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.
This quick stovetop soup brings curly ramen, whole shrimp, broccoli, and thin carrot strips together in a fluid red-orange broth. Add the shrimp near the end, then serve promptly with scallions and a light drizzle of chili oil.
This brothy teriyaki chicken ramen has substantial slices of glazed chicken over distinct noodles, baby bok choy, and carrot matchsticks. Most of the sauce stays on the chicken, while separately cooked noodles are added just before serving.
This creamy spicy ramen makes two generous, brothy bowls in about 30 minutes. Separately cooked wavy noodles sit in pale soy-milk and miso broth, with browned pork, mushrooms, corn, scallions and a light chili-oil finish.
This brothy honey garlic chicken ramen serves four with browned, glazed chicken pieces arranged over curly noodles. Mushrooms and spinach simmer in the savory broth, while separately cooked noodles keep their spring.
These broth-free garlic butter ramen noodles are tossed with soy sauce until glossy, then served with broad pieces of wilted kale. Each bowl gets an intact yolk from a pasteurized shell egg, scallions, and a light sprinkle of sesame seeds.