Ramen can be elevated beyond the simple bowl of noodles and used in recipes. This page contains creative ramen recipes
Here is a great tip for making ramen easier and with less mess.
Read and rate the best solutions below by giving them a "thumbs up".
Per serving: I take 3/4 cup chopped broccoli (fresh or frozen, cooked), crumbled fried bacon (1-2 strips), and mix with cooked ramen noodles. Add a bit of butter and a tiny bit of the flavoring packet that comes with the noodles (chicken, mushroom, beef or pork tend to work best) and you have a great tasting lunch or side dish.
By Bobbie L. from WI
My nine year old son loves it!
By Vickie from Canton, MI
I wanted a fast, tasty, inexpensive lunch for one, and this filled my needs at the moment! Almost everyone has a can of some sort of condensed soup lurking in the cupboard and a pack of Ramen noodles, add a bit of leftover cooked chicken, diced ham, or crumbled bacon, and lunch is on the way.
Fill a small saucepan with just enough water to cook the noodles in. While it's heating, toss in some pieces of leftover cooked meat if you want, it'll flavor the water somewhat. (Throw away the noodle seasoning packet, you won't need it.) Add the noodles to the water as it just begins to boil and leave them to cook.
Put the condensed soup in a microwave-safe bowl, cover loosely with plastic wrap, and put it in the microwave for 3 minutes.
When the soup is finished heating, dip the noodles and meat pieces out of the water they're cooking in and stir them into the soup, adding enough of the cooking water to get it to a consistency you like, less for the thicker 'casserole-like' version as shown in the photo or use use more liquid for a thinner soup.
By Mary L. from Mountain Pine, AR
This recipe can be made in twenty minutes and can be varied nicely.
Mix the broth according the package directions using the flavor packets provided in the noodle pack and bring to almost a boil. Drop in shrimp, bok choy, and mushrooms.
Let simmer for about three minutes until shrimp show first blushes of pink. Break noodles of each pack in half and drop into simmering broth. When shrimp are fully pink, soup is ready to be bowled and eaten.
Note: You can substitute shrimp for chicken or use beef roman noodles and substitute thinly sliced lean beef cut to bite sized pieces.
|Time:||5 Minutes Preparation Time|
20 Minutes Cooking Time
Source: I created this in my kitchen looking for something different one Sunday afternoon and it drew raves, so we make it often now for snacks or lunches on cold afternoons. I also discovered that when I buy the bok choy, if I cut it into bite sized bits and freeze it, it freezes well without losing flavor or consistency when cooked. We now take ziploc bags and pre-prepare them with chicken, shrimp, or beef and the vegetables, so we can just reach into the freezer grab a ziploc and make the soup whenever we are in the mood for a fast snack or a quick lunch. It looks nice enough for company.
By Willow from Phia, PA
We love canned chicken noodle soup but always seem to have more broth than noodles. My husband got the idea to add ramen noodles to the soup and it satisfies the desire for more noodles and makes a nice lunch. Just prepare the soup as per the instructions on the can and while bringing to a boil, add broken ramen noodles to the broth. We just let it come to a boil again then let take it off the burner for a few minutes and serve. Love the extra noodles!
By HerkDia from Baltimore, Md
Super easy and cheap, this meal is great for anyone trying to eat on a budget, and sometimes just when the craving hits! I grew up eating these as my parents made them a lot when they were newly married and it just stuck. Probably one of the first meals I learned to make on my own!
Approximate Time: 10-15 min
Yield: 1 omelete
This is how I've been eating my ramen since I was a little girl.
Cook noodles then stir fry with fresh green beans and carrots. Add 1/2 flavor packet for low salt. Now add one large Tbsp. peanut butter and some hot sauce to taste. OMGoodness! This has got to be the most inexpensive Thai dish I ever had. Yum!
By Diana Sue from Lubbock, TX
My husband and I make "must-go" ramen frequently. Little bits of this and that get tossed into the water to cook and once everything is tender, we stir in the noodles and flavor packet. Tonight we had ramen with a sliced carrot, a little shredded cabbage, a handful of kale, and pea pods. Other times we'll toss in a couple mushrooms, some grilled onions and peppers and maybe some lettuce that's getting a little wilted. It doesn't matter how small an amount it is, it gets tossed into the pot. Every time we have ramen, it's a different meal. And if we happen to have a clean fridge, we toss in a bag of California mix. It's a great way to clean out the fridge and get lots of veggies into your soup.
By Rita from Minneapolis, MN
Does everyone like long stringy Ramen noodles? I don't, so I pulverize them (before cooking) in a plastic baggy (no spill) by smushing them with a glass-pint canning jar filled with whatever. After cooking, they are very easy to eat with a spoon - no ridiculous and complicated "twinings" on a fork; leave that to native Italians. Carpenters needn't waste valuable time during our very short lunch periods.
By Chuck from OH
I wanted a fancy Chinese meal cheap so I created it!
Cook ramen noodles (including the spice packets) in 3 cups water.
Add cabbage, soy sauce/oyster sauce and chicken.
cook 4 minutes.
Stir in a few shrimp to heat (if already precooked) and serve with hot tea!
Couldn't be simpler, but oh so good!
|Time:||1 Minutes Preparation Time|
5 Minutes Cooking Time
Source: My cupboard!
By AHA! from Sterling,Pa
By Robin from Washington, IA
I like to make chicken flavored Ramen noodles and add sliced cooked carrots in to it. I buy a can of Libby's sliced carrots and just add some to the bottom of the bowl of noodles. It makes a great lunch and is another way to get your kids to eat more veggies.
This is a quick tip on how to make ramen in a bowl. Ramen is already a quick and easy meal but by making it in a bowl, you don't even have to dirty a pot.
Approximate Time: 4 minutes
Uncooked crushed Ramen noodles are great when sprinkled on chocolate or other flavors of pudding for a little crunch. Save the spice packet for making gravy or seasoning soup.
Use them instead of croutons on salads. They can be used on fruit salads as well as green salads but should be added right before eating so that they will not lose their crunchiness. They are also great as a stir-fry topping.
By Judy S. from Valley City, ND
Lightly butter a casserole dish and spoon mixture into dish. Sprinkle evenly with Cheddar cheese and Parmesan cheese. Bake at 400 degrees F for 20 minutes or until bubbly. Garnish with chopped tomato, avocado and/or green onions, if desired.
By Connie from Cotter, AR
Dress up ramen noodle soup in a healthy, delicious way! Place ramen noodle soup in a bowl, just cover with water, and add your favorite greens (I especially love mustard greens). Add some soy sauce (you can use low sodium soy sauce), and cook as usual.
By CKDavis from Flagstaff, AZ
By Karen from Easthampton, MA
Ramen noodles make a great replacement for spaghetti, if you have extra sauce to use up. Just fix according to package directions and drain (don't use seasoning packet). It makes about enough for 2 servings.
This is a good pot luck dish, very delicious and refreshing. I knew it must be special when men ask for the recipe.
For Dressing: In a saucepan, heat all ingredients but sesame oil. When cool, add in sesame oil.
For Crunchies: Toast in dry skillet over low heat. Set aside to cool.
Toss vegetables together in a large bowl. Pour and mix dressing over cabbage mix about 1/2 hour before serving and add Crunchies just before serving.
Leftovers, if you have any, taste great, but the noodles may be a little softer.
|Time:||20 Minutes Preparation Time|
5 Minutes Cooking Time
Source: Culled from many Chinese Cabbage and Ramen recipes. I finally was satisfied with this combination.
By Angela from Glendale, CA
For Dressing: Mix above ingredients well and pour over salad about 2 hours prior to serving.
By Mary from Wilmington, IL
In a large skillet, brown ground beef over medium heat 10 to 12 minutes or until beef is no longer pink, breaking up into 3/4 inch pieces. Remove with slotted spoon, pour off drippings. Season beef with 1 seasoning packet from noodles and set aside. In same skillet, combine 2 cup water, vegetables, noodles (broken up), ginger and remaining seasoning packet. Bring to a boil; reduce heat. Cover and simmer 3 minutes or until noodles are tender, stirring occasionally. Return beef to skillet, stir in green onion.
I also sometimes add some basil, chopped onion and minced garlic to the broth before adding the ramen noodles. It tastes wonderful either way. Everyone that has tasted this loves it. It takes more time to tell how to make it than it does to do it!
By Sheila S.
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Here are questions related to Creative Ramen Recipes.
I am looking for the recipe from Campbell's Quick And Easy cookbook using Top Ramen and beef plus some other ingredients. Thanks!
By mrcleanup74 from Anchorage, AK
By LisaE 09/08/2010
From the Campbell's Quick N Easy cookbook:
Skillet Beef and Noodles
2 packages Ramen
1 lb ground beef 1 onion, chopped
1 can tomato soup
1/2 can water
1 tsp. mustard (prepared)
1 tsp. Worchestershire
Salt and pepper
Cook the noodles according to package directions. Add seasoning packets. Drain off most of the liquid.
Cook beef and onion until done, drain grease. Stir in soup, water, mustard, Worchestersire, S&P. Simmer on low and add noodles and toss. Heat through.
By Al from Westtown, NY
By Gina M.01/25/2014
My Mom made the best beef and vegetable soup. You brown your ground beef/chuck. Then on to the soup. She used canned stewed tomatoes, a can of whole kernel corn and a can or two of veg all. She would use onion flakes and then season to taste. Use the packet/s of ramen seasoning. When the soup is basically ready break up the noodles and them add them. When they are done you have soup. Fantastic on cold dreary days or when you just feel under the weather.
Sorry the recipe is a bit vague, but after she passed on its been hard to find all of her hand written recipes. I just rember parts of this one because it's one of my favorites. A lot of my friends now add the ramen noodles to soup and love it. You can add more vegetables as you like. If I ever find exact recipe, I will post it.
I have high blood pressure, so I can't have lots of salt. I like ramen noodles plus they're cheap, but I can't have all that sodium. Is there any way to make ramen noodles taste great with out using the salty seasoning? Thanks.
Saute onion and garlic, add your cooked chicken or any meat, then put chicken broth, seasoned with pepper then add your vegetables.
There is a recipe called roasted chicken ramen soup out there. I can't find mine so if any one has a recipe please post it. Thanks.
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