Instant Ramen Recipes

Make some instant ramen. Slide an egg into the hot broth, then some butter. Crown the steaming noodles with slices of American cheese. Scatter a bunch of toasted sesame seeds and chopped scallions across the top, if you want to. Hardly a recipe! But for the chef Roy Choi, who gave it to The Times in 2014, doctored instant ramen is a taste of Korean-American straight-from-the-bag soul food. The butter, egg and cheese help coat the ramen noodles and deepen their flavor. “It’s our snack, it’s our peanut butter and jelly sandwich, it’s our bowl of cereal,” Mr. Choi said. “It’s something that has been a part of my life forever.” —Jeff Gordinier

Tiktok Ramen

Tiktok ramen is instant noodles stir fried with butter, garlic, egg, and soy sauce. It’s saucy, sweet, full of umami, and really good.

Prep: 1min

Total: 6min

Serving Size: 1 serving

Nutrition Facts: calories 562 kcal, Carbohydrate 62.5 g, Protein 15.9 g, Fat 28 g, Saturated Fat 14.7 g, Cholesterol 194 mg, Sodium 1245 mg, Fiber 2.2 g, Sugar 3.3 g, servingSize 1 serving

Ingredients:

• 1 package instant ramen (Korean brand preferred)
• 1 tbsp butter
• 1 tsp garlic (minced)
• 1/4 tsp red pepper flakes (or to taste)
• 1 tsp brown sugar
• 1 tbsp soy sauce
• 1 egg (lightly beaten)
• 1 tsp everything bagel spice (or to taste)

Instruction:

1. Cook the ramen according to the package directions and drain well.
2. In a pan, heat up the butter over medium heat. Stir in the garlic and red pepper flakes. When the garlic is soft, stir in the brown sugar and soy sauce.
3. Add the drained noodles to the sauce and toss to coat. Push the noodles to one side of the pan.
4. Turn the heat up and add the lightly beaten egg to the pan. Scramble until set.
5. Enjoy hot topped with everything bagel spice.

Upgraded Instant Ramen

When all you have (or want) is one of those little cheap packets of noodles, here are 6 easy ways to upgrade instant ramen and make it a legit meal.

Total: 10min

Yield: 1

Serving Size: 1 Serving

Nutrition Facts: servingSize 1 Serving, calories 547.6 kcal, Carbohydrate 60.1 g, Protein 17.6 g, Fat 26.2 g, Fiber 3.1 g, Sodium 1238.6 mg

Ingredients:

• 1/2 Tbsp cooking oil
• 1 clove garlic, minced
• 1/2 tsp grated fresh ginger
• 1 handful sliced mushrooms
• 1 cup vegetable broth
• 1 cup water
• 1 package instant ramen (seasoning discarded)
• 1 handful fresh spinach
• 1 large egg
• 1 green onion, sliced
• sriracha to taste

Instruction:

1. Add the oil, garlic, and ginger to a small sauce pot and sauté over medium for about one minute.
2. Add the sliced mushrooms and sauté for about a minute more.
3. Add the broth and water, and bring to a boil.
4. Once boiling, add the uncooked ramen noodles. Boil for about 3 minutes, or just until they are tender. Do not overcook the noodles.
5. Stir in the spinach until wilted. Turn the heat down to low, crack the egg into the broth, and let sit for about six minutes, or until the egg whites are cooked and the yolk is still runny.
6. Transfer the soup to one or two bowls, then top with sriracha and sliced green onion.

Spruced Up Instant Ramen And Fixings Recipe

Who knew you could elevate an instant ramen packet to such great heights? Follow this recipe to learn how to do it.

Prep: 5min

Total: 20min

Yield: 2

Ingredients:

• 2 eggs
• 2 ramen noodle rounds, cooked to al dente
• 3 scallions, finely chopped, divided
• 1-inch ginger, peeled and finely chopped
• 2 cloves garlic, minced
• 8 ounces shiitake mushrooms, sliced
• ¼ cup mirin or saké
• 2 tablespoons red miso
• 1 tablespoon soy sauce
• 4 cups vegetable or chicken broth
• 4 baby bok choy
• 1 tablespoon sesame seeds, for topping

Instruction:

1. Bring a pot of water to boil over medium heat. Carefully add eggs to the boiling water and cover. While eggs are boiling, prepare a large bowl of ice water. Cook for 6 minutes, then immediately remove eggs and place into prepared ice bath. Let cool completely.
2. To make the ramen broth, heat a thin layer of oil in a wok, stock pot, or Dutch oven over medium heat. Add the whites of the scallions, ginger, and garlic and cook gently until softened, about 3 minutes. Do not allow to burn.
3. Add sliced mushrooms and continue to cook until soft and dark, about 3-4 minutes longer.
4. Add mirin to the pot and scrape any browning bits from the bottom. Simmer gently until mushrooms are deeply browned and glossy.
5. Add the miso and soy sauce and combine completely. The vegetables should be a deep brown color.
6. Pour in the broth and stir well to incorporate. Bring to a simmer, then add the baby bok choy. Simmer until bok choy is softened and bright green in color, about 4-5 minutes.
7. Once bok choy is softened, remove from the heat. Divide the cooked noodles into two bowls and ladle broth evenly over noodles, adding the mushrooms and bok choy to the top of each bowl.
8. Gently crack the egg shells and peel away. Slice in half and add to each bowl of ramen.
9. Sprinkle with sesame seeds and the reserved green slices of the scallions to serve.

CHICKEN RAMEN NOODLES

This Easy Ramen Noodle recipe with chicken and flavorful stir-fry sauce takes only 20 minutes to make and is a perfect mid-week dinner.

Prep: 15min

Total: 25min

Yield: 4

Serving Size: 100 g

Nutrition Facts: servingSize 100 g, calories 336 kcal, Carbohydrate 17 g, Protein 20 g, Fat 20 g, Saturated Fat 7 g, Cholesterol 98 mg, Sodium 1724 mg, Fiber 1 g, Sugar 9 g

Ingredients:

• 200 grams Boneless Chicken Thigh (Cut into cubes)
• 1 tbsp Minced garlic
• 1 tbsp vegetable oil
• 1 medium onion (Sliced)
• 1 Cup Broccoli Floret
• 1 medium red bell pepper
• 1/2 cup Carrot (Cut into Julliens)
• 3 Blocks Ramen Noodles
• 1.5 cups Water
• 1/4 cup low sodium soy sauce
• 2 tablespoon Oyster Sauce
• 2 teaspoon Rice Wine vinegar
• 1/2 tablespoon light brown sugar (or regular sugar)
• 1 teaspoon Sriracha or Any Red Hot Sauce ((optional))
• 1/2 teaspoon Sesame Oil
• Pepper as per taste (For the heat)
• Chili sauce ((optional) for extra heat)

Instruction:

1. Start with making the stir-fry sauce. Add all the ingredients mentioned under the sauce, in a jar or a mixing bowl. Keep aside.
2. Boil Instant ramen noodles as per instructions in the package.(~ 1 minute)
3. In a pan heat oil. Add minced garlic and sliced Onion. Cook until the onion softens.
4. Add chicken thigh pieces. Cook for 2-3 minutes on high heat.
5. Add the stir-fry sauce, followed by bell pepper,broccoli florets and Carrot. Mix everything well. Let it cook till vegetables are crispy (~ minutes)
6. Just when the sauce starts to thicken up, add water and ramen blocks. let it cook for a couple of minutes.Then flip and break any bigger chunk of ramen. cook for another 2 minutes.
7. Garnish with spring onion. Serve Immediately.

Instant Ramen Upgrades | Basics with Babish

FAQ

What can you add to instant ramen to make it better?

1. Switch up Your Broth. The first thing is to change up your broth. …
2. Add an Egg. …
3. Toss in Some Veggies. …
4. Stir in Togarashi Chili Pepper or Chili Oil. …
5. Add a Splash of Soy Sauce. …
6. Add Some Peanut Butter. …
7. Peruse Your Spice Cabinet. …
8. Butter and Brown Sugar.

What can you make out of instant ramen?

• Bok Choy. First up, Bok choy. …
• Chashu. Chashu is a braised (or simmered) pork; an ultra popular addition to many ramen noodle bowls.
• Dried Seaweed. …
• Mushrooms. …
• Corn. …
• Butter. …
• Peanuts. …
• Pickled ginger.