Similar Recipes
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Vegetarian Mazemen With Beans and Egg
Soup-less ramen, or mazemen is a delicious way to use up your dried beans, your bean-cooking liquid, and any leftovers you've got around.
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XO Mazemen (Broth-less Ramen With XO Sauce)
This take on mazemen, or "mixed noodles," a soup-less variation on ramen, incorporates powerfully savory XO sauce to make a flavorful ramen that takes all of five minutes to prepare.
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Smoked Eggplant for Ramen
An intensely flavored topping for rice or ramen bowls made of slow-cooked eggplant seasoned with sea kelp, smoked bonito, and soy sauce.
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Bacon and Egg Fried Rice
An answer for leftover rice after a few too many drinks the night before.
Bacon & Scallion Egg Noodle Stir-fry
Bacon & Scallion Egg Noodle Stir-fry is the latest chapter in a long history of out-of-control bacon usage. Bacon is just what an egg noodle stir-fry needs!
Bacon and Egg Fried Rice
Bacon and egg fried rice is an easy recipe that I used to make all the time as a kid for my mom. Full of bacon flavor, this dish is so easy to make.
Katsudon Japanese Pork Cutlet and Egg Rice Bowl
Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. Our Katsudon recipe is easy to make at home!
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Miso Ramen With Crispy Pork and Burnt Garlic-Sesame Oil
A rich and creamy miso-flavored pork stock ramen with a complex burnt garlic-sesame-chili oil, all topped with crispy braised pork.
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Chashu Pork (Marinated Braised Pork Belly for Tonkotsu Ramen)
This chashu pork (pork belly braised in soy sauce, sake, and mirin) is the perfectly tender addition to your next bowl of ramen.
Tan Tan Ramen Recipe - The Woks of Life
Tan Tan Ramen is a spicy, incredibly tasty Japanese ramen noodle soup, based on Chinese Dan Dan Noodles. It's also surprisingly easy to make!
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A soup-less ramen riff on pasta carbonara, all made with staples from the Japanese pantry.
Serve With
CRISPY Parmesan Roasted Brussels Sprouts (addictive!)
Parmesan Garlic CRISPY Roasted Brussels Sprouts are ridiculously easy and so mouthwateringly good, it's sure to become your "go-to" brussels sprouts recipe!
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.
Roasted Asparagus
Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!
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Roasted Brussels Sprouts and Shallots With Balsamic Vinegar
A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.
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Roasted Brussels Sprouts With Bacon
Brussels sprouts roasted in the oven with bacon and pecans are a perfect holiday side.
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
Roasted Brussels Sprouts with Pomegranate Glaze
These easy Roasted Brussels Sprouts with Pomegranate Glaze are a delicious combination of fall flavors and textures. One of our favorite sides for Thanksgiving!
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Grilled Crispy Mustard Brussels Sprouts
Liking Brussels sprouts can make me feel lonely sometimes. This take gives them a nice crunch, mellow bitterness, and a mustard tang. The sprout haters around me were having none of it, but I still took pleasure in these delicious little cabbages.