Ramen Quickie Meals

1. Easy sesame-soy ramen with beef

Your frozen hamburger portions would be perfect for this.

• 1 package ramen noodles

• ⅓ lb cooked hamburger and onion, thawed

• 1 tablespoon soy sauce

• 1 teaspoon rice vinegar

• ½ teaspoon sesame oil

• Garlic powder and optional chili flakes

• A handful of frozen broccoli, if desired

Method

1. Cook the ramen according to the package, preferably discarding the seasoning packet.

2. Drain, reserving a couple of tablespoons of cooking water.

3. Heat the beef in a skillet until steaming hot throughout.

4. Add the soy sauce, vinegar, sesame oil, garlic powder, and a splash of noodle water.

5. Toss in the noodles and broccoli, if using, until everything is hot.

About 10–15 minutes, one pot and one skillet. If you cook the broccoli in the noodle water, you can save yourself a separate pan.

2. Oven-baked sesame ramen

This is the one to try if you want to put something in the oven and walk away for a bit.

• 1 block of ramen noodles, broken into a few pieces

• 1 cup hot water or low-sodium broth

• 1 teaspoon soy sauce

• 1 teaspoon rice vinegar

• ¼ teaspoon toasted sesame oil

• Garlic powder

• A handful of frozen broccoli or mixed vegetables

• Optional: cooked ground beef

Method

1. Heat the oven to 375°F.

2. Put the dry noodles and vegetables in a small oven-safe dish.

3. Mix the hot water or broth with the soy sauce, vinegar, sesame oil, and garlic powder. Pour over the noodles. Add enough liquid to mostly cover them.

4. Cover the dish tightly with foil and bake for about 15–20 minutes.

5. Check the noodles after 10 minutes and stir carefully. Add a little more hot water if they're drying out. Continue until the noodles and vegetables are tender.

6. If using cooked beef, stir it in and make sure the entire dish reaches 165°F.

The timing varies with the noodles and dish, so check rather than assuming it'll be done at 20 minutes. Use an oven-safe dish, and be careful of the hot steam when removing the foil.

This isn't quite as foolproof as stovetop ramen, but it's a reasonable little baked meal. I'd try it once without the beef to see how your oven and dish handle it.

3. Sesame shrimp ramen

• 1 ramen block

• One portion of cooked shrimp, thawed in the refrigerator

• Frozen broccoli

• 1 teaspoon soy sauce

• 1 teaspoon rice vinegar

• ¼ teaspoon toasted sesame oil

• Garlic powder and a pinch of ginger, if you have it

Method

Cook the noodles and broccoli together in a saucepan. Drain most of the water, add your seasonings, then add the shrimp and heat until piping hot throughout. Since the shrimp are already cooked, they only need reheating; avoid cooking them for ages or they'll turn rubbery.

Ready in about 10 minutes.

4. A savory egg-drop ramen bowl

For a day when you want something warm and comforting.

Simmer ramen in about 1½ cups of water or low-sodium broth. Add garlic powder, a little soy sauce, and a splash of rice vinegar. Beat one egg in a cup and slowly drizzle it into the simmering broth while stirring. Finish with just a few drops of sesame oil.

This takes roughly 10 minutes and uses one saucepan. You can add a handful of frozen vegetables, too.

5. Sesame-soy chicken ramen

• 1 ramen block

• 1 portion of your cooked chicken

• A handful of frozen broccoli

• 1 tsp soy sauce

• 1 tsp rice vinegar

• ¼ tsp sesame oil

• Garlic powder

Cook the noodles and broccoli in one saucepan. Drain most of the water, stir in the seasonings and chicken, and heat until everything is steaming hot throughout. Add a splash of water if you want it saucier.

6. Ginger-garlic chicken noodle soup

Put 1½ cups of low-sodium broth or water in a saucepan with garlic powder, a pinch of ginger, a little soy sauce, and your ramen. Add the chicken and frozen vegetables. Simmer until the noodles are tender and the chicken is thoroughly reheated.

Finish with a few drops of sesame oil. Warm, savory, and especially nice when you're tired.

7. Chicken ramen bake

Put broken ramen noodles, frozen broccoli, a portion of chicken, 1 cup of hot low-sodium broth, soy sauce, garlic powder, and a little sesame oil in a small oven-safe dish. Cover tightly and bake at 375°F for about 15–20 minutes, checking and stirring around the 10-minute mark. Add more liquid if needed, and ensure the chicken and entire dish reach 165°F.

This is your put it in the oven and let it do the work option, although it needs a check partway through.

A useful trick for your chicken

If the portions are frozen solid, thaw one in the refrigerator overnight when convenient, or reheat it directly from frozen in a covered saucepan with a splash of water or broth. Since it's already cooked, you just need to reheat it thoroughly to 165°F.

Your little Asian-seasoning cheat sheet

You've already bought the important ingredients. Here's how I'd use them without making everything taste overwhelmingly salty or oily.

Seasoning	Amount for one serving
Soy sauce	1–2 tsp
Rice vinegar	1 tsp
Toasted sesame oil	¼–½ tsp
Garlic powder	¼ tsp
Ground ginger, optional	A pinch

Mix these together before adding them to your noodles. The sesame oil is potent, so a little goes a long way.