F&W Game Changers: Next-Level Noods
Sun Noodle is at the forefront of America’s ramen boom.
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?
Ramen Noodle Salad
This salad has a retro vibe. Improving in flavor and texture as it stands, it’s a good choice for a potluck supper and makes a delicious accompaniment to grilled chicken or steak. Slideshow: More Ramen Recipes
Icy-Cold Kimchi Ramen
Food & Wine’s Laura Rege uses both kimchi and its juices in this cold and refreshing ramen dish. She serves the cooked and cooled noodles in an icy kimchi broth, then adds chopped kimchi to the final dish, along with corn, scallions and mushrooms. Slideshow: More Ramen Recipes
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
