Our favorite easy ramen recipes 

Ramen noodles are beloved by college students for their cheap price tags, microwave-friendliness, and tasty, salty flavor. But one cannot live by noodle and spice packet alone. By adding other cheap ingredients to this user-friendly noodle loaf you can get a balanced meal that's still easy on your wallet. Here are a few of our favorite recipes.

Quasi-Asian Ramen

Ramen noodles have, essentially, as much nutritional value as the plastic they come wrapped in. While you're paying a small fortune to attend college, getting a few vitamins and minerals is imperative. Add some bean sprouts for crunch, cabbage for some fiber, and an egg for protein.


• 1 package of ramen noodles

• 1/8 head of cabbage, sliced thin

• 1/2 can beef broth

• Handful of bean sprouts

• One egg


Toss out that seasoning packet. It's full of sodium that makes you bloated (and leads to other health problems).

Add half the amount of water required in the recipe; for the other half use beef broth. Add the noodles.

Halfway through the allotted cooking time, turn off the heat. Crack your egg into the center of the pot, then put a lid on it. Let the noodles sit while the egg cooks.

Once the noodles and egg are cooked, add your thinly sliced cabbage. It will soften nicely in the hot noodles.

Similarly, add your bean sprouts.

Broccoli and Ramen Noodles

Need something simple? You can't go wrong with this basic dish of broccoli and ramen noodles. It's worth noting, for anyone who's unsure how to season a dish, save yourself some time and go straight for the versatile Italian Seasoning. It's a combination of thyme, basil, rosemary, oregano, and more — and it's perfect for your low-cost ramen feast.


• 1 package of ramen noodles, spice packet discarded

• 8-ounce head of broccoli, chopped into florets

• Italian seasoning

• Salt and pepper

• Olive oil (1 tablespoon)

• 1 frozen chicken breast (optional)


Fill a small pot about halfway with water and bring it to a boil. Reduce the heat to low and drop in the broccoli, and steam it for five minutes.

Meanwhile, open your ramen package and throw the spice packet immediately into your garbage bin. Cook the noodles as directed. Drain the excess water of both the noodles and broccoli, and combine the two together. Season to taste with Italian seasoning, salt, and pepper.

If you'd like to add some protein, take the frozen chicken breast, and defrost it in the microwave before you begin steaming the broccoli. Lightly salt and pepper the chicken. Pour the olive oil into a pan over medium heat, and swirl it around the pan. Throw the chicken onto the pan. Cook 60 to 90 seconds on both sides. Turn the heat to low-medium and put a lid on the pan. Let it sit for six to eight minutes. (Begin steaming the broccoli at this point.) Lift the lid and cut the chicken breast in the middle to ensure there isn't any pink. Voila: Put the chicken on your plate, add the noodles and broccoli off to the side, or just throw everything into one pot and dine in style. It's your life.

The Lazy Gal's Singapore Ramen:

Who needs proper measurement when you're lazy? Or in a hurry? It's all about the love you put in the pan, man. This is a recipe you can experiment with. But first, throw away the flavor pack.

Finely chop the holy trinity of Singapore cuisine: garlic, ginger, and shallots (to taste).

Toss in a skillet with coconut oil on medium-low heat.

When the garlic-ginger-shallots are fragrant (about 3-4 minutes), add 2-3 cups of water.

Add noodles, cover and simmer until noodles are done.

Serve hot and drizzle with sesame oil.

Optional: Serve with diced chicken breast or fish. You can poach either with the noodles.

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