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Growing up, before dance practice, when I was desperately hungry, I\u2019d buy myself a Cup Noodles. I\u2019d 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.<\/p>\n
This routine isn\u2019t 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\u2019s Instant Ramen Kitchen<\/em> and have some fun: beef stroganoff, frijoles de la olla, spinach gratin. That\u2019s just the start. Read on to see how our editors are using instant noodles in their cooking.<\/p>\n Okonomiyaki with lots of crunch<\/p>\n Love Japan<\/em> is my favorite kind of cookbook. Written by chefs Sawako Okochi and Aaron Israel, along with co-author Gabriela Gershenson, it\u2019s 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\u2014and this is what makes it Hiroshima-style\u2014it 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. \u2014Shilpa Uskokovic, senior Test Kitchen editor<\/em><\/p>\n Bare bones stir-fry<\/p>\n 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\u2019ll 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\u2019ll grate directly into the pan. Next, I\u2019ll 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. \u2014Nina Moskowitz, associate editor, cooking<\/em><\/p>\n Sick-day noodle soup<\/p>\n After reading Instant Ramen Kitchen<\/em>\u2014one of my favorite cookbooks of last year\u2014I bulk-ordered a case of soy sauce ramen that I only just used up. My favorite doesn\u2019t 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\u2019s a perfect sick-day meal. \u2014Emma Laperruque, cooking director<\/em><\/p>\n<\/div>\n