Recipes

Try these winning tastes from Top Ramen

Each taste sensation is made with delicious, versatile Top Ramen instant ramen noodles. There's Top Ramen Ole, Top Ramen Pizza and Top Ramen Earth & Turf Salad, just to name a few of the terrific winning dishes. They're easy and convenient! Try them all to find your favorite!


Top Ramen Earth & Turf Salad

from Ellen Burr
Truro, MA

This special recipe will soon become a salad favorite.

Cook Top Ramen noodles in boiling water as directed for 3 minutes. Drain. Combine with spinach, onion, roast beef in serving bowl. Mix Top Ramen flavor packet with vinegar, oil and horseradish. Pour mixture over noodles and toss. Sprinkle beets and poppy seeds just before serving. Serve at room temperature. You'll love it!

Ingredients:
  • 1 package Oriental Flavor Top Ramen, broken up
  • 2 cups boiling water
  • 1 cup fresh spinach, shredded
  • 1/2 cup red onion, thinly sliced
  • 1/2 lb. deli roast beef, sliced into bite-sized strips
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. canola oil
  • 1 Tbsp. prepared horseradish
  • 1/4 cup pickled beets, julienned, drained
  • 1 tsp. poppy seeds

Serves 3

Top Ramen Mock Foo Young

from Aaron Rosenberg
Philadelphia, PA

This delicious dish will make you think you're in the Far East.

Saute celery, onions and shrimp in oil, adding the soy sauce and ginger. At the same time, begin preparing the Top Ramen noodles, but using only 1-1/4 cups of water. Cook noodles only 2-3 minutes. Beat eggs until pale yellow, set aside. Let sauteed mixture cool. Stir Top Ramen to break noodles. Drain excess liquid. Add sauteed mixture with liquid to noodles. Stir ingredients until well-coated. Add beaten egg. Spoon mixture into hot pan to make 4" omelettes. Fry until golden brown. Serve with brown gravy. Garnish with fresh parsley. Simply delicious!

Ingredients:
  • 1 package Shrimp Flavor Top Ramen
  • 3 Tbsp. oil
  • 1 cup celery, finely chopped
  • 1 cup green onions, finely chopped
  • 1 cup tiny shrimp or small shrimp, finely chopped
  • 3 Tbsp. soy sauce
  • 1/3 tsp. ginger
  • 1-1/4 cups boiling water
  • 3 medium eggs
  • Hot frying pan with 1/16" of oil

Serves 4