How many college students have survived on ramen noodles, raise your hand! There is a myriad of ways to use these super cheap noodles beyond the simple boiling and tearing open the little seasoning packet.
Most aren't vegan.
Sure, duh! you say, when they are labeled chicken or beef or shrimp. I'm not talking about those. I'm talking about the ones labeled Oriental. Read the ingredients for the seasoning packet and see for yourself. Only one brand that I know of is vegan, and finding it can sometimes be nigh impossible.
I know. I spent this week trying to track some down for my cole slaw recipe.
Out of desperation I went searching for a recipe to duplicate the seasoning packet. That way I could buy any brand for the noodles part alone. Success! I was able to find one and modify it.
Oriental Cole Slaw
One package cole slaw mix
1/4 c. slivered almonds
1/4 c. sunflower seeds
1 t. salt
1/2 t. pepper
1/2 t. oregano
One package ramen noodles, crushed
3 T. brown sugar
3 T. red wine vinegar
1/2 c. sesame oil
1 t. Oriental Ramen Noodle Seasoning (recipe to follow)
Mix everything in a bowl large enough to accommodate and stir to coat well. Chill to allow flavors to blend.
You can toast the almonds first if you like (I didn't) and I used raw sunflower seeds. If you use dry roasted, I'd eliminate the salt and be sure to check the label. Some name brands add gelatin.
Oriental Ramen Noodle Seasoning
2 T. onion powder
2 T. ground ginger
2 T. garlic powder
2 T. ground black pepper
1/2 t. Chinese five spice powder
1/2 t. salt
Mix all together, and store in an airtight container. Use 1 t. per package of ramen noodles.