It’s test kitchen day. So I tried Immi ramen, it’s a new healthy ramen loaded with lots of good stuff like protein. And, because of the protein content the noodles have a nice chew to them which makes them perfect for holding up in a stir fry!

This ramen is totally VEGAN, and, just because it’s vegan doesn’t mean you have can’t jazz it up with some meat proteins if you so choose!

Here’s the basic stir fry instructions, feel free to add any protein to this like a fried egg or some spicy Lemongrass Vietnamese Beef (as shown).

Vietnamese Lemongrass & Ginger Pork Belly, Chinese Broccoli, kimchi and Soy Sauce Ramen Noodles. Use the simple soy sauce recipe below to make your own savory soy sauce glaze for your instant noodles (packet ramen or noodle cup noodles will work!).

Click post for recipe!

This is my Hella Leveled Up Ramen with Vietnamese Lemongrass & Ginger Pork Belly, Chinese Broccoli, kimchi and Soy Sauce Ramen Noodles.One of my favorite things to do is to take a regular shelf ramen likes this instant noodle cup from @nongshim deconstruct it then reconstruct it. Click post for recipe!

This Japanese Shoyu Ramen was created with a homemade shoyu broth using dried shitake mushrooms and some aromatics.

Did you know that ‘Shoyu’ means soy sauce in Japanese? So simply translated, shoyu ramen, is basically ramen with a soy sauce-based broth. The broth is beautifully clear and brown colored and full of umami richness that it’s great without any chicken or beef stock, making it very vegetarian friendly!

Quickie ramen- When the perfect egg meets perfect timing!

Is there anything better than a flavorful soy egg with the perfect runny/jammy yolk in your ramen?

Quick ramen with blanched mustard greens, a few slices of char sui pork, and those pre-made perfect soy eggs (Trung Ngam Tuong).

How to make a 50 cent ramen pack into a quickie restaurant level ramen.  This is literally made with an instant Maruchan ramen pack!

The key for me is to first get a super concentrated thick broth which will make your noodles rich in flavor and will also stain the noodles a gorgeous brown color packed with lots of flavor!

PS- I also topped these off with some handmade kimchi dumplings, see previous post on my blog for kimchi dumpling recipe (see recipe -here-)!  I’ve only recently been using a little tomato paste for color and that a little acidic umami taste but feel free to omit!