Weeknight Instant Ramen Recipe by Kathleen
Cooking Instructions 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! 1 Place an egg into a small saucepan with two cups of cold water (be sure to wash the egg thoroughly). 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. 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. 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. 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. 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. 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. 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. 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! 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! 10 Drizzle with a bit of Siracha and Serve! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls The bomb artichoke spinach dip Cucumber tomato onion vinegar salad Whole roasted chicken Dump Cake Homemade Chili The bomb artichoke spinach dip Cucumber tomato onion vinegar salad Whole roasted chicken Dump Cake Homemade Chili The bomb artichoke spinach dip Dahi Tamatar Murgh Pasta Dough Stuffed Crabs Watermelon & Yogurt "Lassi" Ham and Green Beans Grilled chicken breast with steamed vegetables Pear compote Herby cheese, egg and tomato scramble Blue Cheese Dressing. The bomb artichoke spinach dip Dahi Tamatar Murgh Pasta Dough Stuffed Crabs Watermelon & Yogurt "Lassi" Ham and Green Beans Grilled chicken breast with steamed vegetables Pear compote Herby cheese, egg and tomato scramble Blue Cheese Dressing.