3 Yummy Ways to Make Ramen

Who doesn’t love ramen? I mean, it is the ultimate midnight snack, especially for students. Walking down to the kitchen...

W ho doesn’t love ramen? I mean, it is the ultimate midnight snack, especially for students. Walking down to the kitchen in stealth mode, opening up the ramen packet at 2 AM, and slurping it down while your tongue burns a little is next level. Sometimes we just eat it right out of the packet. 

But it's time to update your ramen if you're already eating it straight from the packet. The curly noodles are so simple to dress up that they quickly become a substantial supper. Do you require additional noodle dishes? We've got you covered. Prepare to be dazzled with our favorite ramen dishes.

Creamy Chicken Ramen Soup

Chicken soup is delicious, but there are times when we want something a little more flavorful than your average soup. This recipe is full of flavor and then some! With a pinch of spiciness from the curry powder, a rich creaminess from the coconut milk, and a squeeze of lime on top, you've got a chicken soup that will surprise your taste buds.

Things You’d Need

  • coconut oil (1 tablespoon)
  • 1 large carrot, sliced into thin 2"-long pieces,
  • 1 yellow onion, chopped
  • 2 garlic cloves, chopped
  • curry powder (1 tablespoon)
  • cayenne pepper (half teaspoon)
  • salt, kosher
  • coconut milk, 2 (13.5 oz.) cans (shaken well)
  • chicken broth (three cups)
  • rotisserie chicken, shredded, 2 cups
  • 1/3 cup chopped fresh cilantro, with a little extra for garnish
  • 1 ramen noodle packet (save the seasoning for later)


1) Melt coconut oil in a large pot over medium heat. Cook, stirring occasionally, until the onion, bell pepper, and carrots are soft (about 6 to 8 minutes). Stir in the garlic for 1 minute, or until fragrant. Season with salt, curry powder, and cayenne pepper. Stir until everything is well mixed.

2) Add the coconut milk and chicken broth to the pot and bring to a low simmer. Cook until the shredded chicken, cilantro, and ramen noodles are done.

3) Serve with lime and cilantro on the side.

Ramen Noodle Salad

It is simple, classic, and definitely light on your tummy. A perfect snack and most definitely a healthy one. 

Things You’d Need

  • 2 packets of  ramen noodles (chicken flavor)
  • 1/2 cup almonds, chopped
  • extra-virgin olive oil, 2 tbsp.
  • rice vinegar, 2 tbsp
  • 1 tbsp. sesame oil, roasted
  • 1 tbsp. soy sauce (low sodium)
  • 1 tablespoon honey
  • Salt, to taste
  • black pepper, freshly ground
  • 1 red cabbage head, sliced thinly
  • 1/4 head finely sliced green cabbage 
  • 5 finely sliced green onions
  • 1 carrot, peeled and shaved into ribbons with a vegetable peeler
  • 1 tablespoon sesame seeds, plus additional for garnish
  • 1 drained 10.7-ounce can of Mandarin oranges
  • 1 diced avocado


  1. Preheat the oven to 400°F and place a rack in the center. On a rimmed baking sheet, break up ramen noodles into 1" pieces and combine with almonds. 6 to 8 minutes, stirring once, until golden. Allow to cool completely before serving.
  2. In a large mixing bowl, combine olive oil, rice vinegar, sesame oil, soy sauce, and honey. Season with salt and pepper.
  3. Red and green cabbages, green onions, carrots, and sesame seeds are all good additions. Refrigerate for at least twenty minutes, tossing occasionally.
  4. Toss in the Mandarin oranges, avocado, chilled noodles, and nuts right before serving.
  5. Before serving, sprinkle sesame seeds on top.

Malaysian Ramen

Add extra vegetables, a runny soft-boiled egg, add the peanuts, spritz with lime juice.... Make your own Malaysian ramen journey. 

Things You’d Need

  • 2 packs of ramen (any flavor you love)
  • 3 tbsp. oil (vegetable)
  • 2 minced garlic cloves
  • 1 teaspoon fresh ginger, minced
  • 1/2 medium finely chopped red onion
  • 1 finely sliced big carrot
  • 2 tbsp. soy sauce (low sodium)
  • 1 tsp. white distilled vinegar
  • 1 teaspoon Sriracha
  • 3 cups of baby spinach, roughly chopped
  • Lime juice, freshly squeezed
  • 1 tablespoon crumbled roasted unsalted peanuts


  1. Each noodle block should be cut in half. Set aside the noodles and one packet of seasoning aside
  2. Warm the oil in a big pan over medium heat. Add the garlic, ginger, onion, and carrot once the oil begins to shimmer. Cook for 4 to 5 minutes, until the vegetables have softened and the garlic and ginger have begun to brown, then add the soy sauce, vinegar, Sriracha, and approximately half a teaspoon of the ramen spice. Toss the noodle cakes and vegetables in the sauce with spinach, noodles, and half a cup of water. When the noodles begin to soften (approximately 4 or 5 minutes), break them apart with a large spoon and toss them briskly in the sauce.
  3. Lower the heat, cover, and simmer for 5 to 7 minutes, or until the water is absorbed and the noodles are done
  4. Squeeze in a good amount of lime juice. Taste and season with extra lime juice if needed, then top with the peanuts.

And there you have it! Some delicious ways to make ramen!

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  • Ramen Recipes
  • Ramen breakfast
  • Malaysian Ramen
  • ramen snack mix
  • yummy ramen recipes