#instant-ramen

#instant-ramen

Bring 2 1/2 cups (600 ml) of water to a boil in a medium sized pot. Add 1 egg and cook for 7 mimutes. Remove the egg, peel and set aside. Add the ramen noodles to the pot and cook, according to the package instructions, around 3 minutes. While the egg and the noodles are cooking, add the mayonnaise, garlic, the remaining egg and seasoning packet to a large soup bowl. Whisk well to combine.

As a low-cost, easy anytime snack or a super-fast meal in a pinch, it's hard to beat instant ramen. Whether you love the spicy instant noodles or you like to add fresh ingredients to upgrade your ramen, you can't deny its popularity. Instant ramen is a worldwide phenomenon, though some countries eat more of this pantry staple than others. Perhaps unsurprisingly, China consumes the most instant ramen of any country. If you thought it was Japan, they actually rank fifth in the world.

If you look at the back of a 3-ounce packet of Maruchan chicken ramen, you'll see that eating the entire thing gives you 1,520 milligrams of sodium, 66% of the daily recommended value. Most of this comes from the seasoning rather than the noodles, as salt is in the "less than 1%" category of the noodle ingredients, but the leading ingredient for the soup base.

Using the oven for instant ramen introduces a unique twist that stovetops can't replicate—creating a golden, cheesy crust that elevates the dish to a new level.

Momofuku Ando believed 'Peace will come to the world when people have enough to eat', which remains central to Nissin's mission of providing accessible food.