Ramen-breaded Cutlets

I had leftover ramen noodles that I didn't know what to do with. For 2 servings. Recipe by a violet

"This was a very good burger make sure to try the Sriracha-ranch"

I wanted to modify the normal chicken ramen noodles completely.Chicken ramen noodles are already well flavoured, so add hot water to your liking! I like extra miso in my soup. Recipe by Katoni-ra

I saw a TV program where they were showing different ways to use instant chicken ramen in cooking. While I was watching it, I was inspired to create a dish like this one.If you cook the noodle side until the noodles are very crispy, you can enjoy a crispy deep fried noodle type texture. Recipe by kokoro3856

My daughter can't eat steaming hot food, so I thought this would be OK for her.I plan to try it out with different kinds of ramen.If you add the whole soup packet, it will be too salty. I used shio (salt-flavored) ramen. If you use 200 ml of water, the noodles will be very plump, and if you use 250 ml the finished dish will be soupy. Please adjust the amount of water to your liking. For 1 serving. Recipe by Supikaka

This is an invention of necessity. I had dental work done leaving my jaw aching and mouth still slightly numb. I was getting hungry, but knew I'd need something soft so I went to our "Oh crap we forgot to buy groceries today" Ramen stash. I cooked mine a little longer tonight becsuse I needed it extra soft for my jaw.And yes, I use the store-bought "bad for you" Ramen from time to time. It's a lazy guilty pleasure. Shh. 😂

When I was in elementary school my friend said "we have chicken ramen-flavored rice at home," so I tried it and it was delicious. I modified the recipe to include eggs and green onions.Don't break up the ramen noodles, just scatter on top as-is. If you break them up, the noodles dissolve into the rice and you end up with a strange texture...Use more water than you usually would for cooking the rice. Recipe by jkyo

Getting tired of plain ramen but not ready to kick it up to top chef levels yet? Welcome to my club. If you can fry chicken and cook ramen, you can make this.

I created this recipe because I wanted to eat delicious karaage (deep-fried chicken), which tastes just like the kind you get at a ramen shop!I always eyeball the amount of katakuriko, but when I measured it, it was about 90 g!Letting the marinade sit makes the batter settle and makes the meat absorb the flavour better.Do the preparation a night before, and deep-fry the chicken the next day. It makes your life easier.I sometimes add 1 teaspoon of doubanjang for adults. Recipe by Ayu mama

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)

I've been eating this dish often, since I was a child.It's super easy but delicious.When you microwave the meat, lots of fat renders out, so I don't recommend using a flat dish.The cooking time varies on the microwave, so adjust it accordingly. You don't need plastic wrap microwaving. Recipe by UKI

Here’s the ingredients, prep and cooking instructions for my take on a rich ramen.

I had made "thick white chicken soup, and wanted to try using it in a variety of dishes, not just for hot pots, so I came up with this recipe.When you are eating cold noodles, add a little bit more salt. It will accentuate the flavour.If you drizzle this with chili oil, it becomes 'Tantan noodles' and is even more delicious. Recipe by hirokoh

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

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

easy hack to get a creamy based ramen soup for the winteradapted from - https://www.americastestkitchen.com/articles/3101-japanese-mayo-hack-makes-cheap-ramen-taste-luxurious

I love cooking, and I've always wondered if I could make soup on my own. Now I'm able to do so regularly.And it's even more delicious than any store-bought version!A generous amount of oil make things more delicious. In particular, I love the rendered fat from the meat when you stir fry it! But everything in moderation!In Step 5, if you rinse the noodles in cold water after you boiling them, they will firm up and become delicious!You can also drizzle ra-yu spicy chili sesame oil at the end!Top with finely chili threads, and it will be just like ramen at a shop.Store chopped green onions in a ziplock bag and freeze, and you can take them out and sprinkle them on things any time you want - it's convenient. Recipe by Nanami

After the Turkey Thanksgiving meal, make the broth with the Turkey carcass. With your favorite flavor and some noodles of your choice, make your own ramen noodle soup.

This is a recipe I just came up with.Store-bought soup isn't all that rich, so I added some lard to taste.If you like a richer taste, add more miso. Recipe by Yuuyuu0221

A simple recipe using instant noodles. I like Tom Yum flavor but you can use any dressing you like.

I made a dish from my husband's favorite restaurant at home.Try chilling the noodles in an ice bath before plating it. They'll be cold and delicious. My husband can finish 2 servings by himself! Recipe by Okirakushufu

I added instant miso soup to non-Japanese instant ramen noodles when I really wanted to eat miso ramen noodles, and it was good.Please use onion slices. Adjust the seasoning as you like. If you only have noodles, use 1/2 serving of chicken bouillon. If you like it light, you can cook the noodles and the soup separately. Recipe by Bo-changohan

Super good, quick, and easy!

I made this for my friend who loves salt ramen.When you're trying to reduce down the soup, don't let it burn! For 1 serving. Recipe by Takasawa Shunsaku

I saw a video of a lady making this because her kids requested that she tried making it for dinner. My kids love ramen noodles but I don't give it to them often so they were excited to try this. Its not expensive to make and its pretty easy to make as well. I've changed her recipe a little to my liking. It may not be very healthy but its a unique way to use ramen noodles when my kids are craving it and it gets my kids to eat their vegetables on a budget that's really tasty.

As a poor college kid I had mastered the art of making ramen noodles taste better!

I love Ramen. Another fam favorite!! Very customizable.

Everyone remembers those little packages of Ramen that we all ate as college students to save a buck. Remember promising yourself that you would finally reach the day where you'd never have to eat another bite of those wet, microwaved noodles? Well this recipe will make you fall in love with Ramen all over again and make you see the dish in a brand new light. To be clear: this is my take on the traditional Japanese dish and I was not aiming to be totally authentic!To do this recipe right is time consuming. There is no getting around that. The pork belly needs to be marinated and then slowly and carefully roasted to achieve that perfect tender bite and the broth needs to sit for at least an hour in order to incorporate all of the extra flavours we are going to add to it. But the end result is worth it; I promise!For the broth, you can make the stock yourself or you can do what I do to save a bit of time and use ready-made broth which you can buy in the store. For this recipe, I use mushroom broth but you can substitute this for chicken stock, vegetable stock, or bone broth. The only one I do not recommend using is beef broth as the flavour tends to overpower the rest of the dish.

My kids always love to eat just only boiled only ramen or Maggie with its masala pouch.they dont want to eat with vegetables. So it was made with that leftover material