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Chocolate Peanut Butter Top Ramen Bars with Himalayan Pink Sea Salt
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This sweet and salty recipe is great as an energy booster snack on a camping trip.
Recipe type: Dessert
Cuisine: Top Ramen
Serves: 8 bars
  • 1 Package Top Ramen noodles, broken up into 8 pieces
  • ¾ Cup Dark Chocolate Chips
  • ¼ Cup Creamy Peanut Butter
  • 1 to 2 Teaspoons Himalayan Pink Sea Salt
  1. The Top Ramen noodle in your package is shaped as 2 layer rectangular block. First break noodles into half. Then split them into their layers. That will yield you 4 rectangles. Then break each rectangle into half length wise to yield 8 bars.
  2. Melt ½ cup of the chocolate chips over indirect heat. Place a large bowl over a pot with water making sure that the bottom of the bowl does not touch the water.
  3. When the chocolate has melted, remove the bowl from heat and add the rest of the chocolate chips to the melted chocolate and stir until all chocolate has melted.
  4. Set melted chocolate aside.
  5. Scoop 1 to 1½ teaspoons of peanut butter onto each ramen noodle block and spread it like you would over a piece of toast.
  6. Line a small baking sheet with parchment paper.
  7. Cover each bar completely with melted chocolate and place on baking sheet, side without peanut butter down. Sprinkle sea salt over the top and place in refrigerator until chocolate sets and hardens.
  8. Pack in an airtight container and bring it with you on your trip for snacking along the way!
Nutrition Information
Serving size: 8
Pineapple Top Ramen Bowl
"This recipe is so yummy, and doesn't even require dinner plates!"
Recipe type: Lunch / Dinner
Cuisine: Fusion
Serves: 2 Servings
  • 1 Pineapple
  • 2 boneless skinless chicken thighs
  • ½ cup teriyaki sauce
  • 1 package of Nissin Top Ramen
  • 1 green onion
  • 1 TBS oil for the pan
  1. Cut the pineapple in half lengthwise then hollow out the middle leaving a 1" border around the edges.
  2. Chop up the the pineapple flesh that was carved out- set aside.
  3. Cut the chicken thighs into small pieces and place in a bowl with the teriyaki sauce and half of the chopped pineapple and juice. Let the chicken marinate for 30 minutes.
  4. Cook the top ramen for 3 minutes in 2 cups of boiling water and half of the seasoning packet. Drain the broth and add the cooked noodles into the pineapple halves equally.
  5. Heat the oil in a cast iron skillet over medium/high heat. Add the marinated chicken and pineapple mixture to the pan and cook until golden brown and the liquid is syrupy- approx 10 minutes.
  6. Add the cooked chicken to the pineapple halves. Top with thinly sliced green onions and some of the remaining raw pineapple. Enjoy!!
Shrimp & Vegetable Paella
Recipe type: Lunch / Dinner
Cuisine: Spanish
Serves: 2 Servings
  • 1 package Nissin Top Ramen Shrimp Flavor
  • ⅓ cup crumbled cooked sausage (for a spicier option you can use chorizo)
  • ½ cup diced yellow onion
  • ⅓ cup diced orange bell pepper
  • 1 clove garlic, minced
  • ½ tablespoon olive oil
  • ½ quartered grape tomatoes
  • 10 extra large shrimp, peeled, deveined (tails left on)
  • 1 & ½ cups water
  • ½ cup frozen peas
  • 1 tablespoon fresh lemon juice
  • 6-8 thin jalapeno slices (optional)
  1. Place the still sealed package of Nissin Top Ramen onto a flat surface. If there is a lot of excess air in the package, pierce it with a knife. Apply pressure to the noodles (still inside the packaging). The goal is to crush the noodles into pieces that resemble rice. Apply pressure to all areas of the block of noodles until you feel that most of the noodles are crushed. Open the package and set the crushed noodles aside and reserve the seasoning package for later.
  2. This recipe was prepared on a two burner propane camp stove using mess kit sized pots. You could also utilize a single burner stove as well.
  3. Saute the cooked sausage, onion, bell pepper, and olive oil for 5 minutes, stirring frequently.
  4. Add in the minced garlic, grape tomatoes, and shrimp. Cook for 4 minutes.
  5. Add in the water and the seasoning packet from the Ramen package. Stir to combine. Bring to a simmer.
  6. Add in the crushed Ramen noodles; cook for 3 minutes being sure to stir frequently.
  7. Turn off the heat. Stir in the peas and lemon juice. Cover and allow to sit for 5 minutes before serving.
  8. There will be some liquid left; I like to serve this with a few slices of Italian bread to mop up the delicious juice. However, you can allow the paella to sit covered for 5 more minutes to allow the rest of the liquid to be absorbed.
  9. Divide the paella among two dishes and top with jalapeno slices if desired.
Top Ramen Chicken Jambalaya
Recipe type: Lunch / Dinner
Cuisine: Cajun
Serves: Serves 4
  • 2 tablespoons vegetable oil
  • 6 chicken thighs, skinless and boned, cut into small cubes
  • 2 packets of Nissin Top Ramen Chicken Flavor Seasoning
  • 1 teaspoon Cajun Seasoning
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 3 stalks celery, chopped
  • 1 can (14.5 ounces) diced tomatoes
  • 6 green onions, chopped (2 tablespoons for garnish)
  • 2 packages Nissin Top Ramen Chicken Flavor, roughly broken up
  • 1 cup chicken broth
  1. In a heavy pot, cast iron works well, heat oil and brown chicken.
  2. Add Ramen seasoning and Cajun Seasoning.
  3. Mix in onions, garlic, bell pepper, celery. Cook 6-8 minutes until vegetables are tender.
  4. Add tomatoes, stir and cook until moisture reduces to about half.
  5. Add noodles with broth and continue cooking for 10-12 minutes covered stirring occasionally.
  6. Let sit for 10 minutes before serving garnished with reserved chopped green onions.
Over The Top Ramen Burger
Recipe type: Lunch / Dinner
Cuisine: Burgers
Serves: 1
  • For Ramen Buns:
  • 1 packet Nissin Top Ramen Noodles, beef flavor
  • 1 large egg, beaten
  • Vegetable oil for frying
  • For Burger Topping Sauce:
  • 2 tablespoons hoisin sauce
  • 2 teaspoons sambal oelek sauce (chili paste)
  • Water for thinning the sauce
  • For the Burger:
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Sliced white cheddar, American or other cheese of choice
  • 2 meaty slices of bacon
  • ⅓-pound ground chuck, formed into a patty
  • Kosher salt & freshly ground pepper
  • 1 large egg
  • Kale leaves, arugula or other leafy green
  • 1 green onion, sliced on the bias
  1. Cook the Nissin ramen noodles according to package directions and drain thoroughly, reserving the broth for another use. Set aside to cool briefly. Make the burger sauce by combining the hoisin, sambal oelek and enough water to thin it out a bit.
  2. To form the ramen buns, place the noodles in a bowl and add the beaten egg. Mix thoroughly with a fork, then pull the fork through the noodles lifting them up throughout to insure even coating. Divide noodles between two ramekins or flat-bottom bowls to form a burger bun shape; press down firmly to evenly compress the noodles. Cover with plastic wrap, pressing wrap onto surface of noodles. Weigh down the tops with cans or something similar and refrigerate for at least 30 minutes.
  3. In the meantime, combine the soy sauce and sesame oil and slice the cheese, if necessary. Cook the bacon in a skillet until crisp and reserve the bacon fat. Drain bacon on paper towels.
  4. In another skillet, preferably cast-iron, add enough vegetable oil to lightly coat the surface and heat over medium-low heat. Gently loosen the sides of the noodles from the ramekins. When the pan is hot, turn the ramekins over into the pan, tapping to release if necessary. Alternately, turn the ramekins out onto small plates and then transfer to the skillet. Cook until golden brown on both sides, turning only once. Remove to a plate.
  5. Add more oil to the cast iron pan, if necessary. Season the top side of the hamburger patty with kosher salt and freshly ground pepper; place patty top side down in hot pan and season again with salt and pepper. Cook for 3-4 minutes; flip burger and pour over the soy sauce and sesame oil mixture and lower the heat. Top the burger with cheese and tent with foil. Cook for 3 more minutes or until cooked through; turn off the heat and keep covered.
  6. While the burger is cooking, heat the skillet with the reserved bacon fat over low heat. When hot, carefully crack an egg into it, cover and cook to desired doneness. Season with a bit of salt.
  7. For burger assembly, place a ramen bun down, top with the kale and bacon, then the burger and sauce. Sprinkle with sliced green onions and top with the fried egg and remaining ramen bun. Enjoy!