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Ramen Rendezvous - 89 recipes

Whether you put them in a soup, stir-fry them in a wok, or crunch them up in a salad, you just can't beat these Ramen Noodle recipes!

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Top Recipe

By danyell923

Rate this recipe 4.5/5 (11 Votes)
Ramen Noodle Soup 1 Picture
Details

Servings 8
Cooking time 120

  • 1/4 cup vegetable oil
  • 8 cloves garlic, smashed
  • 1 large onion, chopped
  • 8 thin slices ginger
  • 1 pound sliced bacon
  • 4 pounds chicken wings
  • 12 dried shiitake mushrooms, rinsed
  • 12 scallions, white and light green parts, chopped
  • 1/4 cup sake or dry sherry
  • 1/4 cup reduced-sodium soy sauce
  • Kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon white peppercorns
  • 8 3-to-5-ounce packages dry or vacuum-packed ramen noodles (flavor packets discarded)
  • Assorted toppings (see below)

See this recipe

Heat 3 tablespoons vegetable oil in a large skillet over medium heat

Top rated Ramen Noodle recipes

By

In a small bowl, whisk the first five ingredients until blended

  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 3 teaspoons canola oil, divided
  • 1 pound boneless pork loin chops, cut into 1/2-inch strips
  • 1 cup fresh broccoli florets
  • 4 cups coleslaw mix
  • 1 can (8 ounces) bamboo shoots, drained
  • 4 garlic cloves, minced
  • 2 packages (3 ounces each) ramen noodles
4.3/5 (18 Votes)

By

Ramen noodles, meet taco salad! We've checked out your profiles and know you two will really hit it off in this pot...

  • 1/2 cup KRAFT Classic Ranch Dressing
  • 1/2 cup TACO BELL® Hot Restaurant Sauce
  • 2 Tbsp. fresh lime juice
  • 2 pkg. (3 oz. each) ramen noodle soup mix
  • 1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
  • 1 cup frozen corn, thawed
  • 1 cup canned black beans, rinsed
  • 1 cup KRAFT Shredded Sharp Cheddar Cheese
  • 1/2 cup coarsely chopped fresh cilantro
  • 1 can chicken, drained (optional)
4.4/5 (22 Votes)

By

You can find all the Asian ingredients listed here at Asian markets, in the Asian foods section of some supermarket...

  • 2 pieces dried kombu
  • 1/2 cup reduced-sodium soy sauce
  • 2 Tbsp. dry sake
  • 1 Tbsp. mirin
  • l 1/2 lb. boneless pork shoulder
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. vegetable oil
  • 2 lb. chicken necks, backs, and/or wings
  • 1 lb. pork spareribs
  • 2 bunches scallions, chopped
  • 2 carrots, peeled, cut into pieces
  • 1 head of garlic, halved horizontally
  • 11 ” piece ginger, peeled, sliced
  • 1/4 cup bonito flakes
  • 3 large eggs
  • 6 5-oz. packages fresh thin and wavy ramen noodles (or six 3-oz. packages dried)
  • 1/2 cup menma (fermented bamboo shoots)
  • 6 scallions, thinly sliced
  • 3 toasted nori sheets, torn in half
  • Chili oil, toasted sesame oil, and shichimi togarashi (for serving)
4.9/5 (10 Votes)

By

Soak 1 packet ramen noodles (any flavor) in warm water, 5 minutes; drain

  • 1 packet ramen noodles (any flavor) i
  • 1 pound sliced wild mushrooms
  • vegetable oi
  • 1 tablespoon butter
4.5/5 (8 Votes)

By

Broccoli Slaw with Ramen noodles, slivered almonds, sun flower seeds, chopped green onions and dressing made with y...

  • 2 (3-ounce) packages beef-flavor ramen noodles
  • 2 (8 1/2-ounce) packages broccoli coleslaw mix
  • 1 cup toasted slivered almonds
  • 1 cup sunflower seed
  • 1/2 bunch green onion, chopped
  • 1/2 cup sugar
  • 3/4 cup oil
  • 1/3 cup white vinegar
4.5/5 (66 Votes)

By

1. Slice and fry the pork or chicken in a frypan with i clove of chopped garlic, soy sauce, and sesame oil

  • For Stock:
  • 1 . 3 cups of Chicken stock
  • 2 . 2 cups of water
  • 3 . 3 garlic cloves
  • 4 . 4 tbsp soy sauce
  • 5 . 1 tsp worsterchire sauce
  • 6 . 1/2 tsp of chinese five spice
  • 7 . dash of chili powder
  • 8 . 1 tsp white sugar
  • 9 . 2 slices of ginger
  • For Topping:
  • 1 . 375 gr ramen noodles
  • 2 . 400 gr sliced cooked pork or chicken breast ( marinate in soy sauce & garlic)
  • 3 . 100 gr baby spinach leaves
  • 4 . 4 tbsp corn kernels
  • 5 . 2 hard boiled eggs, peeled and halved
  • For the Garnish
  • 1 . 1 sheet of sliced nori seaweed paper (5cm by 1/2 cm ea)
  • 2 . sprinkle of sesame seeds
  • 3 . sliced green spring onions (shallots)
5/5 (3 Votes)

By

Cabbage, chicken and ramen noodles

  • SALAD:
  • 2 halves grilled chicken breasts, shredded
  • 1/2 head cabbage
  • 1 medium carrot, grated
  • 2 green onions
  • 1 package Ramen noodles, vegetable or chicken flavored
  • 2 tablespoon sesame seeds, roasted
  • 2 tablespoon slivered almonds, roasted
  • DRESSING:
  • 1/4 cup rice vinegar
  • 1/3 cup vegetable or canola oil
  • 2 tablespoon sugar
  • 1 flavor packet from the ramen noodles
  • Salt and black pepper to taste
4.6/5 (37 Votes)

By

Break noodles and cook as directed on package

  • 12 ozs ramen noodles (chicken flavored)
  • 1 cup celery (diced)
  • 8 ozs water chestnuts (drained and sliced)
  • 1/2 red onion (diced)
  • 1/2 green bell pepper (diced)
  • 4 ozs green peas (frozen)
  • 1 cup mayonnaise
5/5 (1 Votes)

By

Shred cabbage Break noodles Mix Refrigerate

  • 1 package of shredded cabbage (will be labeled for coleslaw)
  • 1 package of Oriental Ramen Noodles
  • 1 - 1 1/2 cups slivered almonds
  • 4 Tablespoons white wine vinegar
  • 4 Tablespoons sugar
  • 1/4 cup Extra Virgin Olive Oil or Olive Oil
  • (whichever you prefer)
5/5 (1 Votes)

By

Can substitute Shrimp for chicken and shrimp flavored Top Ramen

  • 1 chicken flavored top ramen noodle pkg
  • 4 teaspoons sugar
  • 1/4 cup oil
  • 1/4 cup apple cider vinegar
  • 1 breast chicken, cooked and cut up
  • 1 package coleslaw
  • water chestnuts, chopped (optional)
  • almonds, slivered (optional
5/5 (1 Votes)

By

Bring chicken broth to a boil in large saucepan over high heat; add pork, mushrooms and tofu, if desired

  • 2 cans fat-free reduced-sodium chicken broth (14 oz ea)
  • 4 ounces boneless pork loin sliced thin strips
  • 3/4 cup thinly-sliced mushrooms
  • 1/2 cup firm tofu (optional), cut
  • into 1/4" cubes
  • 3 tablespoons white vinegar
  • 3 tablespoons sherry
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon ground red pepper
  • 2 ounces uncooked low-fat ramen noodles
  • 1 egg beaten
  • 1/4 cup finely-chopped green onions green tops only
5/5 (1 Votes)

By

Preheat oven to 375 degrees

  • 4 packages Ramen noodles-ONE must be beef (reserve ONE beef flavoring packet)
  • 1 (26 ounce) jar spaghetti sauce
  • 1 pound ground beef with chopped onion, cooked & drained or Italian sausage
  • 2 cups Mozzarella cheese, divided
  • 3 1/2 cups water
4.5/5 (43 Votes)

By

Whisk together the oil, sugar, vinegar, and flavoring packets

  • 1 pkg. shredded cole slaw mix
  • 2 pkgs. (3 ounces each) Beef ramen noodles, inc. flavoring packet
  • 1 cup sunflower kernels
  • 1 cup slivered almonds
  • 3/4-1 cup canola oil
  • 1/4-1/2 cups sugar
  • 1/4-1/2 cups vinegar
4.5/5 (35 Votes)

By

Prepare the ingredients: Wash and dry the fresh produce

  • 9 Ounces Flank Steak
  • 4 Ounces Choy Sum
  • 4 Cloves Garlic
  • 3 Scallions
  • 2 Ounces Enoki Mushrooms
  • 1 1-Inch Piece Ginger
  • 3 Tablespoons Beef Demi-Glace
  • 3 Tablespoons White Miso Paste
  • 2 Tablespoons Soy Sauce
  • 1/8 Cup Hoisin Sauce
  • 12 Ounces Fresh Ramen Noodles
4.8/5 (9 Votes)

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