Things to Do With Ramen Noodles that aren't soup. Forget everything you thought you knew about ramen noodles. While t ...

4 cups chicken or vegetable broth 1 tablespoon soy sauce 1 tablespoon miso paste (optional for added richness) 1 clove garlic, minced 1-inch piece of ginger, sliced 1 green onion, chopped For ...

Add the noodles to the pot. Cover and let noodles cook for 4-5 minutes, stirring occasionally. While noodles are cooking, carefully peel the eggs and slice in half, lengthwise.

Meanwhile, fill another large pot with water, salt it lightly, then bring to a boil. Add the ramen noodles, breaking them up a bit (discard the flavor packet) and cook, stirring to separate the ...

When noodles have 30 seconds left, place 12 oz chicken broth in each bowl and stir together using a whisk. Remove noodles from water and Shake off excess water and starch. Place ramen into the bowls.

Add cured chicken legs, skin-side down, and cook until golden brown, about 5 minutes. Turn chicken over and add sliced onion to the skillet. Cook, stirring often, until translucent, 3 to 5 minutes.

This recipe is inspired by those noodles, but is extra filling thanks to the addition of ground chicken. My recipe for quick peanut chicken ramen noodles starts with a pack of instant ramen.

Add the ramen noodles, breaking them up a bit (discard the flavor packet) and cook, stirring to separate the noodles, until just barely tender, about 2 minutes. Drain and leave in the colander.