ramen noodle

Tan-men (タンメン) is ramen soup noodle with stir fried pork and vegetables, and it's one of the quickest ramen you can make easily at home! &nbsp;Inspired by the Japanese drama, Midnight Diner.

Tan-Men

wood ear mushrooms ((4 g))

green onions/scallions

cabbage

carrot ((5 cm))

oz bean sprouts ((114 g))

Tbsp neutral-flavored oil (vegetable, canola, etc) ((for stir frying))

oz sliced pork belly ((114 g))

Tbsp sake

black pepper

salt (I use Diamond Crystal; Use half for table salt)

tsp sesame oil (roasted)

water ((for boiling noodles))

servings ramen noodles ((10-12 oz

tsp Chuka Dashi (Chinese seasoning)

water ((800 ml))

Gather all the ingredients.

Make the soup.  In a medium saucepan, dissolve 4 tsp of Chuka Dashi in 3⅓ cups (800 ml) of hot water.  Mix well and bring to boil then set aside.  Alternatively, you can use my homemade Chicken Stock recipe.

In a small bowl, add dried wood ear mushrooms and add just enough water to cover them.  Re-hydrate until soft and squeeze to remove the water.  Cut green onion into 2 inches (5 cm).

Cut the cabbage leaves into bite size pieces.  Cut the carrot into thin slabs and then cut them in half.  Rinse the bean sprouts under running water.

Start preparing a big pot of water to cook noodles.  While waiting, heat the wok or large frying pan on high heat (if non-stick frying pan, medium to medium high heat).  Once it’s hot, add oil and swirl the oil around to coat the wok.  Then add the pork belly and cook until no longer pink.

Add 1 Tbsp sake.  Then add wood ear mushrooms, green onion, and carrot.

Add the cabbage and bean sprouts.

Season with freshly ground black pepper and pinch of kosher salt.

Once the cabbage is tender, add the chicken stock and sesame oil and bring to simmer.

When the water is boiling, add the noodles by loosening them up with hands.  Cook the noodles according to the package instructions.  Drain well and divide the noodles into two bowls.

Pour the toppings and soup over the noodles and serve immediately.&nbsp;

Dash of white pepper is great for enhancing the noodles' flavor.

Beef Ramen Noodle Soup with Choy Sum and Enoki Mushrooms Recipe - (4.8/5)

Ounces Flank Steak

Ounces Choy Sum

Cloves Garlic

Scallions

Ounces Enoki Mushrooms

1-Inch Piece Ginger

Tablespoons Beef Demi-Glace

Tablespoons White Miso Paste

Tablespoons Soy Sauce

Cup Hoisin Sauce

Ounces Fresh Ramen Noodles

Tsukemen is cold ramen noodles served with a separate bowl of flavorful broth for dipping. Enjoy with a variety of topping for the perfect summer bowl!

Tsukemen (Dipping Ramen Noodles)

10-12 oz fresh ramen noodles

½ lb sliced pork belly

½ inch ginger

garlic

shiitake mushrooms

1.8 oz shimeji mushrooms ((½ package))

Tbsp sesame oil (roasted)

Tbsp doubanjiang (spicy chili bean sauce/broad bean paste)

0.18 oz katsuobushi (dried bonito flakes)

mentsuyu/tsuyu (noodle soup base)

water

tsp miso ((I use awase miso))

soy sauce

½ Tbsp rice vinegar

shrimp ((can be more or less))

Tbsp sake ((for boiling shrimp))

soft/hard-boiled egg

narutomaki (fish cakes)

nori (seaweed) ((cut in half))

Cut the meat into 1 inch pieces. Mince the ginger and garlic. Discard the bottom of shimeji and shiitake mushrooms and slice shiitake mushrooms. Finely chop scallions. Remove the shell and devein shrimps.

To Prepare Ingredients

In a medium saucepan, heat sesame oil over medium-high heat and add ginger and garlic when oil is hot.

When fragrant, add (spicy) chili bean paste (Doubanjiang or La Doubanjiang) and stir constantly so it won’t burn.

Add the meat and cook until no longer pink.

Add the shiitake and shimeji mushrooms and cook until wilted.

Add Menetsuyu and water and bring to a boil.

Using a fine sieve, skim off the scum and foam if necessary.

Lower the heat to medium-low and add miso and soy sauce in the soup and simmer for 5 minutes.

Add the chopped green onions and rice vinegar. Turn off the heat and set aside.

To Make Soup

In a small saucepan, bring 1 ½ cup water to a boil. Add 1 Tbsp sake and shrimp. Once the shrimp starts changing color, turn off the heat and cover to let the remaining heat cook the shrimp (so you won’t overcook the shrimp). Drain and set aside.

To Prepare Toppings

When all the toppings are ready, bring a big pot of water to a boil and cook the noodles. Make sure to separate each noodle when you drop them into the boiling water. Cook according to the package instructions, but keep the noodles al dente. Drain the water and rinse the noodles to remove starch. Soak the noodles into a bowl of ice water to cool. Drain completely and divide the noodles into plates/bowls.

To Boil Noodles

Serve all the toppings on the noodles or on a separate plate. Pour the hot soup in a bowl. Serve the cold noodles, toppings, and soup and sprinkle katsuobushi in the soup right before eating. Enjoy!

To Serve

Temper summer’s heat with a big bowl of these irresistible colorful, crunchy, cold noodles inspired by Taiwanese liang mian.

Big Queer Cold Noodles

eggs

Kosher salt

vegetable oil

peanut butter

Taiwanese black vinegar (such

Tbsp. white vinegar

demerara sugar

garlic cloves, finely grated

fresh lo mein or ramen noodles

red bell pepper,

carrot, peeled,

Persian cucumbers,

red cabbage, thinly sliced

peanuts,

Cilantro leaves

Cold noodles are a necessity for summer eating, especially in Taiwan. You can find liang mian in food stands, 24/7 convenience stores, and home kitchens. It usually consists of thinly sliced fresh cucumbers, carrots, and egg ribbons nicely arranged on top of bouncy noodles, with a healthy scoop of sesame-vinegar sauce.
As a college student in Taiwan, I would often go to one particular hole-in-the-wall cold noodle shop for a late-night slurp after a long night of drinking. It wasn’t an explicitly queer establishment, but it was near the only lesbian bar in Taipei, and it provided a sense of queer community, which was rare in my daily life. This recipe is my tribute to the spaces in Taipei that host young queer folks like me, where I got to feel free and comfortable in my own skin while having affordable, delicious food.
In my attempt to re-create Taipei-style liang mian sauce with ingredients I can easily find in the States, I was able to make a version of the dish with peanut butter, Kong Yen black vinegar (or Worcestershire sauce), and a few other easily found pantry staples. Colorful summer produce and fresh ramen noodles tie it all together. These noodles have a special place in my heart and tummy, and it’s perfect for Pride parties all summer long.
This cool, refreshing dish is a perfect make-ahead candidate. Prep the sauce, cook the eggs, and slice your veg ahead of time, then boil and shock your noodles in ice water just before serving. —Jessie YuChen

Bon Appétit

Whisk eggs in a medium bowl until no streaks remain; season with salt.

Heat 1½ tsp. oil in medium nonstick skillet over medium-low. Pour half of eggs into skillet and swirl to coat bottom. Reduce heat to low, cover pan, and cook eggs until set and surface appears dry, about 3 minutes. Carefully slide onto a cutting board. Repeat process with remaining eggs and 1½ tsp. oil. Stack egg sheets, roll up tightly, and slice crosswise into thin strips.

Whisk peanut butter, black vinegar, white vinegar, demerara sugar, soy sauce, garlic, and ½ cup water in a medium bowl until smooth. (The mixture will be stiff at first, but keep going. It will soon relax.)

Cook noodles in a large pot of boiling water according to package directions. Transfer to a large bowl of ice water and let sit, swishing noodles occasionally, until cold, about 3 minutes.

Drain noodles and divide among bowls. Top with some strips of egg and some bell pepper, carrot, cucumber, and cabbage. Pour ½ cup sauce over each bowl; top with peanuts and cilantro. Serve with chili crisp alongside.

This recipe, from Nakamura in New York, means we can eat ramen all year long. There's a secret ingredient that adds nutty-creaminess, plus addicting chili oil, and crunchy toppings. 

Chilled Ramen with Chili Oil

ginger, peeled, very finely chopped

sesame oil

red pepper flakes

paprika

sesame seeds

mirin (sweet Japanese rice wine)

sugar

red or white miso

sake

Sichuan peppercorns

scallions, thinly sliced

1½-inch piece ginger, peeled, finely grated

apple wedge (about ⅛ of apple), peeled, finely grated

white, sweet white, and/or red miso

toban djan (chili bean paste)

noodles noodles

radishes

basil

soy milk or other nondairy milk or regular milk

3x1-inch strip grapefruit zest, very thinly sliced

Plain unsweetened granola

The homemade Sichuan chili paste and chili oil yield more than you need for this cold ramen recipe, but they will keep for weeks and make for great all-purpose condiments. Or you can just make this dish over and over. This recipe is from Shigetoshi "Jack" Nakamura of Nakamura in New York.

Bring ginger, sesame oil, vegetable oil, red pepper flakes, and paprika to a gentle simmer in a small saucepan over medium heat. Let bubble gently 30 seconds, then remove from heat. Add sesame seeds, mirin, raw sugar, miso, sake, and Sichuan peppercorns and whisk until sugar is dissolved. Return paste to a gentle simmer, then let cool.

Do Ahead: Sichuan chili paste can be made 1 month ahead. Cover and chill.

Cook scallions, ginger, apple, garlic, miso, mirin, sake, toban djan, and red pepper flakes in a small saucepan over medium heat, stirring, just until warm (do not let it simmer) and garlic no longer tastes raw, about 5 minutes.

Do Ahead: Miso tare can be made 1 month ahead. Let cool; cover and chill.

Heat oil in a small saucepan over medium-high until very hot but not quite smoking. Add scallions and paprika; season with salt. Cook, swirling pan often, until scallions are browned and oil is deep red, about 2 minutes. Let cool.

Do Ahead: Chili oil can be made 1 month ahead. Cover and chill.

Cook noodles in a large pot of boiling salted water according to package instructions until al dente. Drain, then immediately chill in a bowl of ice water. Drain again.

Toss cucumbers, bell pepper, and radishes with 3 Tbsp. Sichuan chili paste in a small bowl until well coated. Season to taste with salt. Toss in basil.

Whisk miso tare into milk in a medium bowl, then whisk in grapefruit zest and soy sauce.

Divide noodles, then milk mixture and vegetables, among bowls. Toss granola or other crunchy toppings of choice in a little chili oil in a small bowl and scatter over noodles; drizzle with more chili oil.

This recipe, from Nakamura in New York, means we can eat ramen all year long. There's a secret ingredient that adds nutty-creaminess, plus addicting chili oil, and crunchy toppings.

Brown butter and savory oyster sauce make a flavor duo so beautiful we're wondering what took us so long to combine them.

Nutty Umami Noodles With Scallion Brown Butter and Snow Peas

oyster sauce

(or more) soy sauce

1 Tbsp. plus 1½ tsp. unseasoned rice vinegar

Tbsp. sugar

scallions

½ cup (1 stick) unsalted butter

garlic cloves, finely chopped

snow peas

mild chile flakes,

Ideal for busy days, these quick, simple noodles taste like they took hours to make. Pantry superstar oyster sauce is beloved for its salty, funky flavors—it’s great for adding a quick hit of umami—but can be a bit intense solo. That’s where the scallion brown butter comes in—scallions sizzle away while the butter browns, yielding toasty scallions and an aromatic, nutty fat that cuts through the intensity of the oyster sauce. Throw in some crisp snow peas and toss everything together with some cooked noodles for a low-lift, high-reward meal that comes together in a flash. If snow peas aren’t available, feel free to swap in any other quick-cooking crisp vegetable you like; sliced bell pepper or chopped broccolini would work just as well. —Zaynab Issa

Cook 16 oz. fresh or dried wheat noodles in a large pot of boiling water according to package directions. Drain, reserving 1 cup noodle cooking liquid; set noodles aside.

Whisk ⅓ cup oyster sauce, ⅓ cup soy sauce, 1 Tbsp. plus 1½ tsp. unseasoned rice vinegar, and 1 Tbsp. sugar in a small bowl until combined; set sauce aside.

Separate dark green tops from white and pale green parts of 6 scallions; thinly slice tops and set aside. Thinly slice white and pale green parts.

Cook ½ cup (1 stick) unsalted butter and white and pale green parts of scallions in a large skillet over medium-high, stirring often, until milk solids are golden brown and scallions are softened and starting to brown, about 4 minutes. Add 4 garlic cloves, finely chopped, 8 oz. snow peas, ¾ tsp. mild chile flakes, and most of reserved scallion tops. Cook, stirring constantly, until milk solids are deep amber in color and snow peas are bright green and just crisp-tender, about 1 minute.

Stir in reserved sauce and bring to a simmer. Add reserved noodles and pour in ¼ cup reserved noodle cooking liquid. Cook, tossing often and adding more noodle cooking liquid as needed, until sauce is glossy and clings to noodles, about 1 minute. Taste and add more soy sauce if needed.

Divide noodles among bowls and top with more mild chile flakes and remaining scallion tops.

A love letter to classic ginger scallion noodles, but with a crispier, crunchier topping. 

Ramen Noodles With Spring Onions and Garlic Crisp

spring onions

3" piece ginger, peeled, thinly sliced

garlic cloves, thinly sliced

serrano

herbs

Tbsp. low-sodium soy sauce

Tbsp. unseasoned rice vinegar

tsp. black pepper

kosher salt

5-oz. packages fresh wavy ramen noodles

Tbsp. unsalted butter,

A slight twist on scallion noodles: the same savory, lip-smacking flavor but instead of wilting the scallions in the sauce, we crisp them up in the pan, creating a crunchy, spicy, garlicky topping.

Place half of spring onions in a large heatproof bowl and set a fine-mesh sieve on top; set aside. Combine remaining spring onions with ginger, garlic, and oil in a small saucepan. Set over medium-high and cook, stirring occasionally, until garlic is golden and scallions are beginning to crisp and turn golden brown, 8–10 minutes.

Pour mixture through reserved sieve onto spring onions. Turn out garlic crisp in sieve onto paper towels to drain. Stir spring onions in bowl until just softened, about 1 minute. Stir in chile, herbs, soy sauce, vinegar, sesame seeds, pepper, salt, and sugar. Let dressing sit 10 minutes.

Meanwhile, cook noodles according to package directions. Drain and rinse under warm water to get rid of any excess starch.

Transfer noodles to bowl with dressing and add butter and half of garlic crisp; toss to coat noodles. Divide among bowls; top with remaining garlic crisp.

Learn How to Make Keto Ramen Noodles Recipe that tastes like no other. Our Delicious Hot Bowl of Ramen without Carbs is a perfect Hearty and Low Carb Soup filled with Homemade Broth, Chicken, Shirataki Noodles, Avocado, and much more.

Keto Ramen Noodles

Chicken

Enoki Mushrooms

Eggs

Baby Bok Choy

Young Peas

Liter Bone Broth

Avocado

Tofu Shirataki Noodles

Leek

Carrot

Prepare ingredients

Rinse your Shirataki

Rinse your Shirataki under a warm water fully.

Roast shirataki

Roast the Shirataki noodles on medium heat in a pan or dutch oven.

Prepare your protein

Take a few pieces of fresh chicken and cook them in a pan as you would typically for other dishes.

Boil your veggies

Place all the veggies you plan to use into the boiling water and let it simmer for 1-2 minutes.

Rinse all under cold water

Once your veggies are softer, place them into a strainer and quickly run through with cold water. That will retain the color, and the veggies will stop cooking immediately.

Assemble

Ensure all ingredients (except avocado) are warm and your broth is boiling. Add the noodles into a ramen bowl first. Layer all other ingredients and add the chicken broth or soup stock as last.

https://mediavine-res.cloudinary.com/video/upload/rcdxs641goansrjrczrb.mp4

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The most viewed ramen noodle recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine