Chef Jonathon Sawyer shares three unique recipes that use ramen noodles, including a ramen salad, grilled ramen and cheese, and roasted chicken ramen soup.
Crunchy Ramen and Apple Salad
One of the things I love about my mother-in-law is her classic salad preparations. She makes ambrosia, Waldorf, and the king: crunchy ramen salad. This is my version, with more traditional Asian flavors.
Grilled Ramen and Cheese
This is a really fun way to reinterpret ramen noodles. I like to think about these cuties almost like potato latkes, gently assembled and easy to pick up. At Noodlecat [Jonathon Sawyer’s noodle house in Cleveland], we serve this with creamy tomato soup mixed with miso, but I also love it with onion dip or hummus.
Roasted Chicken Ramen
For me, a roast chicken is incredibly satisfying. Whether you buy a chicken from a rotisserie or grocery store in your neighborhood or roast it yourself, you have a great meal and leftovers that you can turn into chicken salad and bones and skin to turn into broth. All from one bird that’s the perfect size for a small family. This is our ramen-ized version of good old chicken soup.
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