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How To Cook Ramen Noodles With Just Hot Water
If you’re in the mood for something tasty and filling to eat but don’t have a whole kitchen, turn to your reliable hot water dispenser! Here are a few easy steps to enjoy a steaming bowl of ramen noodles without using a stove or microwave. Here’s how:
- 1 packet of instant ramen noodles
- 1 cup of hot water
- Slicing green onions, a soft-boiled egg, cooked meat, and nori seaweed are optional toppings.
- Take the flavoring packet out of the instant ramen noodle packet after opening it.
- Pour the hot water into a bowl. Make sure the noodles can be cooked by the water’s temperature.
- Add the ramen noodles to the bowl of hot water. Toss the noodles around with a fork or chopsticks to make sure they’re completely submerged.
- Soak the noodles in the hot water for three to five minutes, or until they are soft.
- To ensure that the noodles are cooked through and loosen up, give them a little stir.
- After the noodles are cooked to your preferred consistency, remove any leftover water.
- It’s time to season the noodles now! Sprinkle the flavoring packet from the package over the cooked noodles. You are welcome to modify the seasoning quantity to suit your tastes.
- Enhance your ramen experience by adding your favorite toppings. A soft-boiled egg, cooked meat, sliced green onions, or even nori seaweed can elevate your basic ramen to a whole new level.
- Enjoy your steaming hot bowl of ramen noodles after giving everything one last stir!
These simple instructions will help you prepare a filling bowl of ramen noodles with just hot water. It’s a quick and practical solution for when you’re pressed for time or traveling. Try this method and enjoy the comfort of a steaming bowl of ramen noodles whether you’re a busy professional, college student, or just in the mood for something tasty and hassle-free.
Notice: Please take note that this recipe is meant only for instant ramen noodles. Other varieties of noodles that call for longer cooking times or distinct preparation techniques might not work as well with it. Do you have any questions or tips about cooking ramen noodles with just hot water? Join our community of enthusiastic home cooks to discuss this article and share your ideas.
Your best bet is probably to use rice noodles (like Vietnamese bánh phở), since they can rehydrate very quickly in hot water. When they reach the desired tenderness, you can then discard the water and mix in whatever sauce/broth/seasonings you like. Some soy sauce, fish sauce, and/or sugar would work well, since theyre all shelf-stable and you can keep them at your office without needing refrigeration.
You can hydrate in cold water or parboil at home as advised. We used to frequently do this at the restaurant because it reduces the cooking time to that of freshly made pasta. Depending on the kind of pasta, it will rehydrate in cold water if you let it soak. Then, all you would need to do is add your preferred seasonings and the hot water you have at work.
I typically prepare 300–400 grams of noodles at home for four people using about two liters of water. But it’s better to err on the side of caution and use more water. Therefore, 100g of noodles in roughly 750ml of water should be fine—a large portion for one person. My 3mm rice noodles cook in about ten minutes, but thicker noodles will require more time.
This method’s disadvantage is that it allows for less direct heat exchange with your vegetables and seasonings. It would be acceptable to simply melt some butter and add some parsley to the hot noodles. It probably wouldn’t work if you were hoping to warm up a thick tomato and meat sauce.
