Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.