Ramen reinvented: Yummy new uses for humble noodles

1. Soak 12 wooden skewers in water for 15 minutes. In a shallow dish, whisk together 1 tablespoon each soy sauce and lime juice and 1 teaspoon each sugar and ginger. Add beef, toss, and let sit 10 minutes.

2. Meanwhile, in a blender, puree remaining 1 tablespoon lime juice, 3/4 teaspoon sugar, and 1 teaspoon ginger with peanut butter and 1/3 cup water. Season with remaining soy sauce.

3. Heat a grill or grill pan to medium-high. Thread beef onto skewers. Clean and lightly oil hot grill. Grill beef until charred and cooked through, 3 to 4 minutes per side. Toss ramen with peanut-ginger sauce. Serve with beef and cucumber.

Per serving (without cucumber): 443 calories; 18 grams fat (5 grams saturated fat); 33 grams protein; 39 grams carbohydrates; 5 grams fiber.

1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss ramen with 2 tablespoons vegetable oil. Bake until golden brown, 5 to 7 minutes.

2. Meanwhile, cut away and discard orange peels and white pith. Working over a large bowl, cut out segments and squeeze juice from membranes (you should have 3 tablespoons juice).

3. Whisk in sesame oil, chili sauce, honey and remaining 4 tablespoons vegetable oil. Season with salt and pepper. Add ramen and bok choy and toss.

Per serving: 199 calories; 9 grams fat (1 gram saturated fat); 4 grams protein; 28 grams carbohydrates; 4 grams fiber.

1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss ramen, cashews, peanuts, and corn flakes with oil until coated. Spread mixture in an even layer.

2. Combine curry powder, cayenne, and salt; sprinkle over ramen mixture. Bake until golden brown, about 10 minutes, stirring halfway through.

3. Stir in peas and let cool completely before serving.

Per 1/3 cup of snack mix: 10 grams fat (1 gram saturated fat); 5 grams protein; 13 grams carbohydrates; 2 grams fiber.