Waffling ramen breathes new life into an old standby. The dish retains the familiarity of the wavy instant noodles and takes on a new texture from the waffle iron, becoming at turns crispy and soft.
Why this recipe works:
- Waffling the ramen gives it a crispy texture with extra-browned spots.
- Adding an egg and replacing the seasoning packet with soy sauce, sesame seeds, and sesame oil adds protein to the meal and gives it a cleaner flavor.
Note: This is waffled ramen at its most basic. Like un-waffled ramen, it can be improved upon in a long list of delicious ways.
About the Author: Daniel Shumski is the author of Will It Waffle? 53 Irresistible and Unexpected Recipes to Make in a Waffle Iron. You can see more waffling on willitwaffle.com.
- Yield:Serves 1
- Active time: 10 minutes
- Total time:10 minutes
- 1 large egg
- 1 teaspoon soy sauce, plus more for serving
- 1 tablespoon sesame seeds, plus more for serving
- Toasted sesame oil
- 1 packet instant ramen noodles (about 100 grams), soaked in hot water for 3 minutes and drained
- Nonstick cooking spray
- 1 tablespoon chopped green onions for garnish (optional)
Preheat waffle iron. (If it has temperature adjustment, set it to medium.)
In a medium bowl, beat egg with soy sauce, sesame seeds, and a few drops of sesame oil. Add prepared noodles and stir to coat noodles evenly with egg mixture.
Place noodle mixture in waffle iron and close lid. Cook until golden brown in spots, 2 to 3 minutes. Remove from waffle iron and serve hot, garnished with chopped green onions, sesame seeds and soy sauce.