5 genius ramen noodle hacks..

I always keep a few packages of ramen noodles. It’s such a quick meal that’s easy to manipulate- the noodles will work with practically anything. Below are a few recipes to try..

Toss a quarter pound of thinly sliced flank steak with half of the seasoning packet, then simmer the noodles just until they break apart (don't overcook them!). Drain the noodles and set them aside. In a large wok or skillet, heat a tablespoon of oil until smoking. Add the beef and cook without moving for about 1 minutes until well-browned. Toss the meat a few times. Add a quarter pound of snap peas and stir fry for about 1 minute. Add another tablespoon of oil, the noodles, the rest of the seasoning packet, a couple tablespoons of oyster sauce, and a bit of sugar. Toss until everything is well coated, then plate it up! Top with sliced scallions if your goal is to impress.
Toss a quarter pound of thinly sliced flank steak with half of the seasoning packet, then simmer the noodles just until they break apart (don’t overcook them!). Drain the noodles and set them aside. In a large wok or skillet, heat a tablespoon of oil until smoking. Add the beef and cook without moving for about 1 minutes until well-browned. Toss the meat a few times. Add a quarter pound of snap peas and stir fry for about 1 minute. Add another tablespoon of oil, the noodles, the rest of the seasoning packet, a couple tablespoons of oyster sauce, and a bit of sugar. Toss until everything is well coated, then plate it up! Top with sliced scallions if your goal is to impress.
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An obvious selection, no? Unlike real elbow macaroni, the ramen itself is almost as goopy as the cheese sauce, making this dish texturally… interesting. You can use homemade cheese sauce, or just use a half block of Velveeta mixed with some milk and butter (heat it up in the microwave until gooey). Combine the cooked noodles with the cheese sauce, top with more cheese, and broil until brown and bubbly.
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Spicy, sweet and sour, coconut-scented tom kha goong is a snap when you start with instant noodles. After boiling and draining the noodles, just add half the seasoning pack to a couple cups of coconut milk along with fish sauce, sugar, and Thai curry paste to taste (wanna make it even easier? Just use regular old sriracha in place of the curry paste). Serve it with cilantro and limes for squeezing. A few strips of chicken or peeled shrimp added to the noodles a few minutes before they’re done simmering makes for an instant upgrade.

 

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Toss a quarter pound of thinly sliced flank steak with half of the seasoning packet, then simmer the noodles just until they break apart (don’t overcook them!). Drain the noodles and set them aside. In a large wok or skillet, heat a tablespoon of oil until smoking. Add the beef and cook without moving for about 1 minutes until well-browned. Toss the meat a few times. Add a quarter pound of snap peas and stir fry for about 1 minute. Add another tablespoon of oil, the noodles, the rest of the seasoning packet, a couple tablespoons of oyster sauce, and a bit of sugar. Toss until everything is well coated, then plate it up! Top with sliced scallions if your goal is to impress.

 

Real pad thai is tough. The rice noodles go very quickly from undercooked to overcooked. With ramen-based pad thai, expectations go out the window, which makes it significantly easier to meet them. Cook your noodles just until they start to separate, adding a few peeled shrimp to the pot a couple minutes before they finish cooking. Pull the pot off the heat, then drizzle in a lightly beaten egg. Drain and transfer everything to a large bowl. Add half the seasoning packet, a few nice squirts of fish sauce, plenty of lime juice, crushed peanuts, scallions, bean sprouts, and if authenticity is your schtick, some tamarind paste (I just leave it out—the lime juice is plenty sour on its own). Nobody will recognize your ramen when it's wearing its new Thai hat.
Real pad thai is tough. The rice noodles go very quickly from undercooked to overcooked. With ramen-based pad thai, expectations go out the window, which makes it significantly easier to meet them. Cook your noodles just until they start to separate, adding a few peeled shrimp to the pot a couple minutes before they finish cooking. Pull the pot off the heat, then drizzle in a lightly beaten egg. Drain and transfer everything to a large bowl. Add half the seasoning packet, a few nice squirts of fish sauce, plenty of lime juice, crushed peanuts, scallions, bean sprouts, and if authenticity is your schtick, some tamarind paste (I just leave it out—the lime juice is plenty sour on its own). Nobody will recognize your ramen when it’s wearing its new Thai hat.
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