Ramen noodle homemade recipes?!

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When I used to make ramen, I'd drain the broth out and just eat it as pasta. I used to use lots of butter and salt, but I don't particually recommend this -- I didn't know better back then :) I bet some mushrooms and peas would taste great with it.

EASY Ramen Noodle Bowl

INGREDIENTS:
2 teaspoons vegetable oil
1 lb boneless beef sirloin steak, cut into thin strips
2 cups water
1 package (3 oz) Oriental-flavor ramen noodle soup mix
1 pkg (1 lb) fresh stir-fry vegetables (broccoli, cauliflower, celery, carrots, snow pea pods and bell peppers) (4 cups)
1/4 cup stir-fry sauce

DIRECTIONS:
1.Spray 12-inch nonstick, heat oil over medium-high heat. Add beef; cook 3 to 5 minutes, stirring occasionally, until brown. Remove beef from skillet.
2.In same skillet, heat water to boiling. Break block of noodles from soup mix into water; stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
3.Stir in contents of seasoning packet from soup mix, the stir-fry sauce and beef. Cook 2 to 3 minutes, stirring frequently, until hot.

I don't eat Ramen.......but here is a recipe for you.........

1 Shrimp flavor Ramen pack
Honey
Mustard
Chipotle sauce
6 Generic frozen chicken nuggets

Prepare the noodles while the chicken nuggets are cooking (for best results bake or deep fry the chicken). Add crushed Ramen noodles to boiling water & turn off stove, allow the ramen to stand.

Cut the chicken nuggets into 4 way pieces. Next, strain noodles & mix in the chicken & the shrimp flavor pack. Add 2 tablespoon of honey, 1 tablespoon of mustard, & 2 - 4 tablespoons of chipotle sauce.
You may need to add a small amount of hot water if it is too dry.....



Enjoy.................

I don't use them much, but there is a chicken salad recipe that uses them as sort of crunchy croutons, or in place of croutons, I mean.