This is a delicious cross-cultural take on chicken soup. The angel hair pasta represents Italy; the soft-boiled egg and chile oil evoke Japan. The recipe is from Gerard Craft, an F&W Best New Chef 2008.
Sesame Ramen Cakes
These ramen pancakes are crisp on the outside with tender interiors and are a perfect side dish or appetizer.
Cheater’s Ramen with Country Ham, Parmesan and Egg
Making restaurant-style ramen takes days. A quick cheat is to add instant ramen noodles to chicken broth enriched with smoky country ham. Chef Edward Lee of 610 Magnolia in Louisville, Kentucky, likes springy Neoguri noodles, a type of Korean instant ramen that can be found at Asian markets.
Hot and Sour Soup with Ramen
Soft, chewy ramen noodles take traditional Hot and Sour Soup in a whole new direction.
Thai Chicken Ramen
Remember bowls of ramen in college, this dish is nothing like those. Instead, this is a sophisticated and satisfying meal.
Roast Chicken Ramen with Fried Eggs
By adding the bones of a rotisserie chicken to stock, this chicken and egg dish has extra flavor.
Ramen noodles add a ton of whimsy to this hearty Provincial classic.
Add ramen to this traditional dish for a filing dinner casserole.
Try something new with this frittata, complete with veggies and ramen noodles, for the perfect alternative breakfast.
Ramen Broccoli Stir Fry
Broccoli adds a satisfying crunch to this easy stir-fry ramen recipe.
Chicken Ramen Casserole
If you have seasoned bread crumbs instead of panko, you can use them instead.
Easy Chicken Ramen Soup
By using rotisserie chicken and quick-cooking ramen, this soup carries all the down-home comfort of chicken noodle with barely any effort.
Miso Chicken Ramen
Sometimes a ramen fix is just the right thing, and this quick and easy version from Food & Wine’s Justin Chapple hits the spot. The addition of white miso and runny eggs are key to making it feel more special than standard chicken noodle soup.