Type what you have

Ingredients

• ✓ ramen noodle
• soy sauce seasoning
• vegetable oil
• egg
• vegetable oil
• green onion
• carrot
• green pea
• red bell pepper
• sesame oil
• sesame oil
• soy sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a medium pot of water to a boil. Cook ramen noodles, reserving seasoning packets, in boiling water until softened, about 3 minutes. Drain noodles and set aside.
3. 3 Heat 1 tablespoon vegetable oil in a small skillet. Cook and stir beaten eggs in hot oil until scrambled and firm. Set aside.
4. 4 Heat 1 teaspoon vegetable oil in a large skillet or wok over medium heat. Add green onions into hot oil and stir fry until softened, 2 to 3 minutes. Remove green onions to a plate; set aside.
5. 5 Heat remaining 1 teaspoon vegetable oil in the same wok or skillet over medium heat. Add carrots, peas, and bell pepper separately; stir frying until softened, removing each to the plate with green onions when done.
6. 6 Combine 2 tablespoons sesame oil with remaining 1 tablespoon vegetable oil in the same skillet or a wok over medium heat. Stir fry cooked noodles in hot sesame-vegetable oil, tossing frequently, until golden, 3 to 5 minutes. Season with desired amounts of sesame oil, soy sauce, and reserved ramen seasoning packets; toss to coat.
7. 7 Stir in cooked vegetables, tossing frequently, until heated through, about 5 more minutes.
8. 8 Enjoy!

By Karen

Ingredients

• ✓ ramen noodle
• sesame oil
• chile paste
• ginger root
• turmeric
• chicken broth
• chicken breast
• celery
• soy sauce
• sugar
• lettuce
• green onion

Instructions

1. 1 Heat sesame oil in a large pot over medium heat. Add chile paste, ginger, and turmeric; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Stir in chicken broth, chicken, celery, soy sauce, and sugar. Bring to a boil; add noodles and simmer for 3 minutes.
3. 3 Stir in lettuce and remove from heat. Garnish servings with green onions.

By Sara

Ingredients

• ✓ ramen noodle
• chicken broth
• green onion
• bok choy
• carrot
• celery
• soy sauce
• ginger root
• peanut butter
• sriracha sauce
• garlic
• sugar
• chicken

Instructions

1. 1 Bring chicken broth to a boil in a stockpot over medium heat. Add green onions; reduce heat and simmer until flavors are released, 1 to 2 minutes. Add bok choy, carrot, celery, soy sauce, ginger, peanut butter, sriracha, garlic, and sugar. Simmer until vegetables are tender, about 10 minutes.
2. 2 Fill a second large pot with lightly salted water and bring to a rolling boil. Cook ramen noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 2 to 5 minutes. Drain. Portion noodles into serving bowls.
3. 3 Place chicken into the pot of broth. Simmer until chicken is heated through, about 4 minutes. Pour soup over noodles to serve.

By Elizabeth Wildenhaus Horn

Ingredients

• ✓ ramen noodle
• red thai chile pepper
• green onion
• spinach
• chile oil
• rice vinegar
• chicken stock
• sweet bean paste
• miso paste
• sake
• tahini
• soy sauce
• ground pork
• ginger
• garlic
• shallot
• doubanjiang
• sesame oil

Instructions

1. 1 Heat sesame oil in a skillet over medium heat; add doubanjiang. Cook and stir shallots, garlic, and ginger until fragrant, about 30 seconds. Add ground pork; cook and stir until browned, about 3 minutes.
2. 2 Mix soy sauce, tahini, sake, miso paste, and tianmianjiang into pork mixture until evenly combined. Add chicken stock; bring to a boil. Mix rice vinegar and rayu into pork mixture; add spinach. Simmer soup over low heat for 10 minutes.
3. 3 Put noodles in a bowl of hot water to separate; drain. Mix noodles into soup and garnish with green onions and Thai chile peppers.

By Kristy Walker

Ingredients

• ✓ ramen noodle
• water
• scallion

Instructions

1. 1 Preheat an outdoor smoker to 250 degrees F (120 degrees C) using hickory wood chips.
2. 2 Remove block of noodles from the package and set aside seasoning packet. Run block of noodles under water for 30 seconds on all sides. Place noodles directly on the rack of the smoker and smoke for 1 hour. Let cool.
3. 3 Bring 2 cups of water to a boil in a large saucepan. Add noodles and boil for 3 minutes. Turn heat off, stir in reserved seasoning packet, and let sit for 1 minute. Ladle into bowls and garnish with chopped scallions.

By Soup Loving Nicole

Ingredients

• ✓ ramen noodle
• water
• tuna
• american cheese

Instructions

1. 1 Pour water into a microwave safe bowl, and cook in the microwave until very hot, about 2 minutes at high heat. Add ramen noodles, and microwave 2 minutes more to cook.
2. 2 Drain and discard water from noodles, then stir in seasoning packet, tuna, and American cheese. Place back into microwave, and cook until hot, 1 to 2 minutes more. Stir before serving.

By JCURPHY

Ingredients

• ✓ ramen noodle
• water
• american cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water to a boil in a saucepan. Add ramen noodles and cook until tender, about 2 minutes.
3. 3 Pour out water, then stir in seasoning packet and cheese until well blended.

By Emily

Ingredients

• ✓ ramen noodle
• hot dog
• water
• cauliflower
• spinach

Instructions

1. 1 Place hot dog half on a flat work surface. Cut a slit from the bottom to within 1 inch of the top. Turn the hot dog half 90 degrees to the uncut side and repeat. Cut each of 4 "legs" halfway down the middle to make 8 octopus "legs".
2. 2 Bring a small pot of water to a boil; add hot dog octopus. Cook until heated through, 2 to 3 minutes. Drain.
3. 3 Bring 2 cups water to a boil in the same pot. Add ramen noodles and cauliflower; cook until softened, 3 to 4 minutes. Stir in ramen seasoning until dissolved. Remove from heat; add spinach. Let stand until spinach wilts, about 3 minutes.
4. 4 Assemble bento box with ramen noodle mixture and octopus hot dog.

By Soup Loving Nicole

Ingredients

• ✓ ramen noodle
• water
• chicken breast
• bok choy
• carrot
• sesame oil

Instructions

1. 1 Bring water to a boil in a large saucepan. Break up the block of noodles and stir into the pot, reserving seasoning packet. Stir in chicken, bok choy, and carrot. Bring to a boil again, then reduce heat and simmer for 3 minutes. Stir in contents of seasoning packet and sesame oil.

By Angela DeMahy

Ingredients

• ✓ ramen noodle
• cream cheese
• mozzarella cheese
• ginger
• garlic
• red pepper flake
• salt
• jalapeno pepper
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and place a rack on top.
2. 2 Roughly chop the cooked ramen noodles. Set aside.
3. 3 Mix cream cheese, mozzarella, ginger paste, garlic paste, pepper flakes, and salt together in a bowl.
4. 4 Hollow out jalapenos and remove seeds. Stuff each jalapeno evenly with cream cheese mixture. Wrap each with one slice of bacon. Lay the jalapenos on top of the baking sheet rack.
5. 5 Bake in the preheated oven until bacon is browned and crisp, 30 to 45 minutes.

By Cooking in the Comments

Ingredients

• ✓ ramen noodle
• chicken
• spinach
• asparagus
• carrot
• green onion
• sesame oil
• sriracha sauce
• water

Instructions

1. 1 Crumble ramen noodles into a microwavable to-go container with a lid.
2. 2 Sprinkle half of the season packet over the noodles and discard the rest of the packet.
3. 3 Add chicken, spinach, asparagus, carrots, green onion, sesame oil and Sriracha sauce and put the lid on. Refrigerate until lunchtime.
4. 4 Remove the lid and pour water into the noodle bowl. Microwave on high for 5 minutes. Let stand 3 minutes before digging in.

By Soup Loving Nicole

Ingredients

• ✓ ramen noodle
• bok choy
• green onion
• almond
• sesame seed
• olive oil
• lemon juice

Instructions

1. 1 Combine bok choy and green onions; cover and chill.
2. 2 Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
3. 3 Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
4. 4 Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.

By SUSANNECS

Ingredients

• ✓ ramen noodle
• scallion
• ginger root
• sesame oil
• soy sauce
• rice wine vinegar

Instructions

1. 1 Combine scallions, ginger, sesame oil, soy sauce, and rice wine vinegar in a bowl. Stir until combined and refrigerate for 10 minutes.
2. 2 Bring a large pot of water to a boil. Add noodles and boil for 3 minutes. Turn heat off and let sit for 1 minute.
3. 3 Drain noodles and transfer to a large bowl. Add reserved sauce mixture and toss to coat.

By Soup Loving Nicole

Ingredients

• ✓ ramen noodle
• cabbage
• green onion
• almond
• seasoning packet
• cilantro
• rice wine vinegar
• vegetable oil

Instructions

1. 1 Combine cabbage, green onions, and almonds in a large bowl. Crush ramen noodles; stir into cabbage mixture. Stir in cilantro; toss to combine.
2. 2 Combine vinegar, oil, and ramen noodle seasoning packet in a small bowl; toss into cabbage mixture.

By Nancy C

Ingredients

• ✓ ramen noodle
• cabbage
• sunflower seed
• vegetable oil
• sugar
• white vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Toss together the cabbage, noodles and sunflower seeds or almonds.
3. 3 Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.

By Tamera

Ingredients

• ✓ ramen noodle
• egg
• water
• dashi granules
• luncheon meat
• green onion

Instructions

1. 1 Bring 3 cups water to a boil in a pot; add eggs and boil until yolks are barely set, about 6 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Bring 2 cups water to a boil in the same pot. Add noodles and dashi. Cook, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes.
3. 3 Divide soup and noodles between two bowls; add eggs, luncheon meat, and green onion.

By Graam Liu

Ingredients

• ✓ ramen noodle
• olive oil
• green onion
• baby spinach
• water
• egg
• garlic and herb spreadable cheese
• salt
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a 10-inch ovenproof skillet (with lid) over medium heat. Cook green onions, stirring occasionally, until softened, about 2 minutes. Add 1 package spinach and 2 tablespoons water and cook, covered, until wilted, about 1 minute. Stir spinach with tongs, then add remaining package spinach and remaining tablespoon water. Cook, covered, stirring once or twice, until tender, about 2 minutes. Remove skillet from heat.
3. 3 Meanwhile, bring a saucepan of salted water to a boil. Break each ramen noodle block into 4 pieces and cook, stirring occasionally, until just tender, about 3 minutes. Drain noodles in a colander and rinse under cold water. Toss noodles with spinach mixture in skillet and spread mixture evenly over bottom of pan.
4. 4 Blend eggs, spreadable cheese, and salt in a blender until smooth. Pour egg mixture evenly over spinach mixture. Stir spinach mixture gently with a fork to allow egg mixture to flow underneath. Sprinkle top with Parmesan cheese.
5. 5 Transfer skillet to oven and bake until puffed slightly and a toothpick inserted in center comes out clean, about 35 minutes. Cut into 4 wedges and serve from skillet.

By Kempstr

Ingredients

• ✓ ramen noodle
• spinach
• water
• pasta sauce
• sun-dried tomato
• olive oil
• parmesan cheese

Instructions

1. 1 Break block of ramen into 4 equal pieces. Place in a medium microwave-safe bowl and top with spinach. Fill bowl with water until noodles are covered. Microwave on high until noodles are cooked and spinach is wilted, 3 1/2 minutes.
2. 2 Pour out excess water. Add pasta sauce, sun-dried tomatoes, and olive oil; mix until noodles are coated. Microwave again until sauce is warm, about 30 seconds. Top with Parmesan cheese.

By rebeccalm89

Ingredients

• ✓ ramen noodle
• napa cabbage
• green onion
• butter
• almond
• sesame seed
• vegetable oil
• white sugar
• cider vinegar
• soy sauce

Instructions

1. 1 Gather the ingredients.
2. 2 Finely shred cabbage; do not chop. Combine green onions and cabbage in a large bowl. Cover and refrigerate until ready to serve.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Make the crunchy topping: Melt butter in a pot. Stir ramen noodles, almonds, and sesame seeds into the pot with melted butter.
4. 4 Spoon the mixture onto a baking sheet and bake the crunchies in the preheated oven, turning often to make sure they do not burn, for 5 to 7 minutes. When they are browned remove them from the oven.
5. 5 Make the dressing: Heat oil, sugar, vinegar, and soy sauce together in a small saucepan. Bring the dressing to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
6. 6 Toss together cabbage with crunchy topping and dressing immediately before serving. Serve right away or the crunchies will get soggy.
7. 7 Enjoy!

By Carol

Ingredients

• ✓ ramen noodle
• vegetable oil
• white vinegar
• salt
• black pepper
• monosodium glutamate
• sugar
• coleslaw mix
• chicken chunk

Instructions

1. 1 In a medium bowl, whisk together the oil, vinegar, salt, pepper, monosodium glutamate and sugar.
2. 2 In a large bowl, combine the coleslaw, chicken and noodles. Add dressing, and mix together well. Refrigerate until chilled and serve.

By Leesa

Ingredients

• ✓ ramen noodle
• parsley
• vegetable oil
• onion
• egg
• water
• salt

Instructions

1. 1 Bring a pot of water to a boil; add ramen noodles and cook for 3 minutes. Drain water and stir seasoning packet and parsley into noodles.
2. 2 Heat oil in a nonstick skillet over medium heat; cook and stir onion until fragrant, about 2 minutes. Add noodles and stir for 2 minutes more.
3. 3 Whisk eggs, water, and salt together in a bowl; pour into the same skillet as the noodle mixture. Cook and stir eggs until set and cooked through, 2 to 4 minutes.

By Breanna K

Ingredients

• ✓ ramen noodle
• water
• chicken seasoning
• asparagus
• chicken
• pea
• carrot
• mushroom
• sesame oil
• chile-garlic sauce
• scallion

Instructions

1. 1 Combine water, ramen, seasoning packets, asparagus, cooked chicken, frozen peas, carrots, mushrooms, sesame oil, and chile-garlic sauce in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Unlock and remove the lid.
3. 3 Ladle into bowls and top with chopped scallions.

By Soup Loving Nicole

Ingredients

• ✓ ramen noodle
• rotisserie chicken
• cabbage
• green onion
• sesame seed
• almond
• olive oil
• apple cider vinegar
• white sugar
• salt
• black pepper

Instructions

1. 1 Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.

By Rachel

Ingredients

• ✓ ramen noodle
• red cabbage
• red bell pepper
• green onion
• almond
• sunflower seed
• sesame seed
• white sugar
• peanut oil
• olive oil
• red wine vinegar
• black pepper

Instructions

1. 1 Toss cabbage, ramen noodles and seasoning packets, red bell pepper, green onion, almonds, sunflower seeds, sesame seeds, sugar, peanut oil, olive oil, red wine vinegar, and black pepper together in a large resealable bag until evenly mixed.

By Lo

Ingredients

• ✓ ramen noodle
• honey
• molasses
• butter
• egg
• whole wheat flour
• cinnamon
• ginger
• clove
• wheat and barley nugget cereal

Instructions

1. 1 In a medium bowl, Microwave the honey until it bubbles. This may take up to 1 minute. Stir in the molasses, butter and egg. Beat until smooth. Stir in the flour, cinnamon, ginger, and cloves until combined. Then add the dramatic additions of your choice such as coconut, ramen, chocolate chips, or peanuts. Chill dough until firm.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Roll dough into logs about 3/4 inch in diameter. Cut into pieces the approximate length of cat poop. Roll pieces in the cereal, place on an unprepared cookie sheet, and bake for 10 to 15 minutes in the preheated oven.
3. 3 Serve the cookies in a disposable cat litter box, on a bed of cereal, with a brand new litterbox scoop. Add plastic flies, and dip the litter scoop in chocolate for added fun.

By Jackie

Ingredients

• ✓ ramen noodle
• chicken seasoning
• coleslaw mix
• carrot
• almond
• sunflower seed
• green onion
• vinegar

Instructions

1. 1 Crush ramen noodles into a large bowl. Pour seasoning packets into a jar.
2. 2 Add coleslaw mix, almonds, sunflower seeds, and green onions to ramen noodles. Mix until well combined.
3. 3 Add vinegar to ramen seasoning; cover the jar and shake until well mixed. Pour dressing over coleslaw mixture and toss to coat. Refrigerate until flavors have blended, about 1 hour.

By SloppyJo

Ingredients

• ✓ ramen noodle
• soy sauce
• chicken broth
• rice vinegar
• cornstarch
• ginger
• honey
• garlic
• sesame oil
• scallion
• carrot

Instructions

1. 1 Whisk soy sauce, chicken broth, rice vinegar, cornstarch, ginger, honey, and garlic together in a small bowl; set aside.
2. 2 Bring a pot of lightly salted water to a boil. Cook ramen noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain, reserving 1 cup of cooking water.
3. 3 Heat sesame oil in a large skillet or wok over medium heat. Add scallions and carrots to the hot skillet and quickly stir-fry until soft, about 1 minute. Reduce heat to medium-low, pour in sauce, and cook until sauce starts to thicken, about 2 minutes. Stir in drained ramen noodles, separating and tossing them with tongs until coated. Add reserved cooking water a little at a time until you reach your desired consistency.

By lutzflcat

Ingredients

• ✓ ramen noodle
• cashew
• coleslaw mix
• green onion
• white sugar
• vegetable oil
• cider vinegar
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degree F oven (175 degree C).
2. 2 Place crushed ramen noodles and cashew pieces on a baking sheet. Bake in the preheated oven until golden brown.
3. 3 Combine coleslaw, green onions, ramen noodles, and cashews in a large bowl.
4. 4 Whisk sugar, oil, vinegar and soy sauce together in a bowl. Pour vinaigrette over coleslaw mixture; toss and serve.

By MOGELSBERG

Ingredients

• ✓ ramen noodle
• almond
• napa cabbage
• seasoning packet
• green onion
• mayonnaise
• sunflower seed
• sesame seed
• white sugar
• apple cider vinegar
• olive oil
• soy sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Toast sliced almonds on a baking sheet in the preheated oven until golden brown, 5 to 7 minutes. Let cool 10 minutes.
3. 3 Mix toasted almonds, napa cabbage, ramen noodles with seasoning packet, green onions, mayonnaise, sunflower seeds, and sesame seeds together in a large bowl. Refrigerate if not serving immediately.
4. 4 Mix sugar, apple cider vinegar, olive oil, and soy sauce together in a separate bowl to make dressing. Pour over the salad just before serving.

By CaptQuent

Ingredients

• ✓ ramen noodle
• butter
• carrot
• zucchini
• onion
• chicken breast
• teriyaki sauce
• salt
• black pepper

Instructions

1. 1 Add 4 cups water to a skillet and bring to a boil. Add ramen and cook until soft, about 5 minutes.
2. 2 Meanwhile, melt butter in another skillet over medium heat. Add carrots, zucchini, and onion and saute until vegetables have softened, about 5 minutes. Add shredded chicken, teriyaki sauce, salt, and pepper and cook until heated through and sauce has thickened, 3 to 5 minutes.
3. 3 Drain ramen and add to the vegetable and chicken mixture. Toss and add more teriyaki as needed.

By grooms86