Recipes for "japanese"

Place pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a ¼-inch thickness (about .75 cm). Season with salt and black pepper.

Pour ½ inch (1.25 cm) oil into a skillet; heat over medium-high heat to 375 degrees F (190 degrees C).

Meanwhile, place flour, egg, and panko bread crumbs into 3 separate bowls; beat egg. Dredge pork cutlets in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl. Press into bread crumbs to coat both sides; tap off any loose crumbs. Place breaded cutlets, unstacked, onto a plate.

Lower cutlets carefully into the hot oil. Fry until golden brown and cooked through, about 4 minutes per side. Transfer to a paper-towel-lined plated to drain.

Bring a large pot with lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain; return to the pot.

Meanwhile, whisk chicken broth, soy sauce, peanut butter, garlic, chili oil, ginger, and honey together in a saucepan over medium-high heat; bring to a boil, whisking until peanut butter melted.

Pour sauce over noodles; stir in chicken and bell pepper and toss until noodles are evenly coated in sauce. Sprinkle with green onions, chopped peanuts, and cilantro; serve.

In a jar with a tight-fitting lid, combine garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil, and hot pepper sauce. Close the lid, and shake vigorously to blend. Set aside to let the flavors blend.

Bring a large pot of water to a boil. Add udon noodles, and cook until tender, about 3 minutes. Drain, and place in a serving bowl.

In a microwave-safe bowl, combine the bell peppers with green onion and peas. Heat in the microwave until warm, but still crisp. Add to the noodles in the bowl, and pour the dressing over all. Toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.

Heat dashi stock, chicken, carrots, soy sauce, mirin, sugar, and salt in a pot over medium heat. Simmer until chicken is no longer pink in the center, 5 to 7 minutes. Add tofu, mushrooms, and bok choy, stirring until vegetables are tender, about 5 minutes more.

Stir udon noodles into broth and simmer until tender, 3 to 4 minutes. Add leeks and crack eggs into soup; simmer until eggs are slightly firm, about 5 minutes more.

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 3 to 5 minutes. Drain.

Meanwhile, mix honey, soy sauce, Sriracha, and rice vinegar together in a bowl.

Cook bacon in a large pan over high heat until fat is rendered but bacon is not yet crispy, 2 to 3 minutes. Add kimchi and garlic; cook for 1 minute. Add honey-soy sauce mixture, udon noodles, and sesame oil; stir well. Remove from the heat and transfer to a plate. Top with scallions.

Wrap tofu in paper towels; set on a plate. Place heavy books on top to dry tofu, 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.

Cut pressed tofu into 1-inch cubes; place on the prepared baking sheet.

Bake in the preheated oven for 10 minutes; flip and bake until crispy, about 10 minutes more.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook udon in boiling water, according to package directions, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.

Heat oil in a large pot over medium heat. Add serrano and ginger; cook until softened, 2 to 3 minutes. Add vegetable broth, carrots, shiitake mushrooms, bok choy, green onions, sesame oil, soy sauce, and baked tofu. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add cooked udon noodles; simmer 5 minutes more.

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain noodles and rinse with cold water.

Meanwhile, warm olive oil in large saucepan or wok over medium heat. Add chicken and sauté until cooked through, 3 to 4 minutes. Add onion, bell pepper, cabbage, carrots, and garlic. Cook for 3 to 4 minutes, allowing vegetables to maintain most of their crispness.

Pour soy sauce over vegetables and chicken; sauté 1 to 2 minutes more. Add udon noodles and toss well. Mix in gojuchang and ketchup, thoroughly combining to mix all the flavors. Season with salt and pepper.

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and set aside.

While noodles are cooking, blend vegetable oil, cornstarch, garlic, and ginger together in a large bowl until cornstarch is dissolved. Mix in frozen vegetables, tossing to lightly coat.

Whisk soy sauce, water, vinegar, and sugar together in a small bowl.

Heat sesame oil in a wok over medium-high heat. Cook and stir pork strips in the hot oil until just browned, 5 to 7 minutes. Add frozen vegetables and cook, stirring constantly to prevent burning, about 2 minutes. Stir in soy sauce mixture. Add drained udon and stir-fry until vegetables are tender and pork strips are no longer pink in the centers, about 2 minutes more.

Prepare the sauce by combining garlic, soy sauce, hoisin, sesame oil, and red pepper flakes in a small bowl; set aside.

Bring a large pot of water to a boil, and add udon blocks. Let them sit in the water until they start to unwind, 1 to 2 minutes. Noodles should remain a little chewy. Drain noodles, and return to the pot.

Add sauce, and stir until noodles are well coated. Move to a serving dish, garnish with sliced green onions and sesame seeds, and serve.

Put bacon and onion in a large covered skillet over medium-high heat; cook and stir until onions are translucent and bacon is still soft, about 5 minutes.

Cut each package of udon into quarters; add to the skillet. Cook and stir until noodles absorb bacon grease and fall away from each other, about 5 minutes.

Stir broccoli and napa cabbage into the skillet; sprinkle sesame seeds and black pepper on top. Cover the skillet and reduce heat to medium; cook, scraping and folding with a wooden spatula a few times, until tender, 5 to 7 minutes.

Mix soy sauce, oyster sauce, hoisin sauce, brown sugar, Sriracha, rice vinegar, sesame oil, garlic powder, and pepper together in a small bowl. Combine 1/2 of the marinade with pork in a bowl. Refrigerate, 4 hours to overnight. Reserve remaining marinade for noodles.

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water for 2 minutes; add broccoli to blanch slightly and continue to boil until noodles loosen, about 1 minute more. Strain and set aside.

Heat olive oil in a wok or deep pan over medium heat. Add onion and garlic; stir-fry until translucent, about 5 minutes. Add pork, bean sprouts, and carrot; stir-fry until pork is no longer pink, about 5 minutes. Add drained udon noodles and broccoli. Pour in remaining marinade and toss noodles to absorb flavors, 2 to 3 minutes. Add green onion; toss lightly, 1 to 2 minutes.

Whisk together sesame oil, cornstarch, 1 tablespoon soy sauce, salt, and baking soda together in a bowl. Add sliced steak to the bowl and marinate for 10 minutes.

Meanwhile, whisk mirin, water, 3 tablespoons soy sauce, dark soy sauce, sweet soy sauce, oyster sauce, and rice vinegar together in a small bowl; set sauce aside.

Bring a large pot of lightly salted water to a boil over high heat.

Heat a wok over medium high heat, and cook and stir steak in the hot wok until steak pieces are caramelized and browned, 3 to 4 minutes. Remove steak from wok; set aside to keep warm.

Add broccoli to the wok with a small amount of water. Cover with a lid and steam broccoli until bright green, about 5 minutes.

Add udon noodles to boiling water; return water to a boil and cook until noodles are tender with a bite, 2 to 3 minutes.

Add garlic and ginger to the wok. Return steak to wok.

Drain noodles; stir noodles and prepared sauce into the wok to combine. Sprinkle with green onions, black sesame seeds, and toasted sesame seeds to serve.

Whisk together oyster sauce, soy sauce, mirin, rice vinegar, Worcestershire, sesame oil, sugar, Sriracha, and garlic in a small bowl; set aside. Remove root ends from scallions and discard. Chop whites and light greens into 2-inch pieces and quarter pieces lengthwise; set aside. Thinly slice remaining dark greens of scallions and reserve for garnish.

Heat oil in a large skillet or wok over medium-high heat. Add mushrooms in a single layer and cook, undisturbed, until browned on first side, about 3 minutes. Stir and continue to cook, stirring occasionally, until mushrooms are tender and golden brown on both sides, about 4 more minutes. Add bok choy, carrots, sliced whites and light greens of scallions, and 1/4 cup water to pan with mushrooms. Cook, stirring occasionally, until vegetables are just tender, about 3 minutes.

Add udon noodles and remaining 1/4 cup water and cook, gently separating noodles with tongs or spoon. Add reserved oyster sauce mixture and cook, stirring constantly, until noodles and vegetables are well-coated, about 1 minute. Divide among serving bowls and garnish with reserved sliced greens of scallions and optional garnishes. Serve immediately.

Remove udon noodles from outer bag. Pierce inner pouch several times; place on a microwave-safe plate. Microwave until tender, about 90 seconds.

Transfer noodles to a large bowl; stir in bean sprouts, carrot, cilantro, onion, mushrooms, and sesame seeds.

Combine rice wine vinegar, soy sauce, olive oil, sesame oil, sugar, ginger, garlic, lime juice, white wine, Sriracha sauce, and red pepper flakes in a small bowl until sugar dissolves. Pour vinaigrette over noodle mixture; toss to combine. Refrigerate until flavors blend, at least 4 hours.

Place carrots and onion in a microwave-safe bowl; add water. Cover and microwave on high until tender, about 4 minutes.

Heat oil in a large pot over medium heat. Whisk in 1/2 cup plus 2 tablespoons flour to form a paste, 1 to 2 minutes. Stir in curry powder. Whisk in hot vegetable stock slowly until incorporated and smooth, about 3 minutes. Stir steamed carrots and onion, soy sauce, and maple syrup into the curry broth.

Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Add noodles to curry broth.

Combine soy sauce, water, brown sugar, and ginger in a small saucepan over low heat. Simmer sauce, stirring occasionally, until ready to use.

While sauce simmers, combine 1/2 cup water, celery, and bell peppers in another small saucepan over medium heat. Cover and cook without stirring for about 10 minutes. Drain and keep covered.

Combine remaining 1 cup water and udon noodles in a large saucepan over medium heat. Cook for 4 to 5 minutes. Drain noodles and return to the saucepan over medium heat. Stir 1/3 of the sauce into the noodles; cook until heated through, 3 to 4 minutes more. Move noodles to the side of the saucepan and add prawns. Cook until opaque throughout, 3 to 5 minutes.

Divide noodles evenly between 2 bowls. Sprinkle prawns with lemon juice while still in the saucepan and stir to coat. Divide vegetables evenly on top of the noodles; divide prawns on top of vegetables. Spoon remaining sauce on top to taste.

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes.

Meanwhile, pat tofu dry and cut into small cubes; set aside. Place cabbage, carrot, red pepper, and scallions in a large bowl.

Whisk together vegetable broth, peanut butter, brown sugar, soy sauce, rice vinegar, garlic, ginger, and cayenne pepper in a small saucepan over low heat. Bring mixture to a simmer and whisk constantly until thickened, about 1 minutes. Set peanut sauce aside to cool.

Drain noodles in a colander and rinse with cool water to refresh. Add noodles to the cabbage mixture. Add peanut sauce and tofu; toss gently to mix. Refrigerate until ready to serve.

Combine sugar, water, soy sauce, ginger, garlic, and salt in a small saucepan. Bring to a boil, stirring until sugar and salt are dissolved, about 5 minutes. Remove from heat and cool slightly, about 5 minutes. Stir in rice vinegar to make dressing.

Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Rinse with cold water and drain.

Transfer udon to a large bowl. Add cucumbers, shallot, red bell pepper, and Thai chile pepper. Pour dressing into the bowl; toss until salad is evenly coated. Let stand to marinate, at least 20 minutes, before serving.

Stir soy sauce, dark soy sauce, chili oil, oyster sauce, honey, sesame oil, water, and sesame seeds together in a small bowl; set aside.

Bring a large pot of salted water to a boil over high heat. Cook udon until tender with a bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again. Set aside.

Heat grapeseed oil in the pot over medium-low heat. Add garlic and stir-fry vegetables; cook and stir for 2 minutes. Stir in beef and cook until completely browned, about 3 minutes. Add noodles back to the pan, stir in sauce, and toss until everything is evenly coated.

Season with salt and pepper. Garnish with green onions and serve.

Break kombu into 2-inch pieces; this should equal about 2 cups, loosely packed. Bring water and kombu to a gentle boil in a medium saucepan over medium heat; boil for 5 minutes. Remove from heat, then remove and discard kombu. Sprinkle in bonito flakes and bring to a simmer over medium heat, about 2 minutes. Once simmering, remove from heat, strain, and discard solids. Place dashi back into the saucepan and set aside.

Place aburaage in a medium bowl. Cover with hot water and let soak until light and fluffy, about 5 minutes. Strain, allow to cool briefly until cool enough to handle, and gently press aburaage with your hands to squeeze out any excess water.

Bring 1 cup dashi, 1 1/2 tablespoon soy sauce, 1 tablespoon mirin, and sugar to a boil in another medium saucepan over medium-high heat. Reduce to a simmer over medium-low heat and add the soaked aburaage. Cook, covered, until the majority of the liquid is absorbed, about 5 minutes. Flip aburaage halfway through.

Bring the remaining 4 cups of dashi to a gentle boil over medium heat. Stir in salt, remaining 1 tablespoon soy sauce, and remaining 1 tablespoon mirin. Add frozen udon noodles; cook over medium heat, stirring occasionally, until noodles have separated and are tender yet firm to the bite, about 2 minutes.

Divide noodles and broth evenly into 2 bowls. Top with seasoned aburaage and sliced scallions.

For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.

Heat oil in deep-fryer to 350 degrees F (175 degrees C).

Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.

Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.

Combine eggs, milk, garlic, salt, and pepper in a medium bowl until well mixed. Place panko crumbs in a shallow bowl.

Dip 1 pork chop in egg mixture, then press into panko crumbs to coat evenly. Dip in egg mixture again and coat with another layer of panko crumbs. Lay coated pork chop on a plate and repeat with remaining chops. If you have time, let coated chops sit for about 10 minutes so the coating will set well.

Heat oil in a large heavy skillet over medium-high heat.

Fry pork chops in hot oil until golden brown, about 5 minutes per side.

Gather all ingredients.

Stir together ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic in a bowl.

Let flavors blend for at least 30 minutes before serving.

Combine ketchup, soy sauce, Worcestershire sauce, sherry, sugar, garlic powder, and ginger in a microwave-safe coffee mug or glass measuring cup; stir well with a fork.

Microwave at high power for 1 minute. Stir; set aside to allow the flavors to incorporate, about 1 hour.

Make sauce: Whisk together ketchup, soy sauce, brown sugar, sherry, Worcestershire sauce, and garlic in a medium bowl until sugar is dissolved. Set sauce aside.

Preheat an air fryer to 350 degrees F (175 degrees C).

Prepare pork chops: Lay pork chops on a clean work surface; season with salt and pepper.

Beat eggs in a flat dish. Place bread crumbs in a separate flat dish.

Dip a pork chop in beaten eggs, then dredge in bread crumbs. Dip again in eggs, then press in bread crumbs to thoroughly coat. Repeat with remaining pork chops.

Place pork chops in the basket of the preheated air fryer and spray the tops with nonstick cooking spray. Air-fry for 10 minutes. Flip chops over using a spatula and spray the tops with nonstick cooking spray again. Air-fry for 10 more minutes. An instant-read thermometer inserted into the center of pork chops should read 145 degrees F (63 degrees C).

Transfer pork chops to a cutting board and slice. Serve with sauce.

Mix dashi, sugar, mirin, soy sauce, and salt together in a small bowl.

Heat vegetable oil in a small skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in dashi mixture. Lay pork slices carefully on top of the onions. Drizzle eggs around the slices. Cover skillet and cook until eggs are set, about 2 minutes.

Divide rice between 2 bowls. Top each with half the onions, eggs, and pork slices.

Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.

Whisk egg and soy sauce together in a small bowl.

Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.

Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.

Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.

Combine water, mushrooms, 1/2 the green onions, carrot, onion, soy sauce, garlic, Sriracha sauce, sesame oil, rice wine vinegar, white pepper, black pepper, and flavor packets from ramen in a large pot. Bring to a boil. Add noodles and cook, occasionally stirring, until noodles are tender yet firm to the bite, about 5 minutes.

Reduce heat to a simmer and cook until vegetables are tender, about 10 minutes. Serve topped with remaining green onions.

1. Cook the udon noodles according to package directions.

2. Combine the soy sauce, chili paste, rice vinegar, honey, toasted sesame oil, garlic, ginger, and 1/4 cup water in a bowl.

3. Cook the chicken with 1 tablespoon oil in a large skillet over medium heat. Season with black pepper. Add the mixed stir fry veggies and cook another 2-3 minutes. Slowly pour in the sauce mix and scallions. Bring to a low simmer. Add the noodles and cook until the sauce coats the chicken and noodles.

4. Serve the noodles warm, topped with sesame seeds and fresh chopped herbs. Enjoy!

1. Cook the udon noodles according to package directions.

2. Combine the soy sauce, vinegar, hoisin sauce, and 1/4 cup water in a bowl.

2. Heat a large skillet over medium high heat. Add the sesame oil and the chicken. Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add the bell peppers, ginger, and fresno pepper, and cook another 2-3 minutes. Slowly pour in the soy sauce mixture and basil. Bring the mixture to a simmer and cook until the sauce coats the chicken, about 3-5 minutes.

Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add the bell peppers, ginger, and fresno pepper, and cook another 2-3 minutes. Slowly pour in the soy sauce mixture and basil. Bring the mixture to a simmer and cook until the sauce coats the chicken, about 3-5 minutes.

3. Stir in the noodles and remove from the heat. Add the green onions and sesame seeds. Serve the noodles warm, topped with green onions. Enjoy!

3. Stir in the noodles and remove from the heat. Add the green onions and sesame seeds. Serve the noodles warm, topped with green onions. Enjoy!

Sauce: Shake up all the sauce ingredients in a jar.

Noodles: Heat a nonstick skillet over medium high heat. Add a swish of oil. Add the noodles and enough sauce to coat. Stir-fry until nice and yummy. (They’ll get kind of caramelized if you leave them undisturbed for a minute or two – so good.)

Veggies: Add the veggies and pour a little more sauce over everything (it’s okay if you don’t use all of it -it’ll keep in the fridge for a second batch later). Toss it around for 2-3 minutes until the veggies are fork-tender and everything is looking browned and sticky and pan-fried to perfection.

Finish: Remove from heat and stir in some freshly grated garlic and A TON of freshly ground black pepper. (I mean, yes, pull some out for the kids first so it’s not too spicy, but then PEPPER THAT UP.) The smell of the fresh garlic hitting the pan. The steamy noodle pulls. This is the moment you’ve been waiting for.

Combine broth, bell pepper, green onions, carrot, celery, garlic, soy sauce, ginger, and pepper in a 2-quart saucepan over medium-high heat; bring to a boil.

Stir chicken and noodles into the pan, reduce the heat to medium, and cook until noodles are tender, about 10 minutes.

Brown ramen noodles, almonds, and sesame seeds with melted butter in a medium skillet over low heat. Once browned, take off heat and cool.

Bring oil, sugar, and vinegar to a boil in a small saucepan for 1 minute. Cool. Add soy sauce.

Combine cabbage and green onions in a large bowl. Add noodle mixture and soy sauce mixture. Toss to coat and serve.

Gather all ingredients.

Bring water to a boil in a saucepan. Add ramen noodles and cook until tender, about 2 minutes.

Pour out water, then stir in seasoning packet and cheese until well blended.

Combine slaw mix, broken noodles, and green onions together in a large salad bowl.

Whisk sugar, vinegar, oil, and ramen seasoning packets together in a small bowl; pour over salad and toss to evenly coat. Refrigerate until chilled.

Top with peanuts and sunflower seeds before serving.

Combine broccoli coleslaw mix, sunflower seeds, almonds, and ramen noodles in a bowl.

Whisk canola oil, sugar, vinegar, and ramen noodle seasoning packet together in a separate bowl; pour over slaw mixture. Fold in green onions. Chill in the refrigerator before serving, 1 ½ hours.

Bring a pot of water to a boil; add ramen noodles and cook for 3 minutes. Drain water and stir seasoning packet and parsley into noodles.

Heat oil in a nonstick skillet over medium heat; cook and stir onion until fragrant, about 2 minutes. Add noodles and stir for 2 minutes more.

Whisk eggs, water, and salt together in a bowl; pour into the same skillet as the noodle mixture. Cook and stir eggs until set and cooked through, 2 to 4 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a microwave-safe bowl in the microwave. Crush ramen noodles into small pieces; stir crushed noodles, almonds, and sesame seeds into melted butter. Spread mixture onto a baking sheet.

Bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely.

Toss together coleslaw mix and green onion in a large serving bowl.

Make dressing: Whisk together oil, sugar, vinegar, soy sauce, and reserved seasoning packets in a separate bowl until well combined.

Stir cooled noodle mixture into dressing. Pour dressing over coleslaw-onion mixture; toss to coat.

Gather all ingredients.

Toss together the cabbage, noodles and sunflower seeds or almonds.

Whisk together the ramen flavor packet, oil, sugar and vinegar. Pour over cabbage mixture and toss evenly to coat.

Gather the ingredients.

Combine broth and noodles in a medium saucepan; cover and bring to a boil over high heat, stirring to break up noodles.

Reduce heat to medium and add soy sauce, chili oil, and ginger. Simmer, uncovered, for 10 minutes.

Stir in sesame oil.

Garnish with green onions and serve.

Preheat the oven to 350 degrees F (175 degrees C).

Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.

Bake noodle mixture in the preheated oven until fragrant and toasted, 10 to 15 minutes. Set aside to cool to room temperature.

Combine coleslaw mix and green onions in a large bowl; sprinkle cooled noodle mixture over the top.

To make the dressing: Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until smooth.

Pour dressing over noodle mixture and toss to coat. Enjoy!

Place noodles in a saucepan filled with boiling water, reserving the seasoning packet. Cook until tender, and drain. In a medium bowl, whisk together the eggs and seasoning packets from the noodles. Mix in noodles.

Melt butter in a large skillet over medium heat. Add the noodle mixture, and cook over medium-low heat until firm, 5 to 7 minutes. Cut into fourths, and turn over to brown the other side for 1 to 2 minutes. Sprinkle cheese over the top, and serve.

Fill a small pot halfway with water. Bring to a boil; add egg and cook in boiling water for 15 minutes. Drain. Run cold water over egg and set aside to cool.

Pour sesame oil into a large skillet. Lay pork slices in oil. Cover pork with 1 tablespoon olive oil, 1/2 tablespoon sesame seeds, 1/2 of the basil, and 1/2 of the sage. Flip and cover pork with these remaining ingredients: 1 tablespoon olive oil, 1/2 tablespoon sesame seeds, basil, and sage.

Cook pork, covered, over medium-low heat, until evenly browned on the bottom, about 5 minutes. Flip and continue cooking until second side is browned, about 5 minutes more. Remove from heat.

Bring a large pot of water to a boil. Cook ramen noodles in boiling water until tender, about 3 minutes. Drain in a colander set in the sink; rinse noodles until water runs clear. Return noodles to the pot.

Stir kombu, bonito stock, soy sauce, and miso paste into noodles. Cook, stirring with chopsticks, over medium heat, until miso paste is dissolved, 3 to 5 minutes. Transfer noodles to a serving bowl.

Peel and cut egg in half lengthwise. Place egg, pork slices, and fish paste slices over noodles. Garnish with tonkatsu sauce, ginger, green onion, and black pepper.

Bring a pot of water to a boil; add ramen noodles. Boil, stirring occasionally, until noodles are tender, about 3 minutes. Drain. Allow noodles to cool slightly.

Beat 2 eggs in a bowl; season with salt and pepper. Stir noodles into eggs until evenly coated. Divide noodles into 6 burger-size ramekins or bowls. Place a sheet of plastic wrap directly over noodles and stack another bowl on top to flatten noodles. Refrigerate until firm, about 20 minutes.

Mix beef, soy sauce, and sesame oil in a bowl. Divide beef mixture into three equal portions and shape into patties.

Heat about 1 tablespoon vegetable oil in a large skillet over medium-high heat. Invert each ramen bowl, gently tapping the bottom of the bowl until ramen loosens, careful to maintain bun shape.

Fry each ramen bun, without moving noodles, in hot oil until golden brown, about 3 minutes. Flip each bun and continue frying until crisp, 3 to 5 minutes more. Ramen bun should be crispy on one side and slightly softer on the other. Transfer buns to large plate with the crispy side up.

Heat about 1 tablespoon vegetable oil in the same skillet used to fry ramen over medium heat. Cook beef patties until burgers are lightly pink in the center, 3 to 5 minute per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Arrange a slice of American cheese over each burger and continue to cook until melted, about 1 minute more.

Mix ketchup and chile-garlic sauce in a small bowl; spread mixture over the crispy side of each ramen bun. Divide arugula over 3 ramen buns. Place burgers over arugula.

Heat about 1 teaspoon oil in a small skillet over medium-high heat; fry remaining eggs one at a time, adding more oil as needed, until yolk is almost firm, about 1 minutes per side. Place egg over patty and top with remaining bun.

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add onion and sauté until starting to soften, about 5 minutes. Add garlic and ginger; cook about 30 seconds more. Add rice vinegar, soy sauce, oyster sauce, mirin, fish sauce, and Sriracha sauce; stir to combine. Add chicken broth and water and bring to a boil. Reduce the heat and simmer for about 5 minutes. Stir in bok choy and chicken; simmer gently until bok choy is just tender, about 2 minutes. Cover and keep warm.

Fill a large pot with lightly salted water and bring to a rolling boil. Add ramen noodles and return to a boil. Cook, uncovered and stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain noodles and drizzle with remaining 1 tablespoon oil to prevent sticking.

While the ramen is cooking, fill a pot with enough water to cover the eggs and bring to a boil. Gently lower eggs into the boiling water and cook until yolks are barely set, about 7 minutes.

Fill a large bowl with ice water. Transfer eggs to the ice bath to stop the cooking process; let sit about 3 minutes. Drain eggs, carefully peel away the shells, and slice in half.

Divide ramen between four bowls. Add broth, then top with jalapeño, green onions, cilantro, and soft boiled egg halves. Serve immediately.

Heat a large skillet over medium-high heat. Add ground beef and pepperoni; cook and stir until beef is completely browned, 5 to 7 minutes. Stir in tomatoes, water, and ramen seasoning packets.

Break ramen noodle blocks in half; add to beef mixture with bell pepper. Cook until noodles soften, about 5 minutes.

Off heat, sprinkle mozzarella cheese over beef mixture, cover the skillet, let sit until cheese melts, 2 to 3 minutes.

Cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Transfer to paper towels to drain. Add onion to bacon drippings in skillet; cook until tender, 3 to 5 minutes.

Meanwhile, cook ramen in a saucepan according to package directions, adding peas the last minute of cooking. Reserve 1/2 cup cooking water; drain.

Whisk together egg, Parmesan, onion and drippings, salt, and red pepper in a bowl. Add hot ramen and cooked bacon. Toss to coat, adding enough reserved cooking water to make a creamy consistency. Top servings with parsley.

Fill a pot with 5 cups of water and bring to a boil. Add ramen noodles to the boiling water, and cook until tender, 2 to 4 minutes. Drain noodles, reserving some of the noodle water in case you need to thin out the sauce later. Add drained noodles back to the pot.

Meanwhile, whisk miso paste, butter, soy sauce, and rice vinegar together in a small bowl until smooth. Pour over the hot noodles, and stir until well combined. The hot noodles will soak up the sauce, so add some reserved cooking water if sauce needs to be thinned out.

Evenly divide the noodles among 3 bowls. Drizzle each with chili oil and garnish with thinly sliced green onions and a sprinkle of sesame seeds before serving.

Place ramen noodles in a bowl. Set seasoning packet aside. Pour boiling water over noodles until they are submerged; set aside while you start the stir-fry.

Heat 1 tablespoon sesame oil in a frying pan over medium-high heat, swirling to coat the entire pan. Add chicken and stir to coat with oil. Add oyster sauce and 1 tablespoon soy sauce. Stir-fry chicken until no longer pink and juices run clear, 7 to 10 minutes.

Add frozen vegetables. Cover, reduce heat to medium, and let steam until heated through and soft, about 5 minutes. Add ginger and 1 teaspoon minced garlic; stir-fry until fragrant, about 1 minute. Transfer mixture to a serving bowl.

Drain softened ramen noodles, reserving 2 tablespoons soaking water.

Heat remaining sesame oil in a pan over medium heat. Add reserved soaking water along with 1/2 of the ramen seasoning packet, remaining soy sauce, remaining garlic, and chili powder. Add ramen noodles; cook and stir constantly until coated and water has evaporated, 2 to 3 minutes.

Transfer to serving bowls and top with chicken and vegetable mixture.

Cook ramen in boiling water to al dente following package directions. Drain and reserve ¼ cup of the water.

Melt butter in a skillet over medium heat. Add garlic and cook, stirring constantly, until golden and fragrant, about 1 minute. Stir in chili flakes, brown sugar, and soy sauce and simmer for 1 minute. Add noodles and a bit of ramen cooking water and toss to combine.

Push noodles to the side and crack egg into the skillet. Cook, stirring gently, until nearly set, then toss with the pasta and any additional water, if desired, to thin sauce.

Transfer to a bowl and garnish with everything bagel seasoning and green onions, if using.