3 Creative & Cheap Ways to Cook Instant Ramen Noodles

Is there anything more versatile than a packet of instant ramen noodles? These quick-cook heroes are not just a hasty solution for hunger pangs. They're also your ticket to a world of culinary creativity that won't break the bank. Their subtle taste allows them to adopt the flavors of anything you toss their way. It's like they were born to be the sidekick that subtly enhances the hero of your dish.

Consider ramen Cacio e Pepe, where the noodles adopt a beautifully Italian guise. Just imagine this: tangy pecorino, a healthy smattering of cracked black pepper, and ramen noodles swapping stories in a warm pan. The result is a quick, satisfying dish that's as fancy as it is budget-friendly. Or how about a refreshing ramen salad? Crispy ramen, fresh vegetables, and a dressing that's the right kind of tangy can turn your weekday lunch into a crunch fest.

Now, if you're in for a comforting bowl of joy, ginger scallion noodles can be your rainy day companion. Simmer that instant ramen in a broth blooming with fresh ginger and scallions, and you have a dish that's like a warm hug in a bowl. These noodles may come from a packet, but the taste is gourmet enough to trick your taste buds. So next time you're staring at a pack of ramen, remember, you're not looking at a cheap meal, you're looking at limitless culinary potential! 🤘🏼Adam

Yield: 1 serving per dish

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Instant Ramen 3 Ways (Salad, Ginger-Scallion, Cacio e Pepe)

Cook time: 1 HourTotal time: 1 Hour

Ingredients

Ramen "Salad" + Vinaigrette

• 2 packages Instant Ramen noodles, chilled
• 1 Egg
• 2 cups Chopped vegetables of choice
• Fresh soft herbs to garnish (parsley, cilantro, tarragon, basil, etc.)
• Juice of 2 Limes
• 1 tsp Soy Sauce
• 1 tsp Honey
• 1 tsp Red Pepper Flakes
• 1/2 cup Neutral Oil
• 1 2 tsp Fish Sauce (optional)
• Kosher Salt, to taste

Ginger-Scallion Ramen

• 2 packages Instant Ramen noodles, chilled
• 1 bunch Scallions (5-6 scallions)
• 1/2 cup Ginger, minced
• 1/2 cup Grapeseed Oil (or other neutral oil like Canola)
• 2 tsp Soy Sauce
• 1 tsp Rice Wine Vinegar
• 1 tsp Toasted Sesame Oil (optional)
• Toasted Sesame Seeds, garnish
• Kosher Salt, to taste

Cacio e Pepe Ramen

• 2 packages Instant Ramen noodles
• 2 Tbsp Cracked Black Pepper
• 2 cups Pecorino Romano Cheese
• Kosher Salt, to taste

Instructions

Ramen "Salad" + Vinaigrette

1. Boil the instant ramen noodles until they are cooked through and then strain them off into a colander.
2. Immediately dunk the cooked noodles into an ice bath to stop the cooking process, locking in their texture.
3. Dry the noodles on a paper towel to remove excess water.
4. Slice fresh seasonal vegetables, such as cucumbers and sweet corn, thinly with a Japanese mandolin or a chef's knife.
5. Prepare a vinaigrette with the juice of two limes, soy sauce, honey, chili flakes, fish sauce, and neutral oil.
6. Taste the vinaigrette and adjust the salt content as needed.
7. Soft boil an egg by adding it to boiling water for six minutes, then remove and shock in an ice bath.
8. Toss the cold ramen noodles in half the vinaigrette and arrange the sliced vegetables on top.
9. Drizzle the rest of the vinaigrette over the salad and top with the soft boiled egg.

Ginger-Scallion Ramen

1. Thinly slice scallions and mince a piece of ginger, then add them to a medium-sized bowl.
2. Add neutral oil, rice wine vinegar, soy sauce, kosher salt, and a dash of toasted sesame oil to the bowl and mix.
3. Toss the cold ramen noodles in the scallion and ginger mixture.

Cacio e Pepe Ramen

1. Shred pecorino romano cheese into a bowl.
2. Grind fresh peppercorns and toast them in a dry skillet until aromatic, then add them to the bowl with the cheese.
3. Boil the instant ramen noodles in salted water until they separate, then reserve a cup of the pasta cooking water.
4. Add a few tablespoons of the pasta cooking water to the bowl with the cheese and pepper to create a paste.
5. Transfer the cooked noodles directly from the cooking water to the bowl with the cheese and pepper, mixing until the noodles are well coated.
6. Top with additional shredded cheese.

Gear that I Use:

Japanese Mandolin (Jumbo)

Fish sauce

Grapeseed oil

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