School Lunch Ideas Ramen: Fun and Tasty Twists Your Kids Will Love!

School Lunch Ideas Ramen: Fun and Tasty Twists Your Kids Will Love!

By Sara Taylor

School Lunch Ideas Ramen: Fun and Tasty Twists Your Kids Will Love!

By Sara Taylor
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Updated
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Recipes

My kids love coming up with ideas for those cheap ramen packs. ramen is a blank canvas for creativity. Here are some fun ideas that will turn ramen into creative lunches kids will love and that won't get traded at the cafeteria table! All of these ideas are easy to make and great for the lunchbox or even to take in a thermos! These ideas are perfect for busy mornings!

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1) Cheesy Ramen Carbonara

creamy cheesy ramen carbonara twirled in a kid-friendly bowl with crispy bacon bits and grated cheese on top, in a wide horizontal shot, a bright lunchbox and napkin beside it on a kitchen counter, natural light, shallow depth of field, landscape orientation

This cozy ramen is creamy, cheesy and ready to go before the kettle cools! My kids love it!

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creamy cheesy ramen carbonara twirled in a kid-friendly bowl with crispy bacon bits and grated cheese on top, in a wide horizontal shot, a bright lunchbox and napkin beside it on a kitchen counter, natural light, shallow depth of field, landscape orientation

Cheesy Ramen Carbonara

Creamy bacon ramen noodles and silky noodles.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 packs instant ramen seasoning set aside
  • 2 eggs
  • 1/2 cup grated parmesan
  • 3 strips bacon cooked and crumbled
  • 1/4 cup reserved pasta water
  • 1 pinch black pepper

Method
 

  1. Cook the ramen noodles in boiling water for 3 minutes, then reserve some water and drain.
  2. Whisk the eggs with the parmesan and black pepper in a bowl.
  3. Toss the hot drained noodles with a splash of reserved water, then quickly stir in the egg mixture so it turns creamy without scrambling.
  4. Fold in the crumbled bacon and a little of the ramen seasoning to taste.
  5. Serve warm, or pack into a thermos to keep it cozy until lunch.

Notes

Work fast so the residual heat cooks the egg into a sauce, not scrambled bits.

2) Ramen Stir-Fry with Veggies

glossy stir-fried ramen noodles tangled with broccoli, carrots, and red peppers in a shallow bowl, in a wide horizontal shot, chopsticks resting across the rim on a wooden table, bright natural light, shallow depth of field, landscape orientation

A quick stir fry that includes all the colors from the rainbow of vegetables and the best part, they don't even notice!

glossy stir-fried ramen noodles tangled with broccoli, carrots, and red peppers in a shallow bowl, in a wide horizontal shot, chopsticks resting across the rim on a wooden table, bright natural light, shallow depth of field, landscape orientation

Ramen Stir-Fry with Veggies

Saucy stir-fried ramen with veggies.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 servings
Ingredients Method

Ingredients
  

  • 3 packs instant ramen seasoning discarded
  • 1 tbsp sesame oil
  • 1 cup broccoli florets
  • 1 carrot julienned
  • 1/2 cup snap peas
  • 1/2 red bell pepper sliced
  • 3 tbsp soy sauce
  • 1 tbsp honey

Method
 

  1. Boil the ramen noodles for 2 minutes until just barely tender, then drain.
  2. Heat the sesame oil in a skillet and stir-fry the broccoli, carrot, snap peas, and bell pepper for 4 minutes.
  3. Whisk the soy sauce and honey together and pour it in.
  4. Add the drained noodles and toss everything together for 2 minutes until coated and glossy.
  5. Cool slightly and pack into lunch containers.

3) Spicy Ramen Noodles with Egg

a steamy bowl of ramen with a halved jammy egg, green onions, and a swirl of chili oil, in a wide horizontal shot, a soup spoon and chopsticks beside it on a slate surface, warm natural light, shallow depth of field, landscape orientation

A little kids can enjoy this mildly spicy bowl topped with a jammy egg.

a steamy bowl of ramen with a halved jammy egg, green onions, and a swirl of chili oil, in a wide horizontal shot, a soup spoon and chopsticks beside it on a slate surface, warm natural light, shallow depth of field, landscape orientation

Spicy Ramen Noodles with Egg

Brothy ramen featuring a gentle chili kick and a creamy soft-boiled egg.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 packs instant ramen with seasoning
  • 2 eggs
  • 1 tsp sriracha
  • 1 tsp sesame oil
  • 2 green onions sliced
  • 3 cups water

Method
 

  1. Gently boil the eggs for 7 minutes, then cool in ice water and peel.
  2. Bring the 3 cups water to a boil, add the noodles, and cook 3 minutes.
  3. Stir in the ramen seasoning, sriracha, and sesame oil.
  4. Ladle into bowls, halve the soft eggs, and lay them on top.
  5. Finish with sliced green onions and serve hot in a thermos.

Notes

Go light on the sriracha for younger kids and add more at the table for the spice fans.

4) Creamy Chicken Ramen Bake

a bubbly golden baked ramen casserole with melted cheddar and visible chicken and peas in a white baking dish, in a wide horizontal shot, a serving spoon scooping a portion on a cozy table, warm natural light, shallow depth of field, landscape orientation

Picture the ultimate ramen dish you have ever experienced, combined with a warm and inviting casserole and then baked until golden brown and bubbly. Makes for a wonderful warm dish prep for the week.

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a bubbly golden baked ramen casserole with melted cheddar and visible chicken and peas in a white baking dish, in a wide horizontal shot, a serving spoon scooping a portion on a cozy table, warm natural light, shallow depth of field, landscape orientation

Creamy Chicken Ramen Bake

An easy and delicious ramen casserole with chicken and a rich creamy sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 packs instant ramen seasoning set aside
  • 2 cups cooked chicken shredded
  • 1 can cream of chicken soup
  • 1 cup milk
  • 1 cup shredded cheddar
  • 1/2 cup frozen peas

Method
 

  1. Preheat oven to 375F and grease a baking dish.
  2. Boil the ramen noodles for 2 minutes, then drain.
  3. Stir together the soup, milk, half the cheese, and a little ramen seasoning.
  4. Fold in the noodles, shredded chicken, and peas, then spread into the dish.
  5. Top with the remaining cheese and bake 20 to 25 minutes until bubbly and golden. Cool, portion, and refrigerate for lunches.

Notes

This reheats beautifully, so make it the night before.

5) Tuna Ramen Salad

a chilled tuna ramen noodle salad with flecks of orange carrot and green celery in a clear bowl, in a wide horizontal shot, a lemon wedge and fork on a bright picnic table, fresh natural light, shallow depth of field, landscape orientation

A cool and crunchy salad that you don't have to cook for. It's a picnic in a lunchbox!

a chilled tuna ramen noodle salad with flecks of orange carrot and green celery in a clear bowl, in a wide horizontal shot, a lemon wedge and fork on a bright picnic table, fresh natural light, shallow depth of field, landscape orientation

Tuna Ramen Salad

Chilled ramen noodles mixed with tuna, crunchy vegetables, and light dressing.
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings: 3 servings
Ingredients Method

Ingredients
  

  • 2 packs instant ramen seasoning discarded
  • 2 cans tuna drained
  • 1/2 cup mayonnaise
  • 1 stalk celery diced
  • 1/2 cup shredded carrots
  • 1 tbsp lemon juice
  • 1 pinch salt

Method
 

  1. Boil the ramen noodles for 3 minutes, drain, and rinse under cold water to cool.
  2. In a bowl, mix the tuna, mayonnaise, celery, carrots, lemon juice, and salt.
  3. Add the cooled noodles and toss to coat.
  4. Chill at least 20 minutes so the flavors come together.
  5. Pack into lunch containers with an ice pack.

6) Ramen Noodle Buddha Bowl

a vibrant ramen Buddha bowl with neat sections of green edamame, purple cabbage, cucumber, and carrot ribbons, in a wide horizontal shot, a small dish of peanut sauce on a light wood table, bright natural light, shallow depth of field, landscape orientation

A nice build your own bowl that lets kids choose their toppings.

a vibrant ramen Buddha bowl with neat sections of green edamame, purple cabbage, cucumber, and carrot ribbons, in a wide horizontal shot, a small dish of peanut sauce on a light wood table, bright natural light, shallow depth of field, landscape orientation

Ramen Noodle Buddha Bowl

A colorful ramen bowl stacked with vegetables, edamame, and sauce.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 packs instant ramen seasoning discarded
  • 1/2 cup shelled edamame
  • 1/2 cucumber sliced
  • 1/2 cup shredded red cabbage
  • 1 carrot ribboned
  • 2 tbsp peanut sauce

Method
 

  1. Boil the ramen noodles for 3 minutes, drain, and rinse cool.
  2. Divide the noodles into two bowls or containers.
  3. Arrange the edamame, cucumber, cabbage, and carrot in neat sections on top.
  4. Drizzle each with peanut sauce or pack the sauce on the side.
  5. Keep chilled until lunch.

Notes

Pack the sauce separately so the noodles don't get soggy.

7) Ramen and Cheese Frittata

a golden ramen frittata cut into wedges showing noodles, cheese, and ham inside, in a wide horizontal shot, a slice lifted onto a plate on a sunny kitchen counter, warm natural light, shallow depth of field, landscape orientation

Ramen leftovers and eggs make a frittata that slices nicely and is great for packing in lunch boxes.

a golden ramen frittata cut into wedges showing noodles, cheese, and ham inside, in a wide horizontal shot, a slice lifted onto a plate on a sunny kitchen counter, warm natural light, shallow depth of field, landscape orientation

Ramen and Cheese Frittata

A fluffy baked egg frittata with ramen noodles and melted cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 packs instant ramen cooked and drained
  • 6 eggs
  • 1/2 cup milk
  • 1 cup shredded mozzarella
  • 1/4 cup diced ham
  • 1 pinch salt

Method
 

  1. Preheat oven to 375F and grease an oven-safe skillet or pie dish.
  2. Whisk the eggs with the milk and salt.
  3. Stir in the cooked noodles, mozzarella, and diced ham.
  4. Pour into the dish and bake 18 to 20 minutes until set and golden.
  5. Cool, slice into wedges, and pack for lunch.

Notes

Slices are just as tasty cold, so no microwave needed at school.

8) BBQ Pork Ramen Rolls

BBQ pork ramen rolls sliced to show saucy pork, noodles, and lettuce inside a soft tortilla, in a wide horizontal shot, halves stacked on parchment beside a small cup of sauce, natural light, shallow depth of field, landscape orientation

These are pure lunchbox magic! Barbecue pork & noodles wrapped up in little handheld rolls and we can't get enough!

BBQ pork ramen rolls sliced to show saucy pork, noodles, and lettuce inside a soft tortilla, in a wide horizontal shot, halves stacked on parchment beside a small cup of sauce, natural light, shallow depth of field, landscape orientation

BBQ Pork Ramen Rolls

Tortilla rolls filled with saucy BBQ pork and ramen noodles.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 rolls
Ingredients Method

Ingredients
  

  • 2 packs instant ramen seasoning discarded
  • 1.5 cups cooked pulled pork
  • 1/3 cup barbecue sauce
  • 4 flour tortillas
  • 1/2 cup shredded lettuce

Method
 

  1. Boil the ramen noodles for 3 minutes, drain, and let cool slightly.
  2. Warm the pulled pork with the barbecue sauce until coated and saucy.
  3. Lay out the tortillas and layer with shredded lettuce, noodles, and BBQ pork.
  4. Roll each up tightly and slice in half on a diagonal.
  5. Wrap snugly in foil for the lunchbox.

9) Ramen Burrito Wrap

a ramen burrito wrap sliced open to reveal noodles, melty cheese, black beans, and corn, in a wide horizontal shot, the foil peeled back on a wooden board with salsa nearby, warm natural light, shallow depth of field, landscape orientation

A delightful fusion wrap that converts saucy ramen into a neat, grab-and-go style burrito.

a ramen burrito wrap sliced open to reveal noodles, melty cheese, black beans, and corn, in a wide horizontal shot, the foil peeled back on a wooden board with salsa nearby, warm natural light, shallow depth of field, landscape orientation

Ramen Burrito Wrap

A tortilla wrap filled with seasoned ramen, beans, and cheese.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 wraps
Ingredients Method Notes

Ingredients
  

  • 2 packs instant ramen with seasoning
  • 2 large flour tortillas
  • 1/2 cup black beans drained
  • 1/2 cup shredded cheddar
  • 2 tbsp salsa
  • 1/4 cup corn

Method
 

  1. Cook the ramen for 3 minutes, drain, and toss with half the seasoning packet.
  2. Warm the tortillas so they fold without cracking.
  3. Layer each with noodles, black beans, corn, cheddar, and a spoonful of salsa.
  4. Fold in the sides and roll up tightly into a burrito.
  5. Wrap in foil and pack for an easy handheld lunch.

Notes

Toast the wrapped burrito in a dry pan for a minute if you want crisp edges.

10) Ramen Veggie Spring Rolls

fresh ramen spring rolls cut on a diagonal to show colorful noodles, carrots, and mint inside translucent wrappers, in a wide horizontal shot, a small bowl of hoisin dipping sauce on a bamboo mat, bright natural light, shallow depth of field, landscape orientation

Crunchy, fresh rice-paper rolls filled with noodles and veggies and come with a dipping sauce.

fresh ramen spring rolls cut on a diagonal to show colorful noodles, carrots, and mint inside translucent wrappers, in a wide horizontal shot, a small bowl of hoisin dipping sauce on a bamboo mat, bright natural light, shallow depth of field, landscape orientation

Ramen Veggie Spring Rolls

Spring rolls filled with ramen noodles and fresh veggies.
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Prep Time 25 minutes
Cook Time 3 minutes
Total Time 28 minutes
Servings: 8 rolls
Ingredients Method Notes

Ingredients
  

  • 2 packs instant ramen seasoning discarded
  • 8 rice paper wrappers
  • 1 carrot julienned
  • 1/2 cucumber julienned
  • 1/2 cup shredded lettuce
  • 1/4 cup fresh mint leaves
  • 3 tbsp hoisin sauce for dipping

Method
 

  1. Boil the ramen noodles for 3 minutes, drain, and rinse cool.
  2. Dip a rice paper wrapper in warm water for a few seconds until softened.
  3. Lay down a little lettuce, carrot, cucumber, mint, and a small nest of noodles near the bottom.
  4. Fold in the sides and roll up tightly like a little burrito.
  5. Repeat with the rest and serve with hoisin sauce for dipping.

Notes

Keep the finished rolls under a damp towel so they don't dry out before lunch.
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