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RAMEN HACKS

cook:

20 min

Picture for RAMEN HACKS

2,158,752 views  Today we're seeing just how much lemonade we can make with one of life's most ubiquitous lemons, mountains of instant ramen. A favorite of damn near everyone at some point in their life, ramen is capable of being the backdrop to many ingredients you may have around the pantry or fridge even as you're reading this. Which, if you are, thank you for reading this, you are going the extra mile.

2 servings

US

original

metric

INGREDIENTS

For the Ramamimpi (Ramen Shrimp Scampi)

For the Ramamimpi (Ramen Shrimp Scampi)

instant shrimp ramen

2 packages instant shrimp ramen

olive oil + more as needed

1 tbsp olive oil + more as needed

garlic, chopped

1 clove garlic, chopped

frozen cooked (or raw) shrimp, peeled + chopped

4 oz frozen cooked (or raw) shrimp, peeled + chopped

lemon juice

1 tbsp lemon juice

tarragon, chopped

2 tsp tarragon, chopped

chives, chopped

1 tbsp chives, chopped

dill, chopped

1 tbsp dill, chopped

unsalted butter

2 tbsp unsalted butter

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Ramonara (Ramen Carbonara)

For the Ramonara (Ramen Carbonara)

packaged instant pork or chicken ramen

2 packaged instant pork or chicken ramen

thick cut bacon, chopped

3 ½ oz thick cut bacon, chopped

water (+ more for cooking the noodles)

½ cup water (+ more for cooking the noodles)

parmesan cheese, grated

3 ½ oz parmesan cheese, grated

large egg, beaten

1 large egg, beaten

For the Quamkotsu (Quickie Ramen Tonkotsu)

For the Quamkotsu (Quickie Ramen Tonkotsu)

water, divided

4 cup water, divided

packaged instant soy sauce ramen

1 packaged instant soy sauce ramen

instant chicken ramen

1 package instant chicken ramen

unflavored powdered gelatin

7 g unflavored powdered gelatin

black vinegar

1 tbsp black vinegar

fish sauce

1 tbsp fish sauce

whole milk

2 cup whole milk

pork ramen seasoning

1 packet pork ramen seasoning

scallions, chopped

⅓ cup scallions, chopped

meat of choice, sliced

½ cup meat of choice, sliced

baby bok choy leaves, washed + steamed

3.5 baby bok choy leaves, washed + steamed

nori strips

5 nori strips

soft boiled egg, halved

1 soft boiled egg, halved

Chili crisp

Chili crisp

Optional: Rendered bacon fat

Optional: Rendered bacon fat

For the Choodles (Chili Garlic Noodles)

For the Choodles (Chili Garlic Noodles)

instant (flavor of choice) ramen

2 packages instant (flavor of choice) ramen

neutral oil

2 tbsp neutral oil

garlic, minced

2 cloves garlic, minced

scallions, sliced

2 scallions, sliced

ginger knob, peeled + minced

1 inch ginger knob, peeled + minced

chili oil

1 tbsp chili oil

white sugar

1 tsp white sugar

black vinegar

1 tbsp black vinegar

DIRECTIONS

1.

For the Ramamimpi

1.

Bring about 1 quart of water to a boil in a large high-walled skillet. Add the two blocks of ramen noodles to the water along with both of the seasoning packets.

instant shrimp ramen

2 packages instant shrimp ramen

2.

Cook the ramen noodles until al dente, about 3-4 minutes.

3.

Once the noodles are cooked, drain the noodles, making sure to reserve the seasoned cooking liquid.

4.

Wipe the pan clean and add the olive oil to the pan. Preheat the oil over medium heat, then add the garlic and frozen shrimp. Cook the ingredients for 1-2 minutes or until the garlic is fragrant and the shrimp is heated through (or cooked through if using raw shrimp).

olive oil + more as needed

1 tbsp olive oil + more as needed

garlic, chopped

1 clove garlic, chopped

frozen cooked (or raw) shrimp, peeled + chopped

4 oz frozen cooked (or raw) shrimp, peeled + chopped

5.

Add the drained ramen back to the skillet, along with about ¼ cup of the reserved seasoned cooking liquid and the lemon juice. Toss to thoroughly combine the ingredients.

lemon juice

1 tbsp lemon juice

6.

Cook the ramen while stirring and/or tossing for 30 seconds - 1 minute, then turn off the heat and stir in the chopped herbs and butter.

tarragon, chopped

2 tsp tarragon, chopped

chives, chopped

1 tbsp chives, chopped

dill, chopped

1 tbsp dill, chopped

unsalted butter

2 tbsp unsalted butter

7.

Season the ramen to taste with salt and pepper, then finish with an additional drizzle of olive oil.

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

8.

Serve and enjoy!

9.

For the Ramonara

1.

Bring about 1 quart of water to a boil in a large high-walled skillet. Add the two blocks of ramen noodles to the water along with both of the seasoning packets.

packaged instant pork or chicken ramen

2 packaged instant pork or chicken ramen

2.

Cook the ramen noodles until al dente, about 3-4 minutes.

3.

Once the noodles are cooked, drain the noodles, making sure to reserve the seasoned cooking liquid.

4.

Wipe out the pan and add the bacon and ½ cup of water to the pan. Cook over medium heat until the water has evaporated and all of the fat has rended out of the bacon, about 3-5 minutes.

thick cut bacon, chopped

3 ½ oz thick cut bacon, chopped

water (+ more for cooking the noodles)

½ cup water (+ more for cooking the noodles)

5.

Remove the cooked bacon from the pan and drain off all but 1 tablespoon of the rendered bacon fat.

6.

Add the bacon back to the pan along with the drained noodles. Cook and toss the mixture over medium-low heat for 1 minute. Add about ¼ cup of the seasoning cooked liquid to form a sauce with the bacon fat.

7.

Turn off the heat and allow the noodles to cool for 1-2 minutes or until the bacon stops sizzling.

8.

Add the parmesan cheese to the pan, then stir the noodle with tongs while slowly pouring in the egg. Stir/toss the ramen thoroughly to combine the noodles and sauce. Add more seasoned cooking liquid as necessary to loosen the sauce.

parmesan cheese, grated

3 ½ oz parmesan cheese, grated

large egg, beaten

1 large egg, beaten

9.

Serve and enjoy!

10.

For the Quamkotsu

1.

In a medium bowl, combine half of the water and half of the seasoning packets from each of the ramen packages.

water, divided

2 cup water, divided

packaged instant soy sauce ramen

1 packaged instant soy sauce ramen

instant chicken ramen

1 package instant chicken ramen

2.

Sprinkle the gelatin over the surface of the seasoned water. Then add black vinegar and fish sauce and whisk to combine. Set the mixture aside to allow the gelatin to bloom for 6-10 minutes.

unflavored powdered gelatin

7 g unflavored powdered gelatin

black vinegar

1 tbsp black vinegar

fish sauce

1 tbsp fish sauce

3.

In a high-walled skillet, combine the remaining half of water, milk, and the remainder of the pork seasoning packet. Optionally, add another whole pork ramen seasoning packet for additional porky flavor. Bring the mixture to a simmer, then add the ramen noodle blocks from both ramen packages.

water, divided

2 cup water, divided

whole milk

2 cup whole milk

pork ramen seasoning

1 packet pork ramen seasoning

4.

Cook the noodles until al dente, about 3-4 minutes.

5.

In your serving bowl of choice, add about 1 cup of the reserved gelatin mixture, the cooked noodles, 1 - 1 ½ cups of the cooking liquid/broth, scallions, meat of choice, bok choy leaves, nori strips, soft boiled egg halved, and chili crisp.

scallions, chopped

⅓ cup scallions, chopped

meat of choice, sliced

½ cup meat of choice, sliced

baby bok choy leaves, washed + steamed

3.5 baby bok choy leaves, washed + steamed

nori strips

5 nori strips

soft boiled egg, halved

1 soft boiled egg, halved

Chili crisp

Chili crisp

6.

Optionally, finish the ramen with a drizzle of rendered bacon fat.

Optional: Rendered bacon fat

Optional: Rendered bacon fat

7.

For the Choodles

1.

Bring about 1 quart of water to a boil in a large high-walled skillet. Add the two blocks of ramen noodles to the water.

instant (flavor of choice) ramen

2 packages instant (flavor of choice) ramen

2.

Cook the ramen noodles until al dente, about 3-4 minutes.

3.

Meanwhile, add the neutral oil in a small saucepot. Heat the oil over medium heat until smoking, then set aside.

neutral oil

2 tbsp neutral oil

4.

Once the noodles are cooked, drain and rinse them under cold water to cool them off.

5.

In your serving bowl of choice, add the cooked and rinsed noodles, garlic, scallions, ginger, chili oil, sugar, black vinegar, and ramen seasoning packets. Pour the heated oil over the noodles and toppings, then toss to combine.

garlic, minced

2 cloves garlic, minced

scallions, sliced

2 scallions, sliced

ginger knob, peeled + minced

1 inch ginger knob, peeled + minced

chili oil

1 tbsp chili oil

white sugar

1 tsp white sugar

black vinegar

1 tbsp black vinegar

instant (flavor of choice) ramen

2 packages instant (flavor of choice) ramen

6.

Serve and enjoy!

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