5 Fast Meals Our Editors Make With Instant Noodles
The article highlights creative ways five editors transform instant noodles into flavorful meals, ranging from okonomiyaki to peanut-soy noodle dishes. Each recipe builds on the convenience of instant noodles while incorporating fresh ingredients and bold flavors. These adaptations reflect a broader trend of elevating quick meals into satisfying, personalized dishes.
- ▪Shilpa Uskokovic makes Hiroshima-style okonomiyaki using crispy fried ramen noodles for added texture.
- ▪Nina Moskowitz creates a simple stir-fry with Japanese pre-cooked noodles, fresh vegetables, and ginger.
- ▪Emma Laperruque enhances her sick-day soup with frozen spinach, tofu, fish sauce, and sesame oil.
- ▪Cristina Correa combines Trader Joe’s Thai Wheat Noodles with steak and a quick sauce of peanut butter, soy sauce, and chili crisp.
- ▪Hana Asbrink’s soup inspires a broth-boosting technique using soy sauce and fish sauce.
Opening excerpt (first ~120 words) tap to expand
Cooking5 Fast Meals Our Editors Make With Instant NoodlesLike crispy okonomiyaki and sick-day soup.By Nina MoskowitzMay 3, 2026Growing up, before dance practice, when I was desperately hungry, I’d buy myself a Cup Noodles. I’d peel back the lid, dump in about half the seasoning packet, add water, and zap it in the microwave. Three minutes is all it took before I could scarf down the whole lot to fuel the coming pirouettes.This routine isn’t exactly unique. According to the World Instant Noodles Association, Americans consumed over 5 billion servings of instant noodles in 2024. Fried, air-dried, or pre-boiled, then tucked into vacuum-sealed plastic, the noodles are engineered for survival. But when cooking them at home, detour from the package instructions. Take a page from Peter J.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at Bon Appétit.
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