Top Ramen Is Hiring a Chief Noodle Officer — and the Pay Is $10k and 50 Years of Ramen
What would you do with 50 years of ramen?
What It’s Like to Eat Six Bowls of Ramen in a Single Day
A gluttonous adventure in the Pacific Northwest.
Spicy Wok-Fried Ramen with Crab
New Orleans chef Michael Gulotta uses fragrant Thai chile paste as well as crab paste to pack flavor into his fresh crab-and-mushroom noodle stir-fry. He makes the noodles from scratch at his restaurant, MoPho, but using store-bought ramen (minus the seasoning packet) is a smart shortcut. Slideshow: More Ramen Recipes