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.