5 Creative Ways to Cook Instant Ramen | NYT Cooking

Eric Kim is here to show us five fun ways to unlock the potential of a simple pack of instant ramen. Up your instant ramen game with these recipes and tips!

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All the food that’s fit to eat (yes, it’s an official New York Times production).

[tomelko]

Eric is one of the few food writers who lives in my reality.

[IsinMoon]

When I was growing up, my mom would take packets of maruchan ramen, cook the noodles, then drain and stir fry them with veggies, eggs, and shrimp or chicken, and add some of the flavor packet as seasoning. It was so filling and good, and is still such a comfort meal to me 🥰

[elenamitchell]

I really appreciate how realistic these recipes are. As a college student, I love Eric's recipes because they DO actually use ingredients I already have (which is like 8 things) and also help me expand on those really easily

[annaelizabeth]

I feel so validated by Eric's point about gochujang calling for brightness/acidity. It's the perfect ingredient when you add vinegar, but can be a bit heavy with no acid and I rarely see recipes that have both

[titania]

I absolutely love Eric's energy and vibe. So calming and soothing, which makes cooking Eric's recipes so approachable. More Eric content please!

[homosoftommorow]

Ok as a physically disabled person who loves cooking but also struggles with feeding myself I deeply appreciate this. So many culinary professionals will look down on things like instant noodles. Thank you!

[jtlamba]

What I've learned from this video is that Eric is hungry at midnight A LOT.

[peadar-o]

When I’m too lazy to fry an egg, I add a tablespoon of peanut butter and some sambal. I mix it with the flavour powder & oil and some of the cooking water. Also handy to blanch pre-prepared broccoli/ cauliflower/ Brussels sprouts before boiling the noodles, and mix it before serving. If you sauté mixed mushrooms one day, put some aside for using with instant fried noodles, with or without a fried egg. If you want to add meat, diced/ cubed salami or ham is nice as well. To increase the flavour, heat the salami a bit, so some fat renders out and mix it with the included flavourings.

[robinrichards]

I love how Eric’s recipes are both delicious and approachable

[LAsnark]

New fan. I love the way you talk about food.

[multisoap]

Eric needs a raise! This is the most comforting “how to cook…”,

[jammyflower]

That ramen carbonara is 🔥🔥🔥! Sometimes I like to add one minced garlic clove for a little extra flavor!

[sharonyang]

i always love how eric shares with the crew.

[coni]

Eric got paid to cook and eat delicious ramen all day. What a wonderful day.

[StarrStringer]

I discovered that I am allergic to soy so I have to avoid the seasoning packet but using "better than bouillon" allows me to have the easy noodles with a great broth. I add dried onion, frozen peas and carrots, finish cooking noodles and then toss in a raw egg or add a cooked egg (fried, soft or hard boiled) on top. I can't wait to try your ideas.

[TR__]

It's almost 1am, and I'm using massive restraint to not hop out of bed to go make the Gochujang noodles. Adding sweetness and acid to the sauce is what got me. It's very similar to a wing sauce ProHomeCooks uses in his videos that's an absolute hit with my family. Can't wait to try your recipes over the next few days.

[jauipop]

I live in Malaysia where instant noodles are also a way of life (and evil on waist size) - our main brand here is Maggi and Indomie. Our "mamak" stalls basically fry Maggi in big woks with eggs cooked into it.
But traditionally at home, we do a Maggi instant noodle soup (chicken, curry or laksa flavours), add veggies (like choy sam or Chinese cabbage), tofu puff and egg. I love adding a good onsen egg, which I usually have ready to go in the fridge. I also mix in a good chilli oil.
Korean brands are also becoming a big deal here in Malaysia (especially the big cities), but Maggi is a staple all around the country.

[saena]

I've never seen anyone make instant ramen the way I do. It's probably heresy to the ramen purists, but I love it! I don't drain it because the salty/umami/spicy broth is a big part of it for me, and I don't boil the noodles because I really prefer them al dente.
For my 5 minute, 1 bowl ramen, I put some frozen spinach in the bottom of the bowl and microwave it for a minute to defrost. Meanwhile, I start water heating in the kettle and while all that's happening, I grate some fresh ginger. Add that to the bowl with the spinach, then add sesame oil, soy sauce, lemon juice (I don't like vinegar), sriracha, and the flavor packet (I use a non-spicy beef flavor). Then the raw noodles go in, and by that time the kettle is boiling. Pour the boiling water over the noodles, wait a minute or two, stir it all up and enjoy!
Gonna go make a bowl of this right now!

[miltonguevara]

that lil ramen pot is the cutest thing i've seen in my entire life

[elizabethtakeo]

I was inspired by Beryl Shereshewsky’s video about instant noodles and have a pretend version of internet! If I have leftover rice, I’ll throw it in the microwave while I’m making a packet of Indomie noodles—I love spicy nasi goreng, or onion chicken flavours the best. I’ll also make 1 strip of bacon, then fry 1 shallot / half an onion, some garlic, some spinach or broccolini, and maybe an egg. The assembly is rice, noodles mixed with seasoning packets, bacon pieces, veggies, egg. It’s delicious and really filling, and you can add whatever veggies you have! I keep meaning to try roast chicken instead of bacon.