Ramen Noodles Ramen Refers to a Japanese Noodle Soup Dish Using Meat Or Fish-Based Broth and Assorted Toppings

Ramen Noodles Ramen refers to a Japanese noodle soup dish using meat or fish-based broth and assorted toppings. The origin of the name is contested, but the popularity of the dish is not! The instant version was invented in the late 1950s. A staple of time-pressed students everywhere, ramen is convenient, inexpensive and filling. Most noodles are made from four basic ingredients: wheat flour, salt, water and kansui (alkaline mineral water). Be aware of the high sodium content in ramen noodles, especially the seasoning packet. Look for low-sodium varieties or use only a small amount of the seasoning packet.

Add ramen noodles to other dishes Cover and simmer on medium heat for about 15 minutes or until noodles are tender and the liquid is Ramen noodles are safe to eat dry making them a absorbed. very convenient ingredient to add to recipes. Try adding any of the following to the recipe on the Peanut Ramen Noodle Salad package: 2 packages ramen, any flavor yy cooked broccoli or other vegetables ½ cup peanut butter yy green onions ¼ cup water ¼ cup teriyaki sauce yy hard-boiled egg ¼ cup vinegar yy kale, spinach, collards or chard (add right before ½ teaspoon minced garlic cooking time is up) ¼ cup dried red pepper flakes yy dried seaweed 1 cucumber, quartered and sliced yy bean sprouts 2 carrots, shredded 2 green onions sliced Tuna & Curly Noodles Bring 4 cups water to a boil in a medium saucepan. 1 6-ounce can tuna Add ramen noodles (save seasoning packets for 1 14-ounce can tomatoes, undrained another use or discard). Boil 3 minutes or until 1 8-ounce can of whole kernel corn, undrained tender. Drain and rinse under cold water; drain 1 3-ounce package of ramen noodles, broken into again. pieces (½ flavor packet) Whisk peanut butter, water, vinegar, teriyaki sauce, In a medium saucepan, combine tuna, tomatoes, garlic and crushed red pepper in a medium bowl corn, noodles and half of the flavor packet; stir. until smooth. Add noodles, cucumber, carrots and scallions. Toss to mix and coat.

Try the recipes on the back for more delicious and nutritious ways to use ramen noodles! Beef and Broccoli with Noodles Ramen Trail Mix 1¼ pounds boneless top round steak, cut 1 inch 1 package ramen noodles, broken into pieces (save thick seasoning packet for another recipe) 2 packages (3-ounces each) beef-flavored instant 2 tablespoons canola oil ramen noodles, broken up 1 cup dried cranberries 1½ teaspoons cornstarch dissolved in ½ cup water 1 cup sliced almonds 2 tablespoons vegetable oil, divided 1 cup dried raisins 8 ounces broccoli florets 1 cup sunflower seeds 2 medium carrots, thinly sliced 1½ cups water Heat oil in a small frying pan. Once it’s hot, add 1 teaspoon freshly grated orange peel (optional) ramen and saute until brown and crispy. Set ramen aside to cool. Once ramen is completely cool, add 1. Cut beef steak lengthwise in half, then crosswise it along with the remaining ingredients in a zipper- into ⅛-inch-thick strips. Combine seasonings from type bag; seal the bag and shake it to combine. ramen noodles with cornstarch mixture in large bowl. Add beef; toss. Source: University of Kentucky Cooperative Extension Service 2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry broccoli and carrots 1 minute. Add noodles and water; bring to a boil. Reduce heat; cover and simmer 3 to 5 minutes or until vegetables are tender and most liquid is absorbed, stirring occasionally. Remove; keep warm. 3. In same skillet, heat remaining 1 tablespoon oil over medium-high heat until hot. Add half of the beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink (do not overcook). Remove from skillet; keep warm. Repeat with remaining beef. Serve over noodles. Sprinkle with orange peel, if desired.

Three Bean Ramen Salad To find out if you are eligible for free nutrition 1 package any flavor ramen noodles (save seasoning education, call UAF Cooperative Extension Service at packet for another recipe) 907-474-7930 or visit www.uaf.edu/ces/hhfd/fnp. ½ cup green beans, drained and rinsed ½ cup kidney beans, drained and rinsed Call 1-877-520-5211 or visit ½ cup lima beans, drained and rinsed www.uaf.edu/ces ¼ cup Italian dressing

Cook ramen noodles according to package This material was funded by the USDA/Supplemental Nutrition Assistance directions and drain (do not use seasoning packet). Program and USDA/National Institute of Food and Agriculture’s Expanded Drain all canned beans, add to ramen noodles and Food and Nutrition Education Program. sprinkle on dressing. Stir. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 907-465-3347. USDA is an equal op- portunity provider, employer, and lender. The Univerisity of Alaska is an AA/ EO employer and educational institution and prohibits illegal discrimination against any individual: www.alaska.edu/titleIXcompliance/nondiscrimination: www.alaska.edu/titleIXcompliance/nondiscrimination