instant noodles

Ram-Don or Jjapaguri recipe is made with 2 Korean instant noodles. Just as how it appears in the movie Parasite. So quick, easy and delicious!!

Ram-Don (Jjapaguri) Noodles with Steak from movie Parasite

Chapagetti ((Jjapagetti))

Neoguri

water

green onions

oz sirloin steak

Boil 5 cups of water.

Slice green onions thinly. Set aside.

Cut steak into small cubes. Season lightly with some mirin, sesame oil, sea salt and black pepper.

Heat a non-stick frying pan and cook steak cubes for few minutes until it&#x27;s cooked to your desired doneness. Set aside.

Open noodle packages and dry flakes and soup packets.

When water boils, add both noodles to pot and boil for 2 min.

Drain water (about half) from pot, still leaving enough water to so it comes up to just below the top of the noodles. Return pot with noodles to stove. Turn on to medium-low and simmer.

Open dry flakes packet from BOTH packages and add to pot. Add all of Chapagetti seasoning packet and 1/2 of Neoguri seasoning packet (add more if you like it more spicy and salty).

Simmer noodles for another 2-3 min until most of the liquid is gone and noodles are well coated in sauce.

Right before turning off the heat, add the cooked steak cubes and also the oil from Chapagetti. Stir. Immediately transfer to a dish.

Plate noodles with the steak cubes and top with sliced green onions. Serve with some Danmuji (pickled yellow radish).

An easy upgrade to your instant ramen packets! 

20-Minute Chicken Ramen Stir Fry

chicken stock

soy sauce

cornstarch

rice wine vinegar

brown sugar

ginger

garlic,

cooking oil

chicken breasts, chopped

broccoli florets

green onions, chopped

sesame seeds

salt and black pepper,

In a small bowl, whisk together the soy sauce and cornstarch until smooth. Add chicken stock, rice vinegar, brown sugar, garlic, and ginger and whisk again. Set aside.

Heat a bowl or pot of water until steaming. Add ramen noodles and let soak until tender. Once tender, drain.

Heat a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of the oil.

Once hot, add chicken and season with salt and pepper. Saute until chicken is cooked through, 4-5 minutes. Remove chicken to a plate and set aside.

Add remaining oil, followed by broccoli. Cook until broccoli is bright green and tender.

Add sauce to pan and toss to coat. Let cook until sauce reduces slightly, about 2 minutes. Add chicken and noodles to pan and toss to coat.

Top with green onions and sesame seeds and enjoy!

Up your instant ramen game with a luxurious and creamy broth that tastes just like tonkotsu

Mayo Ramen

(miso

kewpie mayo

garlic (crushed)

tbsp green onions (sliced)

In a large bowl, whisk together the seasoning packet from the instant ramen with the kewpie mayo, garlic, and egg until it comes together in a thick sauce.

Cook the instant ramen in 2 cups of water according to the cook time on the package.

Carefully pour the hot noodle water into the sauce, whisking as you go so it emulsifiers into a smooth, thick broth.

Add the noodles to the soup, top with scallions and toasted sesame seeds and enjoy hot!

These Mason Jar Instant Noodle Soups are the perfect on-the-go work lunch and packed full of raw veggies, quick-cook vermicelli noodles &amp; shredded chicken

Mason Jar Instant Noodles

(1 L) Mason jars

chicken breasts (cooked and shredded)

tsp Sriracha chili garlic hot sauce

lime juice

vegetable bouillon cubes

broccoli stems, carrots, bell peppers and green onions

lb package rice vermicelli noodles

Sunflower sprouts or cilantro for garnish

To shred chicken, boil breasts in a large pot of hot water for 12-15 minutes until chicken is cooked through. Pull apart with your hands or with a fork once cooled.

Divide the shredded chicken into each mason jar evenly, then add 1 tsp of soy sauce, Sriracha and lime juice to each jar.

Layer in vegetables, then drop in bouillon cubes. Finally, finish by dividing vermicelli noodles evenly among each jar and keep in fridge until ready to eat.

When ready to serve, pour boiling water in to fill jar and carefully stir contents, making sure to dissolve bouillon cube completely and saturate noodles. You may also need to microwave the jar for 1-2 minutes depending on the type of noodles used (some varieties of vermicelli are harder than others). Let the jar sit for 5 minutes before serving.

Pour contents of the jar into large bowl when ready to eat (should be within 5 minutes of pouring boiling water) and eat right away!

https://www.youtube.com/watch?v=31PBGPlgIRg

These Mason Jar Instant Noodle Soups are the perfect on-the-go work lunch and packed full of raw veggies, quick-cook vermicelli noodles & shredded chicken! 

• 369 calories/6 freestyle points per serving •

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These addictive spicy peanut noodles come together as quickly as your noodles boil for a quick, easy, and tasty weeknight dinner or late night snack that's a perfect base for a fried egg, shredded chicken, ground pork. grilled shrimp, dumplings, and more

Spicy Peanut Noodles with Chili Oil & Fried Garlic

Taiwanese knife cut noodles (can be generic, Tseng Noodles, noodles

peanut butter (more

tbsp. chinkiang vinegar (more

tbsp. sesame oil (more

soy sauce (more

scallions,

tbsp. fried garlic (more

Easy Ram Don Jjapaguri recipe featuring Korean spicy noodles made in under 15 minutes with ribeye steak, ramen and udon noodles, and gochujang sauce.

8-Minute Jjapaguri (Easy Ram Don Korean Noodles)

jjajang black bean ramen (Chapagetti or Jjajangmen)

thick-cut ribeye steak

sesame oil

gochujang sauce

scallions

Salt and pepper

Set a large skillet and a medium saucepot on the stovetop. Pour 3 cups of water in the pot. Turn both on high heat.

Cut the ribeye steak into large ¾ -1 inch cubes. Cut out any large chunks of fat, but leave the marbled pieces intact. Salt and pepper the steak chunks liberally. Chop the scallions.

Place the sesame oil in the hot skillet. Once the oil is hot, sear the steak pieces for 2-3 minutes, rotating every minute, until they are cooked to medium-rare. Remove from heat.

Meanwhile, when the water starts boiling, open the noodle packages and drop the noodles into the boiling water. Stir and cook for 2-3 minutes, until almost cooked through. (It might seem like there’s not enough water, but just stir and flip the noodles until they loosen into the liquid.)

Once the noodles are mostly soft, add all the seasoning packets. (If you are sensitive to sodium, use the full black bean seasoning packet and half of the spicy seafood packet.) Add in 1-2 teaspoons of Gochujang hot sauce. Stir and simmer another minute to thicken the sauce.

Finally, mix the seared steak and the pan juices into the noodles. Stir to coat the beef in sauce. Top with fresh scallions and serve warm.

Easy vegan ramen ready in 5 minutes made with instant noodles and homemade seasoning. So GOOD!! No flavour packet needed! It’s my go to quick and easy vegetarian noodle bowl!! And soon to be yours too…

5 Minute Vegan Ramen (Instant Noodles)

(85-100

- 1 teaspoon chili garlic sauce

garlic

onion powder

green onions, diced (for topping)

fresh herbs: chopped cilantro, basil, etc..

cup vegan protein: silken

seaweed snack sheet, crumbled up

Cook noodles according to package instructions with the 2 cups of water. Don’t overcook 2-3 minutes is usually good. The noodles will continue to cook in the bowl. 

While ramen is cooking add seasonings to your soup bowl: bouillon, chili garlic sauce, sesame oil and spices.

Pour cooked noodles and liquid into bowl and stir with a fork or chopsticks, top with green onions and Enjoy! Add any cooked veggies and or vegan protein you like! For full recipe ingredients and instructions see recipe card below

I just used the garlic/onion powders and no chicken broth and it was amazing!

I forgot to rate the recipe with stars - definitely a 5/5 from us!

Ruth

Savory TikTok Ramen made with instant noodles, garlic, butter, sugar, and Everything But The Bagel Seasoning!

TikTok Ramen Recipe with Egg

Package Ramen

tbsp Butter

Cloves Garlic

tbsp Soy Sauce

Red Pepper Flakes Pepper

tsp Brown Sugar

Everything But The Bagel Seasoning

Cook your ramen until almost done, drain and set aside (DON’T ADD THE SEASONING PACKET)

Heat up the butter on medium-low heat until melted.

Add your minced garlic and cook for a few minutes until soft but don’t burn it.

Add red pepper flakes, soy sauce, and brown sugar.

Stir until the brown sugar is dissolved.

Toss your noodles in and coat in the sauce. 

Crack your egg on top.  Now you can either scramble that in OR cover don’t scramble it and cover it with a lid and cook until the egg whites have mostly set.

Top with Everything But The Bagel Seasoning and garnish with scallions.

This iconic dish is traditionally made with Nissin Demae Ramen.  But if you’re not looking for authenticity, you can use any kind of instant noodles.Some people don’t like to add vegetables because it dilutes the taste of the soup.You can add egg, wieners and/or luncheon meat as well. You can use thinly sliced fatty beef for hotpot for this recipe too.  But don’t add the water to the marinade because this beef is too fragile and thin to survive the water infusion process, lol!

Hong Kong Satay Beef Noodles 沙爹牛肉麵

240 g Flank steak (, thin sliced)

pkg Nissin Demae Ramen (, beef flavor)

Shallot (, chopped)

Garlic (, chopped)

tsp Shaoxing wine

tbsp Oil

tsp Light soy sauce

½ tsp Dark soy sauce

tbsp Oyster sauce

Sugar

tsp Cornstarch

egg (, beaten)

ml Water

tsp Oil

tbsp Chinese barbeque sauce

tbsp Peanut butter

tsp Shrimp paste ((fermented))

tsp Dark soy sauce

Curry powder

tsp Chaozhou chili oil

Slice the beef against the grain into thin slices

Soak the sliced beef in water for 5 minutes, rinse and squeeze dry

Let the flank steak dry in a colander for 30 minutes

After 30 minutes, in a mixing bowl, add 1 tsp light soy sauce, ½ tsp dark soy sauce, 1 tbsp oyster sauce, ½ tsp sugar, 2 tsp cornstarch and ½ a beaten egg.  Mix well

Add 25 ml of water in 3 intervals to the beef and mix with your hands.  Squeeze the beef gently to help it absorb the water.  Mix until the water has been absorbed.  Will take around 3 minutes

Add 2 tsp of oil to the beef and mix well.  Let the beef marinate for 60 minutes

In a bowl, combine 3 tbsp of Chinese barbeque sauce, 2 tbsp peanut butter, 1 tbsp oyster sauce, 1 tsp shrimp paste, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, 1 tsp curry paste (if using curry powder, do not add yet), 1 tsp Chaozhou chili oil and 100 ml water.  Mix well

After the beef has marinated for at least 60 minutes, check to see if there is any water in the bottom of the bowl.  If so, just pour it out.

In a wok, using high heat, heat up the wok

Add 2 tbsp oil and add beef.  Try to make a single layer.  Do not stir for the first 30 seconds

After 30 seconds, flip the beef over and let it cook for another 10 seconds.  Then start stirring.  Cook the beef until it’s 70% cooked

Turn down the heat and remove the beef from the wok, leaving the oil

Turn the heat to medium-high.  Add the shallots to the wok.  If there isn’t enough oil, add another 1 tbsp of oil

Add garlic to the wok.  Stir fry until aromatic.

If using curry powder, add it to the wok and stir-fry everything together

Add the sauce mixture.  Bring to a simmer.  Turn heat down to low

Boil water in a pot to make instant noodles.

Add the beef into the wok and mix well just before putting the noodles into the boiling water

Follow the cooking instructions on the instant noodle package.  For Nissin Demae Ramen, I suggest only cooking them for 90 seconds for an al dente texture

As soon as you put the noodles and some of its soup into a bowl, use a ladle to scoop the beef and sauce on top of the noodles

Serve immediately

These Vegan Lucky Me!-Style Chilimansi Instant Pancit Canton Noodles are simply instant ramen noodles cooked down and then coated in a savoury, spicy, slightly sweet sauce with that nice kick of acidity and tang from the calamansi juice (can also be subbed with lemon). This recipe is my take and a healthier version of the Filipino favourite: Lucky Me! Pancit Canton, that’s the #1 brand of instant noodles in the Philippines.I served mine with some fried extra firm tofu or tokwa and a generous amount of homemade chili garlic sauce or chili garlic crisp, reminiscent of my high school and college days.Being a big fan or anything calamansi (Philippine lime) or lemon-flavoured in general growing up, I was of course a BIG, BIG fan of the calamansi and chilimansi flavoured ones. Lucky Me! Pancit Canton and other instant noodle variants were always a part of our grocery cart even if it wasn’t the healthiest because it’s become a comfort food here at home.

Lucky Me! Chilimansi Pancit Canton Noodles (Vegan)

tbsp Calamansi juice

2-3 tbsp kecap manis

sriracha

black pepper

tsp soy sauce

neutral oil (, I used vegetable oil)

bricks instant ramen noodles (, around 70 g each)

scallions onions

Chili garlic sauce (or chili garlic

Fried tofu in spicy sauce

labuyo

More calamansi juice

Mix the sauce together in a bowl or deep plate. You can use a plate/bowl big enough for the cooked noodles so you can immediately just add in the noodles into the sauce.

Meanwhile, heat a small pot of water. Once boiling, add the instant ramen bricks/noodles and then cook until still very chewy and have a good bite. Drain the noodles from the water and immediately transfer to the bowl/plate of sauce.

Mix the noodles and sauce well. Feel free to season with more sweet soy sauce or chili sauce. Enjoy immediately as is or with some fried tofu, chilli garlic sauce or crisp, chopped chili and chopped scallions. You can also squeeze some more calamnsi juice!

Warren Mendes makes an Italian classic even quicker with a couple of packets of instant noodles.

Ramenara (ramen carbonara) recipe

pkts mee goreng instant noodles

egg egg

parmesan, finely grated, plus extra to serve

flat pancetta,

20.00 ml extra virgin olive oil

The quickest and easiest 10 minute meal prep - these healthy noodle bowls can be made on the go and are loaded with flavour and nutrients.

Healthy Noodle Bowls (10 Minute Meal Prep)!

250 g rice noodles ((£0.99))

tbsp (heaped) miso paste ((£1.57))

250 g mushrooms, thinly sliced ((£0.50))

Optional lime (still within £5 total budget)!

stock

tbsp rice vinegar (if you have)!

To 5 meal prep containers, add a serving of mushrooms, pak choi, rice noodles, spring onion, ½ a stock cube and tbsp of miso paste.

Seal the container and place in the fridge.

When you’re ready to eat, empty the contents of the meal prep container into a bowl and add 400ml of boiling water. Add 1 tbsp of soy sauce and pop in the microwave for 2 minutes.

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Top Tags

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The most viewed instant noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine