Ah, the enduring appeal of ramen. Most commonly known as the eternal savior of broke, hungry college students, it’s also a popular pantry staple for people of all ages, appetites, and budgets. There are loads of different recipes that make the most of ramen.
Its allure is obvious: If you’re strapped for cash, limited on kitchen space and hardware, and/or short on time and energy, for less than a buck and in under 5 minutes, you’ve got yourself a satisfying hot meal.
The thing about ramen is you often buy it in bulk, and while those first few hits of brothy goodness might do the trick, after night 3 you’re ready for a change.
But ramen noodles have way more potential than what the package instructions indicate. So, if you want to explore the versatility of that filling brick of carbs beyond the simple hot water and flavor packet trinity, give these recipes a try.
Fans of Oscar champ “Parasite” will be familiar with this fusion of two Korean instant noodle varieties (Chapagetti and Neoguri) that’s worthy of all the gold statuettes.
Here’s a situation where you don’t want to discard the seasoning pouches as they’re integral to the recipe. To accurately recreate the version from the movie, just know that legit hanwoo beef ain’t cheap (around $50/pound) so feel free to use sirloin or another cheaper cut.
- 1 (6-to 8-ounce) steak, preferably sirloin, ribeye, or New York strip with some fatty marbling if possible
- Black pepper, freshly cracked
- 1 teaspoon canola (or other neutral cooking) oil
- 4 to 5 cups water
- 1 packet Chapagetti instant noodles
- 1 packet Neoguri instant noodles
Get our Ram-don recipe.
If you don’t have bread or bagels but do have a waffle maker, tap ramen noodles for bun duty and indulge in this belly-filling breakfast sandwich. It’ll do the trick until you can make it back out to your favorite diner or bodega.
- 1 packet instant ramen (reserve the seasoning packet)
- 1 egg
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons water
- cooked bacon
- 1 fried egg
- 1 slice cheese
Get our Ramen Waffle Sandwich recipe.
Dried ramen, slivered almonds, and sesame seeds join forces as a crouton topper over cabbage, scallions, and a light dressing. The crunchy combo exists somewhere in the flavor spectrum between a meatless Chinese chicken salad and coleslaw.
- 2 tablespoons butter
- 3-ounce packet ramen noodles (seasoning packet removed)
- 1/2 cup slivered almonds
- 3 tablespoons sesame seeds
- 1 1/2 pounds Napa cabbage, shredded
- 1 bunch green onions, sliced thin
- 1/2 cup light flavored olive oil
- 1/4 cup plain white vinegar
- 1/2 cup white sugar
- 2 tablespoons low sodium soy sauce
Get the Ramen Noodle Salad recipe.
Oh, the joys of a good stir-fry — and the addition of noodles only make things better. No, it’s not that healthy for you but darned if it isn’t delicious. Best of all, the leftovers show no depreciation whatsoever.
- 2 (3.5-ounce) packages instant ramen noodles (flavor packets discarded)
- 1/3 cup beef stock
- 1/4 cup oyster sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon Sriracha or more, to taste
- 1 tablespoon toasted sesame oil
- 1 pound lean ground beef
- 1 cup sweet onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 2 green onions, thinly sliced
- 1/2 teaspoon toasted sesame seeds
Get the Ramen Noodle Stir Fry recipe.
Poblanos act as a cozy container for ramen, bacon, mushrooms, and jack cheese in this blend of Japanese, Mexican, and American comfort foods.
It’s a veritable melting pot, both literally and figuratively.
- 2 medium poblano peppers
- 2 slices cooked, thick-cut bacon
- 5 to 6 cremini mushrooms or similar, thinly sliced
- 1 clove garlic, minced
- kosher salt
- freshly ground black pepper
- 1 packet instant ramen
- 1 1/2 cups loosely packed Jack cheese
- 2 wooden skewers
Get the Ramen Chilies Rellenos recipe.
Got the midnight munchies? Try this spin on cold sesame noodles that feature ramen tossed in a blend of peanut butter (preferably chunky for added texture) and chili garlic sauce to bring the heat. Finish with a squeeze of lime and some sliced cabbage.
- 4 cups boiling water
- 2 (3-ounce) packages ramen noodles (without seasoning packets)
- 2 cups prepared coleslaw, vegetables only
- 3 tablespoons crunchy peanut butter
- 4 teaspoons freshly squeezed lime juice
- 1 tablespoon chile-garlic paste, such as Huy Fong
Get our Late Night Asian Noodles recipe.
Why settle for chicken soup when you can have chicken noodle soup? Make that cold-cure even heartier with the help of some packaged ramen. You’ll feel better in no time.
- 1 bone-in chicken breast
- 1 whole chicken leg (thigh and drumstick)
- 1 tablespoon olive oil
- 2 medium carrots, medium diced
- 2 medium celery stalks, medium diced
- 1/2 medium yellow onion, medium diced
- 1 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/4 teaspoon dried thyme
- 6 cups (1 1/2 quarts) low sodium chicken broth or stock
- 1 bay leaf
- 1 (2-to-3-ounce) packet instant ramen noodles (flavor packet removed)
- 2 tablespoons fresh Italian parsley leaves, coarsely chopped
Get the full recipe here.
While you might associate a stovetop smoker with meat, it can also take the killer combo of ramen and a soft-boiled egg to the next level. Confound your roommates over where you bought this “take-out” soup.
- 2 eggs
- 1 packet instant ramen
And that’s it!
Get our full recipe here.
Say what now?
Ramen? In a dessert? It even looks as wild as it sounds. The sweet and crunchy confection appears to have sprung from the mind of Jackson Pollock.
If white chocolate isn’t your thing, substitute it with milk or dark chips.
- 1 package instant ramen (seasoning packet discarded)
- Cooking spray
- 1 cup white chocolate chips
- 1 1/2 tablespoons milk
- 1 tablespoon salted butter
Get our White Chocolate Ramen Bark recipe.