18 Delicious Instant Ramen Noodle Recipes Easy to Make

Feeling stuck in a dinner rut? Instant ramen noodles are here to save the day with their versatility and speedy prep time! Whether you’re craving something cozy, spicy, or packed with veggies, our roundup of 18 delicious recipes will transform your humble ramen into a mouthwatering meal. Dive in and discover how easy it is to turn this pantry staple into your next favorite dish!

Spicy Kimchi Ramen

Bold flavors collide in this Spicy Kimchi Ramen—a bowl that’s equal parts comforting and electrifying. Get ready to slurp your way to happiness.

Ingredients

• 2 packs instant ramen noodles (discard seasoning packets)
• 4 cups chicken broth (or vegetable for a vegetarian twist)
• 1 cup kimchi, chopped (plus extra for topping)
• 2 tbsp gochujang (Korean red pepper paste, adjust for heat)
• 1 tbsp soy sauce (low sodium works too)
• 1 tsp sesame oil (toasted for depth)
• 2 green onions, sliced (whites and greens separated)
• 2 eggs (soft-boiled for creamy yolks)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Heat vegetable oil in a pot over medium heat. Add the whites of the green onions and sauté for 1 minute until fragrant.
2. Stir in chopped kimchi and gochujang, cooking for another 2 minutes to meld flavors.
3. Pour in chicken broth and soy sauce, bringing to a boil. Tip: A rolling boil ensures the broth is flavorful.
4. Add ramen noodles to the boiling broth, cooking for 3 minutes or until al dente. Tip: Stir occasionally to prevent sticking.
5. While noodles cook, drizzle sesame oil into the pot for a nutty finish.
6. Divide ramen into bowls, topping with soft-boiled eggs, extra kimchi, and green onion greens. Tip: Slice eggs in half for a picture-perfect presentation.

Lusciously creamy yolks from the eggs mellow the fiery broth, while the kimchi adds a crunchy, tangy punch. Try serving with a side of crispy seaweed for an extra umami kick.

Cheesy Ramen with Bacon

Y’all, get ready to level up your ramen game with this Cheesy Ramen with Bacon recipe. It’s the ultimate comfort food mashup that’s ridiculously easy to make.

Ingredients

• 2 packs ramen noodles (discard seasoning packets or save for another use)
• 4 slices bacon, chopped (thick-cut for extra crunch)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup milk (whole milk for creaminess)
• 1 tbsp butter (unsalted to control saltiness)
• 1/4 tsp garlic powder (or fresh minced garlic for a punch)
• Green onions, sliced (for garnish, optional)

Instructions

1. Cook bacon: In a large skillet over medium heat, cook chopped bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain.
2. Boil noodles: In a pot, boil ramen noodles according to package instructions, about 3 minutes. Drain and set aside.
3. Make cheese sauce: In the same pot, melt butter over low heat. Add milk and garlic powder, whisking until warm. Gradually add cheddar cheese, stirring until smooth and creamy.
4. Combine: Add cooked noodles and crispy bacon to the cheese sauce, tossing until everything is evenly coated.
5. Serve: Divide into bowls, garnish with green onions if desired, and serve immediately.

Outrageously creamy with a smoky bacon crunch, this dish is a flavor bomb. Try topping with a soft-boiled egg for an extra layer of deliciousness.

Vegetable Stir Fry Ramen

Get ready to twist your ramen game with this veggie-packed stir fry that’s all about bold flavors and crunch. Grab your wok—it’s time to turn those noodles into a masterpiece.

Ingredients

• 2 packs ramen noodles (discard seasoning packets)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 cup broccoli florets (cut into bite-sized pieces)
• 1 bell pepper, sliced (any color works)
• 1 carrot, julienned (for quick cooking)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp soy sauce (low sodium if preferred)
• 1 tsp sesame oil (for that nutty finish)
• 1/2 tsp red pepper flakes (adjust to taste)
• 2 green onions, sliced (for garnish)

Instructions

1. Boil ramen noodles for 3 minutes, drain, and rinse under cold water to stop cooking. Tip: A splash of oil keeps them from sticking.
2. Heat vegetable oil in a wok or large skillet over high heat until shimmering, about 1 minute.
3. Add broccoli, bell pepper, and carrot. Stir-fry for 3 minutes until veggies are crisp-tender. Tip: High heat is key for that perfect crunch.
4. Toss in garlic and red pepper flakes, stir-frying for 30 seconds until fragrant.
5. Add noodles and soy sauce, tossing everything together for 2 minutes. Tip: Use tongs for easy mixing.
6. Drizzle with sesame oil, give it a final toss, and remove from heat.
7. Garnish with green onions before serving.

Bursting with textures from the al dente noodles to the crisp veggies, this dish is a flavor bomb. Serve it straight from the wok for that authentic stir-fry vibe.

Beef and Broccoli Ramen

Kick your ramen game up a notch with this Beef and Broccoli twist. **Ready in minutes**, it’s the ultimate hack for a **flavor-packed** meal that’ll have everyone asking for seconds.

Ingredients

• 2 packs ramen noodles (discard seasoning packets)
• 1 tbsp sesame oil (or any neutral oil)
• 1 lb flank steak, thinly sliced (freeze for 30 mins for easier slicing)
• 2 cups broccoli florets (fresh or frozen)
• 3 cloves garlic, minced
• 1/4 cup soy sauce (low sodium works too)
• 2 tbsp brown sugar
• 1 tbsp cornstarch
• 1/2 cup water
• 1/2 tsp red pepper flakes (adjust to taste)

Instructions

1. **Boil** ramen noodles according to package instructions, drain, and set aside.
2. **Heat** sesame oil in a large skillet over medium-high heat. **Add** steak slices, cooking for 2-3 minutes until browned. Remove and set aside.
3. In the same skillet, **add** broccoli and garlic. **Stir-fry** for 2 minutes until broccoli is bright green.
4. **Whisk** together soy sauce, brown sugar, cornstarch, water, and red pepper flakes in a bowl. **Pour** over broccoli, stirring until sauce thickens, about 1 minute.
5. **Return** steak to skillet, **tossing** to coat in sauce. **Add** noodles, **mixing** gently to combine.
6. **Serve** hot, garnished with sesame seeds if desired. **Tip**: For extra crunch, top with crispy fried onions.

You’ll love the **tender beef** and **crisp broccoli** swimming in that **sticky-sweet sauce**. **Try it** with a soft-boiled egg on top for the ultimate ramen experience.

Shrimp and Egg Ramen

Bold flavors collide in this Shrimp and Egg Ramen—quick, comforting, and packed with umami. Perfect for when you need a gourmet fix fast.

Ingredients

• 2 cups chicken broth (low sodium for better control)
• 1 pack ramen noodles (discard the seasoning pack)
• 1/2 lb shrimp, peeled and deveined (fresh or thawed)
• 2 eggs (room temperature for even cooking)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil (toasted for depth)
• 2 green onions, sliced (reserve some for garnish)
• 1/2 tsp garlic powder (fresh minced garlic works too)

Instructions

1. In a medium pot, bring chicken broth to a boil over high heat.
2. Add ramen noodles to the boiling broth. Cook for 3 minutes, stirring occasionally to prevent sticking.
3. While noodles cook, season shrimp with garlic powder. Tip: Pat shrimp dry for better searing.
4. Push noodles to one side of the pot. Add shrimp to the broth. Cook for 2 minutes until pink and opaque.
5. Crack eggs directly into the broth. For runny yolks, cook for 2 minutes; for firm, 4 minutes. Tip: Swirl the broth gently to create egg ribbons.
6. Stir in soy sauce and sesame oil. Taste and adjust seasoning if needed. Tip: A splash of vinegar can brighten flavors.
7. Divide into bowls. Garnish with green onions. Serve immediately.

Now, this ramen boasts silky noodles, plump shrimp, and creamy eggs in every bite. Try topping with chili crisp for a spicy kick or a soft-boiled egg for extra richness.

Curry Flavored Ramen

Punch up your ramen game with this curry-flavored twist that’s as easy as it is addictive. Perfect for those late-night cravings or a quick lunch, it’s a flavor bomb waiting to explode in your mouth.

Ingredients

• 2 packs of instant ramen (skip the seasoning packets)
• 1 tbsp curry powder (or more for extra kick)
• 1 tbsp butter (for richness)
• 1/2 cup coconut milk (canned, for creaminess)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp onion powder (adjust to taste)
• 2 cups water (for boiling)
• Green onions, sliced (for garnish)
• Soft-boiled egg (optional, for topping)

Instructions

1. Bring 2 cups of water to a boil in a medium pot over high heat.
2. Add the ramen noodles to the boiling water and cook for 3 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, melt 1 tbsp of butter in a small pan over medium heat and stir in 1 tbsp of curry powder, 1 tsp garlic powder, and 1 tsp onion powder to toast the spices for 30 seconds until fragrant.
4. Drain the noodles, reserving 1/4 cup of the cooking water, and return them to the pot.
5. Pour the toasted spice mixture, 1/2 cup coconut milk, and the reserved cooking water over the noodles. Stir well to combine and cook for another minute on low heat.
6. Serve immediately, garnished with sliced green onions and a soft-boiled egg if desired.

Kick back and enjoy the creamy, spicy, and utterly comforting bowl of curry ramen. The noodles soak up all the curry goodness, making every bite a perfect mix of spice and silkiness. Try topping with crispy fried shallots for an extra crunch.

Miso Ramen with Tofu

Raid your pantry for this umami-packed Miso Ramen with Tofu—it’s a quick, flavor-bomb dinner that’ll have you slurping every last drop.

Ingredients

• 4 cups vegetable broth (or water for a lighter taste)
• 2 tbsp white miso paste (adjust to taste)
• 1 tbsp soy sauce (low sodium works too)
• 1 tsp sesame oil (or any neutral oil)
• 7 oz firm tofu, cubed (pat dry for better texture)
• 2 packs instant ramen noodles (discard seasoning packets)
• 2 green onions, sliced (save some for garnish)
• 1 tsp grated ginger (fresh is best)
• 1 clove garlic, minced
• 1 cup spinach leaves (packed)
• 1 tbsp vegetable oil (for frying tofu)

Instructions

1. Heat vegetable oil in a pan over medium-high heat. Add tofu cubes and fry until golden on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pan for even crisping.
2. In a pot, bring vegetable broth to a simmer over medium heat. Whisk in miso paste until fully dissolved.
3. Add soy sauce, sesame oil, ginger, and garlic to the broth. Simmer for 5 minutes to meld flavors. Tip: Avoid boiling to preserve miso’s probiotics.
4. Meanwhile, cook ramen noodles according to package instructions, then drain. Tip: Rinse under cold water to stop cooking and prevent mushiness.
5. Divide noodles between bowls. Ladle hot broth over noodles, then top with spinach, tofu, and green onions.

Creamy miso broth hugs each noodle, while crispy tofu adds a satisfying contrast. Serve with a sprinkle of sesame seeds or a drizzle of chili oil for an extra kick.

Peanut Butter Ramen

Yes, you read that right—Peanut Butter Ramen is the creamy, dreamy bowl you never knew you needed. **Ditch** the packet seasoning and **swap** in a rich, nutty sauce for a twist that’ll blow your mind.

Ingredients

• 1 pack ramen noodles (discard the seasoning packet)
• 2 tbsp creamy peanut butter (or crunchy for texture)
• 1 tbsp soy sauce (low sodium works too)
• 1 tsp sesame oil (toasted for extra flavor)
• 1/2 cup hot water (adjust for desired thickness)
• 1 green onion, sliced (for garnish)
• 1/2 tsp chili flakes (optional for heat)

Instructions

1. **Boil** the ramen noodles in 2 cups of water for 3 minutes, or until al dente. **Drain** and set aside.
2. In the same pot, **whisk** together peanut butter, soy sauce, and sesame oil over low heat until smooth.
3. **Gradually add** hot water to the peanut butter mixture, stirring constantly until a silky sauce forms.
4. **Toss** the cooked noodles into the sauce, ensuring they’re fully coated. **Heat** for another minute to meld flavors.
5. **Garnish** with sliced green onions and chili flakes before serving.

This dish delivers a **luxuriously smooth** sauce with a **bold, savory kick**. Try topping with a soft-boiled egg or crispy tofu for an extra protein punch.

Garlic Butter Ramen with Mushrooms

Nothing beats the comfort of a bowl of ramen, especially when it’s loaded with garlicky butter and earthy mushrooms. Transform your instant noodles into a gourmet meal in under 15 minutes.

Ingredients

• 2 packs instant ramen (discard seasoning packets)
• 4 tbsp unsalted butter (for richness)
• 4 cloves garlic, minced (more for extra kick)
• 1 cup sliced mushrooms (cremini or shiitake work best)
• 2 cups water (for boiling noodles)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tsp red pepper flakes (adjust to spice preference)
• Green onions, sliced (for garnish)

Instructions

1. Boil 2 cups of water in a pot over high heat. Once boiling, add ramen noodles and cook for 3 minutes, stirring occasionally.
2. Drain noodles, reserving 1/4 cup of water. Set aside.
3. Melt butter in the same pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add sliced mushrooms to the pot. Cook for 3 minutes, stirring occasionally, until mushrooms are tender.
5. Pour in the reserved noodle water and soy sauce. Stir to combine, then simmer for 1 minute.
6. Toss in the cooked noodles and red pepper flakes. Mix well until noodles are evenly coated with the garlic butter sauce.
7. Garnish with sliced green onions before serving.

Over-the-top creamy with a spicy kick, this ramen is a flavor bomb. Serve it straight from the pot for that authentic, no-fuss vibe.

Thai Inspired Coconut Ramen

Transform your ramen game with this Thai-inspired coconut twist—creamy, spicy, and utterly slurpable in under 30 minutes.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp ginger, grated (adjust to taste)
• 1 tbsp red curry paste (spicy? add more)
• 1 can (13.5 oz) coconut milk (shake well before opening)
• 2 cups chicken broth (vegetable works too)
• 1 tbsp soy sauce (low sodium? adjust salt later)
• 1 tsp sugar (balance the heat)
• 2 packs ramen noodles (discard seasoning packets)
• 1 lime, juiced (about 2 tbsp)
• Toppings: cilantro, green onions, chili flakes (go wild)

Instructions

1. Heat coconut oil in a pot over medium heat until shimmering, about 1 minute.
2. Add garlic and ginger, stir for 30 seconds until fragrant—don’t let it burn.
3. Mix in red curry paste, cook for another minute to deepen flavors.
4. Pour in coconut milk and chicken broth, bring to a gentle boil.
5. Stir in soy sauce and sugar, simmer for 5 minutes to meld flavors.
6. Add ramen noodles, cook for 3 minutes until al dente, stirring occasionally.
7. Remove from heat, squeeze in lime juice, taste and adjust seasoning if needed.
8. Divide into bowls, top with cilantro, green onions, and chili flakes.

Final touch: The broth is luxuriously creamy with a kick, while the noodles stay springy. Serve with extra lime wedges and a cold beer to cut through the richness.

BBQ Pork Ramen

Craving something that slaps? BBQ Pork Ramen is your ticket to flavor town—juicy pork meets smoky BBQ in a broth that’s straight fire.

Ingredients

• 1 lb pork shoulder, thinly sliced (freeze for 30 mins for easier slicing)
• 2 packs ramen noodles (discard seasoning packets or save for another use)
• 4 cups chicken broth (low sodium for better control)
• 1/2 cup BBQ sauce (choose a smoky one for depth)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil (toasted for nuttier flavor)
• 2 green onions, sliced (reserve some for garnish)
• 1 tsp garlic powder (fresh minced garlic works too)
• 1/2 tsp black pepper (adjust to taste)

Instructions

1. Heat sesame oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add pork slices in a single layer; cook until browned, 2-3 minutes per side. Don’t overcrowd—work in batches if needed.
3. Stir in garlic powder and black pepper; cook until fragrant, 30 seconds.
4. Pour in chicken broth and soy sauce; scrape up any browned bits for extra flavor.
5. Bring to a boil, then reduce heat to simmer. Cover and cook until pork is tender, 20 minutes.
6. Meanwhile, cook ramen noodles according to package instructions; drain and set aside.
7. Stir BBQ sauce into the broth; taste and adjust seasoning if needed.
8. Divide noodles among bowls; ladle hot broth and pork over top.
9. Garnish with green onions and a drizzle of extra BBQ sauce if you’re feeling fancy.

Get ready for a bowl that’s rich, smoky, and packed with umami. The noodles soak up all that BBQ goodness, making every bite a flavor explosion. Serve with a side of pickled veggies for a crunchy contrast.

Lemon Grass Chicken Ramen

Rush to flavor town with this zesty Lemon Grass Chicken Ramen—quick, bold, and packed with umami. Perfect for those nights when only a bowl of comfort will do.

Ingredients

• 2 chicken breasts (skinless, boneless)
• 4 cups chicken broth (low sodium for better control)
• 2 stalks lemon grass (bruised to release flavor)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp fish sauce (adjust to taste)
• 1 tsp sugar (balances the acidity)
• 2 cloves garlic (minced)
• 1 inch ginger (sliced thin)
• 2 packs ramen noodles (discard seasoning packets)
• 1 lime (juiced, plus wedges for serving)
• 1/2 cup cilantro (chopped, for garnish)
• 1 chili (sliced, optional for heat)

Instructions

1. In a pot, combine chicken broth, lemon grass, soy sauce, fish sauce, sugar, garlic, and ginger. Bring to a boil over high heat.
2. Reduce heat to low, add chicken breasts, and simmer for 15 minutes or until chicken is cooked through.
3. Remove chicken, shred with two forks, and return to broth. Tip: Letting chicken cool slightly makes shredding easier.
4. Increase heat to medium, add ramen noodles, and cook for 3 minutes or until al dente. Tip: Stir noodles occasionally to prevent sticking.
5. Turn off heat, stir in lime juice, and taste. Adjust seasoning with more fish sauce or lime if needed. Tip: The broth should be tangy, savory, and slightly sweet.
6. Divide into bowls, garnish with cilantro and chili. Serve with lime wedges on the side.

Vibrant and aromatic, this ramen boasts tender chicken and noodles in a broth that’s a dance of tangy and savory. Try topping with a soft-boiled egg for extra richness.

Sesame Soy Ramen with Spinach

Overwhelm your taste buds with this umami-packed Sesame Soy Ramen—quick, flavorful, and loaded with fresh spinach for a green kick.

Ingredients

• 2 packs ramen noodles (discard seasoning packets)
• 4 cups chicken broth (or vegetable for a vegetarian twist)
• 2 tbsp soy sauce (low sodium works too)
• 1 tbsp sesame oil (toasted for deeper flavor)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp ginger, grated (keep the rest frozen for future use)
• 2 cups fresh spinach (baby spinach is tender)
• 1 tbsp sesame seeds (toasted, for crunch)
• 2 green onions, sliced (reserve some for garnish)
• 1 tsp chili oil (adjust to spice preference)

Instructions

1. In a pot, bring chicken broth to a boil over high heat.
2. Add ramen noodles to the boiling broth. Cook for 3 minutes, stirring occasionally to separate noodles.
3. While noodles cook, heat sesame oil in a small pan over medium heat. Sauté garlic and ginger for 30 seconds until fragrant—don’t let them burn.
4. Stir soy sauce and chili oil into the garlic-ginger mix. Pour this flavor bomb into the broth.
5. Add spinach to the pot. Stir just until wilted, about 1 minute.
6. Divide ramen into bowls. Top with sesame seeds, green onions, and an extra drizzle of chili oil if you’re bold.

Get ready for silky noodles swimming in a rich, savory broth with pops of freshness from spinach. Serve with a soft-boiled egg halved on top for Instagram-worthy vibes.

Hot and Sour Ramen

Dive into a bowl of Hot and Sour Ramen that’s **packed** with bold flavors and **ready** in under 30 minutes. **Perfect** for those craving a spicy, tangy kick to shake up their meal routine.

Ingredients

• 2 packs of ramen noodles (discard seasoning packets)
• 4 cups chicken broth (low-sodium for better control)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar (adjust to taste)
• 1 tsp chili oil (or any neutral oil with a pinch of chili flakes)
• 1/2 cup mushrooms, sliced (shiitake adds depth)
• 1/2 cup bamboo shoots, canned (rinse to reduce saltiness)
• 1 egg, beaten (for silkiness)
• 2 green onions, sliced (for garnish)
• 1 tsp sesame seeds (toasted for extra flavor)

Instructions

1. **Boil** 4 cups of chicken broth in a pot over medium-high heat until it reaches a rolling boil.
2. **Add** ramen noodles to the boiling broth. Cook for 3 minutes, stirring occasionally to prevent sticking.
3. **Stir in** soy sauce, rice vinegar, and chili oil. Simmer for 1 minute to blend flavors.
4. **Toss in** mushrooms and bamboo shoots. Cook for 2 minutes until mushrooms are tender.
5. **Slowly pour** beaten egg into the broth while stirring to create thin ribbons. Cook for 1 minute.
6. **Divide** ramen into bowls. Garnish with green onions and sesame seeds.

Hot and Sour Ramen **delivers** a thrilling combo of spicy, tangy, and umami flavors with **silky** noodles and **crunchy** veggies. **Top** with a soft-boiled egg for extra richness or **sprinkle** with extra chili oil for heat lovers.

Tomato Basil Ramen

Perfect for those lazy nights when you crave something gourmet but easy, this Tomato Basil Ramen transforms instant noodles into a vibrant, flavor-packed meal.

Ingredients

• 2 packs instant ramen (save the seasoning packets for another use)
• 2 cups water (or sub with chicken broth for extra flavor)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best)
• 1 cup cherry tomatoes, halved (any small tomatoes work)
• 1/4 cup fresh basil leaves, torn (plus extra for garnish)
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt to taste (start with a pinch)

Instructions

1. Heat olive oil in a medium pot over medium heat until shimmering, about 1 minute.
2. Add minced garlic and red pepper flakes, sauté until fragrant, 30 seconds—don’t let it burn.
3. Toss in cherry tomatoes, cook until they start to soften and release juices, about 3 minutes.
4. Pour in water or broth, bring to a boil over high heat—this is your flavor base.
5. Add ramen noodles (without seasoning), cook for 3 minutes, stirring occasionally.
6. Stir in torn basil leaves and a pinch of salt, cook for another 30 seconds to meld flavors.
7. Remove from heat, taste and adjust seasoning if needed—more salt or red pepper flakes?

Fresh, tangy, and with a hint of spice, this ramen boasts a broth that’s light yet bursting with tomato sweetness. Serve it straight from the pot for that authentic, slurpable experience, or top with a soft-boiled egg for extra richness.

Avocado and Lime Ramen

Spice up your noodle game with this creamy, zesty twist on classic ramen. Perfect for a quick lunch or a lazy dinner, it’s a bowl of comfort with a fresh kick.

Ingredients

• 2 packs instant ramen (skip the seasoning packets)
• 1 ripe avocado, mashed (for creaminess)
• 2 tbsp lime juice (freshly squeezed for best flavor)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil (toasted for depth)
• 1/2 tsp chili flakes (adjust to spice preference)
• 2 cups water (for boiling noodles)
• Green onions, sliced (for garnish)
• Sesame seeds (for crunch)

Instructions

1. Bring 2 cups of water to a rolling boil in a medium pot.
2. Add the ramen noodles to the boiling water and cook for 3 minutes, stirring occasionally to prevent sticking.
3. While the noodles cook, mash the avocado in a bowl until smooth, then whisk in lime juice, soy sauce, sesame oil, and chili flakes.
4. Drain the noodles, reserving 1/4 cup of the cooking water, and return them to the pot.
5. Pour the avocado mixture over the noodles, adding the reserved water to loosen the sauce. Toss until evenly coated.
6. Divide the ramen between two bowls and top with green onions and sesame seeds.

Outrageously creamy with a bright lime zing, this ramen is a texture dream. Serve it with extra chili flakes on the side for heat lovers or a soft-boiled egg for protein.

Sweet Chili Ramen with Peanuts

Elevate your ramen game with this sweet chili twist that’s as easy to make as it is addictive. Perfect for those late-night cravings or a quick lunch, this dish packs a punch with minimal effort.

Ingredients

• 2 packs of ramen noodles (discard the seasoning packets)
• 2 tbsp sweet chili sauce (adjust to spice preference)
• 1 tbsp soy sauce (low sodium works too)
• 1 tbsp sesame oil (or any neutral oil)
• 1/4 cup roasted peanuts (crushed, for crunch)
• 2 green onions (sliced thin, for garnish)
• 1 tsp sesame seeds (optional, for extra texture)

Instructions

1. Boil 4 cups of water in a pot over high heat. Once boiling, add the ramen noodles and cook for 3 minutes, stirring occasionally to prevent sticking.
2. While the noodles cook, mix the sweet chili sauce and soy sauce in a small bowl. Set aside.
3. Drain the noodles, reserving 1/2 cup of the cooking water. Tip: The starchy water helps thicken the sauce.
4. Return the noodles to the pot. Add the sauce mixture and sesame oil, tossing to coat evenly. If the sauce is too thick, add reserved water a tablespoon at a time.
5. Divide the noodles between two bowls. Top with crushed peanuts, green onions, and sesame seeds. Tip: For extra heat, drizzle with sriracha before serving.

Serve immediately for the best texture—the noodles should be slick with sauce but not soggy. The sweet heat from the chili paired with the crunch of peanuts makes every bite irresistible. Try adding a soft-boiled egg on top for a protein boost.

Egg Drop Ramen Soup

Make your taste buds dance with this Egg Drop Ramen Soup—quick, comforting, and packed with flavor. Perfect for those lazy nights when you crave something gourmet but easy.

Ingredients

• 2 cups chicken broth (low-sodium for better control)
• 1 pack ramen noodles (discard the seasoning packet)
• 1 large egg (whisked, for that silky texture)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil (toasted, for depth)
• 1 green onion (thinly sliced, for garnish)
• 1/2 tsp garlic powder (quick flavor hack)

Instructions

1. In a medium pot, bring chicken broth to a boil over high heat.
2. Add ramen noodles to the boiling broth. Cook for 3 minutes, stirring occasionally to prevent sticking.
3. Reduce heat to low. Slowly pour in whisked egg in a steady stream, stirring gently to create ribbons.
4. Stir in soy sauce, sesame oil, and garlic powder. Simmer for 1 minute to blend flavors.
5. Remove from heat. Garnish with green onions before serving.

Tip: For a richer broth, swap chicken broth with bone broth. Tip: Add a dash of white pepper for a subtle heat. Tip: Serve with a soft-boiled egg on top for extra protein.

The soup boasts a velvety texture with the egg ribbons, while the sesame oil adds a nutty finish. Try pairing it with crispy garlic chips for an unexpected crunch.

Conclusion

Feast your way through these 18 delicious Instant Ramen noodle recipes, each offering a quick, easy, and tasty twist on a classic favorite. Perfect for busy weeknights or lazy weekends, there’s something here for every palate. Don’t forget to leave a comment with your top pick and share the love by pinning your favorites on Pinterest. Happy cooking!