5 Instant Noodle Recipes I Never Get Tired Of

Five ways to turn a packet of instant noodles into a dinner you actually crave — each one starts with the same cheap block and transforms it with a single twist. Cozy cheddar noodles simmer straight in vegetable broth before 150 g of grated cheddar melts in. Creamy sunset noodles get a no-cook blender sauce of cottage cheese, oil-packed sun-dried tomatoes, Parmesan, olives and basil. The ramlette folds crispy crisscross-scored hot dogs and noodles inside a cheese-filled omelette, street-food style. Peanut butter noodles are finished the Chinese way, with smoking-hot oil poured over peanut butter, chili crisp, ginger and scallions to bloom every aromatic at once. And garlic beef noodles brown ground beef in a chili–soy–oyster sauce with a spoonful of pomegranate sauce for a tangy-sweet edge. Nothing here needs more than one pan, twenty-five minutes, or ingredients you can’t get at a corner store.