Type what you have

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• seasoning packet
• apple cider vinegar
• white sugar
• olive oil
• salt
• black pepper
• broccoli coleslaw mix
• cranberry

Instructions

1. 1 Whisk ramen noodle seasoning packet, vinegar, sugar, olive oil, salt, and pepper together in a bowl to make the salad dressing. Add ramen noodles and broccoli slaw; toss together. Let sit until flavors meld, 1 to 2 hours.

By Christy

Ingredients

• ✓ ramen noodle
• canola oil
• sesame oil
• mushroom
• firm tofu
• butter
• shallot
• water
• red miso paste
• chicken soup base
• green onion
• carrot

Instructions

1. 1 Heat canola and sesame oils in a 6-quart stockpot over medium-high until hot. Add mushrooms and tofu and sautè for 5 minutes. Set aside.
2. 2 Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.
3. 3 Pour in water and stir in miso paste and chicken base until they are dissolved. Bring to a boil over medium-high heat, reduce heat, and simmer for 3 to 5 minutes.
4. 4 Distribute mushrooms and tofu amongst 4 bowls.
5. 5 Bring liquid in the pot back to a boil and add ramen bricks, 1 at a time. Boil each brick for 1 minute, remove from broth with a ladle, and set into a serving bowl. Ladle additional broth on top so the ramen noodles continue cooking.
6. 6 Garnish each bowl with green onions and carrots.

By Chef Lomax

Ingredients

• ✓ ramen noodle
• water
• peanut oil
• rice vinegar
• soy sauce
• white sugar
• chicken breast
• green onion

Instructions

1. 1 Bring 2 cups water in a saucepan to a boil; add noodles. Cook, stirring occasionally, for 3 minutes. Drain.
2. 2 Whisk peanut oil, rice wine vinegar, soy sauce, and sugar together in a large bowl. Add noodles, chicken, and green onions; toss to coat. Chill before serving, at least 15 minutes.

By Karen

Ingredients

• ✓ ramen noodle
• rice vinegar
• sugar
• vegetable oil
• seasoning packet
• romaine lettuce
• mandarin orange segment
• almond

Instructions

1. 1 In a microwave-safe bowl, mix together vinegar, sugar, and oil. Microwave on high until sugar dissolves, about 1 minute. Mix well, and set aside to cool.
2. 2 Crush ramen noodles in the packages. Pour into salad dressing.
3. 3 In a salad bowl, toss romaine lettuce with oranges, almonds, and salad dressing.

By DGRIFF718

Ingredients

• ✓ ramen noodle
• butter
• sunflower kernel
• napa cabbage
• spring onion
• vinegar
• vegetable oil
• white sugar
• soy sauce

Instructions

1. 1 Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool.
2. 2 Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.

By Piper

Ingredients

• ✓ ramen noodle
• sunflower seed
• almond
• butter
• white sugar
• vegetable oil
• red wine vinegar
• soy sauce
• bok choy
• sweet onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.
3. 3 Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool.
4. 4 Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.
5. 5 Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.

By LifeLearner

Ingredients

• ✓ ramen noodle
• canola oil
• almond
• bok choy
• green onion
• canola oil
• white sugar
• balsamic vinaigrette salad dressing
• soy sauce

Instructions

1. 1 Heat 1 tablespoon canola oil in a small frying pan over medium-high heat. Cook and stir almonds in the hot oil until lightly browned, 2 to 3 minutes. Transfer almonds to a large salad bowl.
2. 2 Toss bok choy, green onions, and ramen noodles with the almonds.
3. 3 Whisk 1/2 cup canola oil, sugar, balsamic vinaigrette dressing, and soy sauce in a separate bowl until combined.
4. 4 Pour dressing over vegetables and toss to mix.

By Cookmaster

Ingredients

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

Instructions

1. 1 Make the dressing: Whisk oil, sugar, vinegar, and soy sauce together in a bowl until sugar dissolves. Refrigerate until needed.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Spread broken ramen noodles onto a baking sheet with sesame seeds and almonds.
4. 4 Bake in the preheated oven, stirring often and watching carefully to prevent burning, until lightly browned, about 15 minutes. Remove from the oven and let cool for 5 to 10 minutes.
5. 5 To serve, mix cabbage, green onions, and toasted ramen mixture together in a salad bowl until thoroughly combined. Add dressing and toss to coat.

By malo1

Ingredients

• ✓ ramen noodle
• sunflower seed
• broccoli coleslaw mix
• pineapple
• cilantro
• green onion
• white sugar
• cider vinegar
• olive oil
• sesame oil
• black pepper
• cayenne pepper

Instructions

1. 1 Crush ramen noodles and set seasoning packets aside.
2. 2 Heat a large skillet over medium-low heat. Cook and stir crushed ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes. Remove from heat and set aside.
3. 3 Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large serving bowl.
4. 4 Make dressing: Whisk together sugar, vinegar, olive oil, sesame oil, black pepper, cayenne pepper, and ramen seasoning packets in a medium bowl until smooth. Pour over slaw mixture; toss to coat.
5. 5 Mix in toasted ramen noodles and sunflower seeds just before serving.

By Faith

Ingredients

• ✓ ramen noodle
• olive oil
• celery
• carrot
• salt
• black pepper
• garlic
• ginger paste
• chicken stock
• rotisserie chicken
• soy sauce

Instructions

1. 1 Heat oil in a soup pot over medium heat. Add celery and carrots and season with salt and pepper. Cook until softened, about 10 minutes. Add garlic and ginger paste and cook until fragrant, about 1 minute. Add chicken stock and bring to a boil.
2. 2 Add chicken and soy sauce and simmer for 1 hour.
3. 3 Bring a large pot of water to a boil. Add ramen and cook, stirring occasionally, until tender yet firm to the bite, 2 to 3 minutes. Drain.
4. 4 To serve, ladle ramen into soup bowls, then ladle chicken soup over top.

By sweaver

Ingredients

• ✓ ramen noodle
• butter
• walnut
• vegetable oil
• sugar
• red wine vinegar
• soy sauce
• salt
• black pepper
• romaine lettuce
• broccoli
• green onion

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add walnuts and ramen noodles; cook and stir until toasted, about 5 minutes. Transfer to a paper-towel-lined plate; set aside until cooled.
2. 2 Whisk vegetable oil, sugar, vinegar, soy sauce, salt, and black pepper together in a small bowl.
3. 3 Combine romaine lettuce, broccoli, walnut-ramen noodle mixture, and green onions in a large serving bowl. Add vinaigrette; toss to coat.

By Susan LeBlanc

Ingredients

• ✓ ramen noodle
• sugar
• canola oil
• red wine vinegar
• soy sauce
• salt
• black pepper
• butter
• pecan
• broccoli
• romaine lettuce
• green onion

Instructions

1. 1 Add sugar, oil, vinegar, soy sauce, salt, and black pepper to a jar with a tight-fitting lid; shake until well blended. Set aside.
2. 2 Break ramen noodles into small pieces; set aside. Discard flavor packet.
3. 3 Melt butter in a skillet over medium heat. Add pecans and noodles; cook and stir until browned, about 5 minutes. Drain on paper towels; let cool.
4. 4 Toss broccoli, romaine lettuce, green onions, pecans, and noodles together in a bowl. Add 1 cup, or more, dressing; toss to coat.

By Georgia Julie

Ingredients

• ✓ ramen noodle
• egg
• sesame oil
• olive oil
• garlic
• ginger
• vegetable broth
• soy sauce
• mirin
• shiitake mushroom
• red bell pepper
• bok choy
• green onion
• chile-garlic sauce
• kimchi
• radish

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 2 minutes. While eggs cook, prepare a bowl of ice water. When eggs are done cooking, transfer them from the saucepan to the ice bath, reserving cooking water in the saucepan. Soak until completely cooled, about 15 minutes. Gently peel eggs and set aside.
2. 2 Heat sesame oil and olive oil together in a skillet over medium-high heat. Add garlic and ginger paste and saute 1 minute, stirring constantly. Add broth and bring to a simmer. Add soy sauce and mirin.
3. 3 Add mushrooms to the simmering broth and cook 5 minutes. Add bell peppers, bok choy, and green onions and cook 1 minute more.
4. 4 While vegetables are cooking, reheat the water used for the eggs. Add ramen to the boiling water and cook until just tender, 2 to 3 minutes. Drain.
5. 5 Place a portion of cooked noodles in a bowl and top with broth, vegetables, and 1 egg. Garnish with kimchi, chile-garlic sauce, and radish. Repeat with remaining noodles, broth, vegetables, egg, and toppings.

By Taylor Jean Werges

Ingredients

• ✓ ramen noodle
• cilantro
• green onion
• tomato
• carrot
• fish sauce
• lime juice
• brown sugar
• coconut milk
• cilantro
• chicken breast
• sriracha chile sauce
• garlic
• makrut lime leaf
• ginger
• chicken stock
• lemongrass

Instructions

1. 1 Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
2. 2 Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
3. 3 Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.
4. 4 Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
5. 5 Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.

By QTSunDoll

Ingredients

• ✓ ramen noodle
• vegetable oil
• chicken breast
• olive oil
• garlic salt
• black pepper
• vegetable oil
• shallot
• garlic
• cabbage
• carrot
• broccoli
• mushroom
• soy sauce
• soy sauce
• oyster sauce
• salt
• pepper

Instructions

1. 1 Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
2. 2 Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
3. 3 Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

By Fellicia R

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
• 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