Waffle Iron Ramen Recipe

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Waffling ramen breathes new life into an old standby.

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.

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 1 serving

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Ingredients

  • 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)

Directions

  1. Preheat waffle iron. (If it has temperature adjustment, set it to medium.)

  2. 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.

  3. 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.

Special equipment

waffle iron

This Recipe Appears In

Nutrition Facts (per serving)
193 Calories
12g Fat
12g Carbs
10g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 193
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3g 17%
Cholesterol 186mg 62%
Sodium 652mg 28%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 6%
Total Sugars 0g
Protein 10g
Vitamin C 0mg 0%
Calcium 112mg 9%
Iron 3mg 14%
Potassium 143mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)