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Restaurants

MENUDO RAMEN Makes Head-Turning Debut at LA Restaurant

Image courtesy of Don Chon Menudo

A Southern California menudo specialist, Don Chon Menudo, is turning heads on Instagram with the recent debut of their newest creation: Menudo Ramen.

Debuted just a few days ago, the Menudo Ramen takes Don Chon’s traditional red menudo and adds noodles to the mix. Each cup of the order also gets topped off with corn, lime, cilantro, onion, oregano, and chili peppers.

While the traditional menudo bowls Don Chon specializes in contain hominy, the ramen version swaps the hominy for noodles.

Don Chon, located in Pacoima, California, is known for specializing in both red and white menudo, but also makes their own handmade tortillas for dipping. They’re a sister restaurant to Birrieria San Marcos, a restaurant that sizzles on Instagram with their birria creations.

When it comes to the Menudo Ramen, the comments so far have been mostly positive, with folks on Instagram curious to try it or saying that it looks good. Others are curious about the addition of corn to the top of the ramen, while some would rather just have the traditional bowls.

Regardless of how you feel about menudo ramen, it’s definitely an interesting combo worth sampling.

Don Chon Menudo is only open on Saturdays, Sundays, and Mondays from 8 am – 2 pm, so those wanting to try a bowl should head there then.

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#foodbeast FOODBEAST Grocery Packaged Food SPONSORED

Make Pho In Under 3 Minutes With These Game-Changing Instant Noodle Bowls

Instant noodles aren’t normally seen as a delicacy, but be prepared to have that notion flipped. Malleable yet texturally distinctive, they can be found in most pantries, regardless of cultural background. But sometimes the average batch of instant noodles doesn’t quite satisfy the craving for that big bowl of pho, ramen, or whatever noodle soup floats your boat. It’s this spot that Snapdragon Foods aims to hit. 

Snapdragon’s noodles, highlighted in our newest News Bites video, look to provide an authentic experience with some of the world’s favorite noodle soup dishes, but in an accessible, take home package.

That means that their Vietnamese beef pho bowls come with real rice noodles and authentic spices. My personal favorite, the Singapore-style Laksa Curry Bowls, includes not only rice noodles and a spice mixture, but also coconut powder and chili oil that give the dish far more depth than what’s expected from a bowl of instant noodles.

Their other soup flavors include Veggie, Mushroom, and Garlic. Some are in bowl, some are in packets, and all are delicious and can be found on their website. Oh, and don’t forget the newly launched ramens, either.

All of their products are inspired by the streets and kitchens of Asia. They take special pride in their noodle quality, already giving the brand a step up on many instant noodle makers. Their noodles are made in Vietnam, and whether made for pho or ramen, have a delicateness to them, yet also hold a chewy bounce and remain highly slurpable. 

Snapdragon’s noodle soups can be found at retailers across the country, although the deepest and most consistent stock of all noodle flavors is housed on the brand’s website. While you’re there, use the code BEAST15 for 15% off your purchase! 

Make sure to peep Snapdragon’s Instagram for noodle inspo once you get a pack in hand, then top them with your favorite toppings, and tag us and Snapdragon to show us your creations.

Created in partnership with Snapdragon Foods.

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Recipes Video

Elote Ramen Is The At-Home Instant Ramen Recipe Everyone Needs To Try

Instant Ramen is probably one of the easiest at-home foods to make because it lends itself to so many versatile upgrades that you really can’t go wrong eating it with some accouterments or simply on its own.

The Foodbeast team got together and came up with their own personal ways of cooking up instant ramen at home. Probably the coolest of the batch, if I was the sole judge, is this Elote Ramen made by our very own Oscar Gonzalez.

Using a container of Cup Noodles, Oscar combined the hearty flavors of instant ramen with the bold zest of Mexican street corn. Taking some canned corn, shredded cheese, milk, lime juice, hot sauce and Tajin, he wove together a masterpiece of instant noodles and elote.

Honorable mention also goes to Foodbeast Chris who ground up his Top Ramen into noodles, rolled them out, cut them back into noodles and cooked them. Super excessive, super delicious, and oddly soothing practice.

Rounding out the rest of the team, you can see how Costa made his Spicy Ramen Bake, Elie his Spicy Peanut Butter Pepper Ramen, and Marc‘s Cacio e Pepe Lemon Ramen. Those are seriously some mouthwatering recipes, I’d be down to try with some instant ramen.

Check out the video if you’re looking to enhance your instant ramen experience at home! What should the crew make next week, y’all?!

 

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Culture

Japanese Comfort Foods That Go Beyond Sushi Or Ramen

tamagoyaki

Photo: Laura Tomàs Avila

I didn’t realize how much Japanese comfort food is slept on. I’ve had it many times, but usually just order the same things. Like any culture, the cuisine is vast, and Japanese cuisine is more than just sushi and ramen. Many familiar dishes have existed for hundreds of years. Sushi in particular is estimated to have been around for 1,800 years. So just imagine all of the dishes you’ve yet to try.

pikunico kuniko yagi

With Los Angeles having the second highest Japanese population in the United States, it’s the perfect place to experience Japan’s world of comfort food. One person that’s making an impact in Los Angeles’ dynamic dining scene is Chef Kuniko Yagi. As the former executive chef of Michelin-starred restaurant Sona, contestant on Bravo’s Top Chef, and current owner of karaage (Japanese-style) fried chicken spot Pikunico, Chef Yagi knows delicious Japanese food. This deliciousness is confirmed by a slew of glowing reviews Pikunico has received since it’s opening. In hopes of sharing the dynamic world of Japanese comfort food, below is a list of six lesser known types you might enjoy — all with Chef Yagi’s own recommendations on where best to try them in Los Angeles.

Photo: Buenosia Carol on Pexels, Free to use

1. Japanese Curry

Hugely popular in the country, curry was introduced to Japan by way of Europe’s spice imports from India in the late 1800s. It’s typically served with rice, potatoes, carrots, and onions and is a milder, sweeter counterpart to Indian curry. Japanese curry also varies from Indian in that beef and pork are more commonly used rather than chicken and mutton.

Chef Kuniko Yagi’s Recommendation:

Coco IchibanyaThe place to go when you’re craving any type of curry and want it ASAP! It’s a Japanese fast food franchise, so expect a Burger King vibe, but with one of the most creative and extensive curry menus in LA.

Photo: untitled_folder on Flickr, CC by 2.0

2. Japanese Omelet

A unique take on the French creation, the Japanese omelet, mostly known as “tamagoyaki,” or grilled egg in English, is commonly served alongside sushi. Unlike western omelets, tamagoyaki isn’t served with filling but rather is rolled together using layers of egg. There are two types of tamagoyaki: atsu-yaki-tamago and dashi-maki-tamago. The first type is a thick fried egg and the latter is a rolled egg with dashi (cooking stock). Each type can be prepared sweet or savory. 

Chef Kuniko Yagi’s Recommendation:

OtafukuWhen you’re in the South Bay and craving Japanese, Otafuku is a must! It’s very low-key and unassuming, but they have an extensive, delicious menu. Their Japanese-style omelet is a must. Their seasoning with mirin, dashi, and salt make each bite so delicious.

Photo: Arnold Gatilao on Wikimedia commons, CC by 2.0

3. Potato Salad

Potato salad is a staple of Japanese home cooking. Differing from American-style in texture and taste, Japanese potato salad is mashed with chunks of vegetables and sometimes ham. While the ingredients are similar to Western potato salad, the  version here is made with Japanese mayonnaise and rice vinegar, giving it more of a tangy twist.  

Chef Kuniko Yagi’s Recommendation:

Nijiya MarketAn unassuming storefront leads into a well-stocked Japanese grocer, complete with produce, ready-to-eat foods and specialty snacks. Our favorite thing by far is the Japanese potato salad at the prepared foods bar: mashed potatoes coated lightly with Japanese mayo create a unique combination of creamy, sweet and tangy flavors!

 
Photo: Nakano Mune on Flickr, CC by 2.0

4. Yakisoba (Stir Fried Noodles)

Yakisoba, or “fried buckwheat,” is a popular Japanese stir-fry dish which originates from China. Although “soba,” which means buckwheat, is a part of the word, it is actually made using wheat flour. Yakisoba is typically prepared stir-fried with bite-sized pork, vegetables (usually carrots, onions or cabbage) and flavored with yakisoba sauce, salt and pepper. Yakisoba sauce is made from sake, mirin, soy sauce, worcestershire sauce, Tonkatsu sauce, oyster sauce, and sugar, giving it a sweet and sour taste.

Chef Kuniko Yagi’s Recommendation:

IchimiCharacterized as a “soba-intensive noodle shop” by the LA Times, this restaurant, tucked away in the Rolling Hills Plaza, will fulfill all your soba dreams and needs. They import their buckwheat from Japan and take care in creating each dish — and it shows. 

 
Photo: Ernesto Andrade on Flickr, CC by 2.0

5. Karaage (Japanese Fried Meat)

Karaage is a style of Japanese cooking involving deep-frying breaded meats like fish and more commonly, chicken. Meats are typically marinated in soy sauce, rice wine and ginger beforehand, resulting in a juicy inside and crispy outside. Commonly sold at open markets on skewers, karaage comes in variations that include sesame, garlic or pepper. Karaage is often accompanied by veggies or a bed of rice with a range of dipping sauces.

Chef Kuniko Yagi’s Recommendation:

PikunicoChef Kuniko Yagi’s first stand alone project at Row DTLA centers around Japanese fried chicken (karaage), a dish she would get every Sunday from her grandma’s favorite Tokyo department store for a Sunday picnic supper with the family. Yagi’s nostalgic take on her favorite Japanese comfort food brings to life the delicate flavor and umami of karaage with more of an American fried chicken crunch through her homemade organic brown rice flour and potato starch batter.

 

Photo: Guilhem Vellut on Flickr, CC-BY

6. Cha-han (Stir Fried Rice)

Thought to have originated from Chinese immigrants, Cha-han is a fried rice dish which includes a wide assortment of ingredients: vegetables, onion, garlic, shitake mushrooms, tofu, pork, various seafoods, scrambled egg, and ground beef to name a few. The dish’s seasoning can vary between soy sauce and oyster sauce, sesame oil, salt, pepper or katsuobushi, a dried and flaked tuna product. 

Chef Kuniko Yagi’s Recommendation:

KourakuThis is the place to go when you’re in the mood for some comfort food. It’s a Japanese style diner and open until 3 am Monday-Saturday, making it perfect for a late-night stop any day of the week. Just keep in mind it’s cash only!

Additional Chef Kuniko Recommendation:

YakitoriyaThis is truly one of the hidden gems of Japantown in Los Angeles. When passing by, it might not appear to be much, but venture inside this family-owned and operated Japanese grilled chicken joint and you will not be disappointed!

As you can see, Japanese comfort food goes far beyond mere ramen and sushi. With Little Tokyo so close, us Angelenos are spoiled with many options. But for those who don’t have pockets of Japanese communities in their cities, recipes and local restaurants are an easy Google search away. The next time you’re in need of some Japanese comfort, perhaps try something new, instead of a familiar go-to.

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Hit-Or-Miss

Every Food You HAVE To Track Down At Nood Beach

On September 1st, Huntington Beach, CA, will turn into a nood beach — and not exactly the kind you think. That’s because Foodbeast will be throwing their Nood Beach food festival there! There will noodles galore, with over 20 vendors offering their own unique interpretations of Pan Asian-influenced dishes and noodles. To get a jump start on what to target there, here’s a comprehensive list of what you can expect to chomp on at Nood Beach!

The Coconut Truck

Orange County’s The Coconut Truck will be pulling up to serve Vietnamese- style garlic noodles topped with braised oxtail, crispy shallots, and black garlic confit.

Ellie’s

Ellie’s, an Italian kitchen in Irvine, CA, will be serving up a spicy carbonara with a twist. Made with English peas, this classic dish is dyed green and topped with a sunny side up egg.

Farmhouse Kitchen

Farmhouse Kitchen will be spinning out a dish called The Tornado. This cup comes full of ramen noods cooked in XO sauce (a spicy sauce made with assorted chilies and spices like cumin, tumeric, and tamarind), as well as a fried egg, Asian broccoli, and slow-cooked, candied pork belly.

The Golden Marrow

The bone marrow maestros at LA’s The Golden Marrow will have both noods and non-noods dishes. Pictured above is their new Strawberry Shortcake Bone Barrow. A dessert bone marrow? Unheard of! After being grilled, they top this hearty chunk of marrow with a vanilla glaze, fresh strawberries, a strawberry reduction sauce, gold dust, mint leaves, and a piece of French toast. They’ll also be serving up their garlic marrow with noodles, and a truffle marrow with noodles.

Hug Life

Even the deserts are noodle shaped at Nood Beach. Hug Life will be serving a Smurfberry S’mores with a nood-shaped version of their blueberry anti-dairy ice cream. Served in a chocolate dipped waffle cone, the bowl comes with roasted marshmellows, coconut, dark chocolate chips, and cinnamon graham crackers.

LaoMazing Eats

LaoMazing Eats has got an ode to our avian counterparts. Served on a banana leaf, the Bird’s Best Nest comes with a bed of crispy noodles, quail eggs, chunks of beef, and sauteed veggies, all cooked in a savory Lao gravy.

Lettuce Eat

Coming all the way down from Sherman Oaks, CA, Lettuce Feast will be featuring their plant-based comfort food. This fried chikn mac n’ cheeze sandwich with a hot honey glaze will be available at Noods Beach for all our vegan Foodbeasts.

Lia’s Lumpia

Lia’s Lumpia will be combining a Filipino staple and a Japanese staple with their Pork Belly Ramen Lumpia, which is filled to the brim with Maruchan ramen noodles, pork belly, bok choy, ginger, mushrooms, green onion, and calamansi mayo. They’ll also have their famed Lola’s Lumpia and chicken adobo wings available for purchase.

LSXO

Huntington Beach’s own LSXO will be slinging a big bowl of vermicelli noodles topped with lemongrass beef, curried prawns, Vietnamese herbs, cucumber, a nuoc cham sauce, and crushed peanuts.

Mealtop Cafe

Not everything needs to be nood. Mealtop Cafe is sticking with what they know best: their delectable bingsu. This classic Korean desert is piled high with shaved ice and red bean paste, then drizzled with condensed milk and matcha.

Mess Hall Canteen

Mess Hall Centeen is bringing the beef with their kalbi brisket noods. After marinating the brisket in a kalbi marinade for 24 hours, it’s then braised for 10 hours and smoked. After being cooled and sliced, it’s tossed in a sous vide to ensure maximum tenderness. Then, it’s crusted with togarashi and Mess Hall’s kalbi BBQ sauce and thrown on noodles bathed in a spicy sauce and topped with kimchi, spiced pickled carrot, and daikon.

Miss Mini Donuts

Irvine, CA’s Miss Mini Donut will have ginormous stacks of cinnamon sugar mini donuts drizzled in chocolate and delivered in a takeout box with crispy noods tossed in cinnamon sugar.

Monster Energy & After’s Ice Cream

After’s Ice Cream, innovators of the legendary Milky Bun, will be premiering their collaboration with Monster Energy. Their new Java Monster-flavored ice cream will be available, along with a couple other classic After’s flavors.

Mussels and Pearls

Mussels and Pearls are rolling out grilled oysters topped with garlic, shoyu, their own cheese blend and crispy noodle strips. These massive Pacific oysters are all 6-8 inches in size, and can be purchased in a sampler pack with the aforementioned oysters along with some of their more well known oyster recipes.

Nitrolado Cafe

Nitrolado Cafe will be premiering their Doodlenut, a savory doughnut made entirely of ramen. Doughnut options include the Tokyo Style Doodlenut, which comes with cheese, sukiyaki beef, pickled radish, and furikake, and the Hawaiian Style Doodlenut, which is topped with cheese, Spam, pineapple, okinomiyaki sauce, Japanese mayo, and furikake.

The Sandwich Society

The Sandwich Society is based in the belief in our beloved carbohydrates. So they doubled down for Nood Beach. They’ll be serving a grilled cheese stuffed with gochujang (a Korean chili paste) tossed noods.

SeaLegs at the Beach

SeaLegs will be hosting this lovely event. The home court favorites will be dishing out a coconut shell with coconut curry noods aptly crowned with a giant prawn.

Sgt. Pepperoni’s Pizza Store

Noods are a worldwide favorite. Continuing with the theme of combining national cuisines, Sgt. Pepperoni’s Pizza Store will be serving a sheet pan pepperoni pizza where the entire crust is composed of ramen noodles.

Shomi Noods

Shomi Noods is no stranger to the nood game. They’ve got their recipes down, and are focusing on presentation. Take for instance their jiggle ramen, which is tossed in their house Crack sauce, topped with fried garlic, sautéed red cabbage, shredded carrots, green onion, red radish, shredded nori, and roasted chashu, and served in a vacuum sealed cup ready to be shaken and consumed.

Slapfish

Slapfish will be serving a Lobster Bucatini tossed in toasted brown butter and a dash of lobster bisque. Finished at the last minute with a lobster claw, whole butter, fresh parmesan cheese, a squeeze of lemon, and a handful of herbs, this dish is sure to grab attention.

Tastea

Tastea will be working double duty during the event, serving both food and drinks. On the libations side, they’ll have a guava hibiscus spritzer, only available at Nood Beach, and their PeachMe Sweet Tea, which is black tea with real strawberry and peach bits. Food-wise, they’ll be serving their crowd favorite popcorn chicken.

Ten Asian Bistro

This may look like your average fair food, but it’s not. At all. Ten Asian Bistro is doling out a slow braised pork belly, wrapped in Chinese style egg noodle, which is then fried crispy, dipped in Nashville hot butter, and sprinkled with parmesan. Sheesh.

 

If any of these options caught your eye, make sure to head out to Nood Beach, this Sunday, September 1st! Tickets can purchased at www.nood-beach.com.

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Now Trending Packaged Food What's New

Meet The Two Brands Changing The Future Of Instant Ramen Noodles

Instant ramen noodles are the food that got most of us through our college years, sports events, and many other instances in life where we wanted a quick meal. Available as dried packs or bowls of noodles, all you needed was some hot water and 3 minutes to turn these into a meal.

While they are still a timeless staple, the noodle game has continued to evolve over the years. Today, there’s now two revolutionary companies changing how we look at instant noodles, with fresh, chef-crafted bowls that have the same convenience and cook time as the ramen packets of old.

One of these companies is Pressery, who is changing how we think about how instant noodles can be packaged. Their ramen kit concept is similar to that of a Chobani Flip cup, where granola on the side can be tipped over into your cup of yogurt. In a similar fashion, Pressery ramen kits come with a “lid” that’s actually filled with noodles. Inside each container is some bone broth, which you add the noodles into, microwave in 3-4 minutes, mix in the spice packet, and slurp up just like standard instant ramen.

Pressery works off of a mixture of convenience and nutrition. It’s as fast to prep as a bowl of dried noodles, but comes loaded with protein (rather than salt, as most packaged ramen packets do) and fresh noodles over the shelf-stable fried ones. The product is perfect for grab-and-go from the fridge and provides a satiating meal in a pinch.

Similar to Pressery, Nona Lim Foods is also getting into the instant noodle bowl business. Their packaging is different, as the noodles and broth come in separate packets that you fill into the bowl and microwave. However, they also cook in just three minutes, and come packed with flavor built into the broth, whether it be for a spicy ramen bowl or even plant-based Dan Dan Noodles made with Beyond Meat.

Nona Lim also capitalizes on satiety and nutrition, as their noodle bowls can contain as many as 27 grams of protein per serving. It’s definitely more of a meal than the snack that instant ramen can sometimes be, and delivers massive punches of authentic flavor. This stems from their broths and sauces, which are made using traditional ingredients like Szechuan peppercorns, fish sauce, lemongrass oil, and star anise.

Both Nona Lim and Pressery are taking the instant noodle game to the next level through their convenience and freshness. What makes them stand out, however, is that they also excel in the refrigerated grab-and-go category. This area has expanded rapidly in supermarkets in recent years, as consumers demand more convenience with better-for-you and nutritious, filling products.

Each company also utilizes fresh noodles that can be reheated easily. As a result, the noodles can retain their chew and elasticity, whereas dried noodles tend to be fried and lose that when reconstituted with hot water. The result aligns more with what actual bowls of ramen or other noodles would taste like in a restaurant, combined with the convenience of being able to make these in your microwave.

These noodle bowls meet all of those desires and provide the nostalgia of tucking into a bowl of instant ramen from your college and bachelor days. However, the taste and texture sensations are a far cry from those noodle packets of old, and they’re pushing the entire industry to be more creative, more clean label, and more delicious.

You can find Nona Lim’s noodle bowls at several retailers nationwide starting in May, including Whole Foods, Hyvee, Amazon Go, and select Walmart and 7-Eleven stores. They are also sold online via Amazon and Nona Lim’s website. As for Pressery, their ramen kits are available in retailers like West Coast Costcos, East Coast Targets, and Whole Foods and Natural Grocer outlets in Colorado.

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#foodbeast Alcohol Cravings FOODBEAST Packaged Food Products Recipes SPONSORED Toasty

Spiking Top Ramen With Rosé Is The Kitchen Power Move Of 2019

Who says you can’t make ramen fancier? We just took the popular, bubbly rosé and did just that.

This Rosé Top Ramen takes a standard white wine cream sauce and gives it a fun twist. In this instance, rosé wine is used to add some aromatic, rich notes to a creamy blend of lemon, cream, and Parmesan cheese.

The Nissin Top Ramen with no added MSG plays a starring role, making it an easy dish to whip up in no time at all, while adding a punch of flavor from the seasoning packet. Together, this makes for a luxurious, “treat yourself” meal that you can put together in mere minutes.

To create this Rosé Nissin Top Ramen for yourself, peep the recipe below.

Ingredients
1 package Nissin Top Ramen Chicken Flavor
1 tablespoon olive oil
1 shallot, chopped
2 cloves garlic, chopped
1 cup heavy cream
1 pinch red chili flakes + some for optional garnish
1 pinch ground pepper
½ tablespoon lemon juice
¾ cup shredded parmesan cheese + some for optional garnish
1 ½ cups rosé wine
Chopped parsley, as optional garnish

Servings: 1

Directions

Step 1
Bring a saucepan of water to boil over high heat. Once boiling, add 1 package of Top Ramen noodles. Cook noodles for 3 minutes. Drain and set aside.

Step 2
Heat olive oil in a medium frying pan on high heat. Once hot, add chopped shallots, garlic, chili flakes, and pepper. Sauté until transparent. Then, add wine. Allow wine to reduce by half, then add heavy cream and stir. Set to low and simmer for 5-10 minutes.

Step 3
Add flavor packet and parmesan cheese to the cream sauce. Once incorporated, stir in lemon juice.

Step 4
Transfer cooked noodles to a skillet and add sauce. Toss until coated evenly. Serve immediately, and garnish with parmesan cheese, parsley, and more chili flakes!

Photos by Pete Pham


Created in partnership with Nissin Top Ramen

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#foodbeast Brand Cravings Fast Food FOODBEAST Hacks Products Recipes SPONSORED Video

How To Make ‘California Style’ Ramen

Those on the West Coast know that one of the best ways to get your fries is loaded up like a certain California burger chain’s secret menu. For those of you that don’t have a location nearby, or just want an easy way to get the taste of their legendary sauce at home, this inspired Top Ramen recipe is the way forward.

This recipe swaps out fries for Nissin Top Ramen to make it easier from both a cooking and accessibility standpoint. By using Nissin Top Ramen, everything you need to make the recipe is a pantry staple and requires little time to prep and cook.

You get the satisfaction of gooey, melted American cheese, sweet grilled onions, and the zesty sauce, just by adding ramen to the mix.

It’s a hearty and simple recipe that pays tribute to a California classic and can be whipped up in no time at all. Plus, it’s vegetarian if you use Nissin Top Ramen Soy Sauce or Chili flavor, which makes it enjoyable for both carnivores and herbivores alike.

You can view the whole recipe for this fast food-inspired Ramen below.

Ingredients
1 yellow onion, thickly sliced
1 package Nissin Top Ramen, without seasoning packet (Use Nissin Top Ramen Soy Sauce or Chili flavor to make it vegetarian)
¼ cup mayonnaise
2 tablespoons ketchup
½ teaspoon yellow mustard
1 Tablespoon “Dill Relish” (not sweet relish)
½ teaspoon white vinegar
2 slices American cheese

Servings: 1

Directions

Step 1
Heat an empty medium frying pan on high heat. Once hot, place onion slices face down onto the pan and sear until lightly charred. Set aside.

Step 2
Next, bring a pot of water to boil for your Top Ramen. Once boiling, add ramen and cook for 3 minutes.

Step 3
While water is boiling and noodles are cooking, assemble the sauce! Add mayonnaise, ketchup, yellow mustard, dill relish, and white vinegar to a bowl and stir until combined. Set aside.

Step 4
Drain water from Top Ramen noodles and transfer to a skillet. Pour your sauce on top and mix. Then add American cheese slices and grilled onions. Place a plate or lid on top of the noodles for 1 minute and allow the heat to melt the cheese. Transfer to a plate. Serve immediately and enjoy!


Created in partnership with Nissin Top Ramen