4 New Ways to Make Ramen

Four simple, new ways to make ramen taste even better. They are great on their own but these ideas take them to the next level!


4 New Ways to Make Ramen

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Back in my college days I loved Ramen. Not only is it incredibly cheap but it is warming and quick to make. Granted, it isn’t very good for you, but heck, I was a college kid. If the worst thing I did was eat Ramen noodles I think I would be in fine shape.

Even though I’ve been out of college for some years now, I still like to revisit my old friend Ramen every once in awhile.

There are a few differences between my life now and when I was in college. First, I have money. Not a lot, but some. Second, I have a stove. Third, I know how to cook reasonably well. Over the years, I started experimenting with new ways to make ramen noodles that give them a bit of a lift. Of course, I still like it normal, but below are 4 ways you can try it if you are looking for something new

Ramen Stir Fry

This is Betsy’s favorite of the four here. It’s a fantastic way to clean out the pantry a bit as you can use pretty much any veggies that you have. For this version I used 1/4 of a red onion, a few broccoli florets, and a few leaves of Swiss chard. I started by sauteeing the onions and broccoli in 2 Tablespoons (about) of olive oil.

A good chance to clean out the pantry.
A good chance to clean out the pantry.

Once they started to get soft, I added my Ramen spice pack to the veggies. Once the veggies are cooked but still have a bit of a bite to them, drain your cooked Ramen and add it to your veggies. Stir everything together and serve immediately. You shouldn’t need any additional salt or pepper. The spice pack should be just right.

If you wanted something a bit more substantial you could try:

Creamy Ramen with Bacon

Again, this one is pretty simple. I chopped up about 2 strips of bacon and 1/4 of a red onion and got those cooking in a pan. You shouldn’t need to add any oil as the bacon fat will render out. Once the onions are cooked down and the bacon is cooked to your liking (some people like it crispy, I actually like mine still soft), add about 1/3 cup cream.

Also add the Ramen spice pack to the cream at this point and let it simmer on low for a few minutes. The cream will start to thicken and then you can add in your cooked, drained Ramen.

A basic cream sauce.
A basic cream sauce.

The third way I like to make Ramen is similara stracciatella recipe!

Ramen Stracciatella


The key to this recipe is to use a bit more water than you normally would to cook Ramen. This should be pretty soupy. Get one egg and lightly whisk it with 1 Tablespoon of grated Parmesan. Also, I like to add a handful of spinach leaves.

Simple and delicious.
Simple and delicious.

When you Ramen is done, add your spice packet and make sure it is mixed in well, then add your egg mixture and finally the spinach. Stir it together and the egg should form little strands. It is actually a pretty good soup.

Say you don’t have a stove though, or extra vegetables or ingredients. Heck. You don’t even have water. You can always try:

Ramen Au Naturale


Betsy thinks this is the weirdest thing in the world, but I used to do it all of the time as a kid. Crush up your Ramen in a plastic bag and add your spice packet to the crushed noodles. I don’t add the entire packet as that would make it pretty salty.

You can eat these like potato chips! They are crunchy and salty and about as easy as it gets.

No water needed.
No water needed.

Ok. So maybe the last one was kind of a joke although I did actually eat Ramen like that and it isn’t bad. I’m assuming though that most people would think it is too weird. Do me a favor though. The next time you are cooking Ramen, try a little bit with a pinch of seasoning on it before you cook it.

I used all chicken flavored Ramen for this post because I bought a huge 12 pack of it. You could use any flavor probably. Do you have any interesting ways to spice up Ramen? Share them in a comment!

If you liked this post, I would love it if you shared it using the icons below. Everyone should know a few different ways to change up this classic.

51 Responses to “4 New Ways to Make Ramen” Leave a comment

  1. My husband would love this post. That is his staple whenever I can't get home to make dinner. I can't even stand the smell of it, but these actually look pretty good. Maybe I will surprise him one day.

  2. I love ramen!! And actually one of my favorite ways to eat it is dry and crunched up like chips. I love using it in other recipes and will have to try some of these.

  3. That's a blast from the past. I definitely ate some Ramen Au Naturale in my day. Once I got older than 12 or so, I almost never used the spice (salt) packet though!

  4. My husband's only dish is a mixture of ramen, cooked frozen vegetables, and a can of chicken. Most of the time he just eats it raw.

    I have to say this post makes it look much more appealing than either of those actually is.

  5. Nick! You've left off my favorite–Ramen Noodle Coleslaw. Basically it's a standard coleslaw tossed with an oil and vinegar dressing. You use the ramen spice packet to flavor the dressing and then you break up the ramen into bite size pieces and mix with the coleslaw salad before serving to add a little crunch and excitement to the salad. Um it's amazing.

    Too bad ramen is on the expensive side here in Bulgaria… a whole loaf of fresh made bread is less than a packet of ramen.

  6. I used to know this fat guy that always kept dry ramen and a jar of peanut butter by his bed. A fat HAPPY guy.

  7. Thanks for the comments and different options everyone! I figured I was leaving some out. I guess I'm not the only one who eats ramen dry. Good to know…

  8. Nick – I, too, used to eat raw ramen in college. Many were disgusted, others just confused. But you, good sir, have validated it as an official means to ramen consumption. All you doubters can suck it! Thanks buddy.

  9. Ramen is a really good topper to a regular salad. It gives it a good crunch! I also love the raw noodles with a little seasoning.

  10. About the uncooked ramen… I used to live in Malaysia when I was a kid, and I definitely remember a brand of ramen noodles that were meant to be eaten straight out of the package! They were a bit crispier than regular uncooked ramen, and the seasonings were already loose in the bag; all you had to do was crunch it up a bit, open the bag, and eat! It was one of the most popular snacks at my school at the time. This post definitely brings me back!

  11. Sorry for the late reply to this one. We don't eat Ramen often anymore, but how can you resist sometimes?? One way we DO eat it though is this one:

    We get the Oriental Ramen, make up 3 bags worth (I never make it as a soup, I boil the noodles, drain, and then add the seasoning & butter to the noodles) and then mix in some shrimp and a bag of frozen peas & corn. I tend to add some extra teriyaki sauce to it all, just for more flavor, letting it all sit on the pot for a few minutes warming and blending. It is super quick "cooking", very easy, and actually quite yummy.

    I know you could use fresher ingredients, rather than a bag of frozen veggies, but this is just a super-quick and convenient way to make it.

  12. Wow. I sort of forgot about ramen…i use to eat so much of it- and i guess i really thought i was like, too good, for all that sodium now- but, i gotta say, all of these look really, really good.

    Recession cooking:

    Ur doin it rite.

    Thanks Nick. I'm definitely going to try these out.

  13. This was such a good post, thanks! My favorite way to spice up ramen is by mixing the flavoring packet with some peanut butter, garlic, chili powder and a little white vinegar in some of the pasta water. I'll usually toss in some stirfry veggies, too. kind of like a spicy-peanut dish.

    ps, I was ridiculed my freshman year of college for eating ramen like a candy bar.

  14. Try this one:

    Oriental ramen cooked with a little extra water to make it soupy. add a table spoon creamy peanut butter and a teaspoon of asian garlic chili paste (not sarachi).

  15. About five years ago, during a period of desperation since I was a newly-wed and we weren't rich by any means, I longed to find a new way to make ramen noodles. First, its a shame this wasn't around then. Haha. Second, however, my husband decided to share with me a secret, the secondary way the Japanese eat ramen noodles. Apparently they get just as bored with the concept sometimes too. He made me up a bowl of beef flavored ramen boiled in milk. It's iiiincredibly creamy and delicious albeit pretty rich so eating a whole bowl can be too much depending on your tastes. Later on, I added french fried onions to it, the crunchiness along with the noodles and the creaminess is just incredible. I hiiiighly recommend that. Bravo for these recipes, I'll have to try them too!

  16. My family never had any money growing up, so we used to make beef flavored ramen noodles with some ground beef and sour cream. Its a delicious spin on beef stroganoff!

    A friend of mine uses oriental flavored ramen noodles, ground beef, shredded carrots and cabbage, its also delicious!

    1. OMG so this is, like, 4 years late, and you’ll never read this comment, but I swear to God I never thought I’d find someone else who made stroganoff with ramen. It is one of the hideous things my mom used to make when we were kids, and it has a special place amongst those hideous things — being that it is the only one I still eat. It freaks people out, so I eat it secretly.

  17. Hot and Sour Ramen is my favorite. I make a mix of 1 part vinegar (white or rice wine), 1 part soy sauce (or teryaki sauce), 1/4 part Srirachi and 1/4 part sesame oil. I keep a squeeze bottle of this in my fridge at all times. A couple of squirts and some veggies makes some delicious soup.

  18. Hi Nick, I only found this post today and could not resist commenting, my kids love to eat what we call "2 minute noodles" on a Saturday and actually think its a big treat. depending on the brand we buy, they will either use the spices or not. Usually they just toss it with some really great locally produced virgin olive oil and some freshly ground salt and pepper. I cannot get myself to even try it, but I have to say after reading your post today I might just attempt it ;-)

    pS. my son also eats the uncooked noodles while waiting for the kettle to boil

  19. I Absolutely love these recipies, and as a college student, though I AM taking a Culinary Arts 2yr Diploma Prgram XD!!!!!!……… This I agree, could come in very handy, and keep you sustained as well as being at least marginally nutritional^^. Granted, yes, there are Ramen Noodle snack made for kids these days.. but those are already fully cooked. My only concern that I wold like to mention to you is that, eating raw Ramen noodles, like chips, uncooked, can possibly cause worms. Word to the wise, I have actually been told this by my family doctor because i used to eat them like mad as a kid in elementary school>.< I loved the taste of them, but was warned that it is a concern if they are overly consumed raw. Now, a little bit of it raw i okay every once in a while, and wont hurt. Theres an actual recipie that my Aunt uses that is quite good. It a type of "asian" coleslaw.^^

    Asian Coleslaw:
    -one bag of premade store bought colslaw ( or you could make your own)
    -one package of any flavour Ramen noodles
    – 5TBSP soya sauce
    -3TBSP canola oil
    -2 TBSP regular or cider vinegar ( the cider vinegar gives a ver distinct taste, I recommend^^)
    -3 TBSP sugar

    1. Crush Ramne noodles up in bag. Remove spice packet.
    2. Mix together spice packet with last four ingredients( either whisk or shake in a container until thoroughly mixed)
    3. Sprinkle crushed noodles over coleslaw and drizzle with dressing.
    4. Serve and enjoy.^^

    1. I have a question…and I feel bad that it’s sort of “off topic” but I’m sure readers would like to know about this. How can ramen “give you worms” if it doesn’t have any worms in it? I mean if eating a little bit is okay–like a little bit of worms are fine?–then you can eat a lot of it, when it comes to whether you’ll get a parasite from it–I’d imagine there’d be an epidemic of parasites and the CDC would get involved and it’d be a big mess. But if, by “worms” you simply mean food poisoning, that would only occur if the ramen were mishandled in some way, and then there would be an “outbreak” of a huge number of people getting sick, and once again, the authorities would get involved…At which point the offending ramen company would have to recall all its ramen. I don’t remember any “ramen food scare” but if there was one I apologize. I just thought people would like to know that you might have gotten some “misinformaton” or be mistaken or whatever, I’d hate to see people stop eating ramen because of an unsubstantiated rumor of contamination…

      I don’t want to offend anyone, I just thought this needed to be said.

      Fran (former government chemist working on food contamination issues)

    2. As far as I’m aware, most ramen is deep fried during manufacture to keep it solid in the packets, so the threat of worms is highly unlikely (granted there are some un fried ramen, but that’s nowhere near as common)

  20. Awesome ideas! As one confined to eating a lot of ramen by that evil thing called a budget, I say thanks!

  21. I love them for the same reasons as others here. I get creative when it comes to cooking ramen noodles. I love to add cheese to them along with stuff like cut up hot dogs, or other meats, or scrambled eggs, or fried eggs with the runny yolks. Also like throwing cut up onions in a frying pan and adding ground beef and other ingredients, like someone else mentioned like a stir fry. The possibilities are endless when it comes to ramen noodles. Not much into the seasoning packets that come with them, instead I like adding my own seasonings and sauces. They are also great to make with almost any soups, stews, etc.

  22. heres how i eat them everytime. (they are my fav food) i cook them an put the seasoning in then i put some worcestershire sause init. start off with a lil then keep adding till u like it. it gives it more flavor an spices it up. ITS YUMMY!

  23. try adding basil and thyme to the water before you heat it then heat the water it makes a diffrence that everybody notices

  24. I had surgery a few years ago and had trouble standing up long enough to actually cook much of anything. I am not a fan of raimen or canned pasta. I am a make it yourself kind a gal. I was about to starve to death when I found a package of homemade meat marinara sauce in my freezer. [My neighbors brought me the Raimen] I made Great spaghetti in short order. A bit different taste but I stll make it occassionally when in a hurry. Canned sauce works too…and anything you want to add like oysters, mushrooms, any veggies, chicken in place of beef, I use pork sometimes too and make a chili verde dish. Works pretty much for anything you desire. I have even been known to add a can of chili to it. I do not eat it raw but my grandchildren do. Great with sprinkling of powered cheese or sprinkled on a cookie sheet and covered with grated cheese according to them. They make their own spice packages too…Mexican, Italian, German, I mean, these girls even eat peanut butter sandwiches with mustard…lol

  25. Roman noodles burritos- you need Roman noodles, shredded cheese, salsa and flour tortillas. Cook the noodles, drain the water, mix in cheese and salsa. Heat up tortillas, add Roman noodles mix and enjoy

  26. i brought raw ramen noodles for snack in 6th grade . everybody thought i was wierd until they tried it . at the end of 6th grade , almost everyone in my class where the teacher allowed snack brought ramen noodles . we were only allowed to bring snacks because in 6th grade , our lunch period was at like , 1:00 p.m. im a freshman now and i always keep a plastic bag of it in my book bag

  27. Wow… the stracciatella sounds really good! I’m definitely going to try that. :) Also, the last one made me laugh. I used to do that as a kid too… (and actually, still do sometimes… *shhhhhh*) I saw at the asian market little packages called “Noodle Snack” and it was basically ramen noodles with the flavour packet already mixed in. Total marketing gimmick and a way for the company to charge twice the price for half the portion. But I can see how it would work as it gives people “permission” to eat ramen as a dry snack (weird) but since it is labelled as a “snack” people won’t feel as odd about it. LOL. These are the snacks: http://www.asiansupermarket365.com/Mamee-Monster-BBQ-Noodle-Snack-p/cmameebbqzez.htm

  28. try wetting the noodles shake off the excess water , then brek into pieces. srinkle the spice pack onto the pieces evenly. then microwave for 1 minute. take em out and shake em. microwave for another 20 seconds and then shake them up again, repeat 2 or 3 times untill they are to your liking. they will turn into crispy and delicious little chips.

  29. All of these recipes would probably taste so much better if they used the rapid ramen cooker! I got mine online and it works great you should get one to its Amazing!

  30. Those are some good ideas! It’s been a while since I had a ramen diet. I might have to do a little reminiscing!! I’ve got a couple ramen hacks. Boil the noodles with some corn, do not drain, and then top off with the flavor packed (chicken) and some salsa. The other is a quick tuna casserole. Boil and drain the noodles, and in another pan warm up a can of tuna with cream of celery soup and some peas, and then combine. Both got me through plenty of lunches and dinners.

  31. A recipe I made for my kiddos:
    fry: onions, ground beef, chopped red pepper 1/2 ramen beef flavor packet
    boil: ramen noodles & drain, add rest of flavor packet
    chop ice berg lettuce (like taco style) and tomatoes
    shredded Xtra sharp cheese & sour cream & guacomole
    stack dish: lettuce, noodles, ground beef mixture, tomatoes, cheese,guaco, sour cream
    Ramen Taco…yummmm

  32. I just love your recipes. And these using Ramen Noodles are great. I had some leftover Ramen the other day and decided to make them into a pizza crust. I drained them, mixed with some garlic powder. I have an AirFryer and it has a little container with sides to cook in about a 4″ square. I put the Ramen in the container and cooked for about 10 minutes. I should have cooked them longer to get them harder but they were sticking together good. I had a little pizza sauce and cheese left from my grand-daughter’s Lunchable so put them on the Ramen. Then I added some pepperoni, chopped onion, chopped jalapeno and fresh grated Parmesan. I cooked this for about 10 minutes or till the top was brown. OMG it was so good. I may try it again soon and add some Parmesan to the Ramen and cook in the oven. I think the Ramen would be sticky enough to hold a shape for the first cooking. MMMM so good!

  33. My husband used to make a big pot of soup with ramen. He would boil a big pot of water and add cut up meat , (beef, chicken or pork) whatever we had leftover in the fridge, add the flavoring packets, then add 4-6 ramen packages. Everyone filled their bowls with the soup. He had an assortment of add-ins. He had cut up green onions, mushrooms, then there was bean sprouts and sliced hard boiled eggs. Top with soy sauce or teriyaki sauce and the kids loved it.

  34. So I make ramen (soup) different ways. We like tiny pieces of steak on ours. I always cook bowls of peas & carrots, mushroom & onions, corn, sometimes Brussels sprouts and occasionally dice up some potatoes and garlic. I fry them all up and put them in separate bowls for people to add to their soup as they choose. Also, always hard boiled eggs and red pepper flakes and seasonings to to choose as well. It is a hit at my house (which has picky eaters!) But everyone loves being able to “choose” what they like in theirs.

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