THE ABSOLUTE BEST INSTANT RAMEN NOODLES RECIPE EVER

instant ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: rice noodles

Whole grain noodles offer more fiber.

seasoning packet

🥗Healthier: homemade broth

💰Cheaper: bulk spices

Homemade broth is lower in sodium.

egg

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu is plant-based and lower in cholesterol.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often gluten-free.

Introduce the recipe and mention the three main ingredients: noodles, oil, and eggs.

Show the Mrs. Chicken Ramen noodles from Japan, explaining that they don't have a seasoning sachet like other brands.

Boil water in a pot and add the noodles, cooking them for only 2 minutes instead of the usual 3.

Prepare two jumbo eggs by beating them well in a bowl.

After 2 minutes, drain the noodles and set them aside temporarily.

Heat oil in a pan until it's hot enough for frying the noodles.

Add the drained noodles to the hot oil and fry them, stirring occasionally to avoid burning.

Fry the noodles until the edges start to get crisp, being careful not to let them burn.

Once the noodles are crispy, pour the beaten eggs over them and stir quickly to combine.

If desired, add a portion of seasoning from a sachet if using a different type of ramen that has one, but recommend using only 1/2 to 3/4 of the packet to avoid overwhelming saltiness.

Continue to cook until the eggs are set and the noodles are crispy and golden brown.

Serve the dish hot, optionally garnishing with sriracha sauce, American cheese, fried onion, cilantro, or Cholula hot sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens