Delicious Ramen Noodles Recipes 🍜

Ingredients: 8 cups water 2 carrots, thinly sliced 2 tablespoons fish sauce or soy sauce 1 tablespoon Thai hot chili sauce 2 cloves garlic, finely minced 2 tablespoons peeled and very thinly slivered fresh ginger 1 teaspoon chopped fresh basil 4 packages oriental- or chicken-flavor ramen noodles, slightly broken 8 ounces medium-size shrimp, peeled and deveined 2 cups coarsely chopped fresh spinach 1 cup sliced mushrooms Juice and grated zest from 1 lime

Preparation Total: 25 Minutes 1. Bring water to a boil in a soup pot. Add green onions, carrots, fish sauce, chili sauce, garlic, ginger, and basil to pot. Add 2 ramen noodle seasoning packets (if you add all 4 packets, the soup will probably be too salty). Boil 5 minutes. 2. Add shrimp, spinach, mushrooms, and ramen noodles. Cook 5 more minutes. Add lime juice and zest. Stir well and serve.

Ingredients: 2 3 oz. packages ramen noodles 1 pound sugar snap peas 3 tablespoons vegetable oil 1 pound boneless sirloin steak, thinly sliced crosswise 1/4 cup chopped fresh ginger 3 garlic cloves, smashed 6 scallions, sliced 1 cup low-sodium beef broth 1/4 cup reduced-sodium soy sauce 2 tablespoons cornstarch 1 tablespoon toasted sesame oil

Preparation Cook Time: 15 Minutes Prep Time: 10 Minutes 1. Cook ramen noodles as package label directs. Discard flavoring packets. Drain noodles. Boil snap peas for 2 minutes. Drain and rinse with cold water. 2. Warm 1 Tbsp. oil in a skillet over medium-high heat. Add steak, stir-fry for 2 minutes. Transfer to a plate. Add remaining 2 Tbsp. oil to skillet. Stir fry ginger, garlic and scallions for 1 minute. Whisk together broth, soy sauce and cornstarch. Add to skillet; stir-fry for 1 minute. Add peas and steak; stir until hot. Stir in sesame oil. Toss in ramen noodles. Serve hot.

Ingredients: 1 tablespoon olive oil 1 leek, washed, chopped 2 celery stalks, chopped 1.5 pounds boneless skinless chicken thighs 6 cups chicken stock salt and pepper 2 packages ramen noodles 1/4 cup fresh dill, chopped Lemon halves (for garnish)

Preheat skillet to medium heat. Add olive oil. Then add leek and celery, cook for a few minutes until veggies begin to soften. Add chicken thighs and stock, with a sprinkle of salt and pepper. Bring the pot to a boil, cover with a lid, and then turn heat to a simmer. Cook for about 15 minutes or until the chicken is no longer pink. Once chicken has cooked, turn heat off, remove chicken, and set aside to cool. Once the chicken has cooled, cut into bite sized pieces.Return the pot to a boil and add ramen noodles. Cook for about 5 minutes. Remove the pot from the stove and stir in chicken.

Ingredients: 1 Package of Ramen Noodles 2 Cups of water 3/4 cup shredded cheese Preparation: Bring water to a boil in a saucepan. Add ramen noodles and cook 2 minutes until tender. Pour out water, then stir in seasoning packet and cheese to serve.

Ingredients: 1 packet beef-flavored ramen 4 tablespoons unsalted butter, room temperature 1 teaspoon Sriracha (plus more for garnish) ½ teaspoon crushed red pepper flakes Preparations: Cook your ramen according to the package instructions but do NOT add in the flavor packet. Once the ramen is cooked, drain and reserve half of the cooking water. Add half of the flavor packet, 4 tablespoons room temperature butter, 1 teaspoon Sriracha and ½ teaspoon of crushed red pepper flakes to your noodles. Add in 3-4 tablespoons of the reserved water. Taste and adjust the seasonings as necessary.

Ingredients: 1 package of chicken flavored Ramen noodles 1 can of chicken or 2 cups cooked, shredded chicken 1 can cream of chicken soup 1/2 package frozen mixed vegetables 1 cup crushed Ritz crackers Directions: Coarsely break up and cook the Ramen noodles without adding the seasoning packet, drain. In a medium bowl combine noodles, seasoning packet, chicken, soup and vegetables together. Pour mixture into a greased 8”x8” or 2-qt. baking dish. Cover the top with crushed saltines. Bake at 350º F for 30-40 minutes until crackers are slightly browned