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Using instant ramen as your base, the possibilities are endless. In fact, with a few additional ingredients to jazz the noodles up, you can create an ultra satisfying bowl of shortcut pho. Consider this recipe a template and use whatever you have on hand to make your own custom bowl. 

Karen Rankin
Recipe by Well Done

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Credit: Meredith Food Studios

Recipe Summary test

active:
15 mins
total:
45 mins
Yield:
Serves 2 (serving size: 2 cups broth, 1 1/2 cups noodles, toppings)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium-high. Add ginger and onion, cut sides down, and sear until well browned on cut sides and ginger is aromatic. Add broth, soy sauce, brown sugar, fish sauce, spice powder, and crushed red pepper. Bring mixture to a boil, then reduce heat to low, and simmer for 20 minutes, partially covered, or until broth is fragrant. Strain solids from broth. Stir in lime juice; set aside.

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  • Cook ramen noodles according to package directions, omitting spice packet. Drain noodles, and toss with sesame oil. Set aside.

  • Divide noodles between bowls; add chicken, beef, shrimp, or pork. Ladle hot broth evenly over bowls. Add toppings of your choice.

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