Meal PrepInstant Ramen Upgrade
Instant ramen doesn't need to stay a 3am dorm-room cliché — with a soft-boiled egg, a handful of frozen vegetables, and about half the seasoning packet (it's mostly sodium anyway), the same 30-cent noodles turn into a bowl that meal-preps just as well as anything with a fancier price tag.
- for the bowls
- 4 packs instant ramen noodles (seasoning packets reserved)
- 4 eggs
- 2 cups frozen stir-fry vegetables
- 2 green onions, sliced
four bowls, still under $1 each once assembled.
- Soft-boil the eggs: lower into simmering water for 6½ minutes, then transfer to an ice bath. Peel once cool.
- Cook the ramen noodles according to package directions, using only about half of each seasoning packet.
- In the last 2 minutes of cooking, stir the frozen vegetables into the noodle water to cook through.
- Divide the noodles and vegetables between 4 containers, keeping a little of the broth with each. Halve each egg and add on top.
- Store the green onions separately and add just before eating so they stay crisp.
No frozen stir-fry mix? Frozen peas and carrots, or even just frozen spinach, work fine.
Want more protein? A few slices of leftover rotisserie chicken or a spoonful of peanut butter stirred into the broth both work.
Too salty? Use even less of the seasoning packet and season with soy sauce and a splash of sesame oil to taste instead.
No patience for a soft-boiled egg? A fried egg on top works just as well and takes half the time.
Kantan tip — reheat the noodles and broth separately from the egg — dropping the whole bowl in the microwave turns the yolk chalky. Add the egg back in after reheating the rest.
Gear that makes this recipe easier
The tools this recipe actually calls for, with the one we'd reach for in each category — these link to our own comparisons, not straight to a store.
- Knives Victorinox Fibrox Pro 8-inch Chef's Knife Compare all 3 knives →
- Multi-Cookers & Pressure Cookers Instant Pot Duo 7-in-1 (6 Qt) Compare all 3 multi-cookers & pressure cookers →