preheat oven to 350 degrees.
Place broccoli in a saucepan and cover with water. Cook over medium heat until broccoli is tender; drain and spread in a lightly greased 9 x 9-inch ca.s.serole dish.
In a frying pan, brown chicken until done. Spread chicken over broccoli.
Cook noodles in water according to package directions and drain. Spread noodles over broccoli and chicken.
Mix together soup, mayonnaise, curry powder, salt, and pepper. Spoon mixture over broccoli, chicken, and noodles; sprinkle with cheese and bake 30 minutes. Makes 24 servings.
Chicken Lo Mein
1 tablespoon oil 1 tablespoon soy sauce 1 pound boneless, skinless chicken b.r.e.a.s.t.s, cut into strips 1/2 cup sliced onion 1/2 cup chopped green bell pepper 1/4 cup chopped carrot 1 package chicken ramen noodles, with seasoning packet
In a frying pan, mix oil, soy sauce, and half of the seasoning packet. Add chicken and brown until done. Add vegetables to chicken, and cook until tender.
Cook noodles in water according to package directions and drain. Add noodles to chicken and vegetables and cook over medium heat 3 minutes, stirring constantly. Makes 2 servings.
Chicken Hollandaise
2 to 4 boneless, skinless chicken b.r.e.a.s.t.s, cut into chunks 4 egg yolks 6 tablespoons lemon juice 1 cup b.u.t.ter or margarine, divided 2 packages chicken ramen noodles, with seasoning packets
In a frying pan, brown chicken until done. Season with half of 1 seasoning packet, or to taste.
In a small saucepan, whisk egg yolks and lemon juice briskly with a fork. Add 1/2 cup b.u.t.ter and stir over low heat until melted. Add remaining b.u.t.ter, stirring briskly until b.u.t.ter melts and sauce thickens.
Cook noodles in water according to package directions and drain. Top warm noodles with chicken and sauce. Makes 24 servings.
Chicken Veloute
1 pound boneless, skinless chicken b.r.e.a.s.t.s, cut into chunks 2 tablespoons b.u.t.ter or margarine 2 tablespoons flour 1 cup water mixed with seasoning packet 1/8 teaspoon nutmeg 1 package chicken ramen noodles, with seasoning packet
In a frying pan, brown chicken until done.
In a saucepan, melt b.u.t.ter over low heat. Mix in flour, stirring until smooth and bubbly. Remove from heat. Stir in water mixture and nutmeg. Heat to boiling, stirring 1 minute. Add chicken and simmer over low heat.
Cook noodles in water according to package directions and drain. Top warm noodles with chicken and sauce. Makes 2 servings.
Chicken Curry
2 boneless, skinless chicken b.r.e.a.s.t.s 1/4 cup b.u.t.ter or margarine 1/4 cup flour 1/2 teaspoon curry powder 2 cups milk 2 packages chicken ramen noodles, with seasoning packets
In a frying pan, brown chicken until done. Set aside.
In a small saucepan, melt b.u.t.ter. Stir in flour, curry powder, and 1 seasoning packet. Cook on low heat, stirring until smooth and bubbly. Add milk and heat to boiling, stirring 1 minute. Add chicken and simmer over low heat.
Cook noodles in water according to package directions and drain. Top warm noodles with chicken and sauce. Makes 2 servings.
Chicken Diablo
2 boneless, skinless chicken b.r.e.a.s.t.s, cut into chunks 1 package chicken ramen noodles, with seasoning packet 2 tablespoons b.u.t.ter or margarine 2 tablespoons flour 1 cup water mixed with seasoning packet 2 tablespoons chopped onion 1 tablespoon vinegar 1 tablespoon chopped parsley 1/4 teaspoon tarragon leaves 1/4 teaspoon thyme leaves
In a frying pan, brown chicken until done. Cook noodles in water according to package directions; drain and set aside.
In a small saucepan, heat b.u.t.ter over low heat until golden brown. Blend in flour, stirring until deep brown. Remove from heat. Add water mixture, onion, vinegar, and herbs, and heat to boiling, stirring 1 minute. Top warm noodles with chicken and sauce. Makes 2 servings.
Creamy Chicken Noodles