Skip to content

Type what you have

Cook with

instant ramen noodle ×
Ramen Burger
Dinner American

Ramen Burger

4.1

Prep
20 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Bring a pot of water to a boil; add ramen noodles. Boil, stirring occasionally, until noodles are tender, about 3 minutes. Drain. Allow noodles to cool slightly.
  2. 2 Beat 2 eggs in a bowl; season with salt and pepper. Stir noodles into eggs until evenly coated. Divide noodles into 6 burger-size ramekins or bowls. Place a sheet of plastic wrap directly over noodles and stack another bowl on top to flatten noodles. Refrigerate until firm, about 20 minutes.
  3. 3 Mix beef, soy sauce, and sesame oil in a bowl. Divide beef mixture into three equal portions and shape into patties.
  4. 4 Heat about 1 tablespoon vegetable oil in a large skillet over medium-high heat. Invert each ramen bowl, gently tapping the bottom of the bowl until ramen loosens, careful to maintain bun shape.
  5. 5 Fry each ramen bun, without moving noodles, in hot oil until golden brown, about 3 minutes. Flip each bun and continue frying until crisp, 3 to 5 minutes more. Ramen bun should be crispy on one side and slightly softer on the other. Transfer buns to large plate with the crispy side up.
  6. 6 Heat about 1 tablespoon vegetable oil in the same skillet used to fry ramen over medium heat. Cook beef patties until burgers are lightly pink in the center, 3 to 5 minute per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Arrange a slice of American cheese over each burger and continue to cook until melted, about 1 minute more.
  7. 7 Mix ketchup and chile-garlic sauce in a small bowl; spread mixture over the crispy side of each ramen bun. Divide arugula over 3 ramen buns. Place burgers over arugula.
  8. 8 Heat about 1 teaspoon oil in a small skillet over medium-high heat; fry remaining eggs one at a time, adding more oil as needed, until yolk is almost firm, about 1 minutes per side. Place egg over patty and top with remaining bun.

By hello angie

Spicy Sesame-Garlic Ramen Noodles
Dinner

Spicy Sesame-Garlic Ramen Noodles

3.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Bring 2 cups water to a boil in a large skillet. Add ramen noodles and boil for 2 minutes. Drain noodles in a colander and wipe out the skillet.
  2. 2 Meanwhile, whisk sambal oelek, garlic, and ginger paste together.
  3. 3 Add sesame oil to the skillet and heat over medium heat. Add drained noodles and cook until slightly crispy, about 3 minutes. Add sambal oelek mixture. Cook for 3 minutes more using chopsticks to toss the noodles in the sauce.
  4. 4 Divide mixture between 2 serving bowls and garnish with toasted sesame seeds.

By Soup Loving Nicole

Authentic Japanese Scallop Soup with Ramen Noodles
Japanese

Authentic Japanese Scallop Soup with Ramen Noodles

4.1

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a medium pot of water to a boil. Add ramen and cook, breaking up noodles as they soften, until tender yet firm to the bite, about 3 minutes. Drain, rinse with cold water, and drain again. Divide noodles between two soup bowls.
  2. 2 While the ramen is cooking, bring 2 1/2 cups water to a boil in a separate pot. Stir in soy sauce, mirin, dashi powder, and rice vinegar. Reduce the heat to low and add mushrooms, green onions, and ginger; simmer until mushrooms are tender, 3 to 5 minutes. Turn off the heat and cover to keep warm.
  3. 3 Melt butter in a skillet over medium-high heat. Add scallops and cook until opaque in the middle and golden brown on the edges, about 2 minutes per side.
  4. 4 Pour 1/2 of the hot stock into each bowl over ramen, then top with scallops.

By Seth Kolloen

Spicy Shrimp Ramen Noodles with Asparagus

Spicy Shrimp Ramen Noodles with Asparagus

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Heat 1 teaspoon sesame oil in a large soup pot over medium heat; cook and stir shrimp until bright pink, about 5 minutes. Transfer shrimp to a plate.
  2. 2 Heat remaining 1 teaspoon sesame oil; cook and stir carrots and sliced mushrooms until they begin to soften, about 5 minutes. Pour in broth, hoisin, soy sauce, and chile-garlic sauce. Bring to a boil; boil 3 minutes.
  3. 3 Add asparagus and ramen noodles; boil 3 minutes. Turn off heat. Stir shrimp back into the pot; let stand 4 minutes.
  4. 4 Divide mixture between two bowls. Garnish with chopped green onions.

By Soup Loving Nicole

Tonkatsu Shoyu Ramen (Pork Cutlet Soy Sauce Ramen)
Dinner Japanese

Tonkatsu Shoyu Ramen (Pork Cutlet Soy Sauce Ramen)

4.5

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Fill a small pot halfway with water. Bring to a boil; add egg and cook in boiling water for 15 minutes. Drain. Run cold water over egg and set aside to cool.
  2. 2 Pour sesame oil into a large skillet. Lay pork slices in oil. Cover pork with 1 tablespoon olive oil, 1/2 tablespoon sesame seeds, 1/2 of the basil, and 1/2 of the sage. Flip and cover pork with these remaining ingredients: 1 tablespoon olive oil, 1/2 tablespoon sesame seeds, basil, and sage.
  3. 3 Cook pork, covered, over medium-low heat, until evenly browned on the bottom, about 5 minutes. Flip and continue cooking until second side is browned, about 5 minutes more. Remove from heat.
  4. 4 Bring a large pot of water to a boil. Cook ramen noodles in boiling water until tender, about 3 minutes. Drain in a colander set in the sink; rinse noodles until water runs clear. Return noodles to the pot.
  5. 5 Stir kombu, bonito stock, soy sauce, and miso paste into noodles. Cook, stirring with chopsticks, over medium heat, until miso paste is dissolved, 3 to 5 minutes. Transfer noodles to a serving bowl.
  6. 6 Peel and cut egg in half lengthwise. Place egg, pork slices, and fish paste slices over noodles. Garnish with tonkatsu sauce, ginger, green onion, and black pepper.

By bvncbvnc