Some people fill their shelves with books and photos and other sentimental tchotchkes. Mine, however, are lined with colorful stacks of instant noodles: The special edition of Mala Bibimmyun my friend brought from Korea. Cute packs of Asha noodles decorated with Sanrio characters and Hello Kitty. A pile of unique cup noodles I’ve collected from Jeju Island. What started as a light interest as a noodle-slurping child has become a full-blown fascination, and a core part of my identity.

When I first moved to America in 2008, I remember how excited I was to find Shin noodle soup — the same kind my mom cooked for me in Korea — at Walmart. Today, the American instant noodle market is massive and continues to grow, with more brands and styles available than ever before. And where the US instant noodle market once relied heavily on imports from countries like South Korea, Japan, and China, today’s offerings include exciting entries developed by young American entrepreneurs, some with unique focuses around nutrition, cuisine, and design. My bursting shelves can barely contain all the new options.

It can be overwhelming, but sorting through the noodle noise is a job I was born to do.

As a semi-professional noodle slurper and collector, I’ve eaten hundreds of noodles in my life, but I have a particular soft spot for one type, specifically: the instant kind. You know, those hard squiggly bricks of dried, fried noodles with accompanying seasoning packets that have long been the foundation of the American collegiate diet, and more recently, the mukbang crowd.

I love instant noodles for many reasons: They have a nearly indefinite shelf life; they are an easy breakfast, snack, or — with the right bolstering — a full meal; and, they come in a panoply of shapes, textures, flavors, and colorful packaging styles.

The best instant noodles and ramen

When it comes to instant noodles, there are three components to consider: noodles, seasoning packets, sauces, and any additional toppings, such as flavored oil or dried flakes. From there, you can find infinite variations: Noodles can be round or flat, fried or dried. The sauces and seasonings can be liquid or dried, spicy or mild. After a lifetime of study, I’ve found it’s most useful to divide the world of instant noodles into four main sections: Brothy, Saucy, Extra Spicy, and Mild and Non-Spicy.

The best brothy noodles

The selling point of these instant noodles is the savory broth. The noodles are cooked in the broth, resulting in a richly flavored noodle soup in about three minutes.

Nongshim Shin Ramen Noodle Soup (4-Pack)

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Shin Ramyun might be one of the most well-known Korean instant noodle brands — and one of the easiest to find. (I still remember the exciting moment when I found Shin Ramyun in a random gas station in Alabama.) It’s known for its delightfully spicy broth and is an excellent noodle for Korean ramyun beginners. Noodles are wavy and fried, and the seasoning packet features a powdered seasoning that turns water into a rich, beef-forward, spicy broth with notes of shiitake mushrooms. It also includes a dried vegetable packet with dried scallions and mushrooms for extra umami. Try topping it with a slice of American cheese to tone down the spice and pump up the greatness. 

Recently, the Shin Ramen world has grown to include new flavor options like Shin Ramen Gold (with chicken broth), Shin Ramen Black (with beef bone broth), and Shin Ramen Green (with vegetable broth), but the OG version, which has a spicy beef broth base, is still the most beloved.

Prima Taste Laksa Coconut Curry Lamian Noodles (4-Pack)

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This Singaporean instant noodle, inspired by traditional laksa, relies on a paste sachet that transforms hot water into a nutty, creamy, seafood-y laksa broth. The noodles themselves are rounder and less wavy than others on the market. It’s a touch pricey in terms of instant noodles, but the delightfully rich broth is worth the premium price. 

Mama Shrimp Tom Yum Noodles (30-Pack)

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Thai cooking doesn’t shy away from acid, and neither does this Thai brand of instant noodles. The wavy noodles and powdery seasonings make for a great snack — though it’s a little light as a standalone meal. There are many flavors to choose from, but a few stand-outs include Shrimp Tom Yum Noodles and Pa-Lo Duck Flavors. For a more filling dish, I recommend adding proteins and other bolstering ingredients such as grilled shrimp, rotisserie chicken, or even grilled steak. 

Nongshim Ansung Beef and Fermented Bean Noodle Soup (10-Pack)

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These classic Korean instant noodles have a base of beef broth and doenjang jjigae (fermented soybean paste) with a hint of spice. The accompanying wavy, fried noodles are great at absorbing and transporting all those flavors. Unlike some other noodles, these are best when served as is, perhaps with a few light vegetables like bean sprouts and scallions. 

Ottogi Sesame Flavor Ramen (5-Pack)

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The block of dried egg is what separates these noodles from the rest, helping them feel extra special without the need for additional protein. The seasoning powder has a base of spicy beef broth with nutty notes of toasted sesame seeds and pungent garlic, and the whole thing gets a final drizzle of spicy toasted sesame oil at the end.

Ottogi Snack Ramen (5-Pack)

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This underrated Korean instant noodle has a clean, vegetable-forward broth with a hint of spice and is best paired with rice. The wavy noodles are relatively thin, so they only need two minutes to cook — far quicker than most other Korean noodles. As the name suggests, the portion is light, so think of this as a midnight snack. 

Ottogi Jin Ramen Mild Flavor (4-Pack)

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This is the brand that ignited my love for Korean ramyun. It’s mild but still packed with flavor from the beefy bone broth and chunks of dehydrated vegetables like scallions, shiitake mushrooms, and carrots. This is an especially popular option for children and those who prefer their noodle soups less spicy. 

The best saucy noodles

From spicy to savory, these saucy noodles are highly slurpable and make a fantastic base for all different types of toppings.

Nongshim Chapagetti Jjajang Noodles (16-Pack)

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“On Sundays, I’m the chef for Chapaghetti,” has been a Korean catchphrase for more than a decade. A combination of two dishes — jajangmyun (black bean noodles) and spaghetti — this saucy Korean instant noodle is the one that started the ram-don trend after its crucial role in the Oscar-winning film Parasite. The accompanying savory black bean sauce is all it really needs, though I highly recommend adding a luxe drizzle of truffle oil if you’re feeling fancy.

Paldo Jjajangmen Chajang Noodle (4-Pack)

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Unlike Chapaghetti, which uses a powder-based seasoning, this instant noodle comes with a generous portion of thick sauce with chunks of vegetables that clings to the round, wavy noodles better than the competitors. 

Paldo Bibimmyun Instant Cold Noodles (5-Pack)

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The sweetness in the sauce of these Korean noodles comes from apple and onion; apple vinegar provides the tang. Cook the noodles until they’re just al dente, or still a little firm, then rinse them under cold water to get rid of any residual starch to achieve peak bounce and chew. The sauce packet makes for an excellent salad dressing, too, or do what I did recently and serve it over a bed of fresh lobster meat. 

Tseng Noodles Scallion with Sichuan Pepper Flavor (4-Pack)

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This Taiwanese instant noodle is all about texture. The curling, Taiwanese-style knife-shave noodle strands are endlessly slurpable with a nice chew, and the wavy bumps of the noodles combined with the Sichuan pepper make the lips tingle a bit when slurping. The strands are air-dried, not fried, which many think leads to superior quality, and they’re made from just flour, water, and salt, with no additional additives. Scallion with Sichuan pepper is the most popular flavor, but don’t sleep on the sesame variety, either.

Omsom Chile Sesame Saucy Noodles (8-Pack)

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Launched by two Vietnamese American sisters, Omsom recently expanded its line of easy Asian sauce starters with a collection of saucy noodles inspired by various Asian cuisines. The thick and wide noodles have wavy edges and come in flavors like the not-too-spicy Chili Sesame Saucy Noodles, inspired by dan dan noodles, and Coconut Lemongrass Saucy Noodles, inspired by aromatic coconut curry. The liquid sauces can double as a marinade, or bulk up the noodles with the addition of grilled steak, shrimp, or veggies. 

Fly By Jing Sweet & Spicy Noodles (6-Pack)

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Fly By Jing, known for its Sichuan chili crisp and other Chinese sauces, has entered the world of instant noodles. The brand’s air-fried, wavy, ribbon noodles come in two flavors: Chili Crisp Noodles (delicious, but currently sold out) and Sweet & Spicy Noodles. Both provide a nice canvas to add vegetables and proteins, like broccoli or steak. For more crunch, I highly recommend adding a spoonful of Chengdu Crunch, Fly By Jing’s chunkiest chile crisp made with soy beans and pumpkin seeds.

Indomie Mi Goreng Fried Instant Noodles (5-Pack)

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I still remember the very first time my Indonesian friend made me a bowl of Indomie. The noodles were relatively thin, but still wiggly, and the bold mix flavors from sweet soy sauce (kecap manis), garlic, and shallots was unlike anything I’d ever tasted. I’ve since become an unofficial ambassador for Indomie, encouraging all my fellow noodle-loving friends to try it. The package comes with a liquid seasoning mix of savory onion-flavored oil, sweet-spicy chile sauce, and sweet soy sauce, creating a salty-sweet coating for the wavy noodles. 

Asha Tainan Thin Noodles (5-Pack)

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What I love about these noodles is their uniquely thin yet slightly rectangular-shaped. Tainan-style noodles — made with wheat flour, salt, and water — are a little bit starchier than other dried flat noodles, but they take less me to cook, and the extra starch gives something for the soy-based sauce to cling to. You won’t find any dried vegetable flakes or other additions, but that simplicity makes them the perfect canvas for adding your own spin. Top your bowl off with grilled steak or seafood, or a sprinkle of crunchy fried shallots. 

The best extra spicy noodles

The frenzy around extra spicy instant noodles doesn’t seem to be dying down. Be warned: these are no joke, though there are plenty of tasty additions that can tame the spice, from cheese to silken tofu.

Ottogi Yeul Super Spicy Ramen (5-Pack)

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Yeul ramen has long been known as one of the spiciest ramyun in Korea, but it recently became even more popular thanks to a few viral recipes that add silken tofu to Yeul Ramen to tame the spice. (It’s also an easy shortcut for Korean soondubu jjigae, a spicy Korean tofu stew.) The noodles have that traditional fried squiggly shape with a bouncy texture. The heat comes courtesy of chile flakes made with Korean cheongyang peppers — one of Korea’s hottest — which produce a strong, lingering kick.

Samyang Buldak Ramen, 2x Spicy Hot Chicken Flavor (5-Pack)

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The original Buldak ramen first went viral with the #FireNoodleChallenge — a popular social media challenge where people try to finish a whole packet of Buldak noodles without drinking water — and the company has since developed a style that’s even spicier than the original… so spicy, in fact, that Denmark even banned it temporarily. The noodles have a wide, flat, somewhat-square shape, ideal to soap up the sauce. There are multiple flavor options available, from tomato to black bean, and all of them have that signature Buldak sting. Cover with a blanket of mozzarella cheese to tone down the heat enough to actually enjoy it.

Shin Ramen Red Fiery Spicy Beef Noodle Soup (4-Pack)

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The original Shin Ramen is already slightly spicy, but the Red version, which came out in 2023, is twice as intense. The noodle shape is the same as the original, squiggly round shape, but the main difference is the addition of numbing, pepper-forward chile flakes that bring as much heat as they do flavor. Add a whole packet, as instructed, and you’ll be sweating within seconds. 

Paldo Extra Hot Spicy Teumsae (10-Pack)

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This instant noodle was inspired by the popular Teumsae Ramen shop in Seoul, which is known for serving some of Korea’s spiciest soup since 1981. The instant variety is impressively beefy, but it’s also impossible to ignore the dose of capsaicin-heavy pepper flakes. The noodles are fried with their traditional squiggly shape, so slurping them is a treat. Back in Seoul, the restaurant serves its version with sliced rice cakes and eggs, and I highly recommend doing the same. 

The best non-spicy noodles

Umami lovers rejoice. These soup styles lean heavily on savory flavors, not spice, with broth so good you’ll want to add rice once the noodles are gone to relish every drop.

Nissin Raoh Ramen, Tonkotsu Flavor (6-Pack)

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Think of a rich, pork-based Japanese tonkotsu ramen in instant form — creamy, super umami, slightly smoky, and decadent — with thin, straight noodles. Here you build the flavors directly in the serving bowl, mixing a dry soup powder and a flavor pouch, inspired by the traditional Japanese ramen seasoning, tare, that’s oil-based, with the hot, starchy noodle water. The result is about as close to restaurant-quality as you can get at home. 

Ottogi Tempura Udon Noodle Bowl

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This unique Korean ramyun deftly recreates the look and taste of Japanese udon, with a clean, bonito-forward broth, as well as flakes of fishcake and plenty of dried scallions. The fat, fried, wavy noodles are just right for slurping.

Paldo Gomtang Ramen (20-Pack)

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This beefy, rich noodle has been a staple in my collection for years. Inspired by the flavors of seolleongtang (Korean ox-bone soup), this rich bowl comes with relatively thin fried noodles, and the broth gets its aromatic goodness from garlic and concentrated beef bone broth. Add a bit of white or black pepper to cut the richness. 

Ottogi Anchovy Kal Guk Soo Noodle Soup (5-Pack)

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Kalguksu is a Korean knife-cut noodle soup, with irregular, flat noodles, and the style here is the same in instant form. Dried rather than fried, the noodles are paired with a deliciously savory anchovy seasoning that’s a great base for other proteins, like chicken or seafood. Add a kick with a spoonful of gochugaru, or Korean red pepper flakes. 

How to elevate and upgrade your noodles

While there is nothing wrong with eating instant noodles according to the instructions, it’s their versatility that’s made me a devoted fan. Here’s how to mash-up, deconstruct, and upgrade the dorm room staple.

1. Load up on protein

Yes, many instant noodles come with their own packets of dehydrated vegetable or meat flavoring, but they rarely provide much real taste and add zero in the way of texture. Supplementing your own additional proteins will do a lot to make your instant noodles more satisfying and nutrition-rich. Try simple items like ground meat, sausage, tofu, and leftover fried chicken — or my personal favorite ramen topping, pork char siu. One pro tip: Just crack an egg. You can stir it right in to create an egg-drop soup effect, or poach the egg gently in the soup broth to enjoy breaking the creamy yolk.

2. Go big with toppings

Going nuts with the add-ons at ramen restaurants can mean spending $30 on a bowl of noodles (toppings normally cost between $1 and $3 each.) But at home, you can have as many toppings as the inventory of your fridge’s produce drawer allows: scallions, corn, mushrooms, kale, you name it. Not sure about what to do with all those weird greens in your CSA farm box? Add them to your instant noodles! Fact: There is no such thing as a lousy topping for instant noodles.

3. Deconstruct everything

Each element of the instant noodle package is a multi-purpose cooking superstar. The seasoning packets add a pop to stir-fried vegetables. Broken into bits, the uncooked noodles are an excellent crunchy topping for a salad or even another non-instant pasta dish. Do yourself a favor and add some ramen seasoning to mac and cheese, or how about using those instant noodles to make buns for an at-home ramen burger?

4. Switch up the liquid

To deepen the character of the soup, try cooking the noodles in vegetable or chicken broth instead of plain water. There are plenty of wilder recipes out there, including this one I’m skeptical of that uses milk, but homemade stock is a safe jumping off point.

5. Mash up different styles

Mixing different instant noodle styles and seasoning packets is a culinary art form in itself, and can have big payoff. Jjapaguri (also called ram-don), the famous dish from the Oscar-winning movie Parasite, is actually just a hybrid of two different kinds of instant noodles — Neoguri and Chapaghetti — and has become one of Korea’s national dishes. The magic comes from mixing Neguri’s spicy seafood powder with Chapaghetti’s savory black bean powder, which ignites a lethal umami bomb. But jjapaguri is just the start. Try mixing Neoguri and curry noodles to create an exuberant, spicy curry broth. Combining super spicy noodles with something cheesy is also 100 percent never a bad idea.

There you have it — the ultimate guide to the best instant noodles and ramen. Slurp on.