This was delicious when I ate it at a Taiwanese restaurant, so I reproduced it using Soy Sauce Ramen Noodles. Even though the noodles are instant, it is really delicious. I forgot to add bean sprouts, but it tasted great even without.Taiwan-style ramen are made with ground pork, Chinese chives, Japanese leeks, been sprouts etc., stir fried in red chili pepper, in a soy sauce based soup. It also calls for a lot of garlic. For 1 serving. Recipe by Yumipii

I love Taiwanese ramen noodles. My husband and I used to go to Taiwanese ramen restaurants before our son was born, but it's hard to take our baby out to restaurants. Finally I tried to make my own. I've almost achieved the taste I was looking for after the second try. I can live without going to restaurants if I can eat this dish at home.The key is keeping the crispiness of the Chinese chives. They were almost raw at a restaurant. Recipe by Tomomidon

Back when I lived in Nagoya, I often ate this at the Kakuozan shops (Yukichan Ramen?). Ajisen is also delicious.If you cook the chives, you lose the crispy texture, so I recommend adding them last and just lightly mixing them in.For soy-flavored ramen, I think thick noodles work well.If you like spicy, try with more doubanjiang. Recipe by susan78

After leaving Nagoya, I wanted to be able to experience the taste of Misen Ramen, so I looked into how to make it. Adjust the spiciness to your liking.For the ramen, I recommend uncooked fresh ramen with soup packets, but instant ramen is also fine. Soy sauce flavor is the standard, but miso and salt are also delicious. Try to time the preparation so that the noodles finish boiling right when the soup is done. For serving 2. Recipe by Seira758

I created this recipe because I thought the ramen soup would be delicious with Chinese omelet.Adding mayonnaise to the egg mixture makes the Chinese omelet fluffy and delicious. Recipe by Mimoroku

I made my own recipe based off of several New tantan recipes. I was unable to eat it after moving away from Saginuma city in Kanagawa Prefecture, so I developed my own. There are times when it is more delicious than the original.If you can find Yamakishi-brand noodles, they are the best. If not, then you can use thick Chinese noodles.If you can't buy something close to hete-type kimchi paste, then try searching online for "red pepper for kimchi". It has a nice flavor, isn't too spicy, and it is convenient since you can use it in many different dishes.The eggs will become fluffy once you add in the water dissolved potato starch in the last step. For 1 person. Recipe by Mitakozou

Want to spice up your boring ramen with something very quick? Then this korean style ramen is for you!

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.

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