13+ Ramen Noodle Recipes You’ll Want To Make Again And Again

There are nights when all I want is a bowl of comfort—something slurpy and savory, but still cheap and fast. That’s why ramen noodles have saved me more times than I can count. From late-night study sessions in college to cozy lunches with my kids, ramen noodles always found a place on my table. And if you think this humble ingredient is limited to just the classic instant package, think again. My kitchen has seen everything from creamy ramen soups to sizzling stir-fries, all built on those curly noodles. Whether you’re cooking for one or feeding a group, these 13+ ramen noodle recipes you’ll want to make again and again are proof that a packet of noodles can be the start of something crave-worthy.

1. 15-Minute Garlic Butter Ramen

Why You’ll Love It:

I reach for this recipe on exhausting weeknights when I want something wildly flavorful but have almost no energy. It turns pantry staples into a buttery, garlicky bowl of comfort that even my picky eaters adore. Perfect for solo meals or doubling for a crowd.

Serving size: Serves 2

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients Needed:

• 2 packs instant ramen noodles (discard seasoning packets)
• 3 tablespoons unsalted butter
• 4 large garlic cloves, minced
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 2 scallions, sliced
• 1 tablespoon sesame seeds
• Lemon wedges, for serving

How to Make It:

1. Boil the ramen noodles according to package directions, drain, and set aside.
2. In a skillet over medium heat, melt the butter. Add minced garlic and cook until fragrant, about 1 minutes.
3. Stir in the soy sauce and sesame oil.
4. Toss the cooked noodles in the skillet until evenly coated.
5. Serve in bowls topped with scallions, sesame seeds, and a wedge of lemon.

Flavor Boost: Add a pinch of red pepper flakes while sautéing the garlic for a subtle heat.

2. Spicy Miso Ramen with Soft-Boiled Egg

Why You’ll Love It:

This is the bowl I crave when the weather turns chilly. The spicy miso broth soothes and warms, and the jammy eggs make it special enough for a weekend lunch. It’s surprisingly easy and always tastes like a treat.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients Needed:

• 2 packs ramen noodles
• 4 cups chicken or vegetable broth
• 2 tablespoons white miso paste
• 1 tablespoon chili garlic sauce
• 1 teaspoon soy sauce
• 2 soft-boiled eggs, halved
• 2 baby bok choy, halved
• 1/2 cup sliced mushrooms
• 2 scallions, sliced
• 1 tablespoon chili oil

How to Make It:

1. Bring broth to a simmer and whisk in miso paste, chili garlic sauce, and soy sauce.
2. Add mushrooms and bok choy; simmer 3 minutes.
3. Cook ramen noodles according to package, drain, and add to bowls.
4. Pour hot broth and veggies over noodles.
5. Top with halved soft-boiled eggs, scallions, and a drizzle of chili oil.

Swap This With That: Try baby spinach instead of bok choy for a softer green.

3. Peanut Chicken Ramen Stir-Fry

Why You’ll Love It:

Whenever I have leftover chicken and peanut butter in the pantry, this is my go-to. The creamy peanut sauce clings to every noodle, and the crunchy veggies make it satisfying. My kids request this on repeat.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Ingredients Needed:

• 3 packs ramen noodles
• 2 cups cooked chicken breast, sliced
• 1/2 cup smooth peanut butter
• 1/4 cup soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sriracha
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1/4 cup chopped peanuts
• 2 tablespoons chopped cilantro
• Lime wedges, for serving

How to Make It:

1. Cook ramen noodles according to package, drain, and set aside.
2. In a small bowl, whisk peanut butter, soy sauce, honey, vinegar, and sriracha with 3 tablespoons warm water.
3. In a large nonstick pan, sauté bell pepper and carrot for 2-3 minutes.
4. Add the chicken, noodles, and sauce, tossing to coat.
5. Top with peanuts, cilantro, and lime wedges before serving.

Meal Prep Tip: Store leftovers in an airtight container in the fridge for up to 3 days; reheat with a splash of water.

4. Beef & Broccoli Ramen Bowls

Why You’ll Love It:

When takeout cravings hit, this beef and broccoli ramen is my answer. It tastes just like something you’d order in, but comes together so quickly. It satisfies both the noodle-lovers and the meat-eaters in my family.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients Needed:

• 2 packs ramen noodles
• 1 pound flank steak, thinly sliced
• 2 cups broccoli florets
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon sesame seeds

How to Make It:

1. Cook ramen noodles according to package; drain and set aside.
2. Whisk soy sauce, brown sugar, oyster sauce, and cornstarch.
3. In a hot skillet, add oil and sear steak slices until browned.
4. Add broccoli and sauce; cook 3 minutes until broccoli is tender.
5. Toss with noodles and top with sesame seeds to serve.

Common Mistake to Avoid: Don’t overcook the broccoli—add it last to keep it crisp and green.

5. Easy Ramen Veggie Soup

Why You’ll Love It:

Perfect for those “clean out the fridge” days. This soup is cozy, brothy, and lets you use any vegetables you have on hand. It’s a comforting work-from-home lunch.

Serving size: Serves 3

Prep Time: 8 minutes

Cook Time: 12 minutes

Total Time: 20 minutes

Ingredients Needed:

• 2 packs ramen noodles
• 4 cups vegetable broth
• 1 carrot, cut into rounds
• 1/2 cup frozen peas
• 1 cup baby spinach
• 1/2 cup corn kernels
• 2 scallions, sliced
• 1 tablespoon soy sauce

How to Make It:

1. Bring broth to a simmer and add carrot, peas, and corn. Cook 5 minutes.
2. Stir in spinach and soy sauce.
3. Add ramen noodles and cook until tender.
4. Ladle into bowls and top with scallions.

Budget-Friendly Tip: Use frozen veggie medley instead of fresh for extra savings.

6. Creamy Coconut Curry Ramen

Why You’ll Love It:

This recipe is for when I’m in a “something different” mood. The coconut milk and curry paste make the broth rich and fragrant, and it feels almost indulgent—without much work.

Serving size: Serves 4

Prep Time: 12 minutes

Cook Time: 18 minutes

Total Time: 30 minutes

Ingredients Needed:

• 2 packs ramen noodles
• 1 tablespoon red curry paste
• 1 tablespoon vegetable oil
• 1 can (14 oz) coconut milk
• 2 cups chicken broth
• 1 red bell pepper, thinly sliced
• 2 cups baby spinach
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1/4 cup cilantro, chopped

How to Make It:

1. Heat oil in a pot and sauté curry paste for 1 minutes.
2. Stir in coconut milk and broth. Add bell pepper and bring to a simmer.
3. Add ramen noodles; cook until just tender.
4. Stir in spinach, fish sauce, and lime juice.
5. Ladle into bowls, garnish with cilantro.

Flavor Boost: Add a teaspoon of grated ginger and garlic for extra kick.

7. Ramen Noodle Salad with Sesame Dressing

Why You’ll Love It:

On hot days, this cold noodle salad is a real lifesaver. The crunchy veggies and tangy sesame dressing are so refreshing, and it packs well for picnics or lunches. Kids love shaking it all up in a big mixing bowl.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients Needed:

• 2 packs ramen noodles
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 cup cooked edamame
• 1/4 cup sliced green onions
• 2 tablespoons black sesame seeds

• 3 tablespoons tahini or sesame paste
• 3 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 teaspoons sesame oil

For the Dressing:

How to Make It:

1. Cook noodles, rinse under cold water, and drain well.
2. Whisk dressing ingredients until smooth.
3. Toss noodles, cabbage, carrots, and edamame in a large bowl.
4. Drizzle with dressing, toss gently, and top with green onions and black sesame seeds.

Meal Prep Tip: Keep the noodles and veggies separate until just before serving to preserve freshness.

8. Breakfast Ramen with Bacon and Egg

Why You’ll Love It:

Turn a lazy weekend morning into something special with this breakfast ramen. It’s fun, filling, and brings together the best of brunch: noodles, bacon, and eggs.

Serving size: Serves 2

Prep Time: 7 minutes

Cook Time: 13 minutes

Total Time: 20 minutes

Ingredients Needed:

• 2 packs ramen noodles
• 3 cups chicken broth
• 4 slices bacon
• 2 eggs
• 2 tablespoons chopped chives
• Salt and pepper to taste

How to Make It:

1. Cook the bacon until crispy, then set aside.
2. In a pan, simmer broth.
3. Cook noodles in the broth until tender.
4. Fry eggs to your liking.
5. Divide noodles and broth between bowls, top with bacon, eggs, chives, and season to taste.

Best Pairings: Serve with buttered toast or a side of sautéed spinach.

9. Shrimp & Lime Ramen

Why You’ll Love It:

When I want something light yet satisfying, this shrimp ramen is it. The lime and cilantro bring brightness, and the shrimp cook up in minutes, making this ideal for a quick dinner.

Serving size: Serves 2

Prep Time: 8 minutes

Cook Time: 10 minutes

Total Time: 18 minutes

Ingredients Needed:

• 2 packs ramen noodles
• 10 large shrimp, peeled and deveined
• 3 cups chicken or seafood broth
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 2 scallions, sliced
• 1/4 cup cilantro, chopped
• Lime wedges for serving

How to Make It:

1. Heat broth in a pot; add fish sauce and lime juice.
2. Add shrimp and cook until pink, about 2 minutes.
3. Add noodles, cooking until just tender.
4. Serve garnished with scallions, cilantro, and lime wedges.

Flavor Boost: Sprinkle with a dash of chili flakes for some heat.

10. Kimchi Ramen

Why You’ll Love It:

Kimchi ramen is my guilty pleasure—spicy, tangy, and endlessly slurpable. Whenever I have leftover kimchi in the fridge, I crave this late-night bowl. It’s simple, bold, and wakes up your tastebuds.

Serving size: Serves 2

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients Needed:

• 2 packs ramen noodles
• 2 cups vegetable or chicken broth
• 1 cup kimchi, chopped
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 hard-boiled egg, halved
• 2 scallions, sliced

How to Make It:

1. Bring the broth to a simmer; add kimchi, gochujang, and soy sauce.
2. Add noodles and cook until tender.
3. Serve in bowls topped with scallions and halved egg.

Swap This With That: Substitute tofu or sliced chicken for the egg if you want more protein.

11. Cheesy Baked Ramen Casserole

Why You’ll Love It:

This is pure comfort food. If you love casseroles, cheesy baked ramen brings back childhood memories but with a playful twist. It’s hearty and reheats well, great for busy families.

Serving size: Serves 6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients Needed:

• 3 packs ramen noodles
• 2 cups shredded cheddar cheese
• 1 cup diced ham
• 1 cup frozen corn
• 2 cups milk
• 2 eggs
• 1 teaspoon Dijon mustard
• 1/2 teaspoon black pepper

How to Make It:

1. Cook ramen noodles, drain, and set in a greased casserole dish.
2. Whisk milk, eggs, mustard, and black pepper.
3. Add ham and corn to noodles, pour egg mixture on top, and stir gently.
4. Top with cheese.
5. Bake at 375°F for 25 minutes or until cheese is bubbly and golden.

Meal Prep Tip: This casserole keeps well in the fridge and can be reheated in the oven.

12. Ramen Pad Thai

Why You’ll Love It:

Craving takeout but facing a bare pantry? This ramen pad Thai is quick, tangy, and just as fun as the restaurant version. It’s perfect for a casual night in with friends.

Serving size: Serves 3

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients Needed:

• 2 packs ramen noodles
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 1 carrot, julienned
• 3 green onions, sliced
• 1/4 cup chopped peanuts
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil
• Lime wedges, for serving

How to Make It:

1. Cook noodles, drain, and set aside.
2. In a large skillet, heat oil and scramble eggs.
3. Add carrots and cook 2 minutes.
4. Add bean sprouts, noodles, and combined sauces, tossing to coat.
5. Serve with green onions, peanuts, and lime wedges.

Flavor Boost: Add a drizzle of sriracha for more kick.

13. Lemon-Herb Chicken Ramen

Why You’ll Love It:

This chicken ramen has a brightness from fresh lemon and herbs that feels almost healing. It’s light but still filling, and the flavors are refreshing at any time of year.

Serving size: Serves 3

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients Needed:

• 2 packs ramen noodles
• 2 cups cooked shredded chicken
• 4 cups low-sodium chicken broth
• 1 lemon, thinly sliced
• 1 tablespoon olive oil
• 1/4 cup chopped parsley
• 2 tablespoons chopped dill
• Salt and black pepper to taste

How to Make It:

1. Heat oil in a pot, add broth and lemon slices. Simmer 5 minutes.
2. Add chicken and noodles, cooking until hot.
3. Season with salt and pepper.
4. Serve in bowls, garnished with parsley and dill.

Best Pairings: Pair with a green salad or simple garlic bread.

14. Vegetarian Ramen with Crispy Tofu

Why You’ll Love It:

This one’s for plant-based nights. The crispy tofu cubes give you texture and protein, and you can toss in any favorite veg for a super satisfying meal. It’s a regular in our “Meatless Monday” lineup.

Serving size: Serves 2

Prep Time: 12 minutes

Cook Time: 18 minutes

Total Time: 30 minutes

Ingredients Needed:

• 2 packs ramen noodles
• 8 oz firm tofu, drained and cubed
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 3 cups vegetable broth
• 2 baby bok choy, halved
• 1 carrot, peeled into ribbons
• 2 green onions, sliced
• Soy sauce to taste

How to Make It:

1. Toss tofu with cornstarch. Fry in hot oil until crispy, set aside.
2. Simmer broth, add bok choy and carrot; cook 3 minutes.
3. Add noodles, cooking until just softened.
4. Serve noodles and broth topped with crispy tofu and green onions.

Swap This With That: Try sliced mushrooms or broccoli instead of bok choy if that’s what you have.

15. Cold Sesame-Ginger Ramen

Why You’ll Love It:

On stuffy summer days, I crave this cool, nutty noodle dish. It’s packed with ginger, tangy with soy and vinegar, and totally refreshing straight from the fridge. Perfect for meal-prep or packed work lunches.

Serving size: Serves 3

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients Needed:

• 2 packs ramen noodles
• 1/4 cup tahini or peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon grated ginger
• 1 teaspoon honey
• 1 small cucumber, thinly sliced
• 1 cup shredded purple cabbage
• 1 tablespoon sesame seeds

How to Make It:

1. Cook noodles, rinse under cold water, and drain well.
2. Whisk tahini, soy, vinegar, ginger, and honey with 2 tablespoons water.
3. Toss noodles in sauce; arrange cucumber and cabbage on top.
4. Sprinkle with sesame seeds before serving.

Serving Idea: Add grilled chicken or tofu for extra protein.

16. Classic Shoyu Ramen

Why You’ll Love It:

Sometimes only the classics will do. This shoyu ramen has a savory, clear soy-broth with tender noodles, just like a bowl straight from a Japanese ramen bar. It’s my “special treat” recipe when I want to slow down and savor supper.

Serving size: Serves 2

Prep Time: 12 minutes

Cook Time: 28 minutes

Total Time: 40 minutes

Ingredients Needed:

• 2 packs ramen noodles
• 4 cups chicken broth
• 1/4 cup soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• 4 slices cooked pork tenderloin
• 2 soft-boiled eggs, halved
• 2 squares nori
• 2 green onions, sliced

How to Make It:

1. Simmer broth, soy sauce, mirin, and sugar in a pot.
2. Cook noodles and divide into bowls.
3. Pour hot broth over noodles.
4. Top with pork, egg, nori, and green onions.

Personal Note: My family always asks for this when they want something “fancy” but homey.

FAQ

How can I make ramen noodles healthier?

You can skip the seasoning packets (which are often high in sodium), use homemade or low-sodium broth, and load up your bowl with vegetables and lean proteins.

Can I use any kind of noodles for these recipes?

Most recipes work with the standard dried ramen blocks, but you can substitute fresh ramen noodles or even gluten-free noodles if needed—just watch the cooking time.

What toppings go best with ramen noodles?

Some favorites are soft-boiled eggs, sliced scallions, nori, sesame seeds, pickled vegetables, and toasted garlic or chili oil.

How do I keep ramen noodles from getting soggy?

For soups, add noodles just before serving so they don’t overcook in the broth. For cold or stir-fried dishes, drain and rinse noodles under cold water to stop cooking.

Conclusion

Ramen noodles are one of those pantry staples that always spark a little creativity in my kitchen. With just a pack or two, you can whip up everything from soul-soothing soups to cool salads and hearty casseroles—no culinary degree required. These 13+ ramen noodle recipes you’ll want to make again and again are proof that you never need to settle for boring. You can make them your own, mix and match flavors, and turn even the humblest noodles into something you’ll crave week after week. So trust your tastebuds, play with what’s on hand, and enjoy every last slurp.