18 Delicious Packaged Ramen Recipes Easy to Make

Just when you thought packaged ramen couldn’t get any better, we’ve rounded up 18 delicious ways to transform those humble noodles into something extraordinary. Whether you’re craving quick comfort food after a long day or looking for easy dinner ideas that pack a punch, these recipes are sure to inspire. Dive in and discover how simple ingredients can lead to the most satisfying meals!

Spicy Beef Ramen Stir Fry

Tantalize your taste buds with this Spicy Beef Ramen Stir Fry, a quick and flavorful dish that combines the richness of beef with the heat of spices and the comfort of ramen. Perfect for a weeknight dinner that doesn’t skimp on taste.

Ingredients

• 8 oz flank steak, thinly sliced against the grain
• 2 packs ramen noodles, seasoning packets discarded
• 2 tbsp clarified butter
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1/2 cup scallions, thinly sliced
• 1/2 cup red bell pepper, julienned
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 tsp red pepper flakes
• 1/2 cup beef broth
• 1 tbsp cornstarch, dissolved in 2 tbsp water
• 1/4 cup cilantro, chopped
• 1 tbsp sesame seeds, for garnish

Instructions

1. Bring a large pot of water to a boil. Cook ramen noodles for 3 minutes, then drain and rinse under cold water. Set aside.
2. Heat clarified butter in a large skillet over medium-high heat. Add flank steak and sear for 2 minutes per side until browned. Remove and set aside.
3. In the same skillet, add sesame oil, garlic, and ginger. Sauté for 30 seconds until fragrant.
4. Add scallions and red bell pepper. Stir-fry for 2 minutes until vegetables are slightly softened.
5. Return the beef to the skillet. Add soy sauce, sriracha, and red pepper flakes. Stir to combine.
6. Pour in beef broth and bring to a simmer. Add cornstarch mixture and stir until sauce thickens, about 1 minute.
7. Add cooked ramen noodles to the skillet. Toss everything together until noodles are well coated and heated through.
8. Garnish with cilantro and sesame seeds before serving.

Rich in flavor with a perfect balance of spice and umami, this dish offers a satisfying chew from the noodles and a tender bite from the beef. Serve it with a side of pickled vegetables to cut through the richness.

Cheesy Chicken Ramen Bake

Savory and satisfying, this Cheesy Chicken Ramen Bake transforms simple ingredients into a comforting meal. Perfect for busy weeknights, it’s a crowd-pleaser with minimal fuss.

Ingredients

• 2 packs instant ramen noodles, seasoning packets discarded
• 1 cup shredded cooked chicken, preferably free-range
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, melted
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 1/2 cup panko breadcrumbs
• 2 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with clarified butter.
2. Break ramen noodles into quarters. Spread evenly in the baking dish.
3. In a bowl, mix shredded chicken, heavy cream, melted butter, garlic powder, onion powder, smoked paprika, and black pepper. Pour over noodles.
4. Top with grated cheddar cheese, ensuring even coverage.
5. In a small bowl, combine panko breadcrumbs with clarified butter. Sprinkle over cheese layer.
6. Drizzle lightly beaten eggs over the top for a golden crust.
7. Bake for 25 minutes, or until the top is crispy and the edges are bubbly.
8. Let rest for 5 minutes before serving to allow layers to set.

Hearty and rich, this bake boasts a crispy top with a creamy, cheesy center. Serve with a side of pickled vegetables for a tangy contrast.

Vegetable Ramen Soup

Outstanding for a quick yet nourishing meal, this Vegetable Ramen Soup combines crisp vegetables with rich broth for a satisfying dish.

Ingredients

• 4 cups vegetable broth
• 2 tbsp clarified butter
• 1 cup shiitake mushrooms, thinly sliced
• 2 pasture-raised eggs, lightly beaten
• 2 cups baby spinach
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 packs ramen noodles, seasoning discarded
• 1 scallion, finely chopped

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add shiitake mushrooms and sauté for 3 minutes until golden.
3. Pour in vegetable broth and bring to a simmer over high heat.
4. Reduce heat to medium-low and gently stir in beaten eggs to create ribbons.
5. Add baby spinach and soy sauce, stirring until spinach wilts, about 1 minute.
6. Meanwhile, cook ramen noodles in boiling water for 3 minutes, then drain.
7. Divide noodles between bowls and ladle hot broth over them.
8. Drizzle with sesame oil and garnish with scallions before serving.

Rich in umami flavors, the soup boasts a velvety texture from the egg ribbons. Serve with a side of pickled ginger for an extra zing.

Garlic Butter Shrimp Ramen

Garlic butter shrimp ramen combines rich, savory flavors with a comforting noodle base. Get ready to elevate your ramen game with this simple yet luxurious twist.

Ingredients

• 8 oz ramen noodles
• 1 lb large shrimp, peeled and deveined
• 3 tbsp clarified butter
• 4 garlic cloves, minced
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp red pepper flakes
• 2 cups chicken broth
• 1 tbsp soy sauce
• 1 tsp lemon zest
• Salt, to taste

Instructions

1. Bring a large pot of water to a boil over high heat. Add ramen noodles and cook for 3 minutes, or until al dente. Drain and set aside.
2. In a large skillet, heat clarified butter over medium heat until shimmering. Add minced garlic and sauté for 30 seconds, or until fragrant.
3. Add shrimp to the skillet in a single layer. Cook for 2 minutes per side, or until pink and opaque. Tip: Do not overcrowd the shrimp to ensure even cooking.
4. Sprinkle red pepper flakes and salt over the shrimp. Stir to combine and cook for an additional 30 seconds.
5. Pour chicken broth and soy sauce into the skillet. Bring to a simmer and cook for 3 minutes, allowing flavors to meld.
6. Add cooked ramen noodles to the skillet. Toss gently to coat the noodles with the sauce. Tip: Use tongs for easy mixing.
7. Remove from heat and stir in lemon zest and chopped parsley. Tip: Fresh parsley adds a bright, herbaceous note.

Perfectly balanced, this dish offers a creamy texture with a spicy kick. Serve immediately, garnished with extra parsley for a pop of color.

Kimchi Ramen with Pork

Hungry for a bowl of comfort with a kick? This kimchi ramen with pork combines spicy, tangy flavors with rich, savory broth.

Ingredients

• 8 oz pork shoulder, thinly sliced
• 4 cups chicken stock, homemade preferred
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp sesame oil
• 1 cup napa cabbage kimchi, chopped
• 2 packs ramen noodles, seasoning packets discarded
• 2 pasture-raised eggs, lightly beaten
• 2 green onions, thinly sliced
• 1 tbsp clarified butter

Instructions

1. Heat sesame oil in a large pot over medium-high heat until shimmering.
2. Add pork shoulder slices. Sear until browned, about 2 minutes per side. Remove and set aside.
3. In the same pot, melt clarified butter. Sauté kimchi for 1 minute to release flavors.
4. Stir in gochujang until fully incorporated, about 30 seconds.
5. Pour in chicken stock. Bring to a boil, then reduce to a simmer for 10 minutes.
6. Add ramen noodles to the pot. Cook for 3 minutes, stirring occasionally.
7. Slowly drizzle in beaten eggs, stirring gently to create ribbons.
8. Return pork to the pot. Simmer for an additional 2 minutes to heat through.
9. Garnish with green onions before serving.

Optimal texture features silky noodles and tender pork in a robust, spicy broth. Serve with extra kimchi on the side for added crunch and heat.

Curry Ramen with Vegetables

Absolutely crave-worthy, this Curry Ramen with Vegetables blends rich flavors and textures for a comforting bowl. Aromatic spices and fresh veggies come together in a harmonious dish.

Ingredients

• 2 cups homemade chicken stock
• 1 tbsp clarified butter
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 cup shiitake mushrooms, thinly sliced
• 1 cup baby spinach
• 2 pasture-raised eggs, lightly beaten
• 8 oz ramen noodles
• 1 tbsp soy sauce
• 1 tsp sesame oil

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add ginger and garlic, sauté for 30 seconds until fragrant.
3. Stir in curry powder, cook for another 30 seconds to release flavors.
4. Pour in chicken stock, bring to a simmer over high heat.
5. Add shiitake mushrooms, simmer for 5 minutes until tender.
6. Meanwhile, cook ramen noodles according to package instructions, drain, and set aside.
7. Reduce heat to low, stir in baby spinach until just wilted, about 1 minute.
8. Slowly drizzle in beaten eggs, stirring gently to create ribbons.
9. Remove from heat, stir in soy sauce and sesame oil.
10. Divide noodles between bowls, ladle soup over top.

Bold flavors dominate this dish, with the creamy eggs and al dente noodles offering contrast. Serve with a sprinkle of toasted sesame seeds for added crunch.

Peanut Butter Ramen Noodles

Forget everything you know about instant ramen; this peanut butter version is a game-changer. Fast, flavorful, and utterly comforting, it’s a pantry-staple meal that doesn’t skimp on taste.

Ingredients

• 1 package instant ramen noodles, seasoning packet discarded
• 2 tbsp creamy peanut butter
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1 cup boiling water
• 1 pasture-raised egg, lightly beaten
• 1 tbsp chopped scallions
• 1 tsp toasted sesame seeds

Instructions

1. In a medium bowl, combine peanut butter, soy sauce, sesame oil, garlic powder, and red pepper flakes. Whisk until smooth.
2. Pour boiling water into the bowl, stirring continuously to blend the peanut butter mixture into a broth.
3. Add the ramen noodles to the broth. Let sit for 3 minutes, stirring occasionally to separate noodles.
4. While noodles soften, heat a small non-stick skillet over medium heat. Pour in the beaten egg, tilting the pan to form a thin layer. Cook for 1 minute until set, then roll and slice into ribbons.
5. Divide the noodles and broth between bowls. Top with egg ribbons, scallions, and sesame seeds.

Great for a quick lunch or dinner, this dish offers a creamy texture with a spicy kick. Serve with extra red pepper flakes on the side for heat lovers.

Ramen Carbonara

Fusion meets comfort in this Ramen Carbonara, blending Japanese noodles with Italian creaminess. Perfect for a quick, indulgent meal that surprises with every bite.

Ingredients

– 2 packs of instant ramen noodles, seasoning packets discarded
– 4 slices of thick-cut bacon, diced
– 2 pasture-raised eggs, lightly beaten
– 1/2 cup grated Pecorino Romano cheese
– 1/4 cup heavy cream
– 2 cloves garlic, minced
– 1 tbsp unsalted butter
– Freshly ground black pepper, to finish
– 1 tbsp chopped fresh parsley, for garnish

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Add the ramen noodles and cook for 3 minutes, stirring occasionally. Drain and set aside.
2. In a large skillet over medium heat, cook the diced bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside on paper towels.
3. In the same skillet, add the minced garlic and butter. Sauté for 1 minute until fragrant.
4. Reduce heat to low. Quickly stir in the beaten eggs, heavy cream, and grated Pecorino Romano cheese, mixing continuously to prevent scrambling.
5. Add the cooked ramen noodles to the skillet, tossing gently to coat evenly with the sauce.
6. Return the crispy bacon to the skillet, mixing well to distribute throughout the noodles.
7. Serve immediately, garnished with freshly ground black pepper and chopped fresh parsley.

Whisk together the unexpected for a dish that’s creamy, savory, and utterly satisfying. The ramen adds a delightful chew, while the carbonara sauce clings perfectly for a rich finish. Try topping with a soft-boiled egg for an extra layer of decadence.

Thai Coconut Ramen Soup

Just when you thought ramen couldn’t get any better, Thai coconut ramen soup comes along. This dish combines the heartiness of ramen with the creamy, aromatic flavors of Thai cuisine.

Ingredients

• 4 cups unsweetened coconut milk
• 2 cups chicken stock
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1 lb boneless, skinless chicken thighs, thinly sliced
• 8 oz ramen noodles
• 1 cup shiitake mushrooms, sliced
• 2 tbsp lime juice
• 1/4 cup cilantro, chopped
• 2 green onions, thinly sliced
• 1 red chili, thinly sliced
• 1 tbsp coconut oil

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add red curry paste and cook for 1 minute, stirring constantly to release aromas.
3. Pour in coconut milk and chicken stock, bringing to a gentle simmer.
4. Stir in fish sauce and palm sugar until fully dissolved.
5. Add chicken thighs and simmer for 10 minutes, or until chicken is cooked through.
6. Meanwhile, cook ramen noodles according to package instructions, then drain.
7. Add shiitake mushrooms to the soup and cook for 3 minutes.
8. Divide noodles among bowls, then ladle soup over them.
9. Drizzle with lime juice and garnish with cilantro, green onions, and red chili.

Gloriously creamy with a perfect balance of spicy, sweet, and tangy, this soup is a feast for the senses. Serve with extra lime wedges and chili slices for those who dare.

BBQ Pork Ramen Salad

Savor the fusion of smoky BBQ pork and refreshing ramen in this innovative salad. Perfect for summer gatherings, it’s a hearty yet light dish that combines textures and flavors seamlessly.

Ingredients

– 1 lb pork shoulder, thinly sliced
– 2 tbsp BBQ rub
– 1 tbsp olive oil
– 2 packs ramen noodles, cooked al dente
– 1 cup shredded red cabbage
– 1/2 cup julienned carrots
– 1/4 cup sliced green onions
– 1/4 cup cilantro leaves
– 1/4 cup BBQ sauce
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 1 tsp honey

Instructions

1. Preheat grill to 375°F.
2. Toss pork slices with BBQ rub and olive oil until evenly coated.
3. Grill pork for 4 minutes per side, or until internal temperature reaches 145°F. Let rest for 5 minutes before slicing.
4. In a large bowl, combine cooked ramen noodles, red cabbage, carrots, green onions, and cilantro.
5. Whisk together BBQ sauce, rice vinegar, sesame oil, and honey in a small bowl.
6. Pour dressing over the noodle mixture and toss to combine.
7. Add sliced BBQ pork on top of the salad.
8. Serve immediately for optimal texture.
Layers of tender pork, crunchy vegetables, and chewy noodles create a dynamic eating experience. For an extra kick, drizzle with sriracha before serving.

Miso Ramen with Soft Boiled Egg

Dive into the rich, umami-packed world of homemade miso ramen, crowned with a perfectly soft-boiled egg. This dish balances depth and simplicity, offering a comforting bowl that’s both nourishing and deeply flavorful.

Ingredients

• 8 oz fresh ramen noodles
• 4 cups dashi stock
• 3 tbsp white miso paste
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sesame oil
• 2 pasture-raised eggs
• 1 cup sliced shiitake mushrooms
• 2 green onions, thinly sliced
• 1 tbsp clarified butter

Instructions

1. Bring a pot of water to a boil over high heat. Add ramen noodles and cook for 2 minutes, stirring occasionally. Drain and rinse under cold water. Set aside.
2. In a separate pot, heat dashi stock over medium heat until just simmering. Whisk in miso paste until fully dissolved.
3. Add soy sauce, mirin, and sesame oil to the stock. Simmer for 5 minutes to blend flavors.
4. While broth simmers, heat clarified butter in a skillet over medium heat. Add shiitake mushrooms and sauté until golden, about 3 minutes.
5. Bring a small pot of water to a boil. Gently lower eggs into boiling water and cook for 6 minutes for soft-boiled. Immediately transfer to ice water to stop cooking. Peel carefully.
6. Divide cooked noodles between two bowls. Ladle hot broth over noodles.
7. Top each bowl with sautéed mushrooms, halved soft-boiled eggs, and sliced green onions.

Assemble your bowl to highlight the silky noodles against the rich, savory broth. The soft-boiled egg adds a creamy texture, while the mushrooms offer a meaty contrast. Serve with extra green onions on the side for a fresh crunch.

Ramen with Grilled Chicken and Avocado

Ramen gets a hearty upgrade with grilled chicken and creamy avocado, perfect for a satisfying meal any day.

Ingredients

• 8 oz ramen noodles
• 1 boneless, skinless chicken breast (about 6 oz)
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 ripe avocado, sliced
• 2 cups chicken broth, homemade or store-bought
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 green onion, thinly sliced
• 1/2 tsp chili flakes

Instructions

1. Preheat grill to medium-high heat (400°F).
2. Brush chicken breast with olive oil and season with sea salt and black pepper.
3. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. While chicken rests, bring chicken broth to a boil in a medium saucepan.
5. Add ramen noodles to boiling broth and cook for 3 minutes, or until al dente.
6. Stir in soy sauce and sesame oil, then divide noodles and broth between two bowls.
7. Top each bowl with sliced grilled chicken, avocado slices, green onion, and chili flakes.

Mouthwatering textures combine in every bite—chewy noodles, tender chicken, and buttery avocado. For an extra kick, drizzle with sriracha before serving.

Sesame Ginger Ramen Stir Fry

Vibrant flavors meet quick cooking in this sesame ginger ramen stir fry, a dish that balances savory, sweet, and spicy with ease.

Ingredients

• 8 oz ramen noodles
• 2 tbsp toasted sesame oil
• 1 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup shiitake mushrooms, sliced
• 1 cup snap peas, trimmed
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp red pepper flakes
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Bring a large pot of water to a boil. Cook ramen noodles according to package instructions, then drain and set aside.
2. Heat toasted sesame oil and clarified butter in a large skillet over medium-high heat until shimmering.
3. Add minced garlic and grated ginger to the skillet. Sauté for 30 seconds until fragrant.
4. Add shiitake mushrooms and snap peas to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
5. Push vegetables to one side of the skillet. Pour lightly beaten eggs into the other side. Scramble until just set, about 1 minute.
6. Combine scrambled eggs with vegetables in the skillet. Add cooked ramen noodles, soy sauce, honey, and red pepper flakes. Toss everything together until well coated and heated through, about 2 minutes.
7. Garnish with sliced green onions and sesame seeds before serving.

The noodles should be perfectly al dente, with a glossy coat from the sauce. The dish offers a bold ginger kick, balanced by the sweetness of honey. Serve it straight from the skillet for a rustic presentation.

Ramen Tacos with Spicy Mayo

You won’t believe how these Ramen Tacos with Spicy Mayo combine the best of two worlds. Perfect for a quick, flavorful meal that’s sure to impress.

Ingredients

• 2 packs instant ramen noodles, seasoning packets discarded
• 1 cup panko breadcrumbs
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup all-purpose flour
• 1/4 cup clarified butter
• 8 small corn tortillas
• 1/2 cup spicy mayo (mix 1/2 cup mayonnaise with 1 tbsp sriracha)
• 1/4 cup finely sliced scallions
• 1 tbsp toasted sesame seeds

Instructions

1. Boil ramen noodles in 4 cups of water for 3 minutes, then drain and rinse under cold water.
2. Toss noodles with panko breadcrumbs and the beaten egg until evenly coated.
3. Heat clarified butter in a large skillet over medium-high heat until shimmering.
4. Form noodle mixture into small patties and fry for 3-4 minutes per side until golden brown.
5. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side.
6. Spread 1 tbsp spicy mayo on each tortilla, then top with a ramen patty.
7. Garnish with scallions and sesame seeds before serving.

Makes for a crispy, savory bite with a creamy, spicy kick. Try serving with a side of pickled vegetables for an extra tangy contrast.

Ramen Pizza with Mozzarella and Pepperoni

Outrageously delicious and utterly unique, this Ramen Pizza with Mozzarella and Pepperoni combines the comfort of ramen with the classic appeal of pizza. Perfect for a quick dinner or a fun weekend project, it’s a dish that promises to surprise and satisfy.

Ingredients

• 2 packs instant ramen noodles, seasoning packets discarded
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/4 cup water
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced pepperoni
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat oven to 375°F. Lightly grease a 9-inch round baking pan with olive oil.
2. Cook ramen noodles according to package instructions, omitting seasoning. Drain thoroughly.
3. In a large bowl, combine cooked noodles, beaten eggs, flour, water, garlic powder, and onion powder. Mix until a sticky dough forms.
4. Press dough into the prepared pan, forming an even crust. Bake for 15 minutes until lightly golden.
5. Remove crust from oven. Sprinkle mozzarella cheese evenly over the crust, followed by pepperoni slices and Parmesan cheese.
6. Return to oven and bake for an additional 10 minutes, or until cheese is bubbly and slightly browned.
7. Let cool for 5 minutes before slicing. Use a pizza cutter for clean slices.

Kick your pizza night up a notch with this ramen-based twist. The crust offers a chewy texture, while the melted mozzarella and spicy pepperoni deliver a familiar yet exciting flavor profile. Serve with a side of marinara for dipping to enhance the experience.

Ramen Burgers with Special Sauce

Zesty and innovative, this Ramen Burger with Special Sauce combines the comfort of a burger with the umami of ramen. Perfect for a quick dinner or a weekend treat.

Ingredients

• 2 packs of ramen noodles, cooked and drained
• 1 lb ground beef, 80/20 blend
• 1 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp white pepper
• 4 slices of American cheese
• 1 cup arugula
• 1/2 cup pickled ginger

Instructions

1. Preheat a non-stick skillet over medium heat, add clarified butter.
2. Form ground beef into 4 equal patties, season with garlic powder and white pepper.
3. Cook patties for 4 minutes on each side for medium-rare, or until desired doneness.
4. While patties cook, mix mayonnaise, sriracha, and sesame oil in a small bowl for the special sauce.
5. In the same skillet, fry eggs sunny-side up, about 3 minutes for runny yolks.
6. Press cooked ramen noodles into burger-sized rounds, toast in the skillet for 2 minutes per side until crispy.
7. Assemble burgers: ramen bun, patty, slice of cheese, fried egg, arugula, pickled ginger, and a dollop of special sauce, then top with the second ramen bun.
8. Tip: For extra crispy ramen buns, press them firmly in the skillet. Tip: Let the patties rest for a minute before assembling to retain juices. Tip: Adjust sriracha in the sauce for more or less heat.

Hearty and flavorful, the Ramen Burger offers a crunchy texture from the ramen buns contrasting with the juicy beef and creamy sauce. Serve with extra pickled ginger on the side for a tangy bite.

Ramen Stir Fry with Tofu and Vegetables

Busy weeknights call for quick, flavorful meals that don’t skimp on nutrition or taste. This ramen stir fry with tofu and vegetables is your answer, packing protein, crunch, and umami into every bite.

Ingredients

• 8 oz firm tofu, pressed and cubed
• 2 packs ramen noodles, seasoning discarded
• 2 tbsp toasted sesame oil
• 1 cup snap peas, trimmed
• 1 red bell pepper, julienned
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp red pepper flakes
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Bring a pot of water to a boil. Cook ramen noodles for 3 minutes, then drain and rinse under cold water. Tip: Rinsing stops the cooking process, preventing mushiness.
2. Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add tofu cubes, cooking until golden on all sides, about 5 minutes. Remove and set aside.
3. In the same skillet, add remaining oil. Sauté snap peas and bell pepper for 3 minutes until crisp-tender. Tip: High heat ensures vegetables retain their crunch.
4. Add garlic and ginger, stirring for 30 seconds until fragrant.
5. Return tofu to skillet. Add cooked noodles, soy sauce, rice vinegar, honey, and red pepper flakes. Toss to combine and heat through, about 2 minutes. Tip: Tossing gently prevents breaking the noodles.
6. Garnish with green onions and sesame seeds before serving.

Golden tofu cubes and al dente vegetables contrast beautifully with the chewy noodles, all coated in a glossy, savory-sweet sauce. Serve immediately, perhaps with a sprinkle of extra red pepper flakes for those who love heat.

Ramen Noodle Salad with Sesame Dressing

Craving a refreshing yet hearty dish? This ramen noodle salad with sesame dressing is a perfect blend of textures and flavors, ideal for any season.

Ingredients

• 8 oz dried ramen noodles
• 2 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp honey
• 1 clove garlic, minced
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced scallions
• 1/4 cup chopped cilantro
• 1 tbsp sesame seeds

Instructions

1. Bring a large pot of water to a boil over high heat. Add the ramen noodles and cook for 3 minutes, stirring occasionally.
2. Drain the noodles and rinse under cold water until cool. Shake off excess water and transfer to a large bowl.
3. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, and minced garlic until well combined.
4. Pour the dressing over the cooled noodles and toss to coat evenly.
5. Add the shredded carrots, scallions, and cilantro to the bowl. Toss gently to combine.
6. Sprinkle sesame seeds over the salad before serving.

With its crunchy vegetables and creamy sesame dressing, this salad offers a delightful contrast. Serve it chilled for a refreshing summer meal or at room temperature to enjoy the depth of flavors.

Conclusion

Absolutely, this roundup of 18 delicious packaged ramen recipes proves that quick meals can still be incredibly tasty and versatile. Whether you’re in a hurry or just craving something comforting, these recipes are sure to satisfy. Don’t forget to try them out, leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

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