I was so excited to visit the Nissin Ramen Noodles Museum in Japan last year. I love ramen noodles!

Fatty visited Nissin Ramen Noodles Museum
Fatty visited Nissin Ramen Noodles Museum
A lot of Ramen Noodles!
A lot of Ramen Noodles!


I ate so many Ramen noodles in my life that I’m really claiming myself to be an expert chef for cooking ramen noodles ;p LOL.  I take it seriously.  Mom may had cooked my Ramen noodles a few times, and she didn’t make it the way I like it.  I like it al dente!  If you undercook it, it’s like eating something fake, or plastic-like.  If you overcook it, it’s too soggy and it’s all gross IMHO.  If you add too much water for the soup, it doesn’t have much taste. If you add too little water, it gets too salty. It takes a lot of skills to make a good bowl of ramen noodles   I ate so much of these in my life because I grew up poor.  I’m still somewhat poor.. LOL.   It probably costs like 60 cents or so for a pack of noodles. Even if you make it fancy by adding some toppings on it, it is still like $1 or so for the meal. It’s a real poor man’s dish.  I remember I met some students from China back when I was doing my internship at a company.  The company subsidized all the students to stay in a hotel.  There was a pantry area in the hotel. We all gathered there for dinner.  I saw some Chinese guy there every night.  He would put the ramen noodle in a large plastic container, then add tap water in it, add the seasoning, and heat it up in a microwave.  YUCKY!  First of all, you can’t make good ramen noodles that way.  But the thing that really amazed me was that when his noodles were ready, he would open a jar of pickles and put one pickled cucumber in his noodles.  That’s his dinner!   He ate that every night.  He would have a few bites of noodles, and then had a small bite on the pickle as if it is something precious that he had to conserve.  Seeing that, I was like OMG and I thought I was broke!  There’s always someone that’s less fortunate!


Cooking Ramen Noodles
Cooking Ramen Noodles


Ramen Noodles With Egg and Ham
Ramen Noodles With Egg and Ham


  • Ramen Noodles, 1 pack.  I would recommend the Nissin Chicken noodles, or anything from Japan.  Nong Shim is also a good brand, they were made in Korea, and they are a lot spicier.
  • Water, 6 cups
  • Sesame oil (optional), a few drops


  1. Optional: if you are planning to add toppings to the noodles, you should prepare the toppings first.  Trust me, if you prepare the toppings after you cook the noodles, your noodles would turn so soggy that it may not look edible!  I like to add a cooked egg, a few pieces of ham or spam, or whatever leftover chicken etc.
  2. To cook the noodles, add 6 cups of water in a pot.  Use high heat. Boil the water.
  3. When the water boils, pour about 1.5-2 cups of water in a container. Save that for soup use.  You should have about 4 cups of boiled water in the pot.
  4. Put the noodles into the pot.  Turn the heat back onto high.  Use a pork or a pair of chopsticks and give it a good stir. Make sure the noodles get separated easily.  Cook it for 2 minutes.  Turn off the heat.
  5. Give the noodle a good stir, and discard the water.  Now you have drained noodles left in the pot.
  6. Put the pot back to the stove.  Add the seasoning pack that comes along with the noodles in the pot.  Add the 1.5-2 cups of hot water to the pot.  Turn the heat back on to high.
  7. Cook the noodles for 1 minute.  Turn off the heat.  Put the noodles in a serving bowl.
  8. Optional: You can put a few drops of sesame oil to give it more flavor. 
  9. Optional: put some toppings to the noodles.

Enjoy!  Eat it right away!

4 thoughts on “Ramen Noodles / Instant Noodles – My All Time Favorite!”

  1. Man, I love ramen too. And as you’ve discovered, it’s origin are Chinese! I could fill a book with Ramen recipes. It’s the great equalizer when it comes to gastronomy. Frozen veggies, curry powder, all manners of meats, fish, and poultry can be added. I’ve even used boiled prawn shells in water instead of plain water. Even bacon goes well with it.

    I sometimes cook the noodle separately and then blanche them to get a springier consistency and then add them to the water with the powder. I don’t like MSG and a lot of salt so I do not always add the whole package of seasoning.

    And I almost always top off any bowl with chopped spring onions.

    One of my favorite brands is Noodle King and most Japanese brands.

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