10 Viral Shin Ramen Recipes (New)
Recipes in this Video
Originating from the Kansai region of Japan, Okonomiyaki is a beloved street food that translates to 'grilled as you like it.' Traditionally made with a variety of ingredients, it reflects the local culture of customization and communal cooking. Today, Okonomiyaki is enjoyed across Japan and has inspired numerous adaptations worldwide, from savory to sweet variations.
Ingredients
- ●all-purpose flour
- ●dashi stock
- ●cabbage
- ●green onions
- ●eggs
- ●pork belly
- ●tempura scraps
- ●pickled ginger
- ●mayonnaise
- ●okonomiyaki sauce
- ●bonito flakes
- ●seaweed flakes
Instructions
- 1Mix all-purpose flour and dashi stock in a bowl until smooth.
- 2Add shredded cabbage, chopped green onions, and pickled ginger to the batter.
- 3Incorporate eggs into the mixture until well combined.
- 4Heat a griddle or large skillet over medium heat and lightly grease it.
- 5Pour a portion of the batter onto the griddle, forming a round pancake.
- 6Layer slices of pork belly on top of the pancake.
- 7Cook until the bottom is golden brown, about 4-5 minutes.
- 8Flip the pancake carefully and cook the other side for another 4-5 minutes.
- 9Transfer the pancake to a plate and drizzle with okonomiyaki sauce and mayonnaise.
- 10Sprinkle bonito flakes and seaweed flakes on top before serving.
Ingredient Alternatives
pork belly
Healthier: chicken
Cheaper: bacon
Chicken reduces fat while still providing protein.
dashi stock
Healthier: vegetable broth
Cheaper: water + soy sauce
Vegetable broth offers a lighter flavor.
mayonnaise
Healthier: vegan mayo
Cheaper: homemade mayo
Vegan mayo is lower in calories.
okonomiyaki sauce
Healthier: teriyaki sauce
Cheaper: soy sauce + ketchup
Teriyaki sauce provides a sweet alternative.
Techniques
Equipment
Also Known As
This dish combines the comfort of classic mac and cheese with the spicy, flavorful elements of Shin Ramyeon, a popular Korean instant noodle brand.
Ingredients
- ●2 cups elbow macaroni
- ●4 cups water
- ●1 package Shin Ramyeon instant noodles
- ●2 tablespoons butter
- ●2 tablespoons all-purpose flour
- ●2 cups milk
- ●2 cups shredded cheddar cheese
- ●1/2 teaspoon garlic powder
- ●1/2 teaspoon onion powder
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon salt
- ●1/4 cup green onions, chopped (for garnish)
Instructions
- 1In a large pot, bring 4 cups of water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 2In the same pot, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to create a roux.
- 3Gradually add the milk to the roux, whisking constantly until the mixture thickens and is smooth.
- 4Add the shredded cheddar cheese to the sauce, stirring until melted and creamy.
- 5Prepare the Shin Ramyeon noodles according to package instructions, discarding the seasoning packet or saving it for later use.
- 6Combine the cooked macaroni and Shin Ramyeon noodles into the cheese sauce, mixing well to coat all the noodles evenly.
- 7If desired, add the seasoning packet from the Shin Ramyeon for extra flavor, along with garlic powder, onion powder, black pepper, and salt. Stir to combine.
- 8Cook on low heat for an additional 2-3 minutes, allowing the flavors to meld together.
- 9Serve hot, garnished with chopped green onions.
Equipment
Originating from Sichuan province in China, Mapo Tofu is a beloved dish known for its bold flavors and numbing spiciness from Sichuan peppercorns. Traditionally, it features soft tofu and minced meat in a spicy sauce, often enjoyed with rice. Today, it has gained international popularity, inspiring various adaptations and vegetarian versions, making it a staple in Chinese cuisine around the world.
Ingredients
- ●tofu
- ●ground pork
- ●doubanjiang
- ●soy sauce
- ●ginger
- ●garlic
- ●scallions
- ●Sichuan peppercorns
- ●vegetable oil
- ●chicken broth
- ●cornstarch
- ●water
- ●sesame oil
Instructions
- 1Heat vegetable oil in a wok over medium-high heat until shimmering.
- 2Add ground pork and cook until browned, about 3-4 minutes.
- 3Stir in minced garlic, ginger, and scallions; sauté for 1-2 minutes until fragrant.
- 4Add doubanjiang and soy sauce; mix well and cook for another minute.
- 5Pour in chicken broth and bring to a simmer.
- 6Gently add cubed tofu, stirring carefully to avoid breaking it.
- 7Simmer for 5-7 minutes to allow flavors to meld.
- 8Mix cornstarch with water to create a slurry; add to the wok.
- 9Stir gently until the sauce thickens, about 1-2 minutes.
- 10Add Sichuan peppercorns and sesame oil; mix to combine.
- 11Serve hot, garnished with additional scallions if desired.
Ingredient Alternatives
ground pork
Healthier: ground turkey
Cheaper: ground beef
Ground turkey is leaner, while ground beef is often less expensive.
doubanjiang
Healthier: chili paste
Cheaper: sriracha
Chili paste can replicate the heat with less complexity.
Sichuan peppercorns
Cheaper: black pepper
Black pepper provides spice but lacks the unique numbing effect.
chicken broth
Healthier: vegetable broth
Cheaper: water with seasoning
Vegetable broth is lower in calories, while water is a budget-friendly option.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb flank steak, thinly sliced
- ●2 packs Shin Ramen noodles
- ●2 tbsp vegetable oil
- ●1 bell pepper, sliced
- ●1 cup broccoli florets
- ●1 carrot, julienned
- ●3 green onions, chopped
- ●3 cloves garlic, minced
- ●1 tbsp ginger, minced
- ●1/4 cup soy sauce
- ●1 tbsp oyster sauce
- ●1 tbsp sesame oil
- ●1 tsp red pepper flakes (optional)
Instructions
- 1Cook the Shin Ramen noodles according to package instructions, drain, and set aside.
- 2In a large skillet or wok, heat the vegetable oil over medium-high heat.
- 3Add the sliced flank steak to the skillet and stir-fry for about 3-4 minutes until browned.
- 4Add the minced garlic and ginger to the skillet, stirring for an additional minute until fragrant.
- 5Add the bell pepper, broccoli, and carrot to the skillet, and stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
- 6In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and red pepper flakes (if using).
- 7Pour the sauce over the stir-fried steak and vegetables, tossing to coat evenly.
- 8Add the cooked Shin Ramen noodles to the skillet, tossing everything together until well combined and heated through.
- 9Garnish with chopped green onions before serving.
- 10Serve hot.
Equipment
Ingredients
- ●1 cup tteok (Korean rice cakes)
- ●1 pack Shin Ramen noodles
- ●2 cups water
- ●1/4 cup gochujang (Korean chili paste)
- ●1 tbsp gochugaru (Korean chili flakes)
- ●1 tbsp soy sauce
- ●1 tbsp sugar
- ●1/2 cup fish cakes (optional)
- ●2 green onions, chopped
- ●1 boiled egg (optional)
- ●1 tsp sesame oil
Instructions
- 1In a pot, bring 2 cups of water to a boil.
- 2Add the tteok (rice cakes) to the boiling water and cook for about 5-7 minutes until they are soft.
- 3Stir in the gochujang, gochugaru, soy sauce, and sugar, mixing well to combine.
- 4Add the fish cakes (if using) and let it simmer for another 3-4 minutes.
- 5Meanwhile, cook the Shin Ramen noodles in a separate pot according to package instructions, then drain.
- 6Once the tteok is cooked and the sauce is thickened, add the cooked Shin Ramen noodles to the pot.
- 7Mix everything together gently to coat the noodles and rice cakes in the sauce.
- 8Drizzle with sesame oil and add chopped green onions on top.
- 9Serve hot, optionally garnished with a boiled egg.
Equipment
Ingredients
- ●1 block (14 oz) firm tofu
- ●2 packs Shin Ramen noodles
- ●2 tbsp vegetable oil
- ●1/2 lb ground pork (optional)
- ●2 tbsp doubanjiang (spicy bean paste)
- ●1 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1/2 cup chicken or vegetable broth
- ●2 green onions, chopped
- ●2 cloves garlic, minced
- ●1 tsp ginger, minced
- ●1 tsp cornstarch mixed with 2 tbsp water
- ●1/2 tsp Sichuan peppercorns (optional)
- ●Salt to taste
Instructions
- 1Press the tofu to remove excess water, then cut it into cubes.
- 2In a large pan, heat the vegetable oil over medium heat. If using, add the ground pork and cook until browned.
- 3Add the minced garlic and ginger to the pan, sautéing until fragrant.
- 4Stir in the doubanjiang and soy sauce, cooking for another minute.
- 5Pour in the chicken or vegetable broth and bring to a simmer.
- 6Gently add the tofu cubes to the pan, being careful not to break them.
- 7Let the tofu simmer in the sauce for about 5 minutes, allowing it to absorb the flavors.
- 8Stir in the cornstarch mixture to thicken the sauce, cooking for an additional 2 minutes.
- 9Meanwhile, cook the Shin Ramen noodles according to package instructions, then drain.
- 10Serve the Mapo Tofu over the cooked Shin Ramen, garnished with chopped green onions and Sichuan peppercorns if desired.
Equipment
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