How to elevate instant noodles: 10 easy hacks you should try

Tinned tuna is the ultimate convenience ingredient: shelf-stable, ready to eat and requiring almost no prep. It’s an easy way to add lean protein to your favourite dry instant noodles. Opt for canned tuna in chilli oil or flavoured varieties to boost the dish even further. Simply drain, toss into your cooked noodles, and enjoy.

Tatler Tip: if you don’t mind experimenting, try other canned staples like Vienna sausages, Spam, or corned beef for a heartier bowl of instant noodles.

Related: For the love of tinned fish: How the humble sardine went from pantry staple to wellness food

If you’ve got some time to spare and don’t mind the extra clean-up, topping instant noodles with an egg instantly makes them more satisfying. Go for a soft-boiled egg if you’re working with a brothy ramen, a fried egg for crisp edges and texture, or scrambled eggs if you’re short on time but still want a protein boost.

Read more: Bento, silog, thali? Why Asia loves a good modular meal

Transform your everyday packet of instant noodles using flavour bombs that dissolve directly into the broth or sauce. These pantry staples help change the body and depth of your noodles. Stir in a spoonful of smooth peanut butter for extra creaminess, a knob of butter for richness or miso paste for a funky, savoury backbone. If you’re after heat, Sriracha or gochujang blend seamlessly into both dry and soupy instant noodles. Use one at a time or mix and match to create a more layered base.

See also: Sriracha: a Thai original turned refugee chilli sauce turned global condiment

Balance out the indulgence of instant ramen with some mushrooms or leafy greens like spinach or bok choy. Toss them into the boiling water a minute before the noodles finish cooking.  Alternatively, pop open a pack of pre-cooked vegetables from the freezer and stir them through. For added bite and freshness, garnish it with some chopped spring onions, too—a great addition for both dry and wet noodles.

See also: 8 vinegar-rich cuisines to try: how acidity shapes global flavours and classic dishes

Another ramen hack that’s gone viral is adding a slice of processed American cheese to your instant noodles. While it may sound unconventional, chef Roy Choi considers it essential to the Korean-American experience. The cheese melts into the broth, making it creamier and more savoury—many who try it quickly become converts.

See also: Cottage cheese around the world: how cultures enjoy this fresh cheese

Turn your instant noodles into a hotpot-inspired meal by adding frozen dumplings, fish cakes, beef balls or other shabu-shabu staples. These are easy ways to add protein that’s already seasoned and packed with flavour. Just note that they usually take longer to cook than the noodles, so plan your timing accordingly.

See also: Around the world in 10 dumplings: must-try varieties from steamed buns to pierogi

If you happen to have both Jjapagetti (black bean noodles) and Neoguri (spicy seafood udon-style noodles), it’s time to try jjapaguri. Popularised globally by the 2019 South Korean film Parasite, this dish combines the two iconic instant noodles into one indulgent bowl. While the movie version featured premium Hanwoo beef, you can easily skip the steak and enjoy jjapaguri as it’s commonly eaten at home.

See also: Before air conditioning, there were cold noodles: a brief history of chilled bowls, from naengmyeon to zaru soba

Explore your arsenal of toppings and garnishes to add contrast and aroma to instant noodles. Think fried shallots for crunch; chilli flakes, oil, or powder for an extra kick; or toasted sesame oil, sesame seeds, and furikake for a final hit of umami. These additions work especially well when sprinkled on just before serving, elevating both the look and flavour of your bowl.

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