18 Delicious Ramen Noodles Recipes for Every Taste

Craving something warm, comforting, and utterly delicious? Look no further! Our roundup of 18 Delicious Ramen Noodles Recipes for Every Taste is here to transform your quick dinners into a culinary adventure. Whether you’re in the mood for something spicy, savory, or sweet, we’ve got a bowl of ramen that’ll hit the spot. Dive in and discover your next favorite meal!

Spicy Miso Ramen

Yowza! If you’re ready to turn up the heat and dive into a bowl of comfort with a kick, this Spicy Miso Ramen is your golden ticket. Perfect for those days when your taste buds are begging for adventure and your soul needs a hug from the inside out.

Ingredients

• Ramen noodles – 2 packs
• Miso paste – 3 tbsp
• Chili oil – 1 tbsp
• Garlic – 2 cloves, minced
• Green onions – 2, sliced
• Soft-boiled eggs – 2
• Water – 4 cups

Instructions

1. Bring 4 cups of water to a rolling 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, mix 3 tbsp of miso paste with 1 tbsp of chili oil in a small bowl until smooth.
4. Drain the noodles, reserving 1 cup of the cooking water, and return the noodles to the pot.
5. Add the miso-chili mixture to the noodles along with the reserved cooking water, stirring well to coat every strand.
6. Turn the heat to low and add the minced garlic, stirring for 1 minute until fragrant.
7. Divide the ramen between two bowls and top each with a soft-boiled egg and sliced green onions.

Just like that, you’ve got a bowl of ramen that’s a fiery hug in a bowl—creamy from the egg, with a punch from the chili oil and depth from the miso. Serve it with a side of pickled veggies for an extra crunch or a cold beer to tame the heat.

Vegetarian Ramen with Soft-Boiled Eggs

Let’s face it, diving into a bowl of Vegetarian Ramen with Soft-Boiled Eggs is like giving your taste buds a high-five. It’s the kind of dish that makes you wonder why you ever bothered with anything else.

Ingredients

• Vegetable broth – 4 cups
• Ramen noodles – 2 packs
• Soy sauce – 2 tbsp
• Eggs – 2
• Green onions – ¼ cup, sliced

Instructions

1. Bring a pot of water to a boil over high heat for the eggs.
2. Gently place the eggs into the boiling water and set a timer for 6 minutes for perfectly soft-boiled eggs.
3. While the eggs cook, heat the vegetable broth in a separate pot over medium heat until it simmers.
4. Add the ramen noodles to the simmering broth and cook for 3 minutes, stirring occasionally to prevent sticking.
5. Stir in the soy sauce to the broth and noodles for that umami kick.
6. Once the eggs are done, transfer them to a bowl of ice water for 1 minute to stop the cooking process, then peel.
7. Slice the green onions thinly for a fresh crunch.
8. Divide the ramen and broth between two bowls, top with halved soft-boiled eggs, and sprinkle with green onions.

Velvety broth hugs each noodle, while the soft-boiled eggs add a creamy contrast. Serve it with a side of pickled veggies for an extra tangy twist.

Beef and Mushroom Ramen

So, you’ve decided to dive into the world of homemade ramen, and not just any ramen—beef and mushroom ramen that’s about to slap your taste buds into next week. Let’s get this flavor party started!

Ingredients

• Beef sirloin – 1 lb
• Shiitake mushrooms – 1 cup
• Ramen noodles – 2 packs
• Beef broth – 4 cups
• Soy sauce – 2 tbsp
• Garlic – 2 cloves
• Ginger – 1 tsp
• Green onions – ¼ cup
• Eggs – 2

Instructions

1. Slice the beef sirloin into thin strips, about ¼ inch thick.
2. Heat a large pot over medium-high heat and sear the beef strips for 2 minutes on each side, then set aside. Tip: Don’t overcrowd the pot to get a perfect sear.
3. In the same pot, add sliced shiitake mushrooms and sauté for 3 minutes until they start to soften.
4. Mince garlic and ginger, then add to the pot with mushrooms, cooking for 1 minute until fragrant.
5. Pour in beef broth and soy sauce, bringing the mixture to a boil. Tip: For a richer flavor, let it simmer for 10 minutes.
6. Add ramen noodles to the boiling broth and cook for 3 minutes, stirring occasionally.
7. While the noodles cook, soft-boil the eggs for 6 minutes, then peel and halve them. Tip: For easier peeling, shock the eggs in ice water after boiling.
8. Divide the ramen into bowls, top with seared beef, halved eggs, and sliced green onions.

This beef and mushroom ramen is a symphony of textures—silky noodles, tender beef, and earthy mushrooms, all swimming in a deeply savory broth. Try serving it with a side of spicy mayo for an extra kick that’ll make your taste buds sing.

Chicken Curry Ramen

Dive into a bowl of comfort that’s got more layers than your favorite mystery novel—Chicken Curry Ramen is here to spice up your life, one slurp at a time. This dish is a cheeky nod to tradition, with a twist that’ll have your taste buds doing the cha-cha.

Ingredients

• Chicken breast – 1 lb
• Ramen noodles – 2 packs
• Curry powder – 2 tbsp
• Coconut milk – 1 cup
• Chicken broth – 4 cups
• Green onions – ¼ cup, sliced

Instructions

1. Slice the chicken breast into thin strips, about ½ inch thick.
2. Heat a large pot over medium heat, add the chicken, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Add the curry powder to the pot, stirring constantly for 1 minute to toast the spices and unlock their flavors.
4. Pour in the coconut milk and chicken broth, bringing the mixture to a gentle boil.
5. Reduce heat to low, simmering for 10 minutes to let the flavors marry. Tip: A lid slightly ajar will prevent overflow while allowing some reduction.
6. Meanwhile, cook the ramen noodles according to package instructions, then drain and set aside.
7. Divide the noodles between two bowls, ladle the curry chicken broth over the top, and garnish with green onions. Tip: For an extra kick, a squeeze of lime juice brightens the dish beautifully.

Kick back with a bowl that’s creamy, spicy, and utterly slurp-worthy. The noodles soak up the curry-infused broth like a sponge, making every bite a flavor explosion. Serve it with a side of crispy wonton strips for that perfect crunch contrast.

Shrimp and Coconut Milk Ramen

Craving something that’s a cross between a tropical vacation and your favorite comfort food? Let’s dive into a bowl of Shrimp and Coconut Milk Ramen that’s so good, it’ll have you questioning why you ever settled for the instant stuff.

Ingredients

• Ramen noodles – 2 packs
• Coconut milk – 1 can (13.5 oz)
• Shrimp – 1 lb, peeled and deveined
• Garlic – 2 cloves, minced
• Ginger – 1 tbsp, grated
• Vegetable broth – 4 cups
• Lime – 1, juiced
• Cilantro – ¼ cup, chopped
• Red pepper flakes – ½ tsp

Instructions

1. In a large pot, heat 1 tbsp of oil over medium heat. Add the garlic and ginger, sautéing for 1 minute until fragrant.
2. Pour in the vegetable broth and coconut milk, stirring to combine. Bring to a simmer over medium-high heat.
3. Add the ramen noodles to the pot, cooking for 3 minutes or until just tender. Tip: Break the noodles in half before adding for easier eating.
4. Stir in the shrimp, cooking for 2-3 minutes until they turn pink and opaque. Tip: Don’t overcrowd the pot to ensure even cooking.
5. Remove from heat and stir in the lime juice, cilantro, and red pepper flakes. Tip: Taste and adjust the heat level with more red pepper flakes if desired.

Zesty, creamy, and with just the right kick, this ramen is a flavor explosion. Serve it with extra lime wedges and a sprinkle of cilantro for that Instagram-worthy finish.

Kimchi Ramen with Pork Belly

Now, let’s dive into a bowl of comfort that’s got more kick than a caffeine-fueled kangaroo—Kimchi Ramen with Pork Belly. It’s the kind of dish that’ll make your taste buds dance the cha-cha while your stomach gives a standing ovation.

Ingredients

• Pork belly – 1 lb
• Kimchi – 1 cup
• Ramen noodles – 2 packs
• Garlic – 2 cloves
• Soy sauce – 2 tbsp
• Sesame oil – 1 tbsp
• Green onions – 2, sliced
• Eggs – 2

Instructions

1. Slice the pork belly into ½-inch thick pieces.
2. Heat a large pan over medium-high heat, add the pork belly, and cook until golden brown, about 4 minutes per side. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly crispy.
3. Remove the pork belly and set aside. In the same pan, add minced garlic and kimchi, sauté for 2 minutes until fragrant.
4. Add 4 cups of water to the pan, bring to a boil, then add the ramen noodles. Cook for 3 minutes, stirring occasionally. Tip: Keep an eye on the noodles to avoid overcooking—they should be springy, not mushy.
5. Stir in soy sauce and sesame oil, then return the pork belly to the pan to warm through, about 1 minute.
6. In a separate small pan, fry the eggs sunny-side up. Tip: For runny yolks, cover the pan for the last 30 seconds of cooking.
7. Divide the ramen into bowls, top with the pork belly, fried eggs, and sliced green onions.

Dig into this umami-packed masterpiece where the spicy tang of kimchi meets the rich, fatty goodness of pork belly, all cradled by slurp-worthy noodles. Serve it with extra kimchi on the side for those who dare to turn up the heat.

Vegan Ramen with Tofu and Spinach

Unbelievably, this vegan ramen is so good, it’ll make your taste buds do a happy dance—no meat required! Packed with tofu that’s crisped to perfection and spinach that’s just wilted enough, it’s a bowl of comfort that even the most skeptical carnivores will slurp up.

Ingredients

• Ramen noodles – 2 packs
• Firm tofu – 14 oz
• Fresh spinach – 2 cups
• Vegetable broth – 4 cups
• Soy sauce – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tbsp, grated
• Green onions – 2, sliced
• Sesame oil – 1 tbsp

Instructions

1. Press the tofu for 30 minutes to remove excess water, then cut into 1-inch cubes.
2. Heat sesame oil in a large pot over medium heat. Add tofu cubes and cook until golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure each piece gets crispy.
3. Remove tofu and set aside. In the same pot, add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
4. Pour in vegetable broth and soy sauce, bringing to a boil. Tip: A rolling boil ensures the flavors meld together beautifully.
5. Add ramen noodles to the boiling broth, cooking for 3 minutes or until al dente.
6. Stir in spinach and cooked tofu, letting the spinach wilt for about 1 minute. Tip: Spinach cooks quickly, so add it last to keep its vibrant color.
7. Divide into bowls and garnish with sliced green onions.

Craving a crunch? Top with crushed peanuts for an unexpected twist. The broth is rich and savory, the tofu adds a satisfying chew, and the spinach brings a fresh, earthy balance. Serve it with a side of pickled veggies to cut through the richness and elevate every slurp.

Seafood Ramen with Clams and Shrimp

Feast your eyes and prepare your taste buds for a seafood ramen that’s about to rock your world with clams and shrimp leading the charge. This isn’t just any ramen; it’s a oceanic delight that promises to whisk you away to flavor town with every slurp.

Ingredients

• Ramen noodles – 2 packs
• Water – 4 cups
• Clams – 1 lb
• Shrimp – 1 lb, peeled and deveined
• Garlic – 3 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 until fragrant, about 1 minute.
4. Add the clams and shrimp to the pan, cooking until the shrimp are pink and the clams have opened, about 5 minutes. Discard any clams that do not open.
5. Stir in the soy sauce and cook for another minute to blend the flavors.
6. Drain the noodles and divide them between two bowls.
7. Top the noodles with the seafood mixture and pour the broth over the top.
8. Garnish with sliced green onions before serving.

Delight in the symphony of textures from the tender noodles to the succulent seafood, all swimming in a broth that’s rich with umami. Serve it up with a side of crispy seaweed snacks for an extra crunch that’ll make every bite unforgettable.

Spicy Tantanmen Ramen

Unbelievably, this Spicy Tantanmen Ramen is the culinary equivalent of a bear hug—comforting, a tad aggressive, and impossible to let go of. Perfect for those nights when you want to spice things up without leaving your couch.

Ingredients

• Ramen noodles – 1 pack
• Sesame oil – 1 tbsp
• Ground pork – ½ lb
• Tahini – 2 tbsp
• Soy sauce – 1 tbsp
• Chili oil – 1 tsp
• Chicken broth – 2 cups
• Green onions – 2, chopped

Instructions

1. Heat sesame oil in a pot over medium heat until shimmering, about 1 minute. Tip: Swirl the oil to coat the pot evenly.
2. Add ground pork, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Stir in tahini, soy sauce, and chili oil, cooking for another 2 minutes until fragrant. Tip: Keep stirring to prevent sticking.
4. Pour in chicken broth, bring to a boil, then reduce heat to simmer for 10 minutes. Tip: Skim off any fat for a clearer broth.
5. Meanwhile, cook ramen noodles according to package instructions, then drain.
6. Divide noodles between bowls, ladle the broth over, and top with green onions.

Bold flavors and a silky broth make this ramen a bowl of pure joy. Try adding a soft-boiled egg for that Instagram-worthy finish.

Classic Tonkotsu Ramen

Zesty and zippy, let’s dive into the world of Classic Tonkotsu Ramen, where pork bones turn into liquid gold and noodles dance in a rich, creamy broth. It’s the kind of dish that hugs your soul, with a flavor so deep, it probably has its own zip code.

Ingredients

• Pork bones – 2 lbs
• Water – 12 cups
• Garlic – 4 cloves
• Ginger – 1 inch piece
• Soy sauce – 2 tbsp
• Salt – 1 tsp
• Ramen noodles – 8 oz
• Green onions – 2, chopped

Instructions

1. Preheat your oven to 450°F. Roast pork bones on a baking sheet for 30 minutes until golden brown.
2. Transfer bones to a large pot, add water, and bring to a boil. Skim off any foam that rises to the top.
3. Add garlic and ginger to the pot. Reduce heat to low, cover, and simmer for 12 hours. Tip: The longer it simmers, the richer the broth.
4. Strain the broth into a clean pot, discarding solids. Stir in soy sauce and salt.
5. Cook ramen noodles according to package instructions, then drain.
6. Divide noodles between bowls, pour hot broth over, and top with green onions. Tip: For extra flavor, char the green onions lightly before chopping.

Delightfully creamy with a punch of umami, this ramen is a bowl of comfort. Serve it with a side of pickled ginger or a soft-boiled egg for that Instagram-worthy finish.

Ramen with Grilled Corn and Butter

Unbelievably delicious and ridiculously easy, this ramen with grilled corn and butter is the lazy gourmet’s dream come true. Perfect for those nights when you want to feel fancy without the fuss, it’s a bowl of comfort with a twist.

Ingredients

• Ramen noodles – 1 pack
• Corn – 1 ear
• Butter – 2 tbsp
• Water – 2 cups

Instructions

1. Preheat your grill to medium-high heat (about 400°F) for the corn.
2. Grill the corn, turning occasionally, until charred in spots, about 10 minutes. Tip: A little char adds a smoky depth, so don’t shy away from those blackened bits.
3. Let the corn cool slightly, then cut the kernels off the cob.
4. In a pot, bring 2 cups of water to a boil over high heat.
5. Add the ramen noodles to the boiling water and cook for 3 minutes, stirring occasionally. Tip: Keep an eye on the clock—ramen noodles go from perfect to mushy in seconds.
6. Drain the noodles, reserving ½ cup of the cooking water.
7. Return the noodles to the pot, add the grilled corn, butter, and reserved cooking water. Stir until the butter is melted and everything is well combined. Tip: The reserved water is your secret weapon for a silky, cohesive sauce.

Creamy, smoky, and with just the right amount of chew, this dish is a textural dream. Serve it straight from the pot for maximum comfort, or fancy it up with a sprinkle of sesame seeds and a drizzle of chili oil for an extra kick.

Thai-Inspired Peanut Ramen

Yikes, have you ever had one of those days where only a bowl of ramen will do, but you’re craving something with a bit more pizzazz? Enter this Thai-Inspired Peanut Ramen—a saucy, noodle-y hug that’s ready in a flash and packed with flavors that’ll make your taste buds do a happy dance.

Ingredients

• Ramen noodles – 2 packs
• Peanut butter – ¼ cup
• Soy sauce – 2 tbsp
• Lime juice – 1 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Vegetable broth – 3 cups
• Green onions – 2, sliced
• Crushed peanuts – 2 tbsp

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. Drain and set aside.
2. In the same pot, combine peanut butter, soy sauce, lime juice, minced garlic, and grated ginger. Cook over medium heat for 1 minute, stirring constantly to blend the flavors.
3. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 5 minutes, allowing the flavors to meld together beautifully.
4. Add the cooked ramen noodles back into the pot. Toss gently to coat the noodles in the peanut sauce, heating through for about 1 minute.
5. Divide the ramen into bowls. Garnish with sliced green onions and crushed peanuts for that extra crunch and freshness.

Finally, this ramen is a creamy, nutty dream with a zesty kick from the lime and a comforting warmth from the ginger. Serve it with a side of crispy spring rolls or a cold beer to turn it into a feast that’s anything but ordinary.

Ramen Carbonara with Bacon and Egg

Hold onto your chopsticks, folks, because we’re about to take your taste buds on a wild ride with a dish that’s as unexpected as it is delicious. Imagine the creamy, dreamy goodness of carbonara meeting the soul-soothing comfort of ramen, and boom—you’ve got Ramen Carbonara with Bacon and Egg. It’s the love child of Italian and Japanese cuisines that you never knew you needed.

Ingredients

• Ramen noodles – 2 packs
• Bacon – 4 slices
• Eggs – 2
• Parmesan cheese – ½ cup, grated
• Black pepper – ½ tsp.
• Salt – ¼ tsp.

Instructions

1. Bring a pot of water to a rolling boil over high heat. Tip: Salt the water like the sea for perfectly seasoned noodles.
2. Add the ramen noodles to the boiling water and cook for 3 minutes, stirring occasionally. Discard the seasoning packets or save for another use.
3. While the noodles cook, fry the bacon in a skillet over medium heat until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain.
4. In a small bowl, whisk together the eggs, Parmesan cheese, black pepper, and salt. Tip: Room temperature eggs blend more smoothly into the sauce.
5. Drain the noodles, reserving ½ cup of the cooking water. Immediately add the hot noodles to the egg mixture, tossing quickly to create a creamy sauce. Tip: The residual heat from the noodles cooks the eggs safely.
6. Crumble the bacon and stir it into the noodles. If the sauce is too thick, loosen it with a splash of the reserved cooking water.
7. Serve immediately, garnished with extra Parmesan and a sprinkle of black pepper.

Velvety noodles coated in a rich, cheesy sauce with crispy bacon bits—this dish is a texture lover’s dream. Serve it up in a bowl with a soft-boiled egg on top for an extra layer of decadence, or enjoy it straight from the pot because, let’s be real, sharing is optional.

Lemongrass Chicken Ramen

Mmm, imagine slurping up a bowl of Lemongrass Chicken Ramen that’s so good, it’ll make your taste buds do a happy dance. This dish is a flavor-packed punch of tangy lemongrass and tender chicken, all swimming in a broth that’s richer than a billionaire’s bank account.

Ingredients

• Chicken thighs – 1 lb
• Lemongrass – 2 stalks
• Ramen noodles – 8 oz
• Chicken broth – 4 cups
• Soy sauce – 2 tbsp
• Garlic – 2 cloves
• Ginger – 1 inch piece
• Green onions – 2

Instructions

1. Slice the chicken thighs into thin strips, about 1/2 inch wide.
2. Bruise the lemongrass stalks with the back of a knife to release their aroma, then chop into 2-inch pieces.
3. Mince the garlic and ginger finely.
4. Heat a large pot over medium heat, add the chicken, and cook until no longer pink, about 5 minutes.
5. Add the garlic, ginger, and lemongrass to the pot, sautéing for 2 minutes until fragrant.
6. Pour in the chicken broth and soy sauce, bringing the mixture to a boil.
7. Reduce the heat to low and simmer for 20 minutes to let the flavors meld together.
8. While the broth simmers, cook the ramen noodles according to package instructions, then drain.
9. Chop the green onions into thin slices for garnish.
10. Remove the lemongrass pieces from the broth before serving.
11. Divide the noodles between two bowls, ladle the broth and chicken over the top, and garnish with green onions.

Delight in the silky noodles and the broth’s deep, aromatic flavors that are both comforting and invigorating. Serve it with a side of sriracha for those who like it hot, or a squeeze of lime for an extra zing.

Ramen with Roasted Vegetables

Picture this: a bowl of ramen so vibrant, it could double as a centerpiece, packed with roasted veggies that bring the crunch and the flavor. It’s the kind of meal that makes you forget you’re eating your veggies—until you remember how delicious they can be.

Ingredients

• Ramen noodles – 2 packs
• Carrots – 1 cup, sliced
• Broccoli – 1 cup, florets
• Red bell pepper – 1, sliced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Garlic powder – ½ tsp
• Water – 4 cups

Instructions

1. Preheat your oven to 400°F. This is where the magic starts—getting that perfect roast on your veggies.
2. Toss the carrots, broccoli, and red bell pepper with olive oil, salt, and garlic powder on a baking sheet. Spread them out so they’re not crowding each other; nobody likes a steamed veggie when we’re going for roasted.
3. Roast for 20 minutes, flipping halfway through. You’re looking for edges that are crispy and slightly charred—that’s where the flavor lives.
4. While the veggies roast, bring 4 cups of water to a boil in a pot. Add the ramen noodles (discard the seasoning packets or save for another use) and cook for 3 minutes, stirring occasionally to prevent sticking.
5. Drain the noodles and divide them between two bowls. Top with the roasted vegetables.

Unbelievably, this dish manages to be both hearty and light, with a texture that’s a delightful mix of slurpy noodles and crisp-tender veggies. Serve it with a sprinkle of sesame seeds or a drizzle of sriracha for an extra kick that’ll make your taste buds dance.

Cheesy Ramen with Jalapenos

Get ready to spice up your life with this dangerously delicious Cheesy Ramen with Jalapenos that’s about to become your go-to comfort food. It’s the perfect blend of creamy, cheesy goodness with a kick that’ll have you coming back for more—no fancy skills required!

Ingredients

• Ramen noodles – 1 package
• Water – 2 cups
• Cheddar cheese – 1 cup, shredded
• Jalapenos – 2 tbsp, sliced
• Butter – 1 tbsp
• Milk – ¼ cup

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 and cook for 3 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, melt 1 tbsp of butter in a small saucepan over low heat.
4. Add ¼ cup of milk and 1 cup of shredded cheddar cheese to the melted butter, stirring continuously until the cheese is fully melted and the sauce is smooth.
5. Drain the cooked ramen noodles and return them to the saucepan.
6. Pour the cheese sauce over the noodles and stir until evenly coated.
7. Add 2 tbsp of sliced jalapenos to the cheesy noodles and stir to combine.
8. Serve immediately for the best texture and flavor.

Outrageously creamy with a spicy kick, this Cheesy Ramen with Jalapenos is a game-changer. Try topping it with a fried egg for an extra layer of deliciousness or serve it alongside a crisp salad to balance the richness.

Ramen Stir-Fry with Beef and Broccoli

Picture this: a dish that marries the soul-soothing powers of ramen with the sizzle of a stir-fry, creating a culinary love child that’s ready to save your weeknight dinners. It’s the kind of meal that makes you wonder why you ever settled for plain old noodles.

Ingredients

• Ramen noodles – 2 packs
• Beef – 1 lb, thinly sliced
• Broccoli – 2 cups, chopped
• Soy sauce – 3 tbsp
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Red pepper flakes – ½ tsp

Instructions

1. Boil ramen noodles according to package instructions, drain, and set aside. Tip: Skip the seasoning packet—it’s not needed here.
2. Heat vegetable oil in a large pan over medium-high heat. Add beef and cook until no longer pink, about 5 minutes. Remove beef and set aside.
3. In the same pan, add garlic, ginger, and red pepper flakes. Cook for 30 seconds until fragrant.
4. Add broccoli to the pan. Stir-fry for 3 minutes until bright green but still crisp.
5. Return beef to the pan. Add cooked noodles and soy sauce. Toss everything together and cook for another 2 minutes. Tip: Use tongs for easy mixing.
6. Serve hot. Tip: Garnish with sesame seeds for an extra crunch and a pop of color.

Every bite of this ramen stir-fry is a delightful crunch followed by the tender chew of beef, all wrapped in a savory soy sauce hug. Try serving it in a bowl with chopsticks stuck in at a jaunty angle for that authentic ramen shop vibe.

Cold Ramen Salad with Sesame Dressing

Ever found yourself staring into the abyss of your fridge, craving something cool, crunchy, and downright delicious? This Cold Ramen Salad with Sesame Dressing is your ticket to flavor town, no passport required.

Ingredients

• Ramen noodles – 2 packs
• Cucumber – 1, julienned
• Carrot – 1, julienned
• Sesame oil – 2 tbsp
• Soy sauce – 2 tbsp
• Rice vinegar – 1 tbsp
• Honey – 1 tbsp
• Sesame seeds – 1 tbsp

Instructions

1. Bring a pot of water to a boil over high heat. Add the ramen noodles (discard the seasoning packets) and cook for 3 minutes, stirring occasionally.
2. Drain the noodles and rinse under cold water until completely cool. Tip: This stops the cooking process and keeps them springy.
3. In a large bowl, whisk together sesame oil, soy sauce, rice vinegar, and honey until well combined. Tip: Adjust the honey if you like it sweeter or the vinegar for more tang.
4. Add the cooled noodles, julienned cucumber, and carrot to the bowl with the dressing. Toss until everything is evenly coated.
5. Sprinkle sesame seeds over the top and give it one final toss. Tip: Toasting the sesame seeds beforehand can add an extra layer of nutty flavor.

So there you have it—a dish that’s as fun to eat as it is to make, with a texture that’s a delightful mix of crunchy and slurp-worthy. Serve it in a bowl, or get fancy and plate it on a leaf of lettuce for that extra Instagram wow factor.

Conclusion

We hope this roundup of 18 delicious ramen noodles recipes has inspired you to explore new flavors and techniques in your kitchen. Whether you’re craving something classic or adventurous, there’s a dish here for every taste. 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!