Instant ramen noodles are cheap, salty, and easy, but certainly lacking in nutrition. This recipe is how I usually give the dish some extra protein and greens without adding too much cooking time (because that defeats the purpose of instant ramen!). The egg always turns out perfectly soft-boiled as soon as the noodles are done, and the additional accoutrements give it a little bit more oomph.

My boyfriend's mom introduced me to this version of ramen noodles. Now I can't go back to the original! It's cheap, minimum ingredients, partially healthy, and tasty. 😋

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!

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

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

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 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)

Good Old Ramen Noodle Soup. Who hasn't had it at least once? I always come back to this Simple Comfort Soup

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

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 often cook ramen noodles for a quick lunch on weekends, and I cook this one to keep a well-balanced diet.Cook the vegetables quickly over high heat. Please try to finish cooking the noodles when the vegetables are almost ready. The water for the soup should be piping hot. It's even better when you warm up the serving bowl before hand. Recipe by Kyoku

My family loves ramen. However, we don't like hot things in the summer, so we did something about it, and it turned out better than expected.As for removing the surface oil with parchment paper, I figured a scum-removing sheet would do the trick, so I used something similar. It helped me remove a lot of the grease, and I was able to make a clear soup.Feel free to use your favorite Chinese soup stock. My family uses Weipa to make this.When you do not have a small microwave safe cup for Step 1, place into a small microwave safe bowl and microwave.When removing the surface oil in Step 3, use a parchment paper that is used for baking. Recipe by Sabucho