How to Turn Instant Ramen into Healthier Gourmet Meals

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When I was in college in China, instant ramen seemed to be a popular choice among students. It was cheap, convenient, and fast to serve, which worked perfectly for students who were poor, busy, and with limited cooking skills. I was one of those students.

Instant ramen can make people feel full, but it does not provide much nutrition. Using a little creativity, we can not only add more nutrition to the noodle but upgrade its taste.

Here are 4 examples:

1. Ramen Noodle Soup with Pak Choi, Mushroom and Egg

Ingredients

• 1 pack of instant ramen
• 1 boiled egg
• 1-cup pak choi, separate the stems and leaves
• 1-cup mushroom, sliced

Heat a small pot of water (2-3 cups) to boiling on high. Put the pak choi and mushroom to the boiling water and cook for 2 minutes.

Remove the cooked vegetables, leaving the boiling water in the pot. Put ramen and soup base in the pot, cooking for 4-5 minutes.

Pour the finished soup and noodles into a bowl. Top with the vegetables and egg.

2. Cold Noodle with Ham and Veggies

Ingredients

• 1 pack of instant ramen
• 2 slices of deli sliced ham, cut into thin strips
• 1/2 cup cucumber, thinly sliced
• 1/2 cup carrot, thinly sliced
• 1 teaspoon soy sauce
• 1 teaspoon chili garlic sauce

Boil the noodles in a pot for 4 minutes. Drain the noodles and rinse with fresh cold water.  

Add soy sauce and chili garlic sauce to the noodles and stir well.

Add ham, cucumber, and carrot to the top.

3. Fried Noodles with Vegetables

Ingredients

• 1 pack of instant ramen
• 1-cup cabbage (thinly sliced)
• 1/2-cup green pepper, thinly sliced
• 1 teaspoon soy sauce
• 1 teaspoon oyster sauce

Boil the noodles in a pot for 3 minutes. Drain the noodles.

Heat up 1 teaspoon cooking oil in a wok. Add cabbage and green pepper. Then add soy sauce and oyster sauce. Stir for 1-2 minutes.

Add ramen in the wok and stir well for 1 minute. Fried noodle is ready.

4. Fried Noodles with Vegetables

Ingredients

• 1 pack of instant ramen
• 3 pieces of fried fish cake (about 3 ounces), sliced
• 5-ounce green lima beans (I used frozen cooked ones)

Heat a small pot of water to boiling on high. Add the fish cake and lima bean to the pot of boiling water and cook for 2 minutes (longer if the fish cake and/or beans are frozen)

Add ramen and soup base to the boiling water and cook for 4-5 minutes.

Pour the finished soup and noodles into bowls. I would also like to toss a little roasted seaweed on top. 

You can get the ingredients listed above from a local Asian supermarket. If there is such as a store nearby, you can get those from Amazon. You can add whatever vegetables you like.

Occasionally I still eat instant ramen—not because of its cheap price or convenience anymore, but more for the flavor itself (part of the memory of my college life?). I always add some vegetables and protein to my ramen. Another quick tip—never put the whole seasoning pack in the soup; it is just too salty and too high in sodium.