Ramen Noodle Upgrade
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All Recipes Below Make 1 Portion
Quick-and-Dirty Pad Thai Ramen
∙15g (1 T) fish sauce
∙5g (1 t) rice vinegar
∙10g (2 t) ketchup
∙15g (1 T packed) brown sugar
∙5g (1 t) peanut butter
∙30g (¼ c) peanuts, roughly chopped, sifted, extra for serving
∙20g (2-3 scallions worth) thinly sliced scallion greens + extra to serve
∙10g (2 t) ginger paste
∙10g (2 t) garlic paste
∙pinch Chile flake
∙1 large egg, lightly beaten
∙15 mL (1 T) neutral oil, divided
∙350g (1.5 c) water
∙1 block instant ramen, seasoning discarded Method
1. Stir fish sauce, vinegar, ketchup, brown sugar & peanut butter until the sugar dissolves.
2. Heat half the oil in a wok (or wide non-stick pan) over medium. Add egg, pinch of salt; fry 15 s, scramble to 90 % doneness, transfer to serving bowl.
3. Return wok to heat with remaining oil. Sauté ginger paste, garlic paste & chile flake for 30 s.
4. Pour in sauce and water; bring to a simmer. Add ramen block; cook 1 min, flip ramen open, then simmer ~3 min more, stirring, until noodles are tender and liquid reduces to a thicker glaze.
5. Fold in scrambled egg, chopped peanuts & scallions; toss to coat.
6. Slide back into the bowl, shower with extra peanuts & scallions.
Anchovy-Panko Ramen
∙30g (2 T) olive oil
∙100g (1 c) panko breadcrumbs
∙15g (1 T) sliced garlic (5–6 cloves)
∙30g (¼ c) finely diced red onion/shallot
∙15g (1 T) roughly chopped anchovy fillets (5–6) ∙pinch salt
∙big pinch Chile flake
∙350g (1.5 c) water
∙1 block instant ramen, seasoning discarded
∙20g (1.5 T) unsalted butter
∙10g (2 T) finely grated Parmesan + extra to serve
∙fresh cracked black pepper
1. Warm oil in wok or saute pan over medium. Add panko; stir 2–3 min until deep golden. Drain on paper towel (extras keep 1 month airtight).
2. Wipe out wok, add a splash of oil, sauté garlic, onion, anchovy & salt over medium, stirring, until onion softens and anchovy melts, ~2 min. Add chile flake; cook 30 s.
3. Add water; bring to boil. Drop in ramen; cook 1 min, flip open, simmer ~3 min until almost all liquid is absorbed.
4. Off heat, add butter; stir vigorously to create a creamy sauce. Splash in a spoon of water if it tightens. Stir in Parmesan until melted into sauce
5. Twirl into a warm bowl. Top with toasted panko, extra Parm and black pepper.
Spicy Chilled Korean Noodles (Bibim Guksu-Style)
∙1 block instant ramen, seasoning discarded
∙20g (1 T) gochujang
∙15g (1 T) soy sauce
∙5g (1 t) sesame oil
∙5g (1 t) rice vinegar
∙10g (1.5 t) honey
∙10g (2 t) kimchi juice
∙5g (1 t) gochugaru or sweet paprika
∙50g (⅓ c) well-fermented kimchi, julienned
∙40g (½ c) julienned cucumber (or pear/apple/bell pepper)
∙15g (¼ c) paper-thin scallion bias slices
∙crispy seaweed strips & untoasted sesame seeds, to garnish
1. Boil ramen 4–5 min until tender. Drain, rinse under cold water, then blot on paper towel until the strands look matte.
2. Whisk gochujang, soy, sesame oil, vinegar, honey, kimchi juice & gochugaru until smooth.
3. Fold kimchi and chilled noodles into sauce until every strand is coated.
4. Mound into a bowl; pile on cucumber and scallions, then finish with crispy seaweed and sesame seeds. Eat cold—explosive flavor, minimal effort.
