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How Can I Make My Instant Ramen Better?

There is a world of spices and ingredients you can add to your instant ramen to make your noodles taste better. You can add some curry powder to your instant ramen and really give them a bold flavor. If you’re not a fan of curry, you can always spice them up with white pepper or red chili flakes.

1. Add peanut butter. 2. Top it with chashu pork. 3. Try your ramen without the broth. 4. Add a ramen egg. 5. Spice things up with Sriracha sauce. 6. Bake your noodles.

But instant ramen generally simply tastes just like the dehydrated noodles and flavor packet that you make it from. In short, it’s not healthy, and it’s not “real food.” You can, of course, make healthier, more delicious ramen if you make the noodle soup completely from scratch.

Boil instant ramen noodles, drain them, and then fry them up with the veggies, protein, and sauce of your choosing. You can also use the ramen flavor packet to season the fried noodle dish. This is both an instant ramen and yakisoba hack, as traditional yakisoba noodles tend to be slightly more expensive than instant ramen.

What sauces are good for instant ramen?

We’re talking about sriracha or hot sauce, sesame oil, fish sauce, or – if we have to even say it – soy sauce.

(The price is another advantage, of course.) You just boil the water, put the dehydrated noodles in for three minutes, add the stuff in the seasoning packet – and you’re done. Perfect ramen, every time.

Greens like spinach aren’t common add-ins, but they’re usually handy and will add bulk and freshness to a bowl of ramen. And don’t neglect that can of corn that’s been sitting on the back of a shelf; the sweetness of corn is often used as a counterpoint to more-savory miso or shio ramen. It will be delicious in a bowl of Maruchan or Top Ramen, too.

Chop some scallions (green onions) and toss them into your ramen before digging in. Chives will serve the same purpose. Other common ramen toppings are sesame seeds, valued for both their texture and their aroma, and parsley, which adds an attractive green finish to a bowl of noodle soup.

Proteins. The protein that’s most frequently added to ramen is a cut of pork known in Japanese as chashu, slices of roasted or braised pork that usually come from the fatty pork belly and may be marinated before being cooked. If the pork is cubed rather than sliced it’s called kakuni.

Make yakisoba stir fry: Don’t be intimidated; it’s not as difficult as it sounds. Just boil the noodles, and then stir-fry or sauté them with any of the add-ins and seasonings you’d usually put into your bowl of ramen. If you don’t want to waste the seasoning packet, you can toss it right into the stir-fry. Another option: bake the noodles and use them as a “nest” for other tasty ingredients.

The best hacks are easy to pull off, and most of these instant ramen hacks will take only a couple of minutes.

What to put in ramen to eat?

If you want to eat healthier but don’t want to kick your ramen habit, just add the veggies INTO THE RAMEN. You can wilt some spinach or cabbage in at the end , fry some some broccoli, carrots or cauliflower and then cook the ramen on top of that, or add some frozen sweetcorn or peas to your hot water along with your noodles.

If you want to try something different, you can make ramen yakisoba – boil your ramen for a few minutes, then drain it and fry it up with veggies and meat! FYI, you can make a really good yakisoba umami sauce with ketchup, Worcestershire sauce, soy sauce, and Sriracha! Get the full recipe here. 4. Add a ramen egg.

What to do with dried ramen noodles?

Add dried ramen noodles, saving the seasoning packet for another use . Once the noodles have softened considerably, add a handful or two of fresh baby spinach leaves. Pour into a bowl, then top with tofu, sesame seeds, and a drizzle of sesame oil. Advertisement.

Coat the bottom of the skillet with oil from the jar of chili crisp, then pour the egg mixture into the pan. Swirl the pan around so the egg spreads out into a thin layer, then place the ramen noodle squares in the skillet side by side on top of the egg mixture; this will cause the bottoms of the noodle squares to get eggy. After a few seconds, flip the noodle squares over so that there’s an eggy coating on top, and the bottom s are sitting atop the egg layer . Here’s a visual aid; just treat the ramen squares like the bread in this video.

Cook for about 2 minutes until they begin to toast, then remove to a small bowl. Carefully pour in two cups of water and bring to a simmer, then whisk in two tablespoons of white miso until dissolved. Add dried ramen noodles, saving the seasoning packet for another use.

Slice a handful of baby carrots into disc s, then add to small saucepan with a bit of butter and cook over high heat until just softened. Add 1 1/2 cups of water and bring to a boil, then whisk in one half of a Japanese curry cube, about 1 teaspoon of soy sauce, and 1 tablespoon ketchup. Add a package of ramen noodles, saving the seasoning packet for another use. Just before the ramen noodles are done add some frozen peas, stir well, and serve.

In a saucepan over high heat, whisk together 2 cup s of water, 1/2 the flavor packet from seafood or spicy ramen, and 1 teaspoon of white miso. When it comes to a boil, add the noodles and reduce to a simmer; when they soften, stir in a few raw frozen shrimp, making sure they’re submerged in the broth, and cover the pot. Cook for 2-4 minutes until the noodles are cooked and shrimp is opaque, then stir in 1/4 cup frozen corn kernels. Pour into a bowl and serve with sliced scallions and generous dollop of chili-garlic sauce.

Use a slotted spoon to remove the bacon, leaving the fat in the pan. Stir one half of the ramen flavor packet (your choice) into 1 cup of water; standing at arm’s distance to protect yourself from steam, pour into the pan with the bacon fat. Bring to a boil, then add the noodles and turn the heat to medium-low.

Add a palmful of dried wood ear or shiitake mushrooms*, about a teaspoon of freshly grated ginger, and one clove of finely minced garlic to 2 1/2 cups of water. Bring a boil, then reduce heat to medium and cook until the mushrooms are rehydrated—about 3-4 minutes.

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