I make my own ramen noodles since there aren't any good ramen restaurants where I live.If you're not cooking the noodles right away, dust with plenty of corn starch and store in a Tupperware container. It'll keep for 3 days in the refrigerator. If you want to use these noodles for a yakisoba dish, rinse them quickly in ice water after boiling. (Recipe by Ctsango)

Sometimes you just don't have much else in the pantry except ramen. But never fear, they don't have to be boring. This is loosely based on the Quick and Easy Noodle Recipe from China by Wayne Shen on TikTok. Done and dusted. Out of this world.

My friend taught me how to make these cold ramen noodles!I've adapted it a bit by adding ginger.This is our one and only recipe for cold ramen noodles, even after two decades.I usually stock up on store-bought fresh ramen noodles and freeze them to use for later.You can simply use your favorite mentsuyu sauce.Our dipping sauce is served hot to accompany the cold noodles.It's also good to serve the noodles as-is without the sesame seeds and nori. For 2 servings. Recipe by Toukoromoshi

Really easy, quick & scrumy. A great sharing dish. Easy to swap ingredients or add more if a bigger feeding group. :chef

I adapted a ramen variation that was on a TV program called, "Shirushiru Mishiru." It's like a dish served at a café maybe!?Adjust the richness depending on your mood. If you add lots of cheese, butter and plenty of cream, it will turn out very thick and creamy. For 1 serving. Recipe by Utakata

Not sure where they got the idea from, but I learned it from my mom & sister. One of my favorite comfort foods, quick and easy when you want something warm. Obviously not healthy, but good! Hahaha.

I got sick of eating plain, boring ramen so I got a little experimental in the kitchen.

Really good and spicy.

Goes great with my Bbq Asian Chicken ! 😋

Just look leftovers at refrigerator , it's delicious