Tsurai ramen

Sub in a block of dried ramen—broken up, the crunchy, wavy noodles act as croutons just as well. Feel free to sub the almonds for cashews or peanuts too!

This recipe is made for tinkering: Add more veggies, throw a runny soft-boiled egg on top, nix the peanuts, spritz on more lime juice.... Choose your own Malaysian ramen adventure.

It can be used to make ramen burger buns, an indulgent ramen carbonara, and now, a highly snackable savory party mix that's great for a midday snack, and even better with beer at cocktail hour.

Tossed with another nostalgic favorite, ramen noodles, this is instant comfort in a skillet.

There's plenty of crunch from cabbage, carrot ribbons, and toasted ramen noodles, and tossed in a sweet and sour dressing, this salad is hard to beat.

This completely vegan version uses layers of umami-packed flavor to mimic the depth complexity of traditional ramen, and edamame for a protein boost.

While sometimes served as a soup in China, American versions are usually more saucy than soupy, and often include sesame paste, peanut butter, or tahini, like ours does.