The humble ramen noodle dresses up nicely, thank you.

Almost 100 readers answered our call to submit their favorite ramen recipes. Each started with a block or so of the curly dried noodles that are ubiquitous in college students’ kitchens, the shopping carts of budget-minded cooks and, apparently, prison commissaries. Two of the entrants told us that they were behind bars.

Our winner is Seema Shintre of west St. Louis County, Mo., who flavored the noodles with fresh vegetables and a spicy coconut-peanut sauce to make her Zesty Curried Coconut Ramen.

We gave special weight in our judging to those recipes that minimized or eliminated use of the seasoning packet that comes with instant ramen. The first two items on the packet’s ingredient list are salt and monosodium glutamate (MSG), which cause the sodium content in a single package of ramen to reach as high as 1,820 milligrams — more than three-quarters of the recommended daily value. (A package of ramen is listed as two servings, but we don’t know many people who eat less than a whole package.)

Our runner-up was Terry Jacobi of Manchester, Mo., who submitted an old magazine recipe for Ramen Vegetable Pancakes. The recipe calls for just 1/2 teaspoon of the seasoning packet, with shredded carrots, zucchini and green onions adding a pleasant crunch to the soft noodles.

Honorable mentions went to Cindy Young of Chillicothe, Mo., for Ramen Dessert Pizzas and Bill Mueller of west St. Louis County for a Ramen Slinger.

Our colleague Joe Holleman called it perfectly when he referred to Young’s dessert pizza as “Ode to Elvis,” owing to the peanut butter and banana in the topping. The uncooked ramen base provides a distinctive texture, but graham crackers, cookies, toast or even matzo could be substituted.

And we recognize that no one is going to confuse the Ramen Slinger for health food, but then again, no one ever eats a slinger for their health. Mueller’s self-developed concoction elevates greasy-spoon eating to an art form, as long as you’ll grant that beauty is in the eye of the beholder.

You can add any vegetable of your choice to this recipe — the more, the merrier. If you want to make the dish spicier, add chopped hot chilies to the crushed red pepper and garlic, or add more sambal oelek when making the sauce.

ZESTY CURRIED COCONUT RAMEN—Yield: 4 servings

2 (3-ounce) packs ramen noodles, any flavor1 tablespoon vegetable oil1 teaspoon crushed red pepper or to taste2 large cloves garlic, minced1 cup shredded cabbage (or vegetable of choice)1 cup thinly sliced mushrooms1 cup chopped broccoli1 tablespoon peanut butter1 tablespoon soy sauce1 tablespoon brown sugar1 cup unsweetened coconut milk1 teaspoon curry powder1 teaspoon sambal oelek or similar Asian hot sauce1/2 teaspoon salt or to tasteJuice of 1 lime1 tablespoon crushed peanuts1/4 cup chopped cilantroLime wedges

Procedure:1. Cook ramen noodles in 2 cups water (package instructions call for 4 cups total for 2 packages; use only 2 cups). Discard seasoning packets or reserve for future use. Drain noodles, reserving cooking water. Place noodles in large bowl.2. Heat oil in wok or large skillet over high heat; add crushed red pepper and garlic. When garlic starts to brown, add cabbage, mushrooms and broccoli. Stir-fry until vegetables soften slightly and start browning. Combine vegetables with noodles and set aside.3. In same wok or skillet, combine peanut butter, soy sauce, brown sugar, coconut milk, curry powder, hot sauce and salt; bring to a boil. Add noodles and vegetables, toss well and turn off heat. Add 1/4 cup reserved cooking water and stir, adding more cooking water until sauce reaches desired consistency. Add lime juice, toss, and let rest 5 minutes so flavors can meld.4. Sprinkle with crushed peanuts and cilantro; garnish with lime wedges.

Nutrition data per serving: 420 calories; 26g fat; 15g saturated fat; no cholesterol; 9g protein; 39g carbohydrate; 7g sugar; 4g fiber; 840mg sodium; 60mg calcium.

Source: Seema Shintre

RAMEN VEGETABLE PANCAKES—Yield: 4 servings

1 (3-ounce) package ramen noodles, any flavor1 medium zucchini, shredded2 green onions, chopped1 carrot, shredded2 eggs, beaten2 tablespoons all-purpose flour2 tablespoons vegetable oil, divided2 tablespoons light soy sauce2 tablespoons lemon juice

Procedure:1. Break noodles into 4 pieces and cook according to package directions. Reserve seasoning packet. Drain noodles.2. Mix noodles, zucchini, green onions, carrot, eggs, flour and 1/2 teaspoon seasoning from ramen packet; stir to combine.3. Heat 1 tablespoon oil in nonstick skillet over medium-high heat. Using half of the mixture, form 4 pancakes, pressing down to flatten. Fry until golden brown, about 2-3 minutes per side. Remove and keep warm; repeat, using remaining oil and remaining ramen mixture.4. Mix soy sauce and lemon juice; pass at the table as a dipping sauce.

Nutrition data per serving: 230 calories; 13g fat; 3.5g saturated fat; 105mg cholesterol; 7g protein; 22g carbohydrate; 4g sugar; 2g fiber; 480mg sodium; 40mg calcium.

Source: Terry Jacobi

RAMEN SLINGER—Yield: 1-2 servings

1 (3-ounce) packet ramen noodles, preferably beef flavor2 eggs1 (12-ounce) can chili (Mueller uses Hormel Turkey Chili No Beans)1 cup shredded Cheddar cheese1 cup chopped white onionHot sauce, optional

Procedure:1. Bring 2 cups water to a boil in large skillet over medium-high heat. Add noodles and cook 2 minutes, stirring frequently. Stir in flavor packet.2. One at a time, crack each egg into a cup and slide into pan, on top of noodles. Cook, basting with cooking water, until eggs reach desired doneness, flipping if desired.3. Pour in chili, reduce heat to medium-low, and stir gently to keep eggs intact. Cook 2 minutes or until chili is heated through.4. Transfer to one or two plates; top with cheese and onion. Pass hot sauce at the table.

Nutrition data per each of two servings made with turkey chili with no beans: 655 calories; 33g fat; 17g saturated fat; 330mg cholesterol; 42g protein; 47g carbohydrate; 8g sugar; 4g fiber; 2,160mg sodium; 535mg calcium.

Source: Bill Mueller

RAMEN DESSERT PIZZAS—Yield: 8 servings

4 bananas, sliced1/2 cup honey1/4 cup packed brown sugar4 (3-ounce) packages ramen noodles1 cup peanut butter1 cup chocolate chipsOptional garnishes, such as shredded flaked coconut, chopped nuts, raisins

Procedure:1. In large skillet, combine bananas, honey and brown sugar. Cook over medium heat about 5 minutes, stirring gently, until heated through. Let cool slightly.2. Break each block of noodles in half at the fold, creating 8 flat noodle cakes. Discard seasoning packets or reserve for future use.3. Place noodle cakes on jelly roll pan or in skillets with tops. Spread the top of each noodle cake with peanut butter. Divide banana mixture evenly over each cake, then top with chocolate chips and coconut, nuts, raisins or any garnish of your choice. Cover with foil or pan tops and let stand about 10 minutes, allowing chocolate to soften.

Nutrition data per serving: 630 calories; 29g fat; 10g saturated fat; no cholesterol; 14g protein; 84g carbohydrate; 46g sugar; 6g fiber; 330mg sodium; 40mg calcium.

Source: Cindy Young

Remen Dessert Pizza, made with banana, peanut butter and chocolate chips, makes a quick and tasty treat. Photo by MCCLATCHY