This is the one and only baked recipe concept in the book. I mostly avoid using the oven for instant ramen in favor of speedier stovetop cooking. However, there’s one thing that ovens can do that stovetops cannot: create a browned cheesy top. You can consider this a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven. While the overall cook time takes longer than 20 minutes, this only takes a few minutes to assemble; the rest of the time is passive.
Recommended ramen: Any
Recipe information
Total Time
30 minutes
Yield
1 serving
Ingredients
Preparation
Step 1
Preheat the oven to 400ºF [200ºC].
Step 2
In an 8" baking dish, add 1 cup [240 ml] milk, 1 Tbsp. cornstarch, ½ cup [70 g] frozen spinach, broken up, ¼ cup [20 g] mozzarella, the seasoning sachet, and noodles from one 3½–4½-oz. [100–125-g] packet instant ramen, noodle cake broken into large chunks. Stir until combined, ensuring the noodle chunks are all at least partially submerged. Top with the remaining ½ cup [40 g] mozzarella.
Step 3
Bake for 20 minutes or until the cheese has browned. Serve immediately.
Recipe notes
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