Genius Ways to Hack a Pack of Ramen Noodles

As chef David Chang (and others along the way) have pointed out, the smokiness of bacon and that of the dashi typically are pretty similar. That being said, this take on ramen is anything but traditional: tossed with cheese and mustard, the noodles take their place in an oozy macaroni and cheese.

This one may seem like a stretch, but if pasta can be used to bulk out an egg based frittata, then ramen can easily take its place. Cook the ramen somewhat al dente to avoid the noodles dissolving in the eggs while baking.

Fresh summer rolls typically have vermicelli as a filler to bulk out a shrimp, vegetable or pork filling. The soft texture of the roll means that ramen makes a suitable substitute for the lo mein used in this recipe (tailor the sriracha to your own spice tolerance, or leave it on the side for dipping).

The ramen seasoning becomes part of the dressing in this canned mandarin orange romaine salad that evokes memories of food court salads of days gone by. Crunchy crushed ramen adds textural interest across the top.

The most self-evident shift is to try different toppings, and subbing out frozen corn for fresh kernels keeps this dish vibrant. Kimchi adds earthy notes to balance the sweetness of the corn.

Prepared curry mixes, served over rice or noodles such as udon, is a popular dish in Japan and other parts of Asia. Try spicing up your ramen with a Thai-inspired red curry paste-based sauce made velvety with coconut milk and packed full of tofu, Napa cabbage and other vegetables.