Weeknight Instant Ramen

Name: Weeknight Instant Ramen
Total time: 600 s
Yield: 1 serving
Cuisine: American
Ingredients: 1 Ramen Noodles, any flavor (I use Maruchan); 1/2 cup spinach (de-stemmed); 1 large egg; 1 tbsp pickled cabbage (or kimchi); 1 tbsp pickled chili peppers; 1 tbsp grated daikon; 1 dash siracha or other chili sauce (optional)

Kathleen @cook_3478821

Atlanta, Georgia

Instant ramen noodles are cheap, salty, and easy, but certainly lacking in nutrition. This recipe is how I usually give the dish some extra protein and greens without adding too much cooking time (because that defeats the purpose of instant ramen!). The egg always turns out perfectly soft-boiled as soon as the noodles are done, and the additional accoutrements give it a little bit more oomph.

Kathleen @cook_3478821

Saved

Ingredients

10 mins

1 serving

1Ramen Noodles, any flavor (I use Maruchan)
1/2 cupspinach (de-stemmed)
1 largeegg
1 tbsppickled cabbage (or kimchi)
1 tbsppickled chili peppers
1 tbspgrated daikon
1 dashsiracha or other chili sauce (optional)

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Steps

10 mins

1

Place an egg into a small saucepan with two cups of cold water (be sure to wash the egg thoroughly).
2

Bring to a boil on high heat.
3

Once the water is boiling, add the noodles to the water and cook for 3 minutes.
4

Lift the noodles from the water and place into a serving bowl.
5

Remove the egg and place into an ice bath to cool.
6

While the water is still hot, stir in the spinach and cook for 1 minute, then place in the ice bath for a few seconds to stop cooking. Add to the serving bowl alongside the noodles.
7

Stir the seasoning packet into the hot water, then pour the broth over the noodles.
8

Peel the egg and slice in half before adding it to the bowl.
9

Garnish with pickled cabbage, chili peppers, grated daikon, or any of your favorite fresh or pickled veggies!
10

Drizzle with a bit of Siracha and Serve!