That's the kind of info I was hoping for, so a hearty Thank You! to all who
replied with some tips, and what they like.

I could have googled and gotten some cold---rote type recipe, but your
replies tell me what (real) people like to add to doctor it up and really
enjoy it.

Thanks to all who have broadened my horizon a bit!
Best to all---
Ron ----learning to boil water----

BTW, I saw what might be a new(?) program called "License to Grill (?)". I
really like the show because the guy easily explains why he is adding what
he is adding, because it "binds" or this or that gives it a "buttery
slipperiness" or "if you don't do this, the dinner will clump or won't say
together and will fall apart, etc.
It helps me on the basic level I am at.

Best---
Ron :-)


anthonyd > wrote in message
oups.com...
> Ron G wrote:
> > Hi--
> > I spotted a program on the cooking channel about using the Ramen noodle
> > packages, and adding other stuff to it.
> > Unfortunately, it was just going on to another subject.
> > Being an absolutely beginner cook, did anyone see it, or have any
> > suggestions to pass along?
> >
> > Thanks---
> > Ron
>
> I don't think this is what you saw, but this is what I love to do with
> Ramen:
>
> Measure the two cups of water and put it on to boil, add a pinch of
> dried oregano, smaller pinch of dried basil and a maybe 1/2 teaspoon of
> garlic salt. I know it doesn't need any more salt, but if you can
> stand it healthwise, it's really good. After the water boils, cook the
> noodles, then drain off about 1 cup of the water, add the seasoning
> packet and eat. You can add leftover chicken, beef or pork or green
> onion slices, thinks like that. But what I like to do is have this
> with a toasted bagel half with some cheese on it that I break up and
> stick into it. Not gourmet by any stretch, but I love it!
>