Growing up, before dance practice, when I was desperately hungry, I’d buy myself a Cup Noodles. I’d peel back the lid, dump in about half the seasoning packet, add water, and zap it in the microwave. Three minutes is all it took before I could scarf down the whole lot to fuel the coming pirouettes.
This routine isn’t exactly unique. According to the World Instant Noodles Association, Americans consumed over 5 billion servings of instant noodles in 2024. Fried, air-dried, or pre-boiled, then tucked into vacuum-sealed plastic, the noodles are engineered for survival. But when cooking them at home, detour from the package instructions. Take a page from Peter J. Kim’s Instant Ramen Kitchen and have some fun: beef stroganoff, frijoles de la olla, spinach gratin. That’s just the start. Read on to see how our editors are using instant noodles in their cooking.
Okonomiyaki with lots of crunch
Love Japan is my favorite kind of cookbook. Written by chefs Sawako Okochi and Aaron Israel, along with co-author Gabriela Gershenson, it’s a little encyclopedic, a little personal, and very distinct. Plus: full of well-written recipes. The one I return frequently is Hiroshima-Style Okonomiyaki. It starts in the usual way, by cooking a veritable mountain of shredded cabbage, carrots, and bean sprouts, bound with a simple rice flour batter. But—and this is what makes it Hiroshima-style—it ends by flipping the pancakes onto circles of crispy noodles, made by frying off discs of boiled ramen noodles in a nonstick skillet until golden and crackly. The crunchy noodles contrast so nicely with the chewy pancakes. —Shilpa Uskokovic, senior Test Kitchen editor
Bare bones stir-fry
One of my biggest flexes is living a 45-second walk from a Japanese grocery store. When my fridge is bare, I (like clockwork) pick up a package of Maruchan Nama Yakisoba and whatever vegetable happens to be perched in the display case. Sometimes bean sprouts, usually Napa cabbage. At home, I’ll set a pan over medium-high heat, add a glug of oil, and the vegetable du jour. I also keep a knob of ginger in my freezer that I’ll grate directly into the pan. Next, I’ll toss in the pre-cooked noodles along with their seasoning packet and some water, to turn the dry powder into a glossy, umami-heavy sauce. My favorite way to eat it is with a lacy-edged fried egg on top, but for days when my fridge is truly desolate, the noodles are more than enough. —Nina Moskowitz, associate editor, cooking
Sick-day noodle soup
After reading Instant Ramen Kitchen—one of my favorite cookbooks of last year—I bulk-ordered a case of soy sauce ramen that I only just used up. My favorite doesn’t stray far from the package instructions: I cook the noodles and add about half of the seasoning packet to the water. Then, inspired by this beloved soup from my colleague Hana Asbrink, I bolster the broth with fish sauce and soy sauce. And to bulk it up, I throw in frozen spinach (which cooks in minutes) and firm tofu (just to warm through). To finish, a long pour of sesame oil. It’s a perfect sick-day meal. —Emma Laperruque, cooking director
