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

I'm sick of seeing ramen alterations that have an ingredient list of like 10 fresh veggies and 3 fresh meats that cost like 40$ to add but claiming they're for poor college kids or baby cooks, so I'm making my own with what you probably would ACTUALLY have in your (or your parents) kitchen, or would be genuinely cheap to buy, since it's common spices or frozen veggie packs. And still be at least healthier than plain ramen.

I love noodles, and buying fresh noodles and making my own soup costs less than buying instant noodles. It's more delicious too, so I created this recipe.I'm from the Kansai area, so I prefer light soups.During Step 3, after bringing the soup to boil again, if you keep it boiling, it will lose its fragrance. Adjusting the flavour with salt instead of soy sauce makes the soup better. Recipe by XLR250R.

Store-bought ramen sauce just seems to have so many additives...- Make sure to prepare the toppings beforehand so that the noodles don't soften too much.- My ramen bowls are a bit small, so increase the amount of soup when using a bigger bowl. 1 1/3 cloves/knobs of garlic/ginger, 3/5 tablespoon doubanjiang, 4 cups water; 1 1/3 teaspoons each of Chinese soup stock granules, sake, salt, and sugar; a little less than a teaspoon of Japanese dashi stock, 2 1/2 plus tablespoons of soy sauce. (I calculated this by multiplying the amounts in the recipe by 4/3.) Recipe by Keyua

I created this recipe because I wanted to eat ramen noodles with thick sauce which you can get from a Chinese restaurant. I cooked with the ingredients that I had in my fridge.Do Step 4 and 5 simultaneously if you can.Adjust the amount of soy sauce and oyster sauce to your liking. The flavor changes by the ratio of soy sauce and oyster sauce.You can cut a boiled egg in half and use it as a topping. Recipe by Manmarumauchan

I tried out this new type of noodles the other day. They were so chewy and tasty! I was inspired to make tsukemen with them, hence this recipe.[Steps 1 to 2] The dipping sauce tastes better if it's flavored relatively strongly. Please taste and adjust the amount of soup to your liking.[Step 3] Take care not to overcook the noodles.[Others] You could also make the dipping sauce with the water used to cook the noodles, but the noodles will dry up if left out for too long. That's why I decided to make the dipping sauce first. For 1 serving. Recipe by Kagecchi

Our family loves the soy sauce flavored ramenmade by COOKPAD user Kaze-no-naka-no-Peco. I revised it a little bit to suit our family's tastes, and made it into a chilled ramen since it was hot that day. And guess what, my husband loved it! It was so tasty I decided to upload this recipe. Give it a go!- Make sure to drain the bean sprouts and noodles well so the soup won't get watery. - You can try this with a variety of toppings (Didn't work with a regular ham though.)- Adjust the amount of garlic and/or doubanjiang according to your taste. For 2 servings. Recipe by Nanaha778

It's been 4 years since I started making homemade ramen as a hobby. Recently, I've finally been able to come close to my ideal flavors, so I uploaded the recipe here as a note to myself.The noodles here are low in moisture and very hard. I think they would be very hard to roll out without a pasta machine or noodle-making machine. If you are going to roll them out by hand, add 100 to 200 g of water to the amounts given. That is the ratio I used to use when I used to roll my noodles out by hand. Recipe by Homard Ebiko

Don't you have occasional cravings for Tokyo-style ramen?I'm going to teach you a recipe for a clear soup broth that you can easily prepare at home.For a clear taste, skim the scum off diligently and remove the fatty bits.If you like your soup cloudy and rich, don't skim the scum off and you'll have a more concentrated soup.Add the sauce as you go. It's harder to dilute after you've added too much, so be careful. Recipe by Motorushi

I enjoyed some instant oil noodles, so I the net and came up with my own personal variation.Some basic toppings include pork char siu, menma, green onion, onion, as well as minced shrimp, fried onion, pickled red ginger, or ground sesame; it goes well with anything really. The dressing is rather thick, so it goes well with boiled cabbage, bean sprouts, chicken cutlets, shrimp, and a variety of squid. By the way, the toppings shown in the above photo are boiled bean sprouts, Char siu cut into short pieces, green scallions, menma, and pickled red ginger.I am also using chicken fat that I got from. For 1 serving. Recipe by Acho-