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Yields:
2 serving(s)
Prep Time:
15 mins
Total Time:
35 mins
What’s a cookbook without a fancy take on instant ramen?!?! Mine comes from the Motgi family—Shashi, Guru, and their daughters Megha and Anjali—who are among our oldest and best friends. We Krishnas and the Motgis spent over a decade traveling around the world together during our school spring breaks, so we treat each other like family. When I was growing up, if I found out that Shashi Aunty’s mom, Gowri, who lived in Malaysia, was making this ramen—her quick, kid-friendly version of the noodles sold by street hawkers—there was a 100 percent chance I would be showing up unannounced for dinner. What I love about this dish is that instead of ending up with a noodle soup, you get this semi-cooked, slightly crunchy noodle stir-fry that combines the best parts of munching on dry instant ramen (we all do it!) and eating pan-fried noodles. It’s like no amped-up ramen you’ve ever had before. Also, this recipe is made for tinkering: Add more veggies, throw a runny soft-boiled egg on top, nix the peanuts, spritz on more lime juice.... Choose your own Malaysian ramen adventure.
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Ingredients
- 2
3-ounce packages chicken-flavored ramen (I use Maruchan, but any of your favorite brands will work)
- 3 Tbsp.
vegetable oil
- 2
garlic cloves, minced
- 1 tsp.
minced fresh ginger
- 1/2
medium red onion, finely diced
- 1
large carrot, finely diced
- 2 Tbsp.
low-sodium soy sauce
- 1 tsp.
distilled white vinegar
- 1 tsp.
Sriracha or your favorite Asian chile sauce
- 3 cups
roughly chopped baby spinach (about ½ bunch)
Fresh lime juice
- 1 Tbsp.
roasted unsalted peanuts, crushed
Directions
- Step 1Break each block of noodles in half. Reserve one packet of seasoning (discard the other or save for something else) and set the noodles and seasoning aside.
- Step 2In a large pan over medium heat, warm the oil. Once the oil begins to shimmer, add the garlic, ginger, onion, and carrot. Cook until the veggies start to soften and the garlic and ginger start to brown, 4 to 5 minutes, then stir in the soy sauce, vinegar, Sriracha, and about ½ teaspoon of the ramen seasoning. Add the spinach, noodles, and ½ cup water, then toss the noodle cakes and veggies in the sauce. When the noodles start to soften (about 4 or 5 minutes), use a large spoon to break them apart and continue tossing them vigorously in the sauce.
- Step 3Reduce the heat to low, cover, and cook until the water has been absorbed and the noodles are leathery and dry, 5 to 7 minutes.
- Step 4Add a generous squeeze of lime juice. Taste and add more lime juice if desired, then sprinkle the peanuts on top.
MALAYSIAN RAMEN is excerpted from Indian-ish ©2019 by Priya Krishna with Ritu Krishna. Photography © 2019 by Mackenzie Kelley. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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