Ramen Revolution | Kraft in the Kitchen

Ramen Revolution

You may remember ramen blocks, the frugal favorite boiled up after a study session with your lab partners. Or by your roommate at 3 a.m. (no worries, you had to get up in 5 hours anyway…).


You probably also know that ramen has experienced a rebirth, first in high-end cosmopolitan dining and lately in strip malls across the country. And it’s not all about soup anymore. The ramen burger opened Pandora’s box of ramen-inspired food mash-ups that we just had to get in on.


Our first foray into the ramen renaissance was conservative. Remembering how ramen rocks the Asian salad, we wanted to see if the uncooked crunch would similarly amp up the appeal of Tex-Mex ingredients in ramen taco salad. The answer is: yes! Click here for the recipe: Ramen Taco Salad.


For our second ramen mash-up, we went full-comfort-food. Cooked ramen noodles mixed with veggies and beaten eggs, then fried in a little olive oil, creates an Asian-fusion version of crispy, super-appetizing Eastern European potato pancakes.


Click here for the recipe: Silver Dollar Ramen Appetizer Pancakes.


If you have a ramen idea you’d like to see us try, let us know!



  1. Author Image
    LouAnn says:

    We made Loaded Mash Potatoes from the Velveeta classic American classic casseroles last night. They were awful. The hamburger base was very runny.
    The recipe calls for 1 1/4 cup water. Are you sure that is the correct amount?
    We loved the cornbread and chili dinner kit but we can’t find it at any grocery store. Are you still making it?

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