Low-cost recipes use instant American version

RAMEN LORE
Packaged ramen is a product of post-World War II Japan. Times were hard, so Momofuku Ando came up with an idea to make a cheap, convenient food. He invented the instant noodle in the 1950s, with the idea that you just add boiling water, with packaged spices, and mix.
Americans devour nine portions of packaged ramen per capita per year, according to Nissin Foods, which introduced Top Ramen and Cup Noodles to the United States in the early 1970s.
Some people think each package of ramen contains one incredibly long noodle coiled into a solid block, but that's not so, according to "The Book of Ramen: Low Cost Gourmet Meals Using Instant Ramen Noodles," by Ron Konzak. He selected a package of ramen noodles, boiled it and carefully took it apart. He found 80 strands of curly noodles that were each about 16 inches long when straightened out.
There are about 1,560 milligrams of sodium in each packet of ramen flavoring.
Amazingly, food manufacturers make 720 flavors/varieties of ramen available for purchase.
Sources: Nissin Foods and "The Book of Ramen: Low Cost Gourmet Meals Using Instant Ramen Noodles," by Ron Konzak
RAMEN SHRIMP POUCH
2 packages ramen noodles
4 (18-inch) squares aluminum foil
1/2 cup dried mushrooms, chopped
20 large raw shrimp, peeled and deveined
1/2 cup finely chopped onion
1/2 cup sliced scallions
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 cup vegetable broth
1/4 cup mirin (rice wine)
2 tablespoons soy sauce
4 teaspoons dark sesame oil
Preheat oven to 400 degrees. Divide ramen noodles evenly in center of each of the four pieces of aluminum foil.
Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes and salt. Pull sides and corners of pouch up to form a small basket shape, leaving an opening at the top to pour in liquid.
In small bowl, combine vegetable broth, mirin, soy sauce and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake 15 minutes. Serve immediately.
Yield: 4 servings
Nutrition data unavailable.
TOFU AND VEGETABLES STIR-FRIED IN ORANGE JUICE WITH A BIT OF OIL AND SOY SAUCE
1 teaspoon olive oil
4 cloves garlic, minced
1/2 cup sliced snow peas
1/2 cup thinly sliced Napa cabbage
1 carrot, grated
1 (8-ounce) can water chestnuts, drained and sliced
1/2 red bell pepper, julienned
1/2 cup orange juice
2 tablespoons soy sauce
2 teaspoons cornstarch mixed with 2 tablespoons cold water
Dash cayenne pepper
1/2 pound firm tofu, cut into 1-inch cubes, saut & eacute;ed with Herbes de Provence
6 to 8 ounces cooked, drained ramen noodles
In large nonstick skillet, heat oil. Add garlic, then vegetables and cover. Cook over high heat about 4-5 minutes. Then lower heat and add orange juice and soy sauce and continue to cook 3-5 minutes longer.
Stir cornstarch mixture into vegetables to thicken. Cook 3-5 minutes longer and add cayenne, tofu and noodles. Toss well, coating noodles with sauce, and serve.
Yield: 6 servings
Nutrition data unavailable.
BROCCOLI CASSEROLE
1/2 cup mayonnaise
1/2 cup plain yogurt
11/4 cup shredded sharp cheddar cheese
1/3 cup blue cheese salad dressing
2 eggs
1/2 teaspoon salt
11/2 teaspoon freshly ground black pepper
Flavor pack from package of ramen noodles
6 cups broccoli (stems peeled, heads chopped), blanched in salted water
3/4 pound sliced mushrooms, saut & eacute;ed in 1 tablespoon butter
1 package chicken-flavored ramen noodles, broken up
Preheat oven to 350 degrees. In bowl, combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper and flavor pack from noodles.
In separate bowl, combine broccoli, mushrooms and broken noodles. Toss together wet mixture and vegetables to coat evenly.
Spray an 8-by-8-inch baking dish with nonstick cooking spray and add noodle-vegetable mixture. Cover and bake 45 minutes. Remove cover and bake an additional 15 minutes to brown. Cool 15 minutes before serving.
Yield: 8 servings
Nutrition data unavailable.
Source: Food Network TV