Evening Latte

With a microwave.

1. Put the raw noodle block in a bowl that’s just big enough for it
2. Add tap water to the bowl until the noodles are just submerged/floating
3. Microwave for two roughly equal durations (flipping the noodles between) to cook to your  texture preference
4. Drain the excess water by tipping the bowl over a sink (obviously not enough for the noodles to fall out)
5. Add seasoning packet and the remaining loose raw noodles

I adopted this method from a friend back in college. I thought nothing of it for years until a friend recently watched me do it and looked at me like I was an alien when I finished. I’ve since talked to other friends, and all have said they boil theirs like the package directions suggest.

However, using a microwave takes less time, doesn’t require handling boiling water, and allows you to easily tune the timing to your specific texture preferences.

My durations (in seconds at sea level)

• Default: 90/90
  • This results in very soft noodles and very hot water if you’re using a small bowl. Make sure you use a towel or potholders when handling the bowl.
    
• Ramen Express: 45/30
  • This is my preferred ramen for its ability to soften while still retaining some crunch. This timing makes it easy to break the block apart, but the noodles still retain a bit of rigidity while being eaten.
    
• Maruchan: 40/35
  • These noodles absorb water very readily, so this timing results in a still fairly solid block that you can crack apart by compressing with a fork after draining. By the time I add the seasoning/extra noodles, crack the block, and stir everything up, the noodles are already significantly softer. By the time I finish the bowl, they are almost completely soft.

This obviously doesn’t work well if you like to add an egg or other ingredients, but if you’re just looking to quickly make cheap ramen without pulling out a pot or firing up your stove, give it a shot.