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-

I realized that the Raoh-brand instant ramen tastes really close to the soupless ramen served at a certain ramen shop!If you start off with a strong flavor, it's difficult to alter later. So if you're worried about that, start off with a weaker flavor and then add more sauce while tasting. For serving 1. Recipe by shima613

I love abura-soba, so I tried making a somen version.It might be best to finish boiling the somen a little quicker than usual. You can eat with ra-yu if you prefer You can use green onions or white leek, either is OK! If using white leek, since they're a bit spicy rinse with cold water before serving. Recipe by Kokoa mama

I combined two things I love, ramen noodles and kimchi. It's easy to make at home with everyday ingredients.Korean produced kimchi is full of umami, so that's all you need for the sauce.I recommend this for a lunch for one, or to serve to guests.Drain the cooked noodles very well, and mix with the sauce quickly while it's still piping hot. For 1 serving. Recipe by mama deko

this is my take on Japanese Ramen. With a little Vietnamese influence. The key is layering the flavors in this broth. This is a quick version. Traditional style would require me to be in the kitchen all day.

My husband loves ramen noodles, and he loves to eat instant noodles after drinking at home on his day off. Store-bought ramen noodles are not good for his health, so I don't want him to eat them often. I wanted to cook ramen noodles from scratch to make it a bit healthier. I tried to recreate the dish from our favorite ramen restaurant. Recipe by Silver dappuru

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 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

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 love the shirataki noodle ramen they sell at 7-11 convenience stores, but it's a bit expensive to buy all the time... so, I made my own shirataki noodle soy sauce ramen for when I'm on a diet.You can put in any ingredients that you'd normally put into soy sauce flavored ramen, like stir fried or boiled vegetables or char siu roast pork. For 1 serving. Recipe by milestone

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

As a ramen lover, I created this recipe. I thought I could make miso-based soup and I actually tried making it. It's delicious because you can adjust it to your liking!(1) If you add green onions early, they will sink, so I recommend adding them later.(2) You won't waste any soup if you measure water or hot water with a bowl you are planning to use. Make appropriate amount of soup by taking the amount of noodles and vegetable.(3) Warm the serving bowl with the boiled noodle water before adding the noodles. Recipe by Jaypegu