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Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 15 minutes Cook Time: 15 minutes Ingredients: 1 packet (120g) Spicy Seafood Neoguri Ramen (use both noodles and seasoning packets) 2 tablespoons (25g) all-purpose flour 3.5 tablespoons (28g) potato starch ¼ cup (59g) water 1 Egg 2 green onions, thinly sliced, plus more for garnish ½ cup (64g) kimchi, finely chopped ½ cup (64g) thinly sliced Napa cabbage 1 carrot, finely julienned 1 tablespoon (15g) vegetable oil 2 teaspoons (9g) sesame oil Okonomiyaki sauce for serving (store bought or homemade) Kewpie mayonnaise for serving Bonito flakes for serving Method: Cook ramen to package directions then drain. In a separate large mixing bowl whisk together flour, potato starch, water, and egg. Mix in green onions, kimchi, cabbage and carrots. Add in the ramen noodles and using tongs mix well. Heat a large non-stick pan over medium-high heat, add vegetable oil. Once hot, add the pancake mixture, pressing down to cover the pan and evenly distribute the vegetables, cook 2-3 minutes. Carefully slide the cooked side of the pancake onto a plate, cooked side down, and then flip back into the pan, uncooked side down into the pan. Drizzle sesame oil down the sides and continue to cook until cooked and browned about 2-3 minutes. Plate and serve with nice drizzles of okonomiyaki sauce and kewpie mayo. Finish with bonito flakes and green onions and enjoy.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 5 minutes Cook Time: 5 minutes Ingredients: 2 packets ramen seasoning packets (I used Shin Black Ramen seasoning packets) 3/4 teaspoon (11g) curry powder, or to taste 1/4 teaspoon (4g) cumin powder, or to taste 1/2 cup (90g) dried corn kernels 3 tablespoon (45g) olive oil Method: In a small bowl, combine the ramen flavor packet, curry powder, and cumin powder. Mix together well and adjust seasoning to your liking. Set aside. Add vegetable oil to a large pot (at least 6 qts) and heat over medium heat until just smoking. Add in the popcorn kernels and top with a lid.  Continuously and vigorously shake the pot, holding the lid down, until kernels begin to pop. Turn off the heat and remove the lid. Toss with the seasoning mixture, serve immediately and enjoy!

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 2 hours-overnight Cook Time: 10 minutes Ingredients: 4 packs (520g) of Shin Black Ramen, (use 4 noodles and 4 seasoning packets) Vegetable oil for frying 6 oz sashimi grade tuna, finely diced ½ cup (115g) Kewpie mayonnaise ¼ cup (58g) Sriracha 1 clove garlic, grated Green onion, thinly sliced for garnish Toasted sesame seeds, for garnish 1 Avocado, thinly sliced Flaky Salt, for garnish Method: Cook ramen noodles in boiling water and all their seasoning packets, then drain. Press noodles into a ⅛ inch sheet tray lined with plastic wrap, cover with more plastic wrap then invert onto another sheet tray and weigh down with 2 soup cans or something similar. Refrigerate for 2 hours or ideally overnight. Remove ramen from sheet trays and trim edges. Then cut in half lengthwise, making two equal strips. Then cut into 1-inch strips. Fill a Dutch oven halfway with vegetable oil and heat to 350°F (176°C). Deep fry your 1-inch ramen strips until golden and crispy, about 3-4 minutes. Once crispy, drain and set aside. To make the spicy tuna, to a medium mixing bowl add kewpie mayo, Sriracha, and garlic, and mix to combine.  Add in the tuna, season with salt to taste, and fold together. Top each 1-inch piece of fried ramen with spicy tuna, diced or sliced avocado, flakey sea salt, sesame seeds and green onion. Plate and enjoy.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 3 hours-overnight Cook Time: 15 minutes Ingredients: 1 package (130g) Shin Black Ramen (use noodles and seasoning packet) 2 eggs, beaten 1 ½ tablespoons (22ml) Canola oil 5 oz (141g) ground beef, rolled into two 2 ½ oz (70g) balls Salt and pepper to taste 2 slices American Cheese Spicy mustard, for topping Kewpie mayo, for topping 2 tablespoons (6.5g) finely diced sweet onion Method: Cook ramen noodles according to package directions, until just al dente. Drain noodles. Add the drained noodles to a large mixing bowl and season with the seasoning packet to taste. Whisk your two eggs together and stir into your noodles. Place half the ramen noodle-egg mixture into a bun sized ramekin covered with plastic wrap and weigh down with a can of soup, repeat with the other half of noodles. Refrigerate for at least 3 hours or ideally overnight. Heat a large non-stick sauté pan over medium high heat, add a bit of oil to coat the pan and pan sear the “ramen buns” on both sides until golden, about 2-3 minutes per side. Set aside and cook burgers. Place the pan over medium-high heat and coat with a bit of oil. Place the ground beef balls down and press down with a wide spatula. Season with salt and freshly cracked black pepper, to taste.  Cook until browned, about 1-2 minutes, flip, season with salt to taste, top with cheese and let it melt. Build your burger: ramen bun, mustard, kewpie mayo, diced onions, your two burger patties, and cover. Plate and serve and enjoy!

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 10 minutes Cook Time: 15 minutes Ingredients: 2 packets Laksa Ramen (use 2 noodles, use 1-2 seasoning packets to taste) 2 tablespoons (30g) vegetable oil 2 boneless skinless chicken thighs (360-400g), cut into small pieces 2 tablespoons (30ml) Thai red curry paste ½ teaspoon (3g) turmeric powder 1 inch knob galangal or ginger, very thinly sliced 3 cloves garlic, peeled and lightly crushed left whole 1 shallot, finely chopped 4 cups (946ml) low sodium chicken stock 1 can (429ml) full fat coconut milk 2 tablespoons (12.5g) sugar Fresh cilantro for garnish 2 limes, one cut into wedges Fish sauce, to taste Method: In a large sauté pan set over medium-high heat, add in vegetable oil and chicken, season with salt and let sear on one side 2-3 minutes or until the internal temperature of the chicken has reached 165°F (74°C). Once browned begin to stir and cook for another 2-3 minutes, remove chicken and set aside. In the same pan, add red curry paste, turmeric powder, galangal or ginger, garlic, and shallots, and cook until fragrant 1-2 minutes. Add chicken stock, coconut milk and sugar, bring to a boil. Add 1-2 packets of the seasoning from the ramen, to taste. Add the noodles and the chicken back to the pan and simmer for 5 minutes. Serve in bowls topped with fresh cilantro, lime wedges, fish sauce and enjoy.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 10 minutes Cook Time: 15 minutes Ingredients: 3 packets (300g) Nissan Tonkotsu Instant Ramen (we’ll be using all 3 noodle discs, one packet of oil, and 1-2 packets of seasoning, or to taste)3 oz (85g) guanciale, finely diced 3 egg yolks ½ cup (57g) freshly grated Pecorino Romano, plus more for garnish ½ cup (57g) freshly grated Parmigiano Reggiano, plus more for garnish Salt and pepper to taste Method: Place a large pot over high heat, and bring to a boil. Meanwhile, heat the oil from the Nissan Tonkotsu oil packet in a large saucier pan over medium heat. Add the guanciale and cook until the fat renders and the pork is nicely browned, about 5-6 minutes. Remove the guanciale from the pan and set aside, keeping the pork fat in the pan. Add ramen noodles to the water and boil until al dente. Reserve 1 cup of pasta water, then drain pasta and add to the skillet with the pork fat set over medium-low heat. Toss the noodles in the fat and then add the egg yolks, 1-2 seasoning packets (or to taste) and the cheeses. Keep tossing and adjust with spoonfuls of pasta water to emulsify the sauce. Check the seasoning, serve and enjoy.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 5 minutes Cook Time: 5 minutes Ingredients: 1 package (130g) Shin Black Ramen (use noodles and not the seasoning packet) 1 tablespoon (14g) butter 1 teaspoon (3g) garlic, minced 1/4 teaspoon (.25g) red pepper flakes, or to taste 1 teaspoon (4g) brown sugar 1 tablespoon (15ml) soy sauce 1 egg, lightly beaten 1 green onion, thinly sliced for garnish 1 teaspoon (3g) toasted sesame seeds, or to taste Method: Bring a pot of water to a boil and cook your instant ramen to package directions (without the seasoning packet). Drain and set aside. To make the sauce, in a 12-inch nonstick pan, heat the butter over low heat. Add the garlic and cook until soft, about 1-2 minutes. Stir in the crushed red pepper, brown sugar and soy sauce.  Add the drained noodles to the pan, toss to coat. Push the noodles to one side and add an egg to the pan and scramble until just set. Place the noodles in a bowl and garnish with sliced scallions and toasted sesame seeds. Serve and enjoy!

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 10 minutes Cook Time: 10 minutes Ingredients: 3 packages (390g) Shin Black Ramen (use 3 noodle disks, use 1-2 red and gold seasoning packets, discard the dried vegetable packet) ¼ cup (60g) butter ¼ cup (31g) all-purpose flour 1 ½ cups (355ml) milk ½ cup (118ml) heavy cream 1 cup (113g) cheddar cheese, grated 1 cup (113g) American cheese, shredded or finely chopped ½ cup (57g) Gruyere cheese, grated Salt to taste Method: Bring a large pot of salted water to a boil. In a deep saucepan, melt the butter over medium heat. Once fully melted, whisk in your flour. Stir and cook constantly for about 1-2 minutes. Slowly pour in milk  and heavy cream and whisk. Once smooth and lightly thickened and starting to simmer, cut off the heat and the cheddar, American and Gruyere. Mix until fully melted and incorporated, 2-4 minutes. Cook ramen according to package directions 3-4 minutes. Then drain. Fold ramen into your cheese sauce until fully coated. Season with 1-2 ramen seasoning packets, serve immediately and enjoy.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 10 minutes Cook Time: 10 minutes Ingredients: 2 packages (260g) Shin Black Ramen (noodles from 2 packages crushed, seasoning packs reserved for seasoning) 1 cup (120g) all-purpose flour 3 eggs plus 2 tablespoons (30ml) water, whisked 1 large chicken breast, pounded thin Salt and pepper to taste Method: To make your “breading,” either hand crush the noodles in a ziplock bag or pulse them in a food processor so they resemble breadcrumbs. Place the chicken breast on a clean, flat cutting board. Hold the chicken breast with one hand, and use a sharp knife to slice through the thickest part of the chicken without going all of the way through. Open the breast like a book so it can lay flat. Place on one sheet of parchment paper and place either another sheet on top or use plastic wrap. Use a meat mallet or the bottom of a clean pot to gently pound the meat, evenly, until it is ¼ inch flat. Sprinkle salt and pepper on the chicken Set up three shallow bowls; one with flour, one with water and eggs beaten together, and one with crushed ramen noodles. Dredge your chicken breast in the flour, shaking off any excess. Dip it in the egg mixture, letting any excess come off. Then, coat it in the ramen noodles, pressing the crumbs onto the chicken so they stick well. To a large heavy bottomed skillet add enough oil to shallow fry the chicken breast, about an inch worth and heat to 350°F (176°C). Carefully lower the chicken breast into the hot oil and fry until golden brown, about 4-5 minutes per side. Place the ramen seasoning packets into a sifter and coat the chicken breast evenly with the seasoning. Serve and enjoy!

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 10 minutes Cook Time: 10 minutes Ingredients: 2 package (254g) Nongshim Chapagetti Jjajang Noodles (use all the noodles plus 1-2 seasoning packets, to taste) 1 shallot, thinly sliced 1 carrot, finely diced 2 green onion, thinly sliced, reserve some for garnish 2 garlic cloves, thinly sliced ½ inch knob (8g) ginger, grated Sesame oil, to taste 1 tablespoon (15ml) mirin 1 egg, beaten 1-2 tablespoons (15-30g) vegetable oil for stir frying Soy sauce, to taste Method: Bring a pot of water to a boil, cook ramen according to the package minus the seasoning. Drain and set aside. To a large wok over high heat, add 2 tablespoons vegetable oil and swirl to coat the pan. Add the shallots, carrots, green onion, ginger, garlic, and salt to taste, and stir fry 2-3 minutes.  Then add the beaten egg and scramble. Add in cooked noodles, toss, season with 1-2 seasoning packets, sesame oil and soy sauce to taste.  Garnish with more green onion, serve and enjoy.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 5 minutes Cook Time: 5 minutes Ingredients: 1 packet (185g) Prima Taste Laksa La Mian Noodles (use noodles and seasoning packets, to taste) 1 egg, beaten Nonstick cooking spray Method: Preheat waffle iron. Cook ramen to package directions in boiling water. Once cooked, drain the noodles, add to a large mixing bowl and season to taste with spice packets. Toss until combined and set aside. Crack 1 egg into the cooked noodles and mix thoroughly. Spray the preheated waffle iron with cooking spray. Place noodles in the iron and close the lid. Cook until golden brown, 2 to 3 minutes.  Plate and garnish with the topping(s) of your choice.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 10 minutes Cook Time: 10 minutes Ingredients: Pad Thai Sauce: 2 oz (56g) tamarind pulp 1/2 cup (118ml) boiling water 3 tablespoons (35g) palm sugar, grated 2 tablespoons (30ml) fish sauce 1 tablespoons (15ml) Thai black soy sauce Pad Thai: 4 packs OH! Ricey instant Pho rice noodles (use all the noodles and spice packets) 1/2 pound (227g) chicken breast, thinly sliced 2 teaspoons (10ml) Thai sweet soy sauce 1 teaspoon (5.69g) cornstarch 1 teaspoon (5.69g) ground white pepper 1/3 cup (35g) small dried shrimp, ground to powder 4 cloves garlic, thinly sliced 2 shallots, thinly sliced 1 ½ tablespoons (22.5g) finely minced Zha Cai (optional but necessary) 3 large eggs, beaten 1 cup (202g) mung bean sprouts ¼-½ cup (25g) Chinese garlic chives, chopped 4 tablespoons (56g) roasted peanuts, finely chopped 2 limes, cut for serving Salt, to taste Methods: Pad Thai Sauce Method: In a small bowl, cover tamarind pulp with boiling water and mix until combined and rehydrated.  Press through a mesh sieve into a medium mixing bowl. To the same medium mixing bowl containing the tamarind, add palm sugar, fish sauce, and black soy. Whisk until incorporated. Pad Thai Method: Place dried shrimp into the food processor and process at high speed into a powder. Cook the Pho Noodles to package directions, with the seasoning packets, then drain and set aside. Slice chicken breasts into ⅓” slices. In a sheet pan or bowl, toss together with kosher salt, ground white pepper and cornstarch. Add soy sauce and toss together. In a large wok over high heat, add vegetable oil and once shimmering add chicken, spreading out to sear and get color on one side,  about 2-3 minutes. Then stir fry to cook through another 2 minutes and then set to the side. Add more oil to the wok over medium-high. Once very hot, add in shallots and stir fry 2-3 minutes, then add in garlic, zha cai, shrimp powder, stir frying another 2-3 minutes. Add in the noodles followed by the pad thai sauce. Increase heat to high and stir vigorously until fully incorporated. Reduce heat to medium-high. Push noodles to one side, add in beaten eggs and let cook for 30 seconds before scrambling. Toss eggs with noodles and add in Chinese garlic chives, mung bean sprouts, and cooked chicken. Stir fry until chives begin to wilt. Remove from heat. Plate with crushed peanuts, fresh mung bean sprouts, and lime wedges. Serve and enjoy.