Welcome to Chuck's Kitchen - now addressed as Recipes Dot Nitecruzr Dot Net. Note the Food Category index, in the sidebar.

Cold Ramen Noodles

Most people cook Ramen Noodles. In hot weather, cold noodles are very satisfying - and can be “cooked” without heat.

This is great, for a planned emergency . When using all dried ingredients, this can be made any time when needed.

>> See it done!


  • 1/2 t Curry Powder.
  • 1/8 t Ground Garlic.
  • 1/2 t Ground Ginger.
  • 1 T Dried Chopped Onion - or 1/4 C Fresh Onion, minced.
  • 1/2 t Paprika.
  • 1 C Water.
  • 1 Package Of Ramen Noodles (Shrimp, for me).
  • 1/4 C Cottage Cheese.
  • 1 splash of Mae Ploy Sweet Chili Sauce.
  • Sprinkle of chopped chives.


  1. Combine spices, in a large cereal bowl.
  2. Mix in onion (chopped or fresh).
  3. Open Ramen Noodles package. Separate the noodles, flavour, oil, and vegs packets (Note that packets included will vary)..
  4. Mix flavour and vegs packets (as included) into the spices bowl.
  5. Crumble noodles into the bowl, mix with spices etc.
  6. Add water, mix with contents.
  7. Refrigerate noodles mixture, to marinate 2 - 4 hours.
  8. Remove from refrigerator, when marinated.
  9. Mix in cottage cheese, oil packet (as included), chili sauce.
  10. Serve promptly.

See it Done!

Add flavour packet, onion, spices to a large cereal bowl.

Crush Ramen noodles. I use a plastic bag.

Add ramen noodles and water, to the bowl. Mix.

Cover, and marinate.

Mix in chili sauce and cottage cheese, once the noodles have expanded.

Garnish with chopped chives.

Jambalaya (Dollar Store)

Everything here comes from a Dollar Store.

  • Jambalaya Mix, 8 oz
  • Chicken, 2 x 8 oz sandwiches
  • Chili powder, 1 T
  • Curry powder, 1 t
  • Mushroom pieces, 10 oz jar
  • Onions, chopped and dried, 2 T
  • Red pepper strips, 10 oz jar
  • Rotel tomatoes / green chilies, 10 oz can
  • Water, 3 C
  • Salsa, 4 oz
  1. Remove chicken patties from sandwiches, chop chicken into 1/4" cubes.
  2. Mix Jambalaya mix, chopped chicken, chopped onion, spices.
  3. Add water.
  4. Microwave mix etc 5 minutes, on high.
  5. Add 1/2 to 3/4 each of the mushrooms, red peppers, and tomatoes.
  6. Microwave 30 minutes or so, on high - 5 minutes at a time, stirring each 5 minutes.
  7. When all liquid is absorbed by the rice, the jambalaya is done. Let it sit 5 - 10 minutes to thicken.
  8. Add remainder of veggies, and salsa. Mix well.
  9. Let it cool slightly, and serve.
  10. Have lots of cold beer, soft beverages, and / or water ready.

Sweet Plantains

  • 2 plaintains, black and soft, but not mushy.
  • viniagrette salad dressing, 1/4 C.
  • Mae Ploy sweet chili sauce, 1/4 C.
  • salsa, fresh, 1/2 C.
  • ginger, 1/4 t.
  • California Taboulli.
  • California Hummus.
  • Trader Joes Cauliflower Curry Salad.
  1. Peel, then slice plantains, 1/4 " thick.
  2. Add to microwaveable dish.
  3. Add salad dressing, chili sauce, salsa, and ginger, toss lightly.
  4. Microwave on high, 8 - 10 min.
  5. Let it cool, for 5 minutes, as the plantains finish cooking.
  6. Add curry salad, hummus, taboulli.
  7. Enjoy when ready.

Cold Ramen Salad

Continuing my exploration of the humble Ramen soup mix, I find that, given the right spices, it makes a rather satisfying meal.

  • i package Shrimp / your choice flavour Ramen soup
  • 1/16 t cayenne pepper
  • 1/4 t curry powder
  • 1/4 t fish oil (opt)
  • 1/8 t garlic flakes
  • 1/4 t ginger
  • 1/8 t mint
  • 1/4 t onion flakes
  • 1/4 t sesame seeds
  • 1/8 t tarragon
  • 1/2 t tomato sauce (opt)
  • 1/16 t tumeric
  • 6 or so slices of cucumber, quartered
  • 1/2 stalk green onion, chopped
  • 1/4 bu parsley, chopped
  • 1 roma tomato, chopped
  • 1 handful mixed salad greens

  1. Crumble noodles, into bowl.
  2. Mix noodle flavour packet, dry herbs, spices, dried vegs, noodles.
  3. Add salad greens, mix again.
  4. Add boiling water to cover, stir, let it cook.
  5. When salad greens are just slightly tender, it's ready.
  6. Drain excess liquid, set aside.
  7. Add fresh vegs, toss lightly.
  8. Decorate with soy sauce, sweet chili sauce (Mae Ploy).
  9. Serve cold, with sourdough bread, Thai tea.

Continuing my experimentation, I observed that ramen noodles do not always require boiling water. Given enough soaking, 15 minutes of soaking in cold water will produce chewy ("al dente") noodles - and a tasty meal.

The longer you soak the noodles, the more water is absorbed - and the less to be drained and set aside.

The idea of adding enough water ("to cover") simply ensures that the noodles on the top get the chance to soften. Water temperature may or may not be important. YMMV.

Cucumber / Peanut Ramen Soup

So I had a mushy cucumber, that could not be peeled. Threw it into the freezer, and it turned hard. What can you do with frozen cucumber?

Put it into soup.
  • 1 package Ramen soup mix.
  • 6 cucumber slices, frozen, and yes unpeeled.
  • 1/4 t curry powder.
  • 1/4 t ginger.
  • 1/4 t mustard.
  • 1/4 t sesame seeds.
  • 1/2 t brown sugar.
  • 1/2 t vinegar.
  • 1/2 t peanut butter.
  • 1 h mixed greens (bagged salad).
Cook this just like any ramen soup.
  1. Boil water.
  2. Dump ramen flavour packet, spices, sugar, vinegar, peanut butter into 1 quart soup bowl.
  3. Pour boiling water into bowl, mix everything well.
  4. Add ramen noodles, crumbled.
  5. Fill bowl with water, to 1" below rim (don't want water overflowing when you carry the soup bowl).
  6. Add cucumber slices and salad greens.
  7. When the bowl is cool enough to carry, the noodles will be nice and soft - and the cucumber slices will be just slightly chewy.
Serve with a nice chunk of sourdough bread.

Black Bean Salad

  • 1 can black beans (rinsed & drained)
  • i can corn (drained)
  • 1 red pepper (diced)
  • 1 bunch cilantro (chopped finely)
  • 1 tsp oil
  • 1/2 tsp mustard
  • 1 tsp brown sugar
  • 1/2 tsp cumin
  • 1 fresh lime
  • salt & pepper to taste
  1. Mix dressing.
  2. Toss veg mixture.
  3. Pour dressing over vegs.
  4. Toss again.
  5. Chill in refrigerator, if you can wait.


Not hard to make, as long as you get the avocado ripe!

  • 1 large / 2 medium ripe avocado
  • 1 lime / 1/4 C lime juice
  • 1 clove garlic
  • 1 jalapeno pepper
  • 1/2 medium onion (red is preferred, i used white)
  • 1 roma tomato
  • 1/2 bunch cilantro
  • salt, to taste
  1. Cut the avocado(s) in half, remove pit(s), scrape contents into mixing bowl.
  2. Dice avocado, using a nice sharp knife, in mixing bowl. No mess, knife goes right through.
  3. Immediately add lime juice, to keep avocado green, and mix well.
  4. Smash, then mince garlic, mix into diced avocado.
  5. Dice jalapeno and onion, mix into avocado mix.
  6. Dice tomato, mix into avocado mix.
  7. Chop cilantro, mix into avocado mix.
  8. Add salt, to taste.
  9. Garnish with a couple cilantro stalks, and some tomato (or a splash of Mae Ploy), and serve.