This Thai-inspired ramen pairs a fluid coconut red curry broth with curly noodles and browned tofu. Carrot and snap peas cook briefly in the soup, while raw bean sprouts, cilantro and lime finish each bowl.
Browned ground beef, broccoli, red bell pepper, and carrot are tossed with ramen in a lightly thickened soy-ginger sauce. Par-cooking the noodles before a quick skillet finish helps them stay distinct rather than soggy.
These dry-style chili oil ramen noodles get their glossy orange-red coating from hot oil poured over gochugaru, garlic, and scallion whites. A soft-yolk fried egg, sesame seeds, and scallion greens finish the single-serving bowl.
Curly ramen, browned chicken, broccoli, carrots, and red and green peppers get a quick toss in a light peanut-soy sauce. Briefly boiling the noodles keeps them springy; chopped peanuts and green onions add the finishing crunch.
These brothy egg ramen noodles make two bowls with springy curls, carrots, mushrooms, and a soft poached egg in each. The noodles leave the pot before the eggs poach, so they stay distinct until the hot broth is added.
This hot, brothless ramen pairs browned ground beef with curly noodles coated in a gochujang, garlic, and mirin sauce. Reserve a little noodle water for a glossy finish, then top each bowl with green onions and sesame seeds.
These brothless sesame garlic ramen noodles get a quick skillet toss in a lightly sweet garlic-soy sauce. Cook the noodles until just tender, then finish each glossy bowl with plenty of sliced green onions and white sesame seeds.
This spicy peanut butter ramen is a brothy soup, not sauce-coated noodles. Cook the ramen separately, then serve it in a smooth peanut-gochujang broth with pale tofu cubes, corn, baby bok choy, and crunchy garnishes.
This brothy vegetable ramen serves two with tender noodles, sliced shiitake mushrooms, dark kale, scallions, and a jammy egg in each bowl. Cook the noodles separately, then assemble just before serving.