Home Recipes Cooking Style Easy
Caroline StankoUpdated: Feb. 04, 2024
Take ramen noodles beyond that package of soup with these recipes for mains, salads and sides that put the noodles to work.
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I normally serve a traditional stir-fry, but I wanted to change it up with this ramen noodle recipe. Ramen noodles are a quick sub for the rice, and we really like the crisp-tender bite from fresh broccoli and a package of coleslaw mix. —Barbara Pletzke, Herndon, Virginia
DIY Ramen Soup
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This favorite ramen noodle recipe, prepared and served in a canning jar, is a healthier alternative to most commercial varieties. Feel free to customize the veggies. —Michelle, Clair, Seattle, Washington
Turkey Ramen Noodle Salad
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My husband and I make this awesome salad together—he does the chopping. When we bring it to potlucks, we pack the ramen noodles and almonds separately and toss them in right before it’s time to dish up. They stay nice and crunchy that way. —Kristen Pallant, Big Arm, Montana
Ramen Chicken Stir Fry
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A frozen vegetable blend and ramen noodles make this chicken stir-fry a cinch to toss together. The filling meal is so easy to fix that teenagers can make it themselves. —Lois McAtee, Oceanside, California
Pork Noodle Soup
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My daughter created this soup when she needed to use up some leftover pork. You can use more water for a thinner soup or less water for a noodle dish. It’s good with mushroom flavored ramen noodles, too. —Eleanor Niska, Twin Falls, Idaho
Ramen Stir-Fry
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This ramen stir-fry is unique and flavorful. The whole gang will enjoy the hearty, colorful meal-in-one. —Marlene McAllister, Portland, Michigan
Beef with Ramen Noodles
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I made up this beef with ramen noodles recipe when I was looking for good Chinese food in beautiful Oregon. Each time I make this, I change something slightly. Leftovers heat easily in the microwave or fry pan.
Ramen Corn Chowder
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This ramen noodle soup tastes as if it simmered for hours, but it’s ready in 15 minutes. I thought the original recipe was lacking in flavor, so I jazzed it up with extra corn and bacon bits. This creamy ramen recipe is one of my favorites! —Darlene Brenden, Salem, Oregon
Sesame Ramen Salad
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This spicy Asian sausage salad is equally good for lunch or a potluck. The ramen noodles make the dish all the more memorable! —Denese Johnson, Chico, Texas
For another tasty noodle dish, check out our chicken yakisoba recipe.
Shrimp Ramen
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A package of store-bought noodles will speed up assembly of this colorful shrimp ramen that's flavored with carrots and small shrimp. My mother passed the recipe on to me. It’s delicious and so quick to make on busy nights. —Donna Hellinger, Lorain, Ohio
Tacos in a Bowl
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This easy skillet dish offers a delicious use for leftover taco meat. Garnish it with sour cream and salsa for southwestern flavor. —Sue Schoening, Sheboygan, Wisconsin
Tired of lunch and dinner ramen? Try a breakfast ramen bowl instead!
Hoisin Pork Tenderloin
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In this ramen noodle recipe, ramen graduates from college-casual when served with saucy pork tenderloin. Our guests appreciate sitting down to this Asian-style meal. —Connie Keller, Lake Ozark, Missouri
Bok Choy Salad
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Depending on what I have at home, I sometimes use only the sunflower kernels or almonds in this bok choy salad. This ramen noodle recipe makes a big amount, perfect for cookouts or reunions. —Stephanie Marchese, Whitefish Bay, Wisconsin
Slow-Cooker Asian Short Ribs
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My slow cooker is my best friend. I use it at least three times a week. This Asian short ribs recipe is one of my favorites. The sauce can be used for other cuts of meat, too. —Carole Resnick, Cleveland, Ohio
Nutty Broccoli Slaw
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My daughter gave me the recipe for this delightful salad. The sweet dressing nicely coats a crisp blend of broccoli slaw mix, onions, almonds and sunflower kernels. Crushed ramen noodles provide even more crunch. It's a smash hit wherever I take it. —Dora Mae Clapsaddle, Kensington, Ohio
Grilled Chicken Ramen Salad
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I love this chicken ramen salad because it’s a complete meal in one bowl. Everyone loves when it’s on the table—that’s a reaction that doesn’t happen every night, so I appreciate the kudos when I get them! —Karen Carlson, Alameda, California
Ramen-Veggie Chicken Salad
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Like a salad with plenty of crunch? Then this refreshing ramen noodle recipe is sure to please. Toasted almonds and sesame seeds provide the crunchy topping. The chicken makes it a main dish. —Linda Gearhart, Greensboro, North Carolina
Stir-Fried Scallops and Asparagus
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Served over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. Not only do we love the taste, but it comes together in about half an hour. —Barbara Schindler, Napoleon, Ohio
No need for a pot and heating up the stove. Here’s how to make ramen in the microwave.
Red Curry Carrot Soup
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With its mix of delicious colors, textures and flavors, this easy soup is something special. The meatballs make it hearty enough to serve as a light entree. —Dilnaz Heckman, Buckley, Washington
Crunchy Ramen Salad
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For potlucks and picnics, this ramen noodle salad is a knockout. I tote the veggies in a bowl, dressing in a jar and noodles in a bag. Then I just shake them all together when it’s time to eat. —LJ Porter, Bauxite, Arkansas
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Turn V8 juice, veggies and ramen noodles into a wonderful soup that takes just a few minutes to make. I like to serve it with biscuits. —Jennifer Bridges, Los Angeles, California
Asparagus Beef Lo Mein
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This springtime beef lo mein recipe is as easy as it gets. What takes this recipe to the next level are the ramen noodles. The instant noodle upgrade makes it extra fun! —Dottie Wanat, Modesto, California
Asian Beef and Noodles
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Asian beef recipes don't get much simpler. This colorful, economical stir-fry dish takes only five ingredients—all of which you're likely to have on hand. Serve with a dash of soy sauce and a side of pineapple slices. —Laura Stenberg, Wyoming, Minnesota
Quick Sesame Chicken Noodles
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I love playing around with different ingredients and spices in my ramen noodle recipes. As my children get older, I have more evenings when I need to whip up dinner quickly, and this dish fits the bill deliciously. —Heather Chambers, Largo, Florida
Originally Published: August 21, 2018
Caroline Stanko
Caroline has been with Taste of Home for the past seven years, working in both print and digital. After starting as an intern for the magazine and special interest publication teams, Caroline was hired as the third-ever digital editor for Taste of Home. Since then, she has researched, written and edited content on just about every topic the site covers, including cooking techniques, buzzy food news, gift guides and many, many recipe collections. Caroline also acts as the editorial lead for video, working with the Test Kitchen, videographers and social media team to produce videos from start to finish.When she’s not tip-tapping on a keyboard, Caroline is probably mixing up a killer co*cktail, reading a dog-eared library book or cooking up a multi-course feast (sometimes all at once). Though she technically lives in Milwaukee, there is a 50/50 chance Caroline is in Chicago or southwest Michigan visiting her close-knit family.
