{"id":8350,"date":"2016-12-21T04:45:07","date_gmt":"2016-12-21T12:45:07","guid":{"rendered":"https:\/\/oneingredientchef.com\/?p=8350"},"modified":"2018-11-30T10:24:32","modified_gmt":"2018-11-30T18:24:32","slug":"how-to-cook-ramen","status":"publish","type":"post","link":"https:\/\/oneingredientchef.com\/how-to-cook-ramen\/","title":{"rendered":"How to Cook the Best Ramen Noodles"},"content":{"rendered":"

You may be surprised to see this classic junk food on a blog about unprocessed cooking, but ramen noodles really aren’t any less healthy than other types of wheat noodles. The reason they’ve gotten a bad name is because of the nasty flavoring packets that are usually included for making a soup with the noodles. But if you get a good brand (I like Koyo<\/a>) and throw away the flavor packet, it’s about as “one ingredient” as you can get: organic heirloom wheat and salt. And they’re only $.99 at my local Sprouts, so at least that part of the ramen stereotype is true \ud83d\ude42<\/p>\n

I have been making this ramen noodle recipe quite a bit lately, and thought I’d share my favorite technique because I think they’re pretty awesome. I don’t make them like a typical ramen soup in a broth, it’s actually more like chow mein. The noodles are soaked in a bowl of hot water until soft, then quickly saut\u00e9ed in a pan with lots of yummy flavors like soy, garlic, and toasted sesame. These seasonings basically sear right onto the outside of the noodles to create amazing flavor. Then, they’re tossed with other saut\u00e9ed things (mushrooms, bok choy, and tofu here) for an amazing noodle bowl.<\/p>\n

\"ramen_bowl\"<\/p>\n

Makes: 2 servings<\/strong><\/p>\n

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Ingredients:<\/h4>\n
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