Quick and Easy Way to Upgrade Your Instant Ramen Noodles
By Jenny Pham
Instant ramen is meant to be quick and easy to prepare, but sometimes the soup base is not flavorful enough and other times, you’re craving more add-ins like protein or vegetables. For this recipe, we are going against the norm and skipping the broth, adding in protein and vegetables, and turning this into a full on meal.
Just because instant ramen is known as “the poor man’s food” doesn’t mean it can’t be elevated to new levels. People most often joke that they’ll be living off of peanut butter sandwiches and instant ramen to save money, but the thing is, these two foods are to die for in their most simplicit form and with additional add-ins.
Ramen can be such an art and I’m sure Japanese ramen masters and connoisseurs flinch every time they hear the words, “ramen” and “instant” in one sentence. To us, ramen is ramen and any form of it will satisfy us – no discrimination here! However, sometimes the water to seasoning packet ratio is tricky to balance, and we’re left with a bland soup for our ramen. That’s why we’re skipping the hassle of the soup, and making this ramen dish dry with garlic butter sauce.
To add a bit of crunch, nutrients, and texture, we’re also introducing the marriage of zucchini noodles and ramen in this dish. It’s not the norm, but what’s normal nowadays? To top it off, we’re placing two over easy eggs atop the zucchini noodle and ramen mixture and mixing in the creamy egg yolk with the garlic butter sauce, making for an ultimate umami ramen dish.