Upgraded Instant Noodle Recipes
Upgraded Instant Noodle Recipes is a medium Japanese recipe that serves 2. 650 calories per serving. Recipe by FutureCanoe on YouTube.
Prep: 7 min | Cook: 19 min | Total: 36 min
Cost: $32.80 total, $16.40 per serving
Ingredients
- 4 slices Thick Cut Bacon (about 100 g, cut into 1‑inch pieces)
- 2 tablespoons Water (for the cold‑pan start to prevent splatter)
- 2 pieces Large Eggs (sunny‑side‑up, cooked in bacon fat)
- 2 packs Indomie Instant Ramen (any flavor) (85 g each; keep seasoning packets separate)
- 2 links Beef Franks (hot dog style sausage) (sliced diagonally; use spicy Italian or German brat if preferred)
- 2 stalks Scallions (thinly sliced, white and green parts separated)
- 2 tablespoons Crispy Fried Shallots (packaged) (for garnish and extra crunch)
Instructions
Prepare Ingredients
Thinly slice the scallions (separate white and green parts), cut bacon into 1‑inch pieces, and slice the beef franks diagonally.
Time: PT2M
Render Bacon
Place the bacon pieces in a cold skillet, add 2 Tbsp water, and turn the heat to medium. Cook, stirring occasionally, until about 80 % of the fat has rendered and the bacon is lightly browned.
Time: PT8M
Temperature: Medium
Remove Bacon & Fry Eggs
Using tongs, transfer the rendered bacon to a plate. In the same pan, with the bacon fat remaining, crack the two eggs and fry sunny‑side‑up until the whites are set but the yolks are still runny.
Time: PT4M
Temperature: Medium
Cook Noodles
Bring a pot of water to a rolling boil. Add the two packs of instant ramen noodles and cook according to package instructions (usually 3 minutes). Drain, reserving about ¼ cup of the cooking water.
Time: PT3M
Temperature: Boiling
Season Noodles
In a mixing bowl, combine the two seasoning packets (excluding any oil packets) with the reserved noodle water and the rendered bacon fat from the skillet. Toss the cooked noodles in this mixture until evenly coated.
Time: PT2M
Assemble the Bowl
Divide the seasoned noodles between two serving bowls. Top each with the rendered bacon, a sunny‑side‑up egg, sliced beef franks, the white part of the scallions, and a generous sprinkle of crispy fried shallots. Finish with the green scallion ribbons for freshness.
Time: PT2M
Nutrition Facts
- Calories
- 650
- Protein
- 25 g
- Carbohydrates
- 70 g
- Fat
- 30 g
- Fiber
- 3 g
Dietary info: Contains pork, Contains gluten, Not vegetarian, Not vegan
Allergens: Eggs, Wheat (noodles), Soy (seasoning), Pork
Ingredient Substitutions
- Instead of Thick Cut Bacon: Pancetta, Turkey bacon
- Instead of Large Eggs: Egg whites only
- Instead of Indomie Instant Ramen (any flavor): Any instant ramen brand
- Instead of Beef Franks (hot dog style sausage): Chicken sausage, Vegetarian hot dogs
- Instead of Scallions: Green onions, Chives
- Instead of Crispy Fried Shallots (packaged): Fried onions, Toasted sesame seeds
Equipment Needed
- Large Skillet or Frying Pan
- Medium Saucepan
- Mixing Bowl
- Spatula or Tongs
- Chef’s Knife
- Cutting Board
Critical Steps — Do Not Skip
- Rendering bacon with water to extract maximum flavor without splatter
- Frying eggs in the rendered bacon fat for added richness
- Tossing noodles with both seasoning and bacon fat for a cohesive flavor base
Chef Tips from the Video
- For extra crunch, crisp the bacon a second time after the eggs are done by returning it to the pan for 30 seconds.
- Add a dash of soy sauce or a sprinkle of toasted sesame seeds for an umami boost.
- If you like heat, drizzle a little chili oil over the finished bowl.
Troubleshooting
Noodles become soggy after mixing with the seasoning.
Reserve only a small amount of cooking water (¼ cup) and toss quickly; if still wet, spread noodles on a plate to air‑dry for a minute before serving.
Bacon fat splatters excessively.
Start the bacon in a cold pan with water as described; keep the heat medium and use a splatter guard if needed.
Egg yolk hardens completely.
Lower the heat when adding the eggs and cook just until the whites set; cover the pan briefly to help the whites firm without over‑cooking the yolk.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat in a skillet adding a splash of water to prevent drying.
Freezer: Not recommended due to texture changes in the noodles and egg.
Room temperature: Consume within 1 hour of preparation for best texture.
Make-Ahead Tips
- Render the bacon ahead of time and store the fat in a small jar; reheat before using
- Pre‑slice the scallions and sausage and keep them in the fridge for quick assembly
Frequently Asked Questions
What is the cultural significance and history of instant ramen in Japanese cuisine?
Instant ramen was invented in Japan in 1958 by Momofuku Ando and quickly became a staple for quick, affordable meals. It reflects post‑war ingenuity and has evolved into a global comfort food, often customized with local toppings like bacon, eggs, and sausage.
What are the traditional regional variations of ramen in Japan?
Japan’s major ramen styles include Shoyu (soy sauce) from Tokyo, Miso from Hokkaido, Tonkotsu (pork bone) from Kyushu, and Shio (salt) from Hakodate. Each region emphasizes different broth bases and toppings, but the instant version allows home cooks to experiment with any style.
How is instant ramen traditionally served in Japanese households?
Home cooks often add fresh toppings such as sliced scallions, boiled eggs, nori, and leftover meats to enhance flavor and texture. The goal is to turn a simple packet into a balanced, satisfying meal.
What occasions or celebrations feature ramen in Japanese culture?
Ramen is popular for late‑night meals, study sessions, and casual gatherings. It’s also served at festivals and as a comfort dish during cold weather or after a night out.
What makes Bacon‑Egg & Sausage Deluxe Instant Ramen special in the context of Japanese comfort food?
The recipe replaces the packet’s oil with rendered bacon fat, adding smoky richness, while the sunny‑side‑up egg and sausage provide protein and texture, turning a basic snack into a hearty, restaurant‑style bowl.
What are the most common mistakes to avoid when making Bacon‑Egg & Sausage Deluxe Instant Ramen?
Common errors include over‑cooking the bacon (it should stay slightly chewy), using too much water in the seasoning mix (which makes noodles soggy), and frying the eggs on high heat, which hardens the yolk.
Why does this recipe use water when starting the bacon in a cold pan instead of dry‑frying?
Adding water creates steam that helps the bacon render fat evenly and reduces splatter. It also softens the meat slightly, allowing the fat to melt out more efficiently before the bacon crisps.
Can I make this ramen ahead of time and store it?
Yes, you can pre‑render the bacon and keep the fat in a sealed jar for up to 3 days. Cook the noodles and assemble the toppings just before serving; leftovers reheat well in a skillet with a splash of water.
What texture and appearance should I look for when the eggs are done?
The whites should be fully set but still tender, with the edges slightly crisp. The yolk should remain bright yellow and runny; it will act as a sauce when mixed with the noodles.
How do I know when the ramen broth is properly seasoned?
Taste a small spoonful after tossing the noodles with the seasoning and bacon fat. It should be salty, savory, and slightly oily without being greasy. Adjust with a pinch of soy sauce if needed.
What does the YouTube channel FutureCanoe specialize in?
FutureCanoe focuses on experimental home cooking, especially creative twists on popular instant‑noodle products, offering practical, budget‑friendly recipes that elevate everyday pantry staples.
How does the YouTube channel FutureCanoe's approach to Asian noodle cooking differ from other cooking channels?
FutureCanoe emphasizes rapid, ingredient‑light upgrades using techniques like rendered bacon fat and strategic topping combos, whereas many channels stick to traditional recipes or elaborate, time‑intensive preparations.
Last updated: August 31, 2026
