Plus the ramen to buy – and how to give it a speedy flavour boost.
Once considered an unhealthy student staple, instant noodles have, thanks to a rise in TikTokers sharing their culinary creations, undergone a truly glamorous makeover.
No longer deemed the post-pub last resort, speedy packet ramen is increasingly being used as the foundation for delicious, quick and satisfying meals, attracting new audiences along the way. British supermarket Waitrose has reported a significant rise in sales for all noodles, including an incredible 337% increase for best-selling Itsu Udon Noodles, compared to the same time last year.
The appeal of instant noodles is manifold. London-based Korean food writer Su Scott, author of Korean street food cookbook Pocha, says: “I honestly can’t think of a better impromptu slurp than instant noodles. Not only are they cheap and fast, for me, and for most Koreans, a packet of ramyeon is an ultimate home comfort that hugs the soul in an instant.”
Such is the popularity of instant soup noodles that you no longer need to visit a specialist food store in order to find an authentic variety. In fact, they are now widely available in most supermarkets in an array of flavours and styles, from authentic Japanese ramen to Korean ramyeon and Vietnamese rice noodle pho, as well as other non-soupy styles that are served in sauce rather than broth.
Expect to pay as little as $2 or so for an average single-serve pack that comes complete with a sachet of soup powder, chilli or sesame oil and sometimes extras such as dehydrated vegetables or tofu. Note that instant noodles sold in a disposable cup or bowl, to which boiling water can be added, are generally pricey. Block noodles need to be cooked in a saucepan of simmering water and will cost you roughly half the price. The noodles generally cook in under five minutes and can be boosted with whatever veg or leftovers you have to hand – see the box below for some suggestions.
Transform a basic supermarket packet with a handful of easy add-ins. Photo / 123rf
How to level up your instant noodles
You can transform a basic supermarket packet into a satisfying soup with just a handful of easy add-ins. “Crack in an egg or pimp it up with whatever vegetables or protein you fancy,” suggests Scott. “What began as a carb-and-sodium-laden meal in a hurry becomes a reasonably nutritious and tasty bowl that rewards.”
Choose some quick-cook vegetables that you can blanch first or add to the pan as the noodles are cooking, such as baby spinach, beansprouts or frozen edamame beans. You can look to the salad drawer too – little gem lettuce, radishes, spring onions and sliced or quickly pickled cucumber can all be used as no-cook add-ins.
Protein
Make your noodles more satisfying by adding some protein such as cooked prawns, tofu or leftover roast pork or chicken. Boiled eggs are terrific too. Alternatively, you can crack one into the cooking water so it poaches alongside the noodles or fry up a crispy-edged egg to serve on top of your ramen.
Toppings
Boost the flavours and textures of your finished dish with a shake of furikake seasoning, toasted sesame seeds, shredded nori or crispy chilli oil.
Five midweek ramen noodle bowls
These easy dinners all serve one and are made using a packet of classic chicken ramen as the base, though you can try vegetable ramen or whatever flavour instant noodles you have in your store cupboard. There’s no need to stick rigidly to the add-ins suggested, they’re just for guidance and can be mixed and matched depending upon preference and what’s available.
Creamy chicken ramen
Prep time: 5 mins
Cook time: 6 mins
Using Japanese mayonnaise and an egg to enrich this ramen broth is a hot trend on social media and gives wonderful, creamy results. Check the packet instructions on the noodles you use for the exact volume of water and cooking time needed.
Place 500ml water (check the packet instructions) in a saucepan and bring to a boil. Cook the greens and mushrooms for 2-3 minutes until just tender then scoop out with a slotted spoon and set aside.
Cook the noodles in the same water for 3 minutes or so until tender.
Meanwhile, empty the flavour sachets from the noodles into a serving bowl and add the egg, mayonnaise and garlic. Whisk well together.
Once the noodles are cooked, tip the water from the pan into the bowl and whisk well. Add the noodles and top with the pak choi, mushrooms and chicken. Scatter over the chillies and spring onions and serve.
Turn your noodles into a meal by adding some frozen gyoza, wontons or other dumplings to the pan. Fry the dumplings first or simply cook in the pan with the noodles. Check the packet instructions on the noodles you use for the exact volume of water and cooking time needed.
Serves: 1
1 tsp sunflower or rapeseed oil
3 frozen gyoza or other dumplings
75g-100g pack instant chicken or vegetable noodles
Place 500ml water (check the packet instructions) in a saucepan and bring to a boil.
Heat the oil in a small frying pan and cook the dumplings without turning for 2-3 minutes until nicely browned on the base.
Add the noodles and dumplings to the boiling water and simmer for 3 minutes or so until cooked through. Stir in the flavour sachet then tip into a serving bowl, arranging the dumplings on top.
Add the lettuce, radishes and crispy onions then sprinkle with sesame seeds.
Crunchy peanut butter adds texture and a delicious creaminess to instant soup noodles. It works brilliantly topped with a jammy boiled (or fried) egg. Check the packet instructions on the noodles you use for the exact volume of water and cooking time needed.
Serves: 1
1 egg
75g-100g pack instant chicken or vegetable noodles
Boil the egg in a saucepan of boiling water for 6-9 minutes depending on how soft or firm you like it. Drain the water then gently crack the shell so it will be easier to peel later on, before placing the egg in a bowl of cold water to cool.
Pour 500ml water (check the packet instructions) into the saucepan and bring to the boil. Cook the noodles for 3 minutes or so until tender.
Meanwhile, empty the flavour sachet from the noodles into a serving bowl and mix in the peanut butter, soy sauce and chilli sauce.
Once the egg is cool enough to handle but still warm, peel off the shell and cut it in half.
Tip the noodles and cooking water into the serving bowl, mixing well. Top with the egg and bamboo shoots. Scatter over the crispy chilli oil, and crushed peanuts and finish with a sprinkle of nori.
Tofu and kimchi noodle soup
Prep time: 5 mins
Cook time: 5 mins
This simple soup is loaded with satisfying textures and the flavours are boosted by the addition of tangy kimchi. Check the packet instructions on the noodles you use for the exact volume of water and cooking time needed.
Serves: 1
75g-100g pack instant chicken or vegetable noodles
Place 500ml water (check the packet instructions) in a saucepan and bring to a boil. Add the tofu and beansprouts and cook for 2 minutes then scoop out with a slotted spoon and set aside.
Cook the noodles in the same water for 3 minutes or so until tender. Stir in the flavour sachet then tip into a serving bowl.
Arrange the tofu, kimchi and beansprouts on top then sprinkle with sesame seeds and spring onions.
Simple seafood ramen
Prep time: 5 mins
Cook time: 3 mins
Salmon and prawns are both classic additions to ramen. You can include either or both depending on what you have in the fridge. For a spiced-up version, stir a drizzle of chilli oil, sriracha or gochujang into the broth.
Serves: 1
75g-100g pack instant chicken, seafood or vegetable noodles
Place 500ml water (check the package instructions) in a saucepan and bring to a boil.
Add the noodles, edamame beans and prawns to the water and simmer for 3 minutes or so until the noodles are tender. Stir in the flavour sachet then tip into a serving bowl.
Arrange the seafood on top then scatter over the sugar snaps, chilli and spring onion. Sprinkle with furikake or a mix of sesame seeds and chilli flakes.
Some noodle brands are still readily available worldwide and can be found in most supermarkets. Photo / 123rf
Four instant noodles to try
Nissin Instant Noodles
The original instant noodles, created in Japan in 1958 by Nissin Foods founder Momofoku Ando and known at the time as “magic noodles”. They’re still readily available worldwide and come in a range of flavours. The classic chicken ramen makes a great base to build a dinner on.
The infamous spicy Korean noodles are available in a range of heat levels from the piquant original up to the fiercely fiery 3x Spicy that was recently recalled in Denmark. They sparked a viral hashtag #firenoodlechallenge prompting millions of TikTokers to share their attempts to survive the heat. If you fancy giving them a go, I suggest you first remove your socks (before they’re blown off) and have a box of tissues close to hand.
Also, keep an eye out for the cult carbonara variety that has gone down a storm on social media but is tricky to find outside of specialist stores.
Nongshim Chapagetti
Korean Chapagetti noodles enjoyed a huge rise in popularity after featuring in the Oscar-winning film Parasite. The slightly thicker, chewy noodles are coated in a smooth and earthy black bean paste and are more saucy than soupy.
Mama Pho Bo
For those who prefer rice noodles to those made from wheat, this Vietnamese beef flavour instant noodle bowl makes a good choice offering wider, ribbon-style rice noodles in a lightly spiced broth with hints of cardamom and star anise. Or try the brand’s sweet and sour Tom Yum Goong, a Thai spicy shrimp-flavoured rice noodle soup.
