Ramen is the perfect solution when you want to make a cheap, quick, and easy meal. But just because you can make it fast doesn’t mean it isn’t nutritious. Moreover, ramen recipes offer a broad range of flavors to cater to your preferences.
So read on as we list some of the best lazy ramen recipes to add to your culinary repertoire.
Ramen Cacio E Pepe
Nick Bumstead makes Ramen Cacio E Pepe noodles with a twist of added cheese, pepper, and butter.
- Two packages of instant ramen soup
- Three tablespoons butter
- One tablespoon of olive oil
- One cup of Pecorino Romano
- One cup Parmigiano Reggiano
- Fresh ground pepper
Put water, olive oil, butter, and black pepper into your pot. Let it boil, then stir and get it down to a simmer. Throw in some cheese and stir it up real good. Add in the ramen and stir continuously. Once the noodles are soft, throw them into a bowl and add some more pepper on top.
The key is finding out how to do it cheaply without putting in too much effort.
Martha’s Upgraded Ramen
Martha Stewart has no trouble making ramen taste better with just a few simple ingredients. She even sprinkles in some chunky peanut butter.
- One package of Ramen noodles
- One pack of noodle flavoring
- One tablespoon of soy sauce
- Two tablespoons of chunky peanut butter
- Two teaspoons of Sriracha chili sauce
- 1/2 scallion, thinly sliced (optional)
Boil the noodles. Add in the flavor packet. Drain out the liquid (most of it, leave a little bit behind). Add the soy sauce, peanut butter, and Sriracha. Lastly, top off the dish with the sliced scallion.
Everyone loves a good Pho. Here is how to make a fake version significantly cheaper with ramen.
- Pepper flakes (optional)
- One tablespoon of sugar
- Two tablespoons of fish sauce
- 1 or 2 ounces of thinly sliced steak
- Bean sprouts
- Various herbs (mint, cilantro, basil)
Cook the ramen, but only add in about half of the seasoning packet. Add the lime (juice), fish sauce, sugar, and pepper to the broth. Add the broth to the bowl and then drop in the steak, bean sprouts, and herbs.
Sweet & Sour Ramen
This recipe is a perfect Hawaiian feeling dish that meshes well with ramen noodles.
- A tablespoon of oil
- Bell Pepper
- Spam (or pork or chicken if you wish)
- Pineapple chunks and juice
- ½ cup of ketchup
- Chili-garlic sauce
Cook the ramen. Drain it after it is done, and leave it to the side. In a wok (or a skillet), warm up a tablespoon of oil and stir-fry bell pepper and spam. Add the piano chunks and juice with the ketchup and garlic sauce. Lastly, add the noodles and mix them up.
Pad Thai Ramen
While authentic pad thai is challenging to make and easy to mess up, this ramen parody is easy and tastes great.
- Peeled shrimp
- Beaten egg
- Fish sauce
- Lime juice
- Crushes peanuts
- Bean sprouts
Cook noodles, and when they begin to soften and break apart, add in the shrimp. After it cooks, move it off the eye and sprinkle in the lightly beaten egg. Drain out the water and put it into another larger bowl.
Finish it off by adding half of the seasoning packet and a few squirts of fish sauce, lime juice, peanuts, scallions, and bean sprouts.
Citrus-Bok Choy Salad with Crisp Ramen
Another winning recipe from Martha Stewart is the Citrus-Bok Choy salad with crisp ramen.
- One package of crushed ramen noodles, sans seasoning packet
- 1/4 teaspoon honey
- Two tablespoons of vegetable oil, divided
- One head bok choy, thinly sliced crosswise
- Two oranges
- 1 1/2 teaspoons toasted sesame oil
- One teaspoon of spicy chili sauce (Sriracha)
- Salt and pepper
Start by preheating your oven (400 degrees). Put the ramen with the vegetable oil (both teaspoons. Bake for five to seven minutes or until it is golden brown.
While that is baking, cut and get rid of the white pith as well as the orange peels. Cut and squeeze the juice out of them (around three tablespoons).
Whisk it in honey, sesame oil, chili sauce, and the last four teaspoons of oil. Sprinkle on some salt and pepper. Add in the ramen and bok choy. Finish off your noodles by tossing them.
Gingery Tofu Ramen Bowls
If you are looking for something with plenty of protein and delicious flavor, give this Gingery Tofu Ramen Bowls recipe a try.
- 4 tablespoons lime juice
- 1/4 cup maple syrup
- 1/4 cup thinly sliced scallions
- One tablespoon of grated ginger
- Six tablespoons of tamari (low-sodium soy sauce)
- 12 ounces of dried ramen noodles
- Two tablespoons of creamy peanut butter
- Three tablespoons of vegetable oil
- Optional: chili oil, Julienned cucumbers, and almonds (preferably roasted and chopped)
Chop the tofu in half, first horizontally, then crosswise. Wrap it all up in paper towels or something to absorb and weigh it down for ten minutes (put it in between two plates). While waiting, mix tamari, scallions, ginger, lime juice, and maple syrup.
Cook the ramen and drain. Heat oil in a skillet (uses the medium-high setting). In the oil, whisk the nut butter, half of the tamari mixture made before. Mix it with the ramen before laying it aside for a while.
Heat some more oil the same way before adding the tofu. Cook it until it is very crisp (usually about 6 – 8 minutes), and make sure to flip it only once. Put it on a plate, wipe away excess oil, and fill the skillet with the rest of the tamari mixture.
Cook that for about two minutes when it thickens a little. Put the tofu back into the skillet with your other ingredients and flip it to coat it with the mixture. Then finish by slicing tofu to serve it over the ramen topped with nuts, chili oil, cucumbers, and scallion (leftover).
Stir-fried Beef and Snap Peas
A good stir fry is never out of place, and neither is this hybrid of ramen and stir fry!
- Four oz of thinly sliced flank steak
- Two tablespoons of oil
- 4 oz of snap peas
- Stir fry
- Oyster sauce
- Sliced Scallions
Start by tossing the steak with about half the seasoning packet and noodles and simmer them. Pour the water out of the noodles and put them to the side. Heat the first tablespoon of oil in a skillet until it begins smoking. Cook the beef for a minute until it is browned, then toss it a couple of times.
Toss in the snap peas and stir fry (around a minute). After that, add in the other tablespoon of oil, the noodles, and what is left of the seasoning. Add a couple of tablespoons of oyster sauce and some sugar to your taste. You can top it with scallions.
There are tons of ways to spice up ramen to take it from its cheap beginning to a form of art. The key is finding out how to do it cheaply without putting in too much effort. These are only a few of the many recipes you can find to switch up how you eat your ramen.