Use these simple and fast techniques to improve your instant ramen.
1. Faux Pho
Only use half of the seasoning packet while cooking the noodles per the instructions on the packaging. Add 1 lime juice, 2 teaspoons of fish sauce, 1 tablespoon of sugar, and a generous pinch of pepper flakes to the soup (if desired). Add 1 to 2 ounces of thinly sliced flank steak to the serving bowl (it will cook in the broth), along with a few bean sprouts and mixed herbs (basil, cilantro, mint, as desired).
2. Basic Add-ins
Add miso paste, chilli bean sauce, Thai curry paste, Japanese curry powder, fish sauce, or vinegar to any bowl of ramen to quickly improve the flavour. If the condiment is salty, leave out about half of the seasoning packet. Additionally, you can include herbs (white pepper, chilli flakes, or Sichuan pepper are excellent), oils (sesame oil, chilli oil), or citrus (lemon or lime). or, of course, whatever suits your fancy.
3. Quick snack
Is no boiling water available? The noodles in the package need only be crunched up, a corner taken off, the seasoning packet added, the torn corner held and shaken, and then eaten. After this one, cleanly lick your fingers. Without the orange fingertips, it’s similar to eating Cheetos.
4. Basic Eggs
One of the most adaptable additions is eggs. The simplest method is to place the eggs in the cold water before to beginning to cook. Add your noodles after bringing the water to a boil and letting it cook for a few seconds.
If everything went according to plan, the noodles will be done cooking and the eggs will be hard (or soft) boiled. Alternatively, you can cook the noodles, remove them from the fire, and then stir a beaten egg into the centre of each one. Before adding the spice and serving, let the egg poach for 2 minutes in a covered pot. To enhance the broth, stir in the somewhat liquid yolk.
5. Easy Vegetables
Simply add quick-cooking veggies like baby spinach, sliced cabbage, or frozen peas once the noodles have finished cooking. Before the pot is finished boiling, you can add some vegetables like broccoli, cauliflower, or thick snap peas.
6. Easy Simered Meat
Meats that have been thinly sliced can be cooked instantly in the saucepan. Great candidates include chicken breast, pig tenderloin, and flank steak. When the noodles are boiling, I prefer to take up the pieces one at a time and swish them back and forth in the hot broth until the pork is cooked.
I then set the cooked meat aside and top it over just before serving. Additionally delicious are cooked meats such as leftover chicken, steak, or hot dogs, as well as cured meats like ham or bacon.
7. Cabbage from Napa with bacon
a basic meat and vegetable combination. Two minutes before the noodles are done cooking, add 2 slices of bacon, cut into 2-inch strips, and a few ounces of sliced napa cabbage to the pot.
The bacon will unavoidably be selected and eaten first, but don’t worry—just like the marshmallows in Lucky Charms’ sweet purple milk, the bacon leaves behind a lingering smoky richness that makes the last drops of broth the greatest part of the bowl.
8. Stir-fried Beef and Snap Peas
Stir in half of the spice packet with a quarter pound of thinly sliced flank steak before simmering the noodles just long enough for them to separate (don’t overcook them!). Noodles should be drained and left aside. A tablespoon of oil should be heated to smoking in a sizable wok or skillet.
For about a minute, without stirring, add the beef and heat until well-browned. Rotate the meat around. Stir-fried the snap peas for approximately a minute after adding 1/4 pound of them.
Add a further tablespoon of oil, the remaining seasoning packet, a few tablespoons of oyster sauce, and a little bit of sugar, along with the noodles. Once everything is thoroughly coated, plate it up! If you want to impress, add some thinly sliced scallions on top.
9. Aloha, Ramen!
This dish consists of super salty slices of pan-fried Spam, sweet pineapple chunks (you can use fresh or canned), a perfectly cooked sunny-side-up egg (fried in the same pan as the Spam, of course), and a generous amount of Japanese-style barbecue sauce.
I don’t know if anyone in Hawaii would even consider eating this, but I think it’s pretty awesome. Look for the bottle with the bulldog on it at most Asian markets, or make a quick version at home by combining 2 teaspoons Worcestershire sauce, 1 tablespoon soy sauce, and 1/2 cup ketchup. I salute you!
10. Tom Kha Goong
When you start with quick noodles, making spicy, sweet and sour, coconut-scented tom kha goong is a cinch. Simply combine half the seasoning packet with a few cups of coconut milk, fish sauce, sugar, and Thai curry paste to taste after boiling and draining the noodles.
(Want it even simpler? Simply substitute ordinary sriracha for the curry paste. Serve it with limes for squeezing and cilantro. A few minutes before the noodles are finished cooking, add a few strips of chicken or peeled shrimp for an instant improvement.