Instant ramen bowl noodles

top ramen noodle soup

5 from 1 reviews


  • instant ramen noodles
  • 1 large egg
  • sriracha sauce
  • fish sauce
  • handful cilantro (chopped)
  • 2 scallions (finely chopped)
  • ground black pepper
  • Japanese curry leftovers


  1. Grab some bowl noodles ( Top Ramen packages also work but you need to cook them in a pot first) – I like the Paldo brand Spicy Chicken noodles from Korea – but whatever you can find will work).
  2. Follow the instructions on the package
  3. Then add:
  4. :For those of us who like things more savory and less soupy, after cooking the noodles (but before adding the spice packet or extra ingredients) pour some of the cooking water out. Then add your ingredients. The result is far punchier (and less messy for your white shirt).
  5. :I always try to leave the noodles a little on the al dente side. They will keep cooking in the hot soup.
  6. :Got some leftover shredded chicken from the delivery spot in the fridge? Nuke it and add it. Don’t be shy. We’re talking drunk, comfort food here.
  7. :A tiny cube of Japanese Curry stirred in will thicken the soup up and add a depth of flavor not usually present if you’re just relying on the spice packet that came with your noodles.
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