I enjoy instant ramen. Since I can remember, I’ve been making instant noodles. My parents always kept cans of Maruchan instant ramen in the pantry, and I learned how to make it when I was very little.
Without any modifications, the traditional packet of crispy fried noodles with flavour dust is incredibly affordable and quite excellent. But over time, I’ve discovered a few tricks that have improved my noodle-slurping experience, such as what to put to instant ramen.
The top instant ramen noodle hacks are listed below.
For Thai-inspired cuisine, try adding peanut butter.
A fantastic ramen noodle sauce may be created with peanut butter. Shutterstock
Cook the noodles according to the package directions without the flavour packet for a nutty, Thai-inspired ramen hack.
As an alternative, combine sesame oil, peanut butter, honey, soy sauce, rice vinegar, garlic, and ginger in a bowl and drizzle over heated noodles. For even more flavour, use sesame seeds and sliced onions.
Any bowl of ramen can be quickly improved in flavour by adding miso paste, chilli bean sauce, Thai curry paste, Japanese curry powder, fish sauce, or vinegar. Remove around half of the seasoning packet if the condiment is salty.
The addition of citrus, oils (sesame oil, chilli oil), and spices (white pepper, Sichuan pepper, or chilli flakes) is also an option (lemon or lime). Or, of course, do whatever you like.
One of the most adaptable ingredients is an egg. The simplest procedure is to place the eggs in the cold water before you begin cooking. The noodles should be added after the water has boiled for a few seconds.
If everything went according to plan, the eggs will be hard (or soft) boiled just as the noodles are done. Another option is to cook the noodles first, remove them from the fire, and then mix a beaten egg into the centre of the cooked noodles.
Before adding the spice and serving, wait two minutes while the egg poaches in the covered saucepan. In order to enrich the broth, stir in the semi-liquid yolk.
Just add them after you remove the noodles from the pan for quick-cooking veggies like baby spinach, sliced cabbage, or frozen peas. About two minutes before the pot is finished boiling, some vegetables, such as broccoli, cauliflower, or thick snap peas, can be added.
Basic Simmered Meat
Meats that have been thinly cut can be cooked in the pot in a matter of seconds. All three are excellent choices: chicken breast, pork tenderloin, or flank steak.
When the noodles are simmering, I like to take up the chunks one at a time and stir-fry them until they are cooked in the hot broth. I then place the cooked beef aside and top it off just before serving.
As well as cooked meats like leftover chicken, steak, or hot dogs, cured meats like ham or bacon are also excellent options.
Napa cabbage with bacon
a straightforward combination of vegetables and meat. A couple of ounces of sliced napa cabbage and two pieces of bacon, cut into 2-inch strips, should be added to the saucepan two minutes before the noodles are done cooking.
It’s inevitable that the bacon will be selected and eaten first, but don’t worry; just like the delicious purple milk the marshmallows in Lucky Charms left behind, the bacon also leaves behind a lingering smokey richness that makes the last drops of broth the tastiest part of the bowl.
Beef with Snap Peas in a Stir-Fry
After simmering the noodles just long enough for them to separate (don’t overcook them! ), add a quarter pound of thinly sliced flank steak and half of the seasoning packet. Drain the noodles, then reserve them. Until smoking, heat one tablespoon of oil in a sizable wok or skillet.
Add the meat and simmer for approximately a minute, stirring occasionally, until well-browned. Several times toss the meat. Stir-fry for about a minute after adding 1/4 pound of snap peas.
The noodles, the remaining seasoning packet, a few tablespoons of oyster sauce, and a little bit of sugar are added along with one more tablespoon of oil. After thoroughly coating everything, plate it up! If you want to impress, sprinkle on some thinly sliced scallions.
It consists of a perfectly cooked sunny-side-up egg (fried in the same pan as the Spam, of course), sweet pineapple chunks, super salty pan-fried Spam slices, 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.
This is available in most Asian markets; just search for the bottle with the bulldog on it. Alternatively, you can whip up a quick version at home by combining 2 tablespoons of Worcestershire sauce, 1 tablespoon soy sauce, and 1/2 cup ketchup. E ‘ai ka ‘kou!