Pro Chefs Blind Taste Test Every Instant Ramen | The Taste Panel | Epicurious
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6 recipes
Nissin Top Ramen, originating from Japan, revolutionized instant noodles in the 1950s, providing a quick and satisfying meal. It holds a special place in many households, often enjoyed as a late-night snack or a budget-friendly meal. Today, it's popular worldwide, with countless variations and flavors adapted to local tastes.
Ingredients
- ●instant ramen noodles
- ●chicken broth
- ●water
- ●chicken seasoning packet
- ●sliced cooked chicken
- ●green onions
- ●carrots
- ●peas
- ●soy sauce
- ●sesame oil
- ●ginger
- ●garlic
- ●egg
- ●black pepper
- ●red pepper flakes
Instructions
- 1Boil water in a large pot over high heat.
- 2Add instant ramen noodles and cook for 3-4 minutes until tender.
- 3In a separate pan, heat chicken broth over medium heat.
- 4Stir in the chicken seasoning packet and mix well.
- 5Add sliced cooked chicken to the broth and heat through.
- 6Chop green onions, carrots, and peas.
- 7In the broth, add chopped carrots and peas, cooking for 2-3 minutes.
- 8Add soy sauce, sesame oil, ginger, and garlic to the broth.
- 9Crack an egg into the broth and stir gently to create ribbons.
- 10Season with black pepper and red pepper flakes to taste.
- 11Drain the ramen noodles and divide them into bowls.
- 12Ladle the hot broth and chicken mixture over the noodles.
- 13Garnish with chopped green onions.
- 14Serve hot and enjoy.
milkeggssoy
Also Known As
Nissin Top Ramen Chicken
Ingredients
- ●400g chicken thigh fillets
- ●200g spaghetti
- ●1 tbsp olive oil
- ●1/2 cup heavy cream
- ●1/2 cup grated Parmesan cheese
- ●2 tbsp gochujang (Korean chili paste)
- ●1 tbsp soy sauce
- ●2 cloves garlic, minced
- ●1/2 tsp black pepper
- ●1/4 tsp salt
- ●2 green onions, chopped
- ●1 egg
- ●1/4 cup water
Instructions
- 1Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- 3Add the chicken thigh fillets to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and slice into strips.
- 4In the same skillet, add gochujang, soy sauce, black pepper, and salt. Stir to combine.
- 5Pour in the heavy cream and water, stirring until the sauce is smooth and heated through.
- 6Add the cooked spaghetti to the skillet and toss to coat in the sauce.
- 7Stir in the sliced chicken and grated Parmesan cheese until well combined.
- 8Remove from heat and quickly stir in the egg to create a creamy sauce.
- 9Serve immediately, garnished with chopped green onions.
Equipment
large skilletpot for boiling pastameasuring cupsmeasuring spoonsspatula
🌶️🌶️🌶️Medium
Buldak, or 'fire chicken', is a popular Korean dish known for its intense spiciness and flavor, often enjoyed with rice or as a late-night snack.
Ingredients
- ●1 lb chicken thighs, boneless and skinless
- ●1/4 cup gochujang (Korean red chili paste)
- ●2 tbsp gochugaru (Korean red chili flakes)
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tbsp sugar
- ●4 cloves garlic, minced
- ●1 inch ginger, minced
- ●1 tbsp vegetable oil
- ●1/2 tsp black pepper
- ●2 green onions, chopped for garnish
- ●sesame seeds for garnish
Instructions
- 1In a large bowl, combine gochujang, gochugaru, soy sauce, sesame oil, sugar, minced garlic, minced ginger, and black pepper to create the marinade.
- 2Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to overnight for more flavor.
- 3Heat vegetable oil in a large skillet over medium-high heat.
- 4Remove the chicken from the marinade, reserving the marinade for later use. Add the chicken to the skillet and cook for about 5-7 minutes on each side, or until fully cooked and browned.
- 5Once the chicken is cooked, pour the reserved marinade over the chicken in the skillet.
- 6Reduce the heat to medium and let the sauce simmer for about 5 minutes, allowing it to thicken slightly.
- 7Remove from heat and let it rest for a few minutes before slicing the chicken into bite-sized pieces.
- 8Serve the buldak spicy chicken on a plate, garnished with chopped green onions and sesame seeds.
- 9Enjoy with steamed rice or lettuce wraps.
Equipment
large bowlskilletmeasuring cupsmeasuring spoonsknifecutting board
🌶️🌶️🌶️Medium
Ingredients
- ●2 packs Indomie Mi Goreng instant noodles
- ●4 cups water
- ●2 tablespoons vegetable oil
- ●2 cloves garlic, minced
- ●1 small onion, sliced
- ●1 carrot, julienned
- ●1/2 cup green cabbage, shredded
- ●2 green onions, chopped
- ●1 tablespoon soy sauce
- ●1 tablespoon sweet soy sauce (kecap manis)
- ●1 teaspoon chili powder (optional)
- ●Salt to taste
- ●Fried shallots for garnish (optional)
- ●Sliced cucumber for serving (optional)
- ●Sliced tomatoes for serving (optional)
Instructions
- 1Boil 4 cups of water in a pot.
- 2Add the Indomie Mi Goreng noodles to the boiling water and cook for 3 minutes until soft.
- 3Drain the noodles and set aside, reserving the seasoning packets.
- 4In a large pan, heat the vegetable oil over medium heat.
- 5Add the minced garlic and sliced onion to the pan, sautéing until fragrant and translucent.
- 6Add the julienned carrot and shredded cabbage, cooking for another 2-3 minutes until slightly softened.
- 7Stir in the cooked noodles, along with the seasoning packets, soy sauce, sweet soy sauce, and chili powder (if using).
- 8Toss everything together until the noodles are well coated and heated through, about 2-3 minutes.
- 9Remove from heat and stir in the chopped green onions.
- 10Serve hot, garnished with fried shallots and accompanied by sliced cucumber and tomatoes if desired.
Equipment
PotPanColanderSpatula
🌶️🌶️🌶️Low
Ingredients
- ●1 packet Maggi noodles
- ●1 1/2 cups water
- ●1 packet Maggi tastemaker (spice mix)
- ●1/2 cup mixed vegetables (carrots, peas, capsicum)
- ●1 tbsp oil (optional)
- ●1/2 tsp salt (optional)
Instructions
- 1In a saucepan, bring 1 1/2 cups of water to a boil.
- 2Add the Maggi noodles to the boiling water.
- 3Cook the noodles for 2 minutes, stirring occasionally.
- 4Add the Maggi tastemaker (spice mix) to the noodles and mix well.
- 5If using, add the mixed vegetables and cook for another minute.
- 6If desired, add oil and salt to taste, mixing thoroughly.
- 7Remove from heat and let it sit for a minute before serving.
- 8Serve hot.
Equipment
saucepanspatula
🌶️🌶️🌶️Low
Ingredients
- ●8 oz fresh noodles
- ●1/4 cup soy sauce
- ●2 tbsp chili oil
- ●1 tbsp sesame oil
- ●1 tbsp rice vinegar
- ●1 tbsp sugar
- ●2 cloves garlic, minced
- ●1/2 tsp ground black pepper
- ●2 green onions, chopped
- ●1/4 cup cilantro, chopped
- ●1/2 tsp sesame seeds (optional)
Instructions
- 1Cook the fresh noodles according to package instructions. Drain and set aside.
- 2In a bowl, mix together the soy sauce, chili oil, sesame oil, rice vinegar, sugar, and ground black pepper to create the sauce.
- 3In a large mixing bowl, combine the cooked noodles with the sauce, tossing to coat evenly.
- 4Add the minced garlic, chopped green onions, and cilantro to the noodles and mix well.
- 5Taste and adjust seasoning if necessary, adding more soy sauce or chili oil to your preference.
- 6Let the noodles sit for about 5 minutes to absorb the flavors.
- 7Serve the noodles in bowls, garnished with sesame seeds if desired.
- 8Enjoy your Momofuku Spicy Soy Noodles at room temperature or chilled.
Equipment
potmixing bowlmeasuring cupsmeasuring spoonsserving bowls
🌶️🌶️🌶️Medium
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