Quick and easy stir fry. Make sure you use mung beans. They add so much flavor! Chicken breast can be use but I love using skinless and boneless chicken thighs in this recipe.

This is a variation of.You can microwave the ＊ ingredients at whatever wattage you like. You just need to dissolve all the ingredients.If you stir fry the chives and leek in residual heat, they'll be cooked just right. For 2 servings. Recipe by Tobundebuu

I wanted to eat this in a different manner than usual, so I tried making it this way.Thoroughly seasoning the vegetables with salt and pepper will bring out the taste of the vegetables better.Add the water in with the noodles. Move the noodles back and forth, flipping it back and forth to soak both sides in the soup; this will separate the noodles more quickly. For 1 serving. Recipe by watyami

I make this whenever I have absolutely nothing in the pantry, except for Ramen packets. My friends love it to bits and always make me run to the kitchen to make more. Enjoy!

I had extra ramen in the pantry so I whipped up a creative idea to use it

Just like to change up its a complete meal in a dish its fast after you prep hope you enjoy

I used to go to a ramen shop, which was close to my work, and I used to eat this dish all the time when I was still single. I remembered that nostalgic taste, and tried to recreate it. I always enjoyed it, and I ordered nothing but this dish.Stir-frying over high heat is the key. I used a lot of oil to cook this dish to taste just like the ramen shop (adjust the amount of the oil to your liking.) Don't stir-fry too long. If you do, the vegetables will lose their nice colours. I only cooked 2 servings to keep the heat high in the wok. Enjoy the freshly cooked dish. Recipe by Taunbi-

My son is in junior high school and loves ramen. I made this recipe for him because I want him to eat lots of veggies as well!Cooking veggies with ramen noodle has so many benefits. The ramen mixes well and becomes more satisfying. You can also eat plenty of veggies, so this kills two birds with one stone. Please serve with pepper if you'd like. For 1 serving. Recipe by Kenken mother

I remembered reading about eating yakisoba noodles at the end of a hot pot meal in a magazine. So I used the noodles as stewed ramen.Use your favourite vegetables. Shimeji mushrooms, shiitake mushrooms, and bamboo shoots is good. Chop into pieces so that they cook through.If you simmer yakisoba noodles for too long, they get soggy. As soon as the noodles have loosened, eat up. Recipe by Yoshiji

This recipe was a hit with my daughter, who said she wanted some instant noodles. Most instant ramen is made with fried noodles, so this a bit healthier in comparison.Adding soy milk (or milk) at the end makes the soup taste milder. I make the soup on the strong side because I put a lot of vegetables, but you can adjust the taste to your liking. You can add anything you have in your refrigerator, and you can arrange the toppings any way you like. Recipe by miyuki12

I'm pregnant right now so I'm trying to eat as many vegetables as I can. So I added a lot of vegetables to stir fried udon noodles!!Add water to the layered vegetables, then put a lid on to steam-cook them to perfection.Because you steam-cook everything, the noodles will be nice and plump. For 1 serving. Recipe by Tomomon1028

I learned this single-person meal recipe from my mother. It's a Kyushu speciality that you can make in one frying pan. The sauce is thickened by the noodles and mixes with the vegetables in a really tasty way.If you like crispy and firm noodles use 200 ml of water. If you like soft and crispy noodles use 300 ml. Adjust the amount of water to your taste.Paste-type soup base is rather salty, so add half of it first, and add more while tasting. For 1 serving. Recipe by Emiy