10 Recipes Using Ramen Noodles
You may have heard of ramen as the college staple– it’s cheap, it’s easy, it’s quick, but it can also get boring. It doesn’t have to be! Check out these 15 recipes using ramen noodle flavors that will elevate your college staple from a cheap snack to a restaurant-worthy meal!
1. Sesame Garlic Noodles
To start with something basic, first try this classic sesame garlic noodle recipe. This recipe is already vegan, but you can add tofu, chicken, beef, or whatever other protein you want to keep you fuller for longer. Here’s what you’ll need:
2 cloves garlic
¼ cup soy sauce
2 tsp. sriracha
2 3 oz. packets ramen noodles
1 tsp. brown sugar
2 tsp. sesame oil
First, cook the ramen noodles as directed on the packet. Drain and set aside. Heat the sesame oil in a small skillet or saucepan over medium heat. Cook the garlic, stirring constantly for two minutes. Remove pan from heat and whisk in the soy sauce, brown sugar, and sriracha until combined, toss the noodles in the sauce, and add green onion garnish if you like. And you’re done!
2. Thai Red Curry Ramen
Now step up your ramen game a level and try this Thai red curry ramen! Here’s what you’ll need:
1 chicken breast
1 cup cremini mushrooms
2 cloves of garlic
1 inch piece of ginger
1 lime
2 large handfuls of spinach
2 ½ cups chicken broth
1 14 oz can coconut milk
1 tbsp red curry paste
2 tbsp sesame paste
2 3 oz. packets ramen noodles
In a large pot, add the chicken broth, coconut milk, sesame paste, red curry paste, garlic, ginger, chicken breast, and mushrooms, and bring to a simmer over medium heat. Let simmer until chicken is fully cooked, about 15 minutes. In another pot, cook and drain your noodles and divide them between two deep bowls. Add the chicken and sauce to the bowls with the noodles, and stir in spinach. Finish off with squeezed lime and you’re done!
3. Coconut Curry Ramen
Try out this vegetarian dish for an easy lunch or dinner. You’ll need:
2 baby bok choy
½ cup edamame
1 tbsp. garlic
1 tbsp. ginger
1 bunch green onions
1 lime
8 oz. mushrooms
1 egg
1 14 oz can coconut milk
1 tbsp. red curry paste
4 cups vegetable stock
2 3 oz packages ramen noodles
1 tbsp. curry powder
1 tsp. sesame seeds
1 tbsp. sesame oil
First start by warming your red curry paste, curry powder, sesame oil, fresh garlic and ginger until fragrant. Pour in stock, coconut milk, green onions, instant noodles, mushrooms, lime juice and baby bok choy. Bring to a boil and add the shelled edamame. Let simmer for a couple minutes. Divide the ramen into two bowls and add a soft boiled egg to the top. Enjoy!
4. Spicy Ramen With Tofu
This recipe is a little more involved, but it will definitely be worth the work! You’ll need:
6 cloves Garlic
1 2 inch piece ginger
1 Scallion
5 oz. shiitake mushrooms
1 yellow onion
4 eggs
2 cups unsweetened soy milk
12 oz. tofu
3 cups chicken stock
3 tbsp. mirin
½ cup red miso
½ cup white miso
6 oz. ramen noodles
1 tbsp. sesame oil
3 tbsp. vegetable oil
3 tbsp. sambal oelek
First, to make the paste, pulse all miso paste ingredients (onion, red miso, white miso, sambal oelek, garlic, ginger, mirin, vegetable oil, sesame oil) together in a food processor until a smooth, thick paste forms. You will use about half of it for this recipe and the other half can be frozen or refrigerated for a few days. Take your tofu and press as much moisture as you can out using paper towels or a tofu press. Cut into cubes and fry the tofu in a large pot. Once the tofu has browned, add ¼ cup of the spicy miso paste and cook for another minute or two to get a nice golden color. Remove from the pan and set aside. In the same pan, add the chopped shiitake and a tablespoon or so of miso paste and fry until golden brown. Add the stock and soy milk and bring to a simmer. Place ½ cup spicy miso paste on top and use a spoon to slowly dissolve the paste into the soup. Taste and adjust seasoning, adding salt or a little soy sauce until it tastes like a spicy ramen broth. Then, cook the ramen noodles according to package instructions and drain well. While the ramen is cooking, bring a small pot of water to boil. When it reaches boiling, add 4 eggs and reduce heat to the lowest possible setting. Cook for exactly 7 minutes, remove eggs from water, run under cold water, and let them set for a few minutes. Peel shells off carefully. Divide the noodles into four bowls and ladle the soup on top. For each serving, top with the tofu, 1 soft-boiled egg (cut in half), scallions, and sesame oil. And you’re done!
5. Pork & Peanut Dragon Noodles
Check out this super easy savory option! Here’s what you’ll need:
½ lb ground pork
3 green onions
¼ cup peanuts
¼ cup chili garlic sauce
¼ cup soy sauce
6 oz. ramen noodles
¼ cup brown sugar
Combine the chili garlic sauce, soy sauce, and brown sugar in a bowl. Add the ground pork to a skillet and cook over medium heat until it is fully browned. Add the prepared dragon sauce and chopped peanuts. Allow the pork and peanuts to simmer in the sauce for another 5 minutes, or until the sauce has reduced by half. While the pork is browning, begin boiling water for your noodles, and once boiling, add your noodles and cook. Once the sauce has reduced and the noodles have drained, add the noodles to the skillet and toss until everything is combined and coated in sauce. Top with sliced green onions and enjoy!
6. Chicken & Veggie Ramen
This super easy recipe is healthy, quick to make, and delicious! Here’s what you’ll need:
2 packets chicken flavor ramen noodles & seasoning
3 cups veggies (snow peas, broccoli, red bell peppers, mushrooms, onions)
1 ½ cups water
2 boneless skinless chicken breasts
⅓ cup brown sugar
½ cup low sodium soy sauce
2 tsp. minced garlic
3 tbsp. rice vinegar
1 tsp. sesame oil
2 tsp. sriracha sauce
Combine all ingredients in a large pot. Cover and cook for 20-25 minutes until chicken is cooked through and veggies are tender. Uncover, stir, and serve topped with cracked black pepper and chopped green onions and serve hot. It’s that easy!
7. Bacon Ramen
For a smokey bowl perfect for lunch, try this recipe featuring some of your favorite breakfast leftovers! You’ll need:
6 slices bacon
2 cloves garlic
3 ¼ slices ginger
1 green onion
1 cup spinach
1 egg
1 tbsp. mirin
2 tbsp. soy sauce
2 servings ramen noodles
1 tsp. black sesame seeds
2 tbsp. oil
4 cups water
Combine water, garlic, ginger, and bacon in a medium saucepan over high heat. Bring to a boil and reduce heat to a simmer. Let cook for 30 minutes. Strain out aromatics and bacon and separate boiled bacon, discarding ginger and garlic. In a skillet over medium heat, add a glug of vegetable or olive oil and fry bacon until browned. Add soy sauce and mirin to broth then salt to taste. Place noodles in a serving bowl and ladle broth over. And you’re done!
8. Spicy Shrimp Ramen
This flavorful bowl makes the perfect meal. You’ll need:
6 cups chicken broth
1 lb. shrimp
¾ cup carrots
3 cloves Garlic
1 tsp. ginger
2 cups green cabbage
1 lime
½ cup onion
¾ cup pepper
3 tbsp. soy sauce
1 tbsp. sriracha
1 ½ tbsp. brown sugar
2 tbsp. olive oil
3 pkgs. ramen
In a skillet on medium heat add 1 tbsp. of olive oil. Add shrimp, season with salt and pepper and cook for 1-2 minutes on each side or until firm and pink. In a large pot on medium-high heat add 1 tbsp. of olive oil. Add carrots, onions, cabbage and peppers and cook for 2-3 minutes. Add garlic and ginger and cook for another minute. Add stock, soy sauce, brown sugar, lime juice, and sriracha mix until combined. Bring to a rapid boil then reduce heat to medium and let simmer for 8 minutes. Add the dry ramen noodles to the broth and cook for another 2-3 minutes. Remove from heat and serve into bowls, add in shrimp and you’ve got yourself a delicious and hearty meal.
9. Chicken Ramen Noodle Soup
This recipe is so easy and so simple! Here’s what you’ll need:
2 chicken ramen noodle soup cups
2 soft boiled eggs
1 cup mushrooms
1 cup spinach
fresno chiles + green onions to garnish
First, cook your spinach and mushroom in a skillet with salt and pepper. Once charred and wilted, set aside. Make your soft boiled eggs by boiling water and then placing in your eggs. Then set a timer for 7 minutes, strain and cool under cold water. Make your ramen cups according to the package instructions. Pour in a bowl with your spinach, mushrooms, soft boiled eggs and top with green onions and fresno chiles. And that’s it!
10. Ramen Vegetable Stir Fry
This delicious vegetarian option is to die for. Here’s what you’ll need:
1 small head broccoli
1 cup carrots
1 tbsp. cilantro
1 clove garlic
2 tsp. garlic powder
3 tsp. ground ginger
3 ½ oz shiitake mushrooms
1 tbsp. hoisin sauce
4 tbsp. soy sauce
5 packs ramen noodles
2 tsp. brown sugar
2 tbsp. olive oil
2 tbsp. rice vinegar
2 tbsp. sesame oil
First, whisk all of the sauce ingredients together in a bowl until well combined. Bring a large pot of water to boil over high heat, and cook the ramen according to the directions on the package. Heat the olive oil in a large skillet over medium-high heat and add the minced garlic, ground ginger, mushrooms, broccoli, and carrots, and saute for 4-6 minutes. Drain the ramen and add the noodles to the skillet. Add the sauce & cilantro, mixing well and cooking for 1-2 minutes. And enjoy!
