18 Delicious Homemade Ramen Noodle Recipes Easy to Make

There’s something undeniably comforting about a bowl of homemade ramen—warm, flavorful, and endlessly customizable. Whether you’re craving a quick weeknight dinner or a cozy weekend project, our roundup of 18 Delicious Homemade Ramen Noodle Recipes has something for every taste and skill level. Dive in to discover easy-to-make bowls that’ll transform your ramen game from simple to spectacular. Let’s get cooking!

Spicy Miso Ramen with Soft Boiled Egg

Today, we’re diving into the comforting world of Spicy Miso Ramen with Soft Boiled Egg, a dish that balances heat, umami, and richness in every slurp. This recipe is designed for beginners, breaking down each step to ensure a delicious outcome.

Ingredients

• Ramen noodles – 2 servings
• Miso paste – 3 tbsp
• Chili oil – 1 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tbsp, grated
• Soy sauce – 1 tbsp
• Vegetable broth – 4 cups
• Eggs – 2
• Green onions – 2, sliced

Instructions

1. Bring a pot of water to a boil over high heat for the eggs. Once boiling, gently add the eggs and cook for 6 minutes for soft-boiled. Tip: Use a slotted spoon to avoid cracking the eggs.
2. Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process. Peel carefully and set aside.
3. In a separate pot, heat the chili oil over medium heat. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
4. Whisk in the miso paste and soy sauce, then gradually add the vegetable broth, stirring to combine. Bring to a simmer and let cook for 10 minutes to meld the flavors.
5. Meanwhile, cook the ramen noodles according to package instructions, usually about 3 minutes in boiling water. Drain and divide between two bowls.
6. Pour the hot broth over the noodles. Slice the soft-boiled eggs in half and place on top, along with sliced green onions.

Delight in the creamy yolk of the soft-boiled egg mingling with the spicy, umami-rich broth. For an extra kick, drizzle with additional chili oil before serving.

Shoyu Ramen with Chashu Pork

When the craving for a comforting bowl of ramen hits, nothing satisfies quite like Shoyu Ramen with Chashu Pork. This dish combines a rich, soy-based broth with tender slices of chashu pork, offering a perfect balance of flavors and textures that’s both hearty and refined.

Ingredients

• Pork belly – 1 lb
• Soy sauce – ½ cup
• Mirin – ¼ cup
• Sugar – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tbsp, grated
• Ramen noodles – 8 oz
• Eggs – 2
• Green onions – 2, sliced

Instructions

1. Preheat your oven to 275°F. Roll the pork belly tightly and tie with kitchen twine to maintain its shape during cooking.
2. In a pot, combine soy sauce, mirin, sugar, garlic, and ginger. Bring to a simmer over medium heat, stirring until the sugar dissolves.
3. Add the pork belly to the pot, ensuring it’s submerged in the sauce. Cover and transfer to the oven. Bake for 2 hours, turning the pork halfway through for even coloring.
4. Remove the pork from the sauce and let it cool slightly before slicing into thin pieces. Tip: Chilling the pork in the fridge for 30 minutes makes slicing easier.
5. Cook the ramen noodles according to package instructions, then drain and divide between two bowls.
6. Soft-boil the eggs for 6 minutes, then cool in ice water before peeling and halving. Tip: For perfect soft-boiled eggs, start timing once the water boils.
7. Reheat the sauce on the stove and pour over the noodles. Top with sliced chashu pork, halved eggs, and green onions. Tip: For an extra flavor boost, lightly torch the chashu pork before serving.

How the chashu pork melts in your mouth against the chewy noodles and rich broth is nothing short of magical. Serve with a side of pickled ginger to cut through the richness for a truly unforgettable meal.

Vegetarian Ramen with Mushroom Broth

Making a comforting bowl of vegetarian ramen with mushroom broth is simpler than you might think, and it’s packed with umami flavors that will satisfy any craving. Let’s break down the process into easy-to-follow steps to ensure your ramen turns out perfectly every time.

Ingredients

• Water – 6 cups
• Dried shiitake mushrooms – 1 oz
• Soy sauce – 2 tbsp
• Miso paste – 2 tbsp
• Ramen noodles – 8 oz
• Green onions – 2, sliced
• Soft-boiled eggs – 2
• Baby spinach – 1 cup

Instructions

1. In a large pot, bring 6 cups of water to a boil over high heat.
2. Add 1 oz of dried shiitake mushrooms to the boiling water, reduce heat to low, and simmer for 30 minutes to create a rich broth.
3. Remove the mushrooms from the broth with a slotted spoon and set aside. Stir in 2 tbsp of soy sauce and 2 tbsp of miso paste until fully dissolved.
4. Bring a separate pot of water to a boil and cook 8 oz of ramen noodles according to package instructions, usually about 4 minutes. Tip: Rinse the noodles under cold water after cooking to stop the cooking process and prevent them from becoming mushy.
5. Divide the cooked noodles between two bowls. Ladle the hot mushroom broth over the noodles.
6. Slice the rehydrated shiitake mushrooms and add them to the bowls along with 1 cup of baby spinach, allowing the heat from the broth to wilt the spinach slightly.
7. Garnish each bowl with sliced green onions and a soft-boiled egg, halved. Tip: For the perfect soft-boiled egg, cook for 6 minutes in boiling water, then plunge into ice water.
8. Serve immediately. Tip: For an extra flavor boost, drizzle with a little sesame oil or sprinkle with chili flakes before serving.

Here’s how your ramen turns out: the broth is deeply flavorful with a velvety texture, while the noodles remain springy and light. Try serving it with a side of pickled vegetables for a tangy contrast to the rich broth.

Tonkotsu Ramen with Braised Pork Belly

First, let’s dive into the comforting world of Tonkotsu Ramen with Braised Pork Belly, a dish that combines rich flavors and textures for an unforgettable meal. Follow these steps carefully to recreate this Japanese classic at home.

Ingredients

• Pork belly – 1 lb
• Chicken stock – 6 cups
• Soy sauce – 2 tbsp
• Ramen noodles – 8 oz
• Green onions – 2, sliced
• Garlic – 2 cloves, minced
• Ginger – 1 tbsp, grated

Instructions

1. Preheat your oven to 300°F.
2. Season the pork belly with salt and place it in a baking dish. Cover with foil and bake for 2 hours until tender.
3. Remove the pork belly from the oven and let it cool. Slice into ½-inch thick pieces.
4. In a large pot, combine chicken stock, soy sauce, minced garlic, and grated ginger. Bring to a boil over medium-high heat.
5. Reduce heat to low and simmer the broth for 30 minutes to infuse the flavors.
6. Cook the ramen noodles according to package instructions, then drain and set aside.
7. Add the sliced pork belly to the broth and simmer for an additional 10 minutes.
8. Divide the cooked noodles between two bowls. Ladle the hot broth and pork belly over the noodles.
9. Garnish with sliced green onions before serving.

Velvety pork belly melts in your mouth, contrasting beautifully with the firm noodles and aromatic broth. For an extra touch, top with a soft-boiled egg or a sprinkle of sesame seeds to enhance the dish’s depth and presentation.

Curry Ramen with Chicken and Vegetables

This comforting bowl of Curry Ramen with Chicken and Vegetables is perfect for a cozy night in. The blend of spices and fresh ingredients creates a dish that’s both nourishing and flavorful.

Ingredients

• Chicken breast – 1 lb, sliced
• Ramen noodles – 2 packs
• Curry powder – 2 tbsp
• Carrots – 1 cup, julienned
• Green onions – ½ cup, chopped
• Chicken broth – 4 cups
• Vegetable oil – 1 tbsp

Instructions

1. Heat vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add sliced chicken breast to the pot, cooking until no longer pink, about 5 minutes. Tip: Ensure the chicken is evenly sliced for uniform cooking.
3. Stir in curry powder, coating the chicken evenly, and cook for 1 minute to release the spices’ aroma.
4. Pour in chicken broth, bringing the mixture to a boil over high heat, then reduce to a simmer for 10 minutes.
5. Add julienned carrots to the pot, simmering until slightly tender, about 3 minutes. Tip: Julienne the carrots thinly for quick cooking.
6. Break ramen noodles into the pot, discarding the seasoning packets, and cook according to package instructions, about 3 minutes. Tip: Stir occasionally to prevent noodles from sticking.
7. Garnish with chopped green onions before serving.

Delight in the rich, aromatic broth and the tender bite of the noodles. For an extra kick, serve with a side of chili oil or a squeeze of lime to brighten the flavors.

Kimchi Ramen with Spicy Broth

Here’s how to make a comforting bowl of Kimchi Ramen with Spicy Broth that’s perfect for any day. This dish combines the tangy crunch of kimchi with a deeply flavorful broth, creating a satisfying meal that’s both easy to make and packed with flavor.

Ingredients

• Ramen noodles – 2 packs
• Kimchi – 1 cup
• Chicken broth – 4 cups
• Gochujang – 1 tbsp
• Soy sauce – 1 tbsp
• Garlic – 2 cloves, minced
• Green onions – 2, sliced
• Eggs – 2
• Sesame oil – 1 tsp

Instructions

1. In a large pot, bring 4 cups of chicken broth to a boil over medium-high heat.
2. Add 1 tbsp of gochujang and 1 tbsp of soy sauce to the broth, stirring until fully dissolved.
3. Reduce the heat to medium and add 2 cloves of minced garlic and 1 cup of kimchi to the pot. Simmer for 5 minutes to infuse the flavors.
4. While the broth simmers, cook 2 packs of ramen noodles according to package instructions, then drain and set aside.
5. In a separate pan, heat 1 tsp of sesame oil over medium heat and fry 2 eggs sunny-side up or to your preferred doneness.
6. Divide the cooked noodles between two bowls. Ladle the spicy broth over the noodles, ensuring each bowl gets an equal amount of kimchi.
7. Top each bowl with a fried egg and garnish with sliced green onions.

Kimchi Ramen with Spicy Broth offers a delightful contrast of textures, from the soft noodles to the crispy egg and crunchy kimchi. The broth’s heat is balanced by the richness of the egg, making every spoonful a complex flavor experience. Try serving it with a side of pickled vegetables for an extra tangy kick.

Seafood Ramen with Shrimp and Mussels

Now, let’s dive into creating a comforting bowl of Seafood Ramen with Shrimp and Mussels, perfect for any day you’re craving something warm and flavorful.

Ingredients

• Ramen noodles – 2 packs
• Water – 4 cups
• Shrimp – ½ lb, peeled and deveined
• Mussels – ½ lb, cleaned
• Garlic – 2 cloves, minced
• Ginger – 1 tbsp, grated
• Soy sauce – 2 tbsp
• Green onions – 2, sliced

Instructions

1. Bring 4 cups of water to a boil in a large pot over high heat.
2. Add the ramen noodles to the boiling water and cook for 3 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, heat a tablespoon of oil in a pan over medium heat and sauté the garlic and ginger for 1 minute until fragrant.
4. Add the shrimp and mussels to the pan, cooking for 2 minutes on each side until the shrimp are pink and the mussels have opened.
5. Drain the noodles, reserving 1 cup of the cooking water, and return them to the pot.
6. Stir in the soy sauce and reserved cooking water, then add the cooked seafood, garlic, and ginger to the pot.
7. Divide the ramen into bowls and garnish with sliced green onions.

Silky noodles and tender seafood come together in this dish, offering a delightful contrast in textures. Serve it with a sprinkle of sesame seeds or a drizzle of chili oil for an extra kick.

Black Garlic Oil Ramen with Roasted Pork

Zesty flavors and rich aromas come together in this Black Garlic Oil Ramen with Roasted Pork, a dish that promises to elevate your homemade ramen game. Let’s dive into the methodical process of creating this umami-packed bowl, perfect for any season.

Ingredients

• Ramen noodles – 2 servings
• Pork shoulder – 1 lb
• Black garlic – 4 cloves
• Sesame oil – 2 tbsp
• Soy sauce – 1 tbsp
• Chicken broth – 4 cups
• Green onions – 2, sliced

Instructions

1. Preheat your oven to 375°F. Season the pork shoulder with salt and place it on a baking tray. Roast for 1 hour or until the internal temperature reaches 145°F. Tip: Let the pork rest for 10 minutes before slicing to retain juices.
2. While the pork roasts, mince the black garlic and mix with sesame oil in a small bowl to create the black garlic oil. Set aside.
3. In a pot, bring chicken broth to a boil. Add soy sauce and reduce heat to simmer for 10 minutes to infuse the flavors.
4. Cook ramen noodles according to package instructions, usually for about 3 minutes in boiling water. Drain and divide into bowls.
5. Slice the roasted pork thinly. Tip: Angle your knife at 45 degrees for tender slices.
6. Pour the simmered broth over the noodles. Top with sliced pork, a drizzle of black garlic oil, and garnish with green onions. Tip: For an extra flavor kick, lightly toast the green onions before garnishing.

Yielded is a bowl of ramen with a deep, complex flavor profile from the black garlic oil, complemented by the tender, juicy pork. Serve with a side of pickled vegetables for a contrasting crunch and tang.

Vegan Ramen with Tofu and Spinach

On a chilly evening or when you’re craving something hearty yet healthy, this Vegan Ramen with Tofu and Spinach hits the spot. It’s a simple, nourishing dish that brings together the umami of ramen with the freshness of greens and the protein punch of tofu.

Ingredients

• Ramen noodles – 1 pack
• Firm tofu – 1 block (14 oz), cubed
• Fresh spinach – 2 cups
• Vegetable broth – 4 cups
• Soy sauce – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Green onions – 2, sliced

Instructions

1. Heat a large pot over medium heat and add the vegetable broth, soy sauce, minced garlic, and grated ginger. Bring to a simmer for 5 minutes to infuse the flavors.
2. Add the cubed tofu to the pot and let it simmer for another 5 minutes, allowing the tofu to absorb the broth’s flavors.
3. While the tofu simmers, cook the ramen noodles according to the package instructions, then drain and set aside.
4. Add the fresh spinach to the pot with the tofu and broth, stirring until the spinach wilts, about 2 minutes.
5. Divide the cooked ramen noodles between two bowls, then ladle the tofu, spinach, and broth over the noodles.
6. Garnish with sliced green onions before serving.

Gently slurp your way to comfort with this Vegan Ramen, where the silky noodles meet the tender tofu and vibrant spinach in a deeply flavorful broth. For an extra kick, a drizzle of chili oil or a sprinkle of sesame seeds can elevate the dish to new heights.

Chicken Paitan Ramen with Creamy Broth

For those who adore the rich, comforting embrace of a well-made ramen, this Chicken Paitan Ramen with Creamy Broth is a must-try. Following these steps will guide you to create a bowl that’s both nourishing and deeply flavorful.

Ingredients

• Chicken bones – 2 lbs
• Water – 8 cups
• Garlic – 3 cloves
• Ginger – 1 inch piece
• Soy sauce – 2 tbsp
• Salt – 1 tsp
• Ramen noodles – 8 oz
• Green onions – 2, sliced

Instructions

1. In a large pot, combine chicken bones and water. Bring to a boil over high heat, then reduce to a simmer for 2 hours, skimming off any foam that rises to the top.
2. Add garlic, ginger, soy sauce, and salt to the pot. Simmer for another 30 minutes to infuse the broth with flavor.
3. Strain the broth through a fine mesh sieve into a clean pot, discarding the solids. Keep the broth warm over low heat.
4. In a separate pot, cook ramen noodles according to package instructions, usually about 3 minutes in boiling water.
5. Divide the cooked noodles between two bowls. Ladle the hot broth over the noodles.
6. Garnish with sliced green onions before serving.

Just like that, you’ve crafted a bowl of Chicken Paitan Ramen with a broth that’s luxuriously creamy and packed with umami. The noodles should be perfectly springy, offering a delightful contrast to the rich broth. For an extra touch, top with a soft-boiled egg or a sprinkle of sesame seeds to elevate the dish further.

Shio Ramen with Light Chicken Broth

Zesty and comforting, Shio Ramen with Light Chicken Broth is a dish that brings simplicity and depth of flavor to your table. Perfect for beginners, this recipe guides you through each step to achieve a clear, flavorful broth and perfectly cooked noodles.

Ingredients

• Chicken bones – 2 lbs
• Water – 8 cups
• Salt – 1 tbsp
• Ramen noodles – 2 servings
• Green onions – 2, sliced

Instructions

1. In a large pot, combine chicken bones and water. Bring to a boil over high heat, then reduce to a simmer for 2 hours, skimming off any foam that rises to the top. Tip: A slow simmer extracts maximum flavor without clouding the broth.
2. Strain the broth through a fine-mesh sieve into a clean pot. Discard the bones. Tip: For an extra clear broth, strain it a second time through cheesecloth.
3. Add salt to the strained broth and stir until dissolved. Keep the broth warm over low heat. Tip: Taste and adjust the salt if necessary, but remember the noodles will also add saltiness.
4. In a separate pot, cook ramen noodles according to package instructions, usually about 2 minutes in boiling water. Drain well.
5. Divide the cooked noodles between two bowls. Pour the warm broth over the noodles.
6. Garnish each bowl with sliced green onions.

Mild yet rich, the light chicken broth pairs beautifully with the chewy ramen noodles, offering a delicate balance of flavors. For an extra touch, top with a soft-boiled egg or a sprinkle of sesame seeds to add texture and depth.

Beef Ramen with Soy Sauce Base

Kickstart your culinary journey with this simple yet flavorful Beef Ramen with Soy Sauce Base, perfect for beginners eager to master the art of ramen making.

Ingredients

• Beef slices – 1 cup
• Ramen noodles – 2 packs
• Soy sauce – ¼ cup
• Water – 4 cups
• Green onions – 2, sliced

Instructions

1. Bring 4 cups of water to a boil in a large pot over high heat.
2. Add the ramen noodles to the boiling water and cook for 3 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, heat a pan over medium-high heat and add the beef slices. Cook for 2 minutes on each side until browned.
4. Drain the noodles and return them to the pot. Tip: Rinsing the noodles under cold water stops the cooking process and removes excess starch.
5. Add the soy sauce to the noodles and stir well to coat evenly.
6. Divide the noodles into two bowls and top with the cooked beef slices. Tip: For extra flavor, let the beef sit in the soy sauce for a minute before topping the noodles.
7. Garnish with sliced green onions. Tip: Cutting the green onions at an angle gives a professional look to your dish.

Presenting a harmonious blend of tender beef and chewy noodles, this dish boasts a rich soy sauce flavor that’s both comforting and satisfying. Serve it with a soft-boiled egg on top for an added layer of texture and taste.

Tan Tan Men Ramen with Spicy Sesame Broth

Just when you thought ramen couldn’t get any more comforting, along comes Tan Tan Men Ramen with Spicy Sesame Broth to prove you wrong. This dish combines the rich, nutty flavors of sesame with a kick of heat, all in a bowl of perfectly cooked noodles.

Ingredients

• Ramen noodles – 8 oz
• Sesame paste – 2 tbsp
• Chili oil – 1 tbsp
• Chicken broth – 4 cups
• Soy sauce – 1 tbsp
• Ground pork – ½ lb
• Green onions – 2, chopped

Instructions

1. Bring a large pot of water to a boil over high heat. Add the ramen noodles and cook for 3 minutes, stirring occasionally. Tip: Avoid overcooking to keep the noodles al dente.
2. While the noodles cook, heat a skillet over medium heat. Add the ground pork and cook until no pink remains, about 5 minutes. Tip: Break the pork into small pieces for even cooking.
3. In the same pot used for noodles, combine chicken broth, sesame paste, chili oil, and soy sauce. Bring to a simmer over medium heat, stirring until the sesame paste is fully dissolved.
4. Drain the noodles and divide them between two bowls. Top with the cooked pork and pour the spicy sesame broth over the top. Tip: Garnish with chopped green onions for a fresh contrast to the rich broth.

Bold flavors and silky textures make this ramen a standout. Serve it with a side of pickled vegetables to cut through the richness, or add a soft-boiled egg for extra indulgence.

Cold Ramen Salad with Sesame Dressing

Very few dishes offer the refreshing crunch and savory depth of a Cold Ramen Salad with Sesame Dressing, perfect for those warm days when you crave something light yet satisfying. This recipe breaks down the process into simple, manageable steps, ensuring even beginners can achieve a delicious result.

Ingredients

• Ramen noodles – 8 oz
• Sesame oil – 2 tbsp
• Soy sauce – 1 tbsp
• Rice vinegar – 1 tbsp
• Honey – 1 tsp
• Cucumber – 1, thinly sliced
• Carrot – 1, julienned
• Green onions – 2, chopped
• Sesame seeds – 1 tbsp

Instructions

1. Bring a pot of water to a boil over high heat. Add the ramen noodles and cook for 3 minutes, stirring occasionally to prevent sticking.
2. Drain the noodles and rinse under cold water until completely cool. Tip: Rinsing stops the cooking process and removes excess starch for a better texture.
3. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and honey until well combined. Tip: Adjust the honey for a sweeter dressing or add more vinegar for tanginess.
4. In a large mixing bowl, combine the cooled noodles, cucumber, carrot, and green onions. Pour the dressing over and toss gently to coat evenly.
5. Sprinkle sesame seeds on top before serving. Tip: Toasting the sesame seeds lightly in a dry pan enhances their flavor.

Great for meal prep, this salad’s crisp vegetables and chewy noodles coated in a nutty, slightly sweet dressing make it a versatile dish. Serve it chilled with a sprinkle of extra sesame seeds for added crunch or alongside grilled meats for a fuller meal.

Ramen with Peanut Butter and Sriracha Sauce

Let’s dive into creating a uniquely flavorful dish that combines the comfort of ramen with the boldness of peanut butter and sriracha sauce. This recipe is perfect for those looking to spice up their meal with minimal ingredients and maximum taste.

Ingredients

• Ramen noodles – 1 package
• Peanut butter – 2 tbsp
• Sriracha sauce – 1 tbsp
• Water – 2 cups

Instructions

1. Bring 2 cups of water to a boil in a medium saucepan over high heat.
2. Add the ramen noodles to the boiling water, discarding the seasoning packet or saving it for another use. Cook for 3 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, mix 2 tbsp of peanut butter and 1 tbsp of sriracha sauce in a small bowl until smooth. Tip: If the mixture is too thick, add a teaspoon of hot water to loosen it.
4. Drain the noodles, reserving 1/4 cup of the cooking water. Tip: The starchy water helps to create a silky sauce that coats the noodles evenly.
5. Return the noodles to the saucepan over low heat. Add the peanut butter-sriracha mixture and the reserved cooking water. Stir well to combine and heat through for about 1 minute. Tip: Keep the heat low to prevent the peanut butter from separating.
6. Remove from heat and serve immediately.

Bold flavors and creamy textures make this dish a standout. The heat from the sriracha balances the richness of the peanut butter, creating a harmonious blend. Try topping it with chopped green onions or a soft-boiled egg for added depth.

Lobster Ramen with Rich Seafood Broth

Over the years, I’ve discovered that the secret to a memorable bowl of ramen lies in the harmony of its broth and noodles. Today, we’re diving into a luxurious Lobster Ramen with a Rich Seafood Broth that’s surprisingly straightforward to make at home.

Ingredients

• Lobster tails – 2
• Ramen noodles – 8 oz
• Seafood stock – 4 cups
• Garlic – 2 cloves
• Ginger – 1 tbsp, grated
• Soy sauce – 2 tbsp
• Green onions – 2, sliced

Instructions

1. Bring a large pot of water to a boil. Add the lobster tails and cook for 5 minutes. Remove and let cool before extracting the meat.
2. In the same pot, heat the seafood stock over medium heat. Add minced garlic and grated ginger, simmering for 10 minutes to infuse the flavors.
3. Add the ramen noodles to the broth and cook according to package instructions, usually about 3 minutes.
4. Stir in the soy sauce and lobster meat, heating through for about 2 minutes.
5. Garnish with sliced green onions before serving.

Tip: For an extra layer of flavor, lightly toast the garlic and ginger before adding to the broth. Tip: Reserve a bit of the lobster cooking water to adjust the broth’s consistency if needed. Tip: Fresh ramen noodles can be substituted with dried, but adjust cooking times accordingly.

This Lobster Ramen boasts a silky broth with a depth of flavor that complements the tender lobster perfectly. Try serving it with a side of chili oil for those who enjoy a spicy kick.

Ramen Carbonara with Bacon and Egg

Here’s a twist on two classics that will surprise your taste buds with its simplicity and depth of flavor. Ramen Carbonara with Bacon and Egg combines the comfort of ramen with the creamy richness of carbonara, creating a dish that’s both familiar and exciting.

Ingredients

• Ramen noodles – 1 pack
• Bacon – 4 slices
• Egg – 1
• Parmesan cheese – ¼ cup
• Black pepper – ½ tsp

Instructions

1. Bring a pot of water to a boil over high heat. Tip: Use just enough water to cover the noodles for a more flavorful broth.
2. Add the ramen noodles to the boiling water and cook for 3 minutes, stirring occasionally. Tip: Reserve a tablespoon of the noodle water for the sauce.
3. While the noodles cook, fry the bacon in a pan over medium heat until crispy, about 5 minutes. Remove and chop into small pieces.
4. In a bowl, whisk the egg and mix in the Parmesan cheese and black pepper. Tip: The heat from the noodles will cook the egg, so mix quickly to avoid scrambling.
5. Drain the noodles and immediately toss them with the egg mixture, adding the reserved noodle water to create a creamy sauce.
6. Stir in the chopped bacon and serve hot.

Great for a quick dinner, this dish offers a creamy texture with a smoky bacon flavor. Try topping it with a soft-boiled egg for an extra layer of richness.

Ramen Stir Fry with Vegetables and Beef

Great for a quick and satisfying meal, this Ramen Stir Fry with Vegetables and Beef combines convenience with homemade goodness. Gather your ingredients and follow these steps to create a dish that’s both flavorful and easy to make.

Ingredients

• Ramen noodles – 2 packs
• Beef – 1 lb, thinly sliced
• Vegetable oil – 2 tbsp
• Broccoli – 1 cup, chopped
• Carrots – 1 cup, julienned
• Soy sauce – 3 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated

Instructions

1. Bring a pot of water to a boil and cook the ramen noodles for 3 minutes, then drain and set aside. Tip: Reserve a bit of the noodle water to adjust the sauce consistency later.
2. Heat 1 tbsp of vegetable oil in a large pan over medium-high heat. Add the beef and cook until browned, about 5 minutes. Remove the beef from the pan and set aside.
3. In the same pan, add the remaining 1 tbsp of vegetable oil. Sauté the garlic and ginger for 30 seconds until fragrant.
4. Add the broccoli and carrots to the pan. Stir-fry for 4 minutes until the vegetables are tender-crisp. Tip: Keep the heat high to ensure the vegetables stay vibrant and crisp.
5. Return the beef to the pan. Add the cooked noodles and soy sauce. Toss everything together and cook for another 2 minutes. Tip: If the mixture seems dry, add a splash of the reserved noodle water.

Unbelievably simple yet packed with umami flavors, this stir fry offers a delightful contrast between the tender beef and crisp vegetables. Serve it with a sprinkle of sesame seeds or a drizzle of sriracha for an extra kick.

Conclusion

We hope this roundup of 18 delicious homemade ramen noodle recipes inspires your next kitchen adventure! Each recipe is a testament to how easy and rewarding making ramen at home can be. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the ramen love. Happy cooking!