How to Cook Instant Noodles

Instant ramen noodles are a quick and satisfying meal, perfect for busy days or when you're craving something warm and comforting. With minimal effort, elevate your next bowl of instant noodles with flavorful additions.

What are instant noodles?

Like the name suggests, instant noodles are packaged, dried noodles that cook up in an "instant."

Instant noodles originated in Japan, and ramen has become one of the most recognizable types of noodles associated with this creation.

The noodles are precooked, typically fried in palm oil, and served with a seasoning packet (that becomes a sauce or broth with hot water) and/or flavorful oil.

There are many varieties of instant noodles on the market, ranging from Indonesian Indomie mee goreng to Korean Shin ramen and Buldak noodles and Singaporean Prima Taste laksa.

Why this recipe works

Easy: I've been making instant noodles in this manner since my mom taught me as a child, and it really is fail-safe. 

Customizable: Elevate the humble instant noodle by adding flavorful ingredients, and easily transform it into a delicious dish that goes beyond the basic packaged noodle.

Make it a meal: Use up leftovers and add protein (such as satay beef, spicy pork, ground beef), and veggies (yu choy, bok choy, etc.) to the noodles to make it a more complete meal.

Never mushy: Rinsing the noodles in cold water not only halts the cooking, but keeps the noodles bouncy and chewy.

Ingredients you'll need

• instant noodles: you can use any brand you like; I personally like Nissin Demae Ramen noodles; for this recipe, we're using wheat noodles and not rice vermicelli noodles
• water: for boiling the noodles

How to make instant noodles

Empty the contents of the seasoning pack into a heat-proof serving bowl. Set aside.

Boil water in a kettle. 

In the meantime, bring a small pot of water up to a boil.

Add the dry instant noodles into the boiling water.

Cook according to the package directions, about 1.5-2 minutes. If you prefer softer noodles, add another 30 seconds to the cook time.

Remove from heat, pour and drain the noodles into a strainer.

Rinse the noodles under cold water and drain well.

Add hot boiling water to the seasoning in the serving bowl. 

Give it a good stir to dissolve.

Add the noodles to the bowl and toss gently to incorporate and heat up the noodles.

Drizzle sesame oil over the top (if included).

Serve with fried egg, luncheon meat, and vegetables (or other additions), if desired.

Optional additions

Try these delicious additions to your next bowl of instant noodles:

• egg: fried, poached, boiled
• dumplings: or wontons
• luncheon meat: pan-fried spam, slices of ham, hot dogs, mini sausages
• blanched veggies: bok choy, yu choy, gai lan
• aromatics: green onion, cilantro, furikake
• crispy: fried onions, fried garlic, sesame seeds, seaweed (nori)
• spice: chili oil, chili flakes, togarashi
• other protein: satay beef, tofu, chicken, pork

Expert tips

Many instant noodles are fried in or made with palm oil and preservatives.

Draining the noodles helps to remove any excess oils and saturated fats.

Rinsing noodles under cold water stops the cooking and keeps the texture of the noodles al dente, bouncy and chewy.

Increase or decrease the amount of seasoning and hot water to your taste. If you prefer more soup, add more seasoning and water. Prefer a drier noodle? Add less water.

My favorite instant noodle? Nissin Demae Ramen, chicken sesame flavor. I've always got it on hand for whenever someone needs a snack or a comforting meal. My kids love Korean-style Buldak noodles, which are thicker and chewier. Whether the noodles are thin or thick, the same principle applies -- follow the package directions for cooking time guideline, and then rinse with cold water, before adding the seasonings.

If the noodles have (chili) oil/sauce flavoring, you can still rinse the noodles with cold water, and then pour fresh hot boiled water over the noodles to warm them up before dressing with the oil/sauce.

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