ramen hacks

Ingredients

• 2 packets Instant Ramen Noodles (discard seasoning packets)
• 200 g Fresh Salmon Fillet (cut into bite‑size pieces)
• 100 g Rice Cakes (sliced thinly; can be mochi‑style rice cakes)
• 1 large Egg (room temperature)
• 2 tbsp Parmesan Cheese (freshly grated)
• 2 tbsp Milk (whole milk preferred)
• 1 tsp Olive Oil (for sautéing salmon)
• to taste Salt
• to taste Black Pepper
• 1 tbsp Green Onions (chopped, for garnish)

Instructions

1. Boil Water

   Bring 4 cups (960 ml) of water to a rolling boil in a medium saucepan.

   Time: PT5M

   Temperature: 100°C

2. Prepare Ramen Noodles

   Turn off the heat, add 2/3 cup (160 ml) warm water, then add the instant ramen noodles. Let them sit, covered, for 18 minutes until softened.

   Time: PT18M

3. Drain Noodles

   Place a strainer over the sink and carefully pour out the water, leaving the noodles in the strainer. Set aside.

   Time: PT2M

4. Sauté Salmon

   Heat 1 tsp olive oil in a frying pan over medium‑high heat. Add the salmon pieces and sauté for 2‑3 minutes, just until they turn opaque.

   Time: PT3M

   Temperature: 180°C

5. Make Carbonara Sauce

   In a mixing bowl, whisk together the egg, milk, grated Parmesan, a pinch of salt, and black pepper until smooth.

   Time: PT2M

6. Combine All Ingredients

   Add the drained ramen noodles and sliced rice cakes to the pan with the salmon. Reduce heat to low, pour the carbonara mixture over everything, and toss quickly for 2‑3 minutes until the sauce thickens and coats the noodles without scrambling the egg.

   Time: PT3M

   Temperature: Low

7. Serve

   Transfer the ramen to serving bowls, garnish with chopped green onions, and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

60 g

Fat

20 g

Fiber

2 g