How to Upgrade Your Instant Ramen in 10 Minutes

Instant ramen is a lifesaver for people from all walks of life. If you need a quick, filling, and affordable meal, a pack of instant noodles can be your friend.

If you often reach out for those packets at the grocery, then maybe you get a little bored of it sometimes. After all, you only get dried noodles and a seasoning packet. It’s time for an upgrade. I tried these 5 recipes that will level up your instant ramen. What’s great about these recipes is that you only need a little bit more time and effort, but the payoff is worth it.

 

Salted Egg Shrimp Ramen

  • 1 salted egg yolk
  • 1 bunch of scallions
  • 1 tsp of minced ginger
  • ¼ cup minced chives
  • 2 tbsp minced garlic
  • 2 tbsp curshed peanuts
  • 6 prawns
  • 1/3 cup evaporated milk
  • ½ cup of cornstarch
  • Limes to garnish
  • 1 tbsp of brown sugar
  • 1 pack of spicy ramen
  1. Coat shrimp in cornstarch, shake off the excess.
  2. Remove yolk from salted egg. Mash and add evaporated milk.
  3. In a pan over medium heat, add oil until it fills an inch of your pan. Once hot, add in shrimp. Cook both sides until golden brown. Remove oil and wipe your pan clean.
  4. In the same pan, melt butter and add extra virgin olive oil. Cook scallions until aromatic. Add salted egg mixture, brown sugar, and simmer. Add packet seasoning according to taste, continue to simmer until it thickens slightly.
  5. Boil noodles for 3 minutes and add to the sauce. Mix until well incorporated.
  6. Right before serving, add shrimp, crushed peanuts, and chives.

Stir Fry Noodles

  •  2 tbsp oil
  • 1 cups very thinly chopped green cabbage
  • 1 Shin Ramen
  • 1 teaspoons toasted sesame oil
  • 250 grams ground beef
  • 5 scallions
  • 2 teaspoons finely grated fresh ginger
  • 1 teaspoon ramen powder
  • ¼ cup cooking sake
  • ⅓ cup mirin
  • ⅓ cup soy sauce
  • 1 tablespoon toasted sesame seeds, plus more for serving
  1. Heat up oil in a pan over medium heat. Saute garlic and onion until it starts to brown. Add ground beef and cook until browned.
  2. Add scallions and cook for 2 minutes. Add in cabbage and add sake, mirin, and soy sauce.
  3. Cook noodles according to package instructions. Add to the sauce and combine until well incorporated.

Baked Cheesy Ramen Casserole

  • 2 ramen packs
  • 300g ground beef
  • 2 tbsp garlic
  • 1 cup minced carrot and celery
  • 1 tbsp sugar
  • 2 tsp ramen powder
  • 1 medium onion, chopped
  • 500g whole canned tomatoes
  • 1/2 teaspoon seasoned salt
  • 1/3 cup grated Parmesan cheese
  • 1 cup shredded part-skim mozzarella cheese
  • 1 tsp soy sauce
  1. Heat up oil in a pan and add carrots, celery, garlic, and onion. Sweat for 3 minutes. Add ground meat and cook until browned.
  2. Add canned tomatoes, brown sugar, and ramen seasoning. Cover and simmer.
  3. Follow packet instructions to cook the noodles. Strain and add to the tomato sauce.
  4. In a deep oven-safe dish, layer noodles, parmesan cheese, and mozzarella cheese. Cover with aluminum foil and place in the oven at 180C for 10 minutes covered. Remove the foil and bake for an additional 5-10 minutes.

Cold Salad Ramen

  • 6 Tbsp soy sauce
  • 4 Tbsp brown sugar
  • 3 Tbsp red wine vinegar
  • 2 Tbsp sesame oil
  • 2 Tbsp water
  • 1 Tbsp toasted white sesame seeds
  • 1 tsp grated ginger
  • Ramen spice packet
  • For Shredded Egg Crepe:
  • 2 large eggs
  • 2 tsp sugar
  • ¼ cup cooking sake

For toppings:

  • 1 Persian/Japanese cucumbers, sliced into strips
  • 1 little gem or salad leaves, sliced into strips
  • 1 tomato (cut into wedges)
  • shredded nori seaweed, sliced into strips
  • Pickled radish
  • 2 ramen packs
  1. Add eggs in a bowl along with brown sugar. Beat until well incorporated.
  2. Prepare dressing by combining soy sauce, brown sugar, red wine vinegar, grated ginger, sesame oil, and sesame seeds. Add noodle seasoning according to taste.
  3. Boil noodles until cooked and immediately place in an ice bath to stop it from cooking.
  4. Cook beaten egg and constantly stir until it forms curds. Once it’s almost cooked all the way through, flip and cook for an additional minute. Roll and slice into thin strips.
  5. Place noodles in a bowl and top with cucumbers, salad leaves, tomatoes, nori, pickled radish, and egg.

Spicy Kimchi Beef Noodles

  • 1 tablespoon oil
  • 1 Pack of Spicy Ramen
  • 1 onion
  • 3 cloves garlic
  • 1 tbsp of ginger
  • 250g pork belly or shoulder
  • 300 grams kimchi
  • 1 teaspoon fish sauce
  • 1 tbsp brown sugar
  • 1 tablespoon Korean chili flakes (optional)
  • 3 cups pork broth
  • 1 scallion (chopped)
  1. Heat up oil in a pot and add pork cubes, onion, garlic, and ginger. Cook until the pork starts to brown and the fat has rendered.
  2. Add kimchi and submerge in broth. Add brown sugar and continue to simmer, covered, 15 minutes.
  3. Add seasoning packets and adjust according to taste. Simmer for another 10 minutes.
  4. Add dried noodles in the broth and cook for 4-5 minutes until soft. Add scallions before serving.
Erwan Heussaff
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