Plain Instant Ramen gets pretty old pretty quick. As a senior in college, I am well aware of this fact. I have been trying to add my own twists to this cliche college meal to make it better over the past few years. This is one of them I came up with. It is a little spicy. If spicy is not your style, there are a few other recipes at the end of these instructions. This does not compare to real Ramen, but it is still pretty good. This should take at most 20 minutes to make.

Step 1: Gather Materials/Ingredients

You will need:
1 pot
1 bowl
1 measuring cup
2 cups of water
1 fork (or whatever you prefer to eat/stir with)
1 pair of scissors
1 package of Ramen (I have only used chicken flavor with this, but feel free to try out another flavor)
1 egg
1 bottle of Spiracha Hot Chili Sauce (can be found at most grocery stores, even the grocery section of Wal Mart)
5-6 basil leaves (optional)

Note: As with most cooking, some of the ingredients are going to change based on your taste. Be creative!
<p>If you don't like the flavor packet, I suggest making broth using a salt free bullion (or make fresh stock if you have time). Then saut&eacute;ing some garlic and onion until lightly carmelized (i.e, brown). Add the broth, bring it to a boil, then add your egg and then the noodles. If you want to add a little more umph to the meal, you can add some veggies (I like a leaf or 2 of napa cabbage and bok choi). If ytu want to get really fancy, you can add some meat too. If you add meat or fish, then throw it into the broth and cook before you throw in the noodles. Shellfish, it cooks pretty quickly, so throw that it a minute or 2 before the noodles. If you're going with a seafood ramen, throw in some bottled clam juice</p><p>Then salt to taste.</p>
have not ate yet
<p>Add Mrs.Dash ,[or,dried onion flakes ,red pepper flakes,] &amp;mole` sauce.</p><p>OR</p><p>any brand jar salsa{I prefer PACE} chop up a hot dog or cocktail weinies ;season with REAL bacon flakes.</p><p>think of Ramen as a flavor clone device lol what ever you put in it becomes.</p>
I like to beat an egg in a bowl and cook the noodles in the pot. And once the noodles are done and seasoned, I move the still boiling water into the bowl with the egg a little at a time making a egg thickened soup instead of having boiled egg chucks in the soup. I love that hot sauce though and adding a dash of sesame oil to it to give it a darker flavor profile.
I have found that stock (or boullion cube in the US) will allow you &quot;turbo charge&quot; the basic flavours of instant noodles. But when I saw Spicy I just knew it had to be Siracha, I was not disappointed.<br><br>The Basil however is something I shall have to try, excellent.
Beware that you aren't adding the cube to the seasoning packet - the sodium is already bad enough in those things.
I like to add a couple of pieces of frozen vegetable to my ramen while it's cooking - it helps cool it down faster so I can eat it sooner, and adds veggies!! You can usually get a mixed veggie bag at food stores for a buck, or a 1.50 at most, and one package of frozen unflavored 'stir-fry vegetables' lasts at least 3-5 bowls of ramen.<br><br>Sometimes I stir in a teaspoon of hoisin sauce during cooking or 1/5 a block of tofu, cubed.<br><br>Another favoriteof mine is a few shakes of rice seasoning - you can pick up a jar for 3 bucks at most asian grocery stores and they last forever. I've gotten wasabi, shrimp and bonito flavored rice seasonings, all were good - small glass jars with resealable lids.<br>
ive been trying different alternatives try this one dill, white pepper, and onion powder and just salt it to taste
Thanks for the comments, everyone. Great suggestions. I was hoping for some new ideas when I made this instructable!
I rarely use the packet. Instead, I've used teriyaki sauce + hot pepper flakes + Lime Juice. Also good is Tahini paste + Soy Sauce + Lime Juice. Also Just plain high quality curry powder is good for curried noodles. I usually stay away from the &quot;flavoring&quot; packet since its pretty much a sodium bomb and filled with fake flavors/preservatives.
I use Ramen as a base to make what I call, &quot;Poor Man's Spaghetti.&quot; Cook the Ramen noodles as you would but instead of adding the seasoning drain it and add some pasta sauce and cheese. It's easier to make than spaghetti and it tastes almost as good.
I always add only half of the seasoning so it only has half of the sodium content and tastes just as good.
I drain the ramen after cooking and then add peanut butter and a little soy sauce and honey and Spiracha sauce--kind of like peanut noodle without any work---yum!!!
I have always wanted to make that instant ramen better, but was always too lazy to figure out an alternative. This sounds really good and I already have Spiracha Hot Chili Sauce, so I'll have to give this a try. Though I'm not sure of an alternative for the packet. There must be one out there though.

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