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i like to use it in sumi salad....raw, just crunch up and add to shredded cabbage, peas, green onions, sesame seeds, almonds and dressing (rice vinegar, sugar and oil).....so delicious

I like to serve mine (usually beef, sometimes chicken) as a side dish these days, I'll drain them and then mix in the seasoning packets along with my own seasonings (roasted garlic, chili powder, herbox bouillon, roasted onion powder, and whatever else I come across in my shelves). Yum! A great bed for steaks and baked chicken.

I toss the flavor packet, chill the cooked noodles, and mix them with a generous dose of the perfectly nutty and spicy House of Tsang Bangkok Padang Peanut Sauce.

This is what I lived on when I moved into my first apartment with a room-mate: 2 packages of the noodles, plenty of water in the pot, and only one of the flavor packets....once it's boiling, I turn off the pot, put two dashes of worcestershire sauce, one dash of mirin or rice wine vinegar, then drop a whole egg in there and swirl it around (looks like ribbons and the yoke makes it cloudy). Then I snip some green onions in there. DELISH!

I usually make one of two Ramen dishes. One involves ground beef, onions, and ramen stirfried together (sinfully delicious and fatty!). The other is ramen, tomatoes with melted mozzarella on top. Simple, but good.

When I was 5 my favorite instant ramen-eating method was to smash it in the bag and eat it dry. IT'S DELICIOUS.

I haven't eaten them since college almost 20 yrs. ago, before that I was quite possibly 1-2 packages away from becoming a ramen noodle. For a super Sunday Dinner of Ramen, myself and a couple of my friends used to do something we called cooking the funk. We would take several packages of ramen toss the spice packets (which I was never a fan of) and start opening cans of veggies, beans, lentils and just about anything else you could think of that came in a can and dump it in (we got cans of food as care packages from home every now and again). Top it off with either a bullion cube or some lucky condiment of the week...soy sauce, duck sauce, oyster sauce etc... then always, and I mean always tabasco.

In boarding school, we'd drain the noodles and add the flavor packets along with a ton of soy sauce, black pepper, red pepper. Most favored flavor was Oriental, although Mushroom was a close second. And whenever the Asian students would receive the good Shin Ramyun, red packet stuff from home, the barter market always picked up considerably...

Whoa...I had this random craving for instant ramen last night and I haven't had that craving since freshman year in college. O_o It's a sign!!!

I used to love ramen with half packet of seasoning and octopus-cut hot dogs. My mom would stir fry the ramen with leftover veggies and meat.

I am a ramen addict and really anal about making my ramen as well.

I only buy Myojo Chukazanmai brand, as far as dried noodles in broth go, since I can't get the high end Nissin noodles in Cleveland. Sapporo Ichiban yakisoba for dried fried noodles. For cup noodles, Nissin all the way (shrimp).

My typical prep for a bowl of ramen...
- fry up Spam sticks (chiffonade?)
- cook up noodles until they're almost al dente, pour the noodles out into a strainer, run them through cold water to stop the noodles from cooking
- cut up vegetables like Chinese cabbage or mustard cabbage
- boil 3-4 cups water, add powder soup broth and add boney parts of veggies let cook for a few minutes
- add leafy veggies to pot
- pour liquid flavor packet with oil into bowl
- mix noodles in liquid
- add veggies that were cooked in soup broth first
- add shrimp, raw baby spinach, menma, Spam on top
- pour broth over everything
- add raw yolk on top

My bowl of ramen! :)

I don't always have enoki mushrooms in the fridge, but when I do, I add it with the baby spinach.

I love the chicken one. Or, a great recipe:

take whatever type of ramen noodles, and throw out the season package.
put dry noodles in a microwavable bowl. add some frozen broccoli and frozen shrimp. add mirin or hot sauces, whatever spices you have, a bit of soy suace, and chicken or veggie broth to top.
cover and microwave 4-5 minutes.

It's a take on an Alton Brown dish, very tasty!

My friend told me she likes to eat ramen that's been cooked, drained and topped with bbq sauce. I haven't tried it myself yet, but I may have to soon.

I eat it dry. Crunch crunch!

i used to snack on it dry, too. ate too much top ramen my first year of college and haven't wanted to eat it since... why eat packaged ramen when you can go to rai rai ken and get it fresh, with delicious crispy fried garlic?

anyways, i used to make it with sriracha and a ridiculous amount of nutritional yeast in the broth, so it got all cloudy and i could fool myself into thinking that i was eating something that was sorta good for me.