How To Make Tasty Instant Noodles?

1. Use Your Own Broth. Skip the flavoring packet and use your own broth, whatever kind you prefer. …
2. Add Aromatics. Adding fresh aromatics to your broth really gives the flavor some oomph. …
3. Sauce it Up. …
4. Add Vegetables. …
5. Add a Protein. …
6. Top it Off.

I know what youre thinking. Why not just follow the instructions on the package, which state to boil water, add the noodles and spice packets, and “stir occasionally”?

For some people, this ambiguous and imprecise strategy yields a successful outcome. The noodles are warm, the broth is seasoned. However, as I discovered while creating my cookbook, Koreatown, the Koreans have a ramen preparation method that results in a better bowl.

And Koreans should know. I look to the Koreans for instant ramen instruction because it is said that South Koreans consume 80 bags of instant noodles per person annually, which is a ridiculous amount. The majority of that ramen is Shin Ramyun (ramyun is the Korean word for ramen, which is a Japanese word; shin means “spicy” in Korean). The following step-by-step instructions for making a typical four-ounce package of ramen were created with Shin, but they apply to brands from Malaysia, China, and Japan as well. 1. BOIL THE WATER, ADD THE SEASONING PACKETS.

2 1/2 cups of water are brought to a boil on high heat in a large saucepan. Add the soup base and vegetable mix. Boil for 1 minute. 2. DROP IN THE NOODLES—GENTLY.

Add the whole disc of dried noodles. Do not break the noodles in half. Although it’s entertaining to break things, you must refrain. Instead, add the noodles to the simmering broth and keep them submerged by pressing down on them with a fork or chopsticks. Dont stir the noodles—just keep them submerged. After 2 minutes, the noodles will soften and break apart.

It’s crucial to note that, in my experience, boiling the noodles for just 4-5 minutes as instructed by most ramen instructions results in limp, soggy noodles. To prevent this, you must cook the noodles more slowly while the broth continues to simmer. The best way to do this: fan the noodles.

Pull the noodles from the broth after two minutes, when they have softened and separated, and fan them for an additional two minutes. The cooking process will be slowed down by the airflow, giving the noodles a slightly more al dente texture.

You can use a pot lid, your hand, or even a fan you made out of paper in first grade if you don’t have one. 4. PUT AN EGG ON IT.

After the noodles have cooled, add your toppings to the broth. I’ll discuss the countless ways to surpass instant ramen next week. For now, lets focus on the classic. Before boiling the noodles for 30 seconds, crack a raw egg over them. After 30 more seconds, cover and turn off the heat. Serve immediately.

IngredientsYield: 1 serving

a serving of this food contains 605 calories, 32 grams of fat, 16 grams of saturated fat, 0 grams of trans fat, 11 grams of monounsaturated fat, 3 grams of polyunsaturated fat, 55 grams of carbohydrates, 3 grams of dietary fiber, 2 grams of sugars, 23 grams of protein, and 2054 milligrams of sodium.

Note: Based on ingredients and preparation that are readily available, Edamam has estimated the data displayed. It shouldn’t be used as a replacement for advice from a qualified nutritionist.

THESE SAUCY RAMEN NOODLES ARE:

Because of how simple it is to put together, these noodles have also become a go-to for days when you’re incredibly busy. These noodles can be made in as little as 20 minutes!

Tips for chewy noodles:

My go to: instant ramen

My usual instant ramen noodles, which I buy without any sauce packets, were used.

There are from the brand Koka and I purchase them in packs of 5. They’re made of wheat so if you’d like a gluten-free alternative, I highly recommend these brown rice ramen noodles.

You can also find a similar wheat ramen noodle alternative here. (affiliate link)

Although they will obviously no longer be ramen noodles, you can choose to use other noodles of your choice.

I boil the noodles in water in a pot until they are only halfway done and are still very chewy.

In this manner, even after the noodles are reduced in the sauce, I still get chewy noodles!

To keep the noodles chewy and to prevent overcooking, I drain the water. If you prefer, you can also put them through a cold water rinse. But I prefer to simply add them to the sauce at a later time.

The sauce is very straightforward and flexible when it comes to flavor preferences.

Some really simple ingredients you’ll need for the sauce:

Note: You can double the sauce recipe if you intend to use a lot more vegetables and other ingredients!

If you want to add some additional spice to your noodles, you can choose to add other hot sauce of your choice instead of the homemade chili garlic sauce that I added.

FAQ

How do you make noodles taste like instant noodles?

The concept is brilliantly straightforward: put some par-cooked noodles, some vegetable base, some raw sliced vegetables, and some seasonings in a jar. You can make a lunch that has all the appeal of instant noodles by adding boiling water and waiting a few minutes, but with real flavor and freshness hidden under that lid.

How can I spice up instant noodles?

1. Sriracha. Sriracha is an option for those seeking a different kind of kick in the form of heat.
2. Peanut Butter. …
3. Dried Seaweed. …
4. Furikake. …
5. Kimchi. …
6. Miso Paste. …
7. Soy Sauce. …
8. Eggs.