The Washington Post

Pantry Ramen

Pantry Ramen 1.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Mar 5, 2020

A reliable pantry staple, packaged instant ramen enjoys a cult status with many, from cash-strapped college students to gourmet chefs. The slice of processed American cheese adds comforting, savory creaminess and is a nod to the days following the Korean War when iconic American foods flooded South Korea.


Servings:
1 - 2

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1-2 servings

Ingredients
  • 1 cup water
  • 3/4 cup coconut milk
  • One (3-ounce) packet instant ramen noodles, such as Maruchan Ramen Noodle Soup
  • 1/4 cup frozen green beans
  • 1 tablespoon creamy peanut butter (optional)
  • 1/2 teaspoon curry powder, plus more for garnish
  • 1 slice American cheese, such as Kraft

Directions

Add one cup of water to a medium pot and bring to a boil. Add the coconut milk, noodles, green beans and peanut butter, if using, and cook, stirring now and then, for about 3 minutes.

Remove from the heat and add the curry powder and half of the spice mix from the ramen packet and stir until fully dissolved, about 1 minute. (Discard the remaining spice mix.)

Transfer the ramen and its broth to a large bowl and place the cheese on top. Dust with more curry powder and serve.

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Recipe Source

Adapted from chef Edward Lee.

Tested by Olga Massov.

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Nutritional Facts

Ingredients are too variable for a meaningful analysis.

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