Variations on a Classic: Ramen Noodles

Ramen noodles are such a college staple that they've become a punchline. You're probably not a real college student if you haven't resorted to eating some, whether it's out of laziness or financial necessity. (I said probably.) Luckily, if you find yourself choosing between ramen noodles and ramen noodles, I found some ways to spice up one of the college student food groups. I've featured one recipe for carnivores and one for herbivores, but there's plenty more at!

1 package of Ramen Noodles crunched up
2 cans of tomatoes
1 can of corn (not creamed)
1 lb ground beef
Brown the beef and drain. Add the tomatoes, corn, and noodles. Make sure to add the seasoning package to the meal. Bring to boil. Cover, stirring occasionally. Bring the meal until most of the tomato sauce is evaporated and the noodles are soft.
1 package of Ramen Noodle 
3 chopped Mushrooms
1 large carrot chopped
1 large potato chopped
1/2 cup of pine nuts
1/2 cup of buttermilk
3 Tbsp. olive oil
1/2 tsp. onion powder
1/2 tsp. basil
1 Tbsp. Butter
2/3 cup of mixed cheese including mozzarella, provolone, and cheddar
Bring 2 cups of water to a boil in a pot, when boiling add noodles.  Chop all vegetables into small pieces.  Heat olive oil in small skillet over medium heat.  Add Pine Nuts, cook 3 minutes and add all vegetables and onion powder and basil. Allow to cook during steps 5 & 6 for around ten minutes.  Pour out water from pot, keep noodles in pot with a small bit of water.  Add butter, buttermilk and cheese. Mix until melted. Add the vegetable mix to the noodles.
Enjoy these tasty variations on a "classic" dish. Just make sure you're in your sweatpants, on Facebook, and watching a trashy MTV show while you're eating it. You don't want to be TOO classy, now.
Stay awesome!