Ramen with Stir-Fried Spinach

I tried to grow spinach this summer, but the seeds never sprouted. I like to eat spinach in salads, but it also does well in stir-fry’s, even if it doesn’t give you super-strength. Note: As usual, this is vegetarian in that you’re not adding meat. Check your noodles before adding the seasoning, the seasoning may have meat in it.

Submitted By: Melanie T.

Submitted From: Tennessee, USA


  • 1 packet of ramen, any flavor except the “creamy” flavors
  • 2 large handfuls fresh spinach leaves
  • 1 tbsp roasted sesame oil (with or without chilis)
  • 1 Tbsp black sesame seeds
  • 1 tsp minced fresh ginger
  • 1 clove minced fresh garlic

Boil the noodles just until barely done. Pour off water, add cool water to stop the cooking, stir in the seasoning packet to lightly flavor the noodles. Set aside. In a wok or seasoned frying pan, heat the oil along with the ginger, sesame seeds and garlic just until it begins to be fragrant. Toss in the spinach leaves and stir-fry until they are wilted but still bright green. Add soy sauce, remove from heat. Drain noodles and place in bowl. Pour spinach and sauce over the noodles.

Dan Dan Ramen

I’ve never seen Chinese black vinegar before, but I do love Chili oil.

Submitted By: Shaun Liboon

Submitted From: St. Paul, MN


  • 1 pkg. Roast Pork Flavored Ramen
  • 1 tbsp. Chili Oil
  • 2 tbsp. Peanut or Sunflower Butter
  • 1 tbsp. Hoisin Sauce
  • 1 tsp. Sesame Oil
  • 1/2 tsp. Chinese Black Vinegar

Most decent chinese restaurants offer delicious thick homemade chili oil as a complimentary condiment. Grab a bunch with your next take-out order to stash at home. Crush the noodles in their packaging. Mix the last six ingredients in the bottom of a big noodle bowl along with the Roast Pork seasoning packet. Dump the crushed noodles on top. Top with boiling water, only until you just cover the noodles. Give it all a quick stir. Cover the bowl and go check your email. Mix it all up again. The noodles shouldn't be too soupy, but a creamy and spicy sauce.

Sopa Mexicana de Ramen

This might be a good way to turn a regular ramen pack into a “picante” version. I suspect taco seasoning is mainly chili powder and cayenne pepper, with maybe some cumin. I also figure you could use a bullion cube here if you follow the re-hydration instructions.

Submitted By: Holly
Submitted From: Brandon, Florida


  • 1 package chicken flavored ramen - I like to use the ones in the Styrofoam cups for convenience and veggies!
  • Taco seasoning in a packet - you will NOT be using all of it
  • 1-14 ounce can of chicken broth - you can use water, but I like the added flavor

I absolutely love Mexican soups. I, however, cannot afford to buy the fresh ingredients needed to make them, so I often miss the flavor and spiciness. One day, the product of a little experimentation came about, and I now have an almost daily lunch option that satisfies my taste buds. 1. Open a can of chicken broth, pour in saucepan with enough taco seasoning to taste (I like mine spicy and use about a tablespoon) and stir to dissolve. 2. Heat to boiling, stirring so spices distribute evenly throughout broth. 3. Either add noodles and seasoning packet to saucepan and cook until tender or add water to Styrofoam cup and let stand three minutes. Then eat up! I like to have a tortilla to tear off and grab some noodle with. It makes it a bit more filling and almost authentic.

Spicy Ramen Explosion

This one is so simple and so tasty. The twist of lime really adds an interesting kick too.

Submitted By: RamenRyan

Submitted From: Chicago,IL


  • Maruchan chili ramen
  • chopped green onion
  • finely chopped cilantro
  • pinch of garlic powder
  • pinch of red pepper or cayenne
  • lime (optional)

Prepare ramen and strain, leaving just enough moisture so that chili packet, garlic powder and red pepper will dissolve (a couple tablespoons approximately). Place half of the dry mixture at the bottom of serving bowl before ramen noodles are completed. Throw in ramen noodles, and other half of dry mixture on top and mix. Garnish with green onion and cilantro and sprinkle fresh lime juice to taste (not too much, lime can overwhelm). Your taste buds will thank you.


Talk about emptying out the fridge for this beast…

Submitted By: John

Submitted From: L.A. County, California


  • 1 Texas beef ramen
  • 2 packets mayo
  • 1 packet french dressing
  • 2 hard boiled egg yolks
  • 3 tsp of Tapatio hot sauce
  • 4 slices bologna
  • 4 slices bread

Mix ramen seasoning with mayo, french dressing, egg yolks, and tapitio into a fine sauce. Break ramen noodles in half using a butter knife to break them down the center. Boil the usual amount of water, add the ramen halves, and let cook for ten minutes. You won't have much, if any, water left. Get a plate out and make two stacks, each will have two slices of bread and two of bologna. Put one ramen half on each open sandwich and top with sauce.

Ramen with Scallions

I really like scallions in ramen, the flavor works really well. Check out the detailed techniques the author uses!

Submitted By: StonerChef

Submitted From: Florida


  • 1 Packet of Beef Ramen
  • 2 scallions (Green onions)
  • Pinch of Black pepper (Fresh Ground if possible)
  • 1\8 Tablespoon of Unsalted Butter

There’s not much to this recipe as far as ingredients. Just make sure to get the technique right and I can guarantee it will be one of the best bowls of ramen you've ever had. In a smallsSaucepan...Start off by bringing 2 cups of water to a full boil. While the water is heating up; chop 2 scallions very thin on a bias (diagonally). Save the leafy part on top for garnish (also chopped). Make sure to leave the onion pieces separate from the leaves. Lightly crush the ramen while it's still in the bag. I like to tap the bag lightly all over with the back of my heavy chef's knife until I feel the noodles break. Doesn't matter how you do it, just don't break them up too much... as little as possible By this time the water should be boiling...open the packet, remove seasoning pouch and dump noodles into the pan. Have a timer ready and cook for EXACTLY 3 minutes. Carefully pour out a little more than half of the water then add the onions, butter, scallions and half of the seasoning. Stir until well combined making sure to not break the noodles. Transfer into a bowl and sprinkle scallion leaves on top as garnish...

Prison Pad Thai Son

I love Frank’s hot sauce and I love recipes from jail, hence, this posting! I'm keeping the spelling of voila as wala, because you don't speak French in prison.

Submitted By: devo

Submitted From: Marion County Prison, Oregon


  • One Chicken Ramen package
  • Tablespoon of Franks red hot sauce
  • Two Tablepoons of Peanut butter(creamy works best)

Cook your ramen, keep about 1/4 cup of water in after you drain it. Next, put the peanut butter in the bottom of your bowl and spread it around. Then put the Franks red hot in add the ramen on top. Mix it all together and wala...bomb ass prison pad thai son.

Basic Ramen Gravy

This is the first gravy recipe that I’ve seen that’s made using a ramen flavor packet. I think it might be pretty good on some biscuits and it's a good use for those leftover flavor packs. This recipe also doesn't actually contain any noodles, so FYI. Also, I didn't quite like the way the original author said "2 tbsp fat", but for that general category, I can't think of a better way to put it

Submitted By: Esther
Submitted From: Seattle, WA


  • 2 tbsp fat (vegetable oil, lard, butter, or shortening)
  • 2 tbsp flour
  • 1 cup water (for southern chicken gravy, maybe part water and part milk)
  • 1 ramen flavor packet

At medium heat, stir fat and flour together and cook for a few minutes. Slowly stir in water. Stir in soup base and simmer (stirring constantly) until it thickens. Notes: This recipe makes enough to cover 1 brick's worth of noodles, and it scales up nicely (remember, 4 tbsp = 1/4 cup). I've only tried this with the chicken flavor, but it should work just as well with beef or pork.

Hella Broke Ramen Tacos

Whenever someone says “Hella”, you know they’re from Northern California. Anyway, this recipe sounds hella cool as long as you have hella taco shells!

Submitted By: Dae

Submitted From: Nor Cal


  • Beef Ramen
  • taco seasoning
  • 3 taco shells per pack of ramen
  • 1 teaspoon butter per pack of ramen

This was originally a crazy cooking experiment, and is surprisingly a really enjoyable way to have ramen, especially if you are on a TIGHT budget! Warm taco shells (in the OVEN preferably, if you have one) according to box directions. Cook ramen to preferred softness and drain. Stir in 1 teaspoon of butter per pack of ramen into the warm noodles. Use 1/2 the amount of ramen flavoring you usually like, and then add that same amount of taco seasoning. Heap ramen into warm tacos and enjoy!

Pepper Curry Ramen

This one is dead simple, but I’ve been meaning to learn how to use Indian spices, namely curry, in my cooking more, and this is a start. The recipe submitter recommends Watkins or S&B oriental type curry powder.

Submitted By: "Highlordmugfug"

Submitted From: Kentucky


  • 1 package oriental top ramen noodles
  • Curry powder (as much as you want)
  • Black Pepper (fresh ground is better)

Make the noodles as you normally would. I use less water than you are supposed to because I don't like the soup: I like the noodles. Add the seasoning when the noodles finish cooking, and then add as much curry powder as you like. I like the flavor so I use a lot of it. After this stir it all together and let it sit for a minute or two. Then put the noodles into a bowl and add pepper on top of them (I love spicy foods so I use generous amounts of pepper, you can use however much you like.) After this stir the noodles up well and then add pepper on top of them again. Stir once more and enjoy. If you love spicy food as much as I do then adding in crushed red pepper after this can make these noodles even more delicious.