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Easy, fast, but more importantly incredibly delicious. RECIPES IN THIS VIDEO: Omelette with a Light Salad Chilaquiles with Canned Chipotle Peppers Fried Mortadella Sandwich Pasta Aglio e Olio Beef Stir Fry Omelette With a Light Salad Serves: 1  Prep Time: 10-15 Minutes Salad: 1-1.5 cups leaves from 1 small head of spring mix or butter lettuce 1 tablespoon (15g) whole grain mustard 1 garlic clove, grated 1 teaspoon (4g) lemon zest 2 teaspoons (8g) lemon juice ¼ cup (60g) extra virgin olive oil Salt to taste Flaky salt to garnish (optional) Omelette 1 tablespoon (15g) unsalted butter, plus 1 tablespoon (15g) for toasting omelette (extra tablespoon is optional) 4 large eggs 2 ounces (56g) grated Gruyere cheese Salt to taste METHOD Remove the leaves from one small head of baby lettuce.  Wash leaves in a salad spinner or large mixing bowl with cold water. If using a mixing bowl, drain lettuce of cold water and transfer to a paper towel lined baking tray and pat as dry as possible using paper towels.  In a small mixing bowl, combine whole grain mustard, garlic, lemon zest, lemon juice, and season with salt to taste. While constantly whisking, drizzle in olive oil slowly until completely added and fully emulsified.  Add butter to a medium non-stick pan over medium heat. While the butter melts, add eggs to a small mixing bowl, season with salt to taste, and whisk until homogenous. Once the butter is melted and bubbling, add the eggs to the pan. As the eggs begin to set, continuously pull the edges of the eggs into the center of the pan. Ensure to tilt the pan and fill the emptied space with eggs during this process.  Once the eggs are cooked about 90 percent, add cheese onto one half and fold the omelette onto itself. Optionally, if you’d like to toast the omelette add additional butter to the pan and increase the heat slightly, and gently tilt the pan in the direction of the omelette to toast the bottom of the omelette.  Carefully add your omelette to your plate. Add your washed greens to the bowl containing the vinaigrette. Toss by hand to fully coat the leaves. Place the dressed greens on the plate alongside the omelette. Optionally, the salad can be garnished with flaky salt.  Serve and enjoy. Obviously if you’d like to serve this with anything else such as toast or fruit I’d definitely recommend that as well.  Chilaquiles Serves: 2 Prep Time: 15 Minutes Chilaquiles 2 tablespoons (30g) canola oil ½ sweet onion, rough chopped 4 garlic cloves, rough chopped 2 cups (240g) crushed tomatoes 5 chipotle chilis in adobo (removed from a can of chipotle chilis in adobo) 1 tablespoon (15g) Knorr chicken soup base 5 ounces (140g) tortilla chips see note * Salt to taste Fried Egg 2 large eggs 1 tablespoon (15g) canola oil 1 tablespoon (15g) unsalted butter Toppings 2 tablespoons (30g) queso fresco 2 tablespoons (30g) Mexican crema ¼ avocado, thinly sliced ½ bunch cilantro, picked, for garnish A small handful of pickled or fresh red onions (optional)  METHOD: Heat a medium sized pan over medium heat. Once hot, add in oil, onion and garlic. Saute until just soft, about 2-3 minutes.  To a blender or a food processor, add crushed tomatoes, chipotles in adobo, Knorr soup base, and cooked onion and garlic. Blend on high speed until pureed as smooth as possible. If you don’t have a blender or food processor, rough chop all the vegetable ingredients and combine in a large mixing bowl. Heat the pan used earlier over medium heat.  Pour in the puree and cook for 5 minutes.  Add tortilla chips to the pan, and using a spatula, stir until the chips are fully coated in the sauce.  Optionally, heat a medium non-stick pan over medium high heat. Once hot, add the oil and eggs into the pan. Once the whites begin to set, reduce the heat to medium and add butter to the pan. When the butter is melted, baste the eggs until cooked to desired doneness.  Top chilaquiles with fried eggs and various toppings of your choice. Serve and enjoy. * Note : If you want more chips you can upwards of double the recipe here, there will just be less sauce per chip on your chilaquiles. Mortadella Sandwich Serves: 1 Prep Time: 8-10 Minutes Mortadella Sandwich 2 slices sourdough loaf, cut as thick as desired 2 teaspoons (8g) canola oil 4-8 slices mortadella, thinly sliced 2 slices provolone cheese 1.5 tablespoons (20g) unsalted butter Spicy mustard, to taste Mayonnaise, to taste  METHOD: Heat a 10 inch non-stick pan over medium heat and lightly grease with oil. Once hot, lay folded slices of mortadella into the pan in the shape of the slices of bread. Cook the mortadella for 3 minutes, flip and cook for an additional 3 minutes until both sides of the mortadella are crispy and browned. Add cheese to the mortadella, cut the heat, and cover with a lid or overturned bowl until the cheese is melted. Remove the cheesy mortadella from the pan and set to the side on a warmed plate or small baking sheet.  Heat the pan on low and add half the butter.  Once melted, place one piece of bread in the pan to toast, on the untoasted side facing up spread spicy mustard.  Place cheesy mortadella on the bread.  On your other slice of bread spread on your mayonnaise and layer your other slice of bread mayonnaise side down on your mound of mortadella. Add your remaining butter in the pan and after 2 minutes, or once the bottom slice of bread is golden brown, flip the sandwich and toast for an additional 2-3 minutes.  Remove the sandwich from the pan, slice in half, and enjoy. Pasta Aglio e Olio Serves: 2-4 Prep Time: 20-25 Minutes Pasta Aglio e Olio 1 pound (450g) dried spaghetti ⅔ cup (150ml) extra virgin olive oil 8-14 garlic cloves, thinly sliced 3 teaspoons (12g) crushed red pepper flakes ¼ cup (10g) parsley, finely chopped 3 ounces (85g) Pecorino Romano or Parmigiano Reggiano, grated for finishing (optional) Freshly ground black pepper to taste Salt to taste  METHOD: Bring a large 6-8 quart pot of water to a boil over high heat. Season generously with salt and add pasta.  Cook to package instructions, or until al dente. While the pasta cooks, to a large saucepan add olive oil and garlic and begin to cook  over medium heat until fragrant. Garlic should develop little to no color. Cut the heat from the saucepan and add chili flakes to lightly cook. Using tongs, transfer cooked pasta directly from the boiling water to the saucepan.   Toss and stir the pasta, adding a table spoon of pasta water at a time until it reaches a somewhat emulsified consistency.  Add finely chopped parsley and toss to combine.   Taste and adjust salt levels as needed. Transfer pasta to a plate and enjoy. Optionally garnish with cheese and black pepper.  Serve and enjoy.  Beef Stir Fry Serves: 2 Prep Time: 15-20 Minutes Stir Fry ½ pound (225g) ribeye or pork Boston butt, thinly sliced see note* ½ cup (80g) corn starch 2 tablespoons (30g) canola oil ½ yellow onion, thinly sliced 1 jalapeno, thinly sliced 1 bunch green onion, thinly sliced, whites for cooking, greens for garnish 4 garlic cloves, finely chopped ½ inch knob, ginger, grated 1 teaspoon (4g) shrimp paste (optional) 1 teaspoon (4g) sugar 1 tablespoon (15g) rice wine vinegar 1 tablespoon (10g) soy sauce 2 teaspoons (8g) sweet soy sauce (optional) Salt to taste  METHOD: Into a large mixing bowl, add protein and cornstarch and toss by hand until protein is evenly coated.  Heat a large wok or pan over medium high heat and add oil to coat the bottom of the pan.  Once the pan is nearly smoking, add protein and sear on each side for 1-2 minutes. Depending on the size pan used, work in batches to ensure even browning.  Remove protein from the pan, and add onions, jalapenos, green onion whites, half of the garlic, and ginger to the pan. Stir fry for 20-30 seconds, then optionally add shrimp paste and stir fry for another 1-2 minutes.  To the pan add cooked beef, sugar, rice wine vinegar, soy sauce, and optional sweet soy sauce. Stir fry and toss to coat.  Cut the heat, and add the remaining chopped garlic. Stir fry to combine, then transfer to a plate and garnish with toasted sesame seeds and green onion greens. Salt to taste and serve and enjoy.  * Note : You can increase the amount of beef by double and still maintain this recipe if you want additional protein for more people or just for yourself.

An homemade steak sandwich has unlimited power, especially when the recipe is this cheap. INGREDIENTS: Bread : 750g All-purpose flour 17g fine sea salt 45g whole wheat flour 562g water 4g instant yeast The Steak : 2.5lb (1134g) beef chuck tender roast Salt and pepper to taste 4 cloves garlic Kitchen twine *optionally* Assembly : Vegetable oil for cooking 1 sweet onion, sliced 1 green bell pepper 1lb (454g) cremini mushrooms 1 tablespoon (14g) butter 1 tablespoon (9g) flour 1 cup (118ml) milk 1 cup (65g) grated cheddar Roasted Roast, ½ ” slices Homemade bread, ½ “ slices toasted with butter Salt and pepper to taste Mayo for spreading Salt and pepper to taste INSTRUCTIONS: Bread : Pre-heat the oven to 500 Fahrenheit (or max temperature) and place a heavy bottom pot with a lid or a dutch oven with a lid for at least one hour. In a large bowl, mix AP flour, salt, and whole wheat flour until combined; in a separate container, whisk yeast and water and allow it to sit for 5 minutes. Pour yeast mixture into the flour, and mix by hand until you form a shaggy dough. Let the dough rest for 10 minutes, then knead by hand until smooth and let it rest for 15 minutes. Next, grab a small piece of the dough near the edge of the bowl, stretch as much as you can without tearing it, fold over the dough, and repeat around the perimeter until you reach the starting point. Cover with plastic wrap and let it rest for 15 minutes. Repeat this process 2 more times. Cover and rise at room temperature for 1.5 hours and place in the fridge overnight. Carefully remove your dough with a bench scrapper (do not punch it down) onto a work surface, and split it in half. Pre-shape your dough into a light ball by carefully scrapping underneath the dough with a bench scrapper while simultaneously slowly rotating. Let it rest uncovered for 15 minutes, and generously dust the top with AP flour. Carefully flip the dough upside down, stretch and fold the left side over to the middle, then fold the right side over to the left. Next, fold the bottom towards the middle and stretch the top up and down to the base. Optionally stitch the sides together over one another to create more tension. Gently flip it, and drag it towards you; turn it 90 degrees and drag it towards you again. Repeat this process 5 more times. Then, carefully pick up your dough with a bench scraper, and place it in a bowl with a floured clean kitchen towel or a lined floured proofing basket. Repeat with the other piece of dough, cover with plastic wrap and rise at room temperature for 1 - 2 hours or until puffed and plump. Next, carefully remove your dutch oven, and place your dough upside down. Optionally score the top of your dough with a razor or a sharp knife with an X shape. Place the lid on top and bake for 20 minutes. Remove the lid, turn the temperature oven to 450F and bake for another 15 minutes or until a deep golden brown. Remove your bread and place it on a wire rack to cool down. Then, put your dutch oven back in the oven for 15 minutes and repeat with the rest of the dough. The Steak : Pre-heat oven to 225F. Optionally with the kitchen twine, tight off the beef with 3 to 4 intervals across the whole length of the roast to help cook evenly. Generously season with salt and pepper to taste. Set a cast iron skillet over medium heat, and add enough oil to coat the bottom of the pan; once hot and starting to smoke, add roast, sear for 2 minutes per side until brown deep, and place in the oven for 45 minutes or until the internal temperature reads 132F. Remove from the oven and rest for 15 minutes before slicing. Assembly : Set a medium size pan on medium heat, and add enough oil to coat the bottom of the pan. Once hot and nearly smoking, add onion, and green bell pepper, saute until it starts to get some color, and season to taste with salt and pepper. Cook until the vegetables soften. Set a medium size pan on medium heat, and add enough oil to coat the bottom of the pan. Once hot and nearly smoking, add mushrooms, and cook for 4 - 6 minutes, stirring often or until almost cooked through,—season to taste with salt and pepper. Reduce the heat to low and cook to your liking. Set a medium saucepan over medium heat, add butter once hot and bubbling, add flour, cook stirring often for 30 seconds, then whisk in milk and continue to stir until it begins to thicken; cut the heat off and add cheddar cheese. Continue to cook until melted—season taste with salt and pepper to taste. Sandwich Assembly - Spread mayo on both untoasted sides of your homemade bread. Add your seared mushrooms, layer on slices of beef, followed by a stack of peppers and onions, and a drizzle of mornay cheese sauce. Next, top your sandwich with the toasted side up, cut it in half, and enjoy.

Diet Smashburger Servings:  3 Prep Time:  3 minutes Cook Time:  5 minutes Single Serving Macros: 450 Calories 15g Fat 45g Protein 33g Carbs Single serving: 1 bun 6 oz (170g) beef, divided in 2x 3 oz (85g) patties 1 slice American cheese 2 teaspoons (10g) sauce 2 slices pickle Ingredients:   Sauce: 1 tablespoon (15g) light mayo 1 tablespoon (15g) yellow mustard 2 tablespoons (30g) Sriracha Salt and pepper to taste Burger: 1.5 lbs (680g) 96% lean ground beef, divided into 6x 3 oz (85g) patties 3 slices American cheese  Salt and pepper to taste (or a seasoning of your choice)  3 Dave's Killer 21 Whole Grain Burger Buns 2 large dill pickles, thinly sliced lengthwise Method: Sauce: In a small mixing bowl, whisk together the light mayo, yellow mustard, and Sriracha. Season to taste with salt and pepper. Burger: On a nonstick griddle set over high heat, smash down your two burger patties using a piece of parchment between the burger and spatula to avoid sticking. Immediately season with salt and pepper to taste or another seasoning of your choice. After 2 minutes, flip the patties, season with salt and pepper to taste, and place a slice of American cheese on one patty. Work quickly as the low fat content of the beef may lead to dryness if overcooked. Lightly toast the buns on the same griddle without the addition of extra fat. Alternatively you can use a toaster for a better toast. As soon as the cheese is melted, place the other patty on top of the cheesed patty, cut the heat and prepare to assemble. Assembly: Spread 1 teaspoon of sauce on each side of the toasted bun. Lay your pickles on the bottom bun followed by your burger patties and the top half of the bun. Serve and enjoy. Gochujang Fish Tacos w/ Roasted Jalapeno Salsa Servings:  3 Prep Time:  10 minutes Cook Time:  10 minutes Single Serving Macros: 390 calories 11g fat 42g protein 30g carbs Single serving: 4 Mission 25 Calorie Yellow Corn Tortillas 6 oz (170g) cod, evenly divided between four tacos ½ tablespoon (8g) sauce, per taco 1 tablespoon (15g) slaw, per taco Ingredients:   Gochujang Fish:  1.25 lbs (567g) cod, cut into 2.5-inch rectangles  1 tablespoon (20g) gochujang 2 tablespoons (30g) Sriracha 1 tablespoon (15g) shirodashi 1 tablespoon (15g) water  1 tablespoon (15g) rice vinegar 1 teaspoon (5g) grated ginger  1 teaspoon (5g) grated garlic Salt to taste Roasted Jalapeno Sauce: 3 jalapeños, charred and steamed 4 cloves garlic  1/4 cup (55g) nonfat cottage cheese  1-2 tablespoons (15-30g) lemon juice 1/2 bunch cilantro 1-2 tablespoons (20-40g) nonfat yogurt  Salt to taste Slaw: 1/2 head green cabbage, thinly sliced 2 tablespoons (30g) light mayo 1 tablespoon (15g) roasted jalapeno sauce  Flakey salt to taste Method: Fish: In a medium mixing bowl, whisk together the gochujang, Sriracha, shirodashi, water, rice vinegar, grated ginger, grated garlic, and a generous pinch of salt. Add in your sliced fish and toss to combine. You can either cook immediately or cover and marinate in the refrigerator overnight. Lay your marinated fish out on a wire rack-lined sheet tray and place under the broiler set to high. Cook 6-10 minutes until nicely charred and just cooked through. Keep a close eye on the fish so it does not burn. Sauce: To a blender, add your jalapenos, garlic, nonfat cottage cheese, a pinch of salt, and 1-2 tablespoons lemon juice. Blend on high until as smooth as possible, gradually adding small amounts of water to loosen if necessary. Add the cilantro and nonfat yogurt. Blend on high until smooth. Season to taste with salt. Slaw:  To a large mixing bowl, add cabbage, low fat mayo, and one tablespoon of your roasted jalapeno sauce. Toss to combine. Season with flakey salt just before serving to prevent sogginess.  Assembly:  Heat 4 corn tortillas over a direct open flame, flipping occasionally, until hot and slightly charred. Place your fish down on the tortillas, drizzle with the roasted jalapeno sauce, top with slaw and finish with flakey salt. Serve and enjoy. Protein Cereal Bowl Servings:  1 Prep Time:  2 minutes Cook Time:  0 minutes Single Serving Macros: 340 calories 5g fat 33g protein 39g carbs Ingredients:   1x 5.3oz (150g) container of Ratio protein yogurt 1 cup (35g) Three Wishes Cinnamon Style Cereal ½ tablespoon (10g) honey 2 strawberries, cut into rounds or quarters 8-10 blueberries  Mint, for garnish Method: To a medium-sized bowl, add your protein yogurt on one side. On the other side, place your cereal. Drizzle the honey across the whole bowl then top with strawberries and blueberries. Garnish with mint leaves. Serve and enjoy.

LEVEL 1 Smoking Gun Spring Loaded Scoops Potato Ricer Thermometer Gun Gozney Arc XL Pizza Oven Vollrath 12" Induction Cooktop Whynter 2.1 qt Ice Cream Maker Baking Steel Pizza Stone 5 qt Cast Iron Pot Salad Spinner LEVEL 2 Bench Scraper Made In Cookware 6 qt Rondeau 6.5” Chef Plating Tongs (Tweezers) Mandoline Countertop Scrap Bin Baking/Casserole Dish (Set of 3) Mason Jars (24-Pack, various sizes) Silicone Baking Mats (3-pack) Instant Pot Pressure Cooker Weber Original 22” Kettle Charcoal Grill  LEVEL 3 Kitchen Shears Large Mesh Strainer Small Mesh Strainer Pastry Brush (2 pieces) Made In Cookware Carbon Steel Griddle KitchenAid Food Processor Cooling Racks (Set of 2) Anova Sous Vide Sous Vide Container Pro Food Vacuum Sealer KitchenAid 5-Speed Electric Beater LEVEL 4 All-Clad Slotted Spoon KitchenAid Stand Mixer Microplane Rubber Spatula Silicone Cooking Spatulas (Set of 2) Offset Spatula Hedley & Bennett Apron Parchment Paper Kuhn Rikon Peeler (3-pack) Vitamix Blender Baking Sheets LEVEL 5 Made In Cookware 8 qt Stock Pot Measuring Cups & Spoons Boos Block 20" x 15" Cutting Board Made In Cookware 1-2 qt Sauce Pan Made In Cookware 12" Stainless Steel Frying Pan Whisks (Set with 3 sizes) Set of Mixing Bowls (5 sizes) Made In Cookware 10" Nonstick Frying Pan Metal Spoons (16-piece set, dinner-size) Serving Spoons (Set of 4) Stainless Steel Japanese Chef Knife

Turns out you can make homemade ramen without JUST following the package directions. Straight Up Shin Black Ramen Recipe (Follow Package Directions) Zested Up Shin Black Ramen Recipe Instant Ramen Carbonara Recipe Instant Ramen Noodles as Breading Recipe Instant Ramen Noodles Snack Mix Recipe Tik Tok Viral Instant Ramen Recipe Instant Ramen Pizza Recipe Mac and Cheese Instant Ramen Recipe Ramen Waffle Recipe Joshua Weissman's Instant Ramen Recipe Fried Rice-Style Noodles Recipe Dan Dan-Inspired Peanut Noodles Recipe Spicy Chili Oil Noodles Recipe Instant Ramen-Spiced Popcorn Recipe Shiso Pesto Noodles Recipe Instant Ramen Noodles Soup Dumpling Recipe Ramen Burger Recipe Cheesy Butter Noodles Recipe Pad Thai-Style Noodles Recipe Stir Fried Instant Ramen Recipe Korean Army Stew (Budae Jjigae) Recipe Instant Ramen Noodles Kimchi Pancake (Okonomiyaki) Recipe Spicy Tuna Over Crispy Instant Ramen Noodles Recipe Instant Khao Soi Ramen Noodles Recipe

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 5 minutes Cook Time: 15 minutes Ingredients: ½ cup (125g) creamy peanut butter ⅓ cup (79ml) hot water, plus more as needed 1 tablespoon (12g) sugar 1 teaspoon (6g) gochugaru flakes, plus more for garnish 1 tablespoon (15ml) rice vinegar 1 tablespoon (15ml) aged soy sauce 1 tablespoon  (15ml) mirin 3 Package (555g) Prima Taste Laksa La Mian Ramen (use all of the noodles and 1-3 seasoning packets or to taste) 1 tablespoon (15ml) vegetable Oil ¼ lb (113g) ground pork 2 cloves garlic, finely chopped 1 shallot, finely chopped 1 green onion, thinly sliced for garnish Soy Sauce, to taste Method: In a medium mixing bowl, mix the peanut butter, hot water, sugar, gochugaru, rice vinegar, soy sauce and mirin, and set aside. Bring a large pot of water to a boil. Meanwhile, in a large sauté pan set over medium-high heat, add the vegetable oil and once hot, add the pork and sear until cooked through, about 5-6 minutes. Once the pork is cooked, add your garlic and shallots, and cook until shallots begin to soften 2-3 minutes. Turn off the heat. Cook the noodles in the boiling water and then drain. Bring the pan with your pork back to medium-high heat and add the noodles to the plan. Add the Laksa seasoning packets (paste and powder) to taste. Add in the sauce mixture to coat the noodles and pork, check for seasoning again, and soy sauce to taste. Plate and garnish with green onion and gochugaru. Serve and enjoy.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 1 hour-Overnight Cook Time: 20 minutes Ingredients: 1 package (130g) Shin Black Ramen (use noodles and seasoning packets) 6 packets (42g) powdered gelatin 2 cups (300ml) water Dumpling wrappers Black vinegar, for dipping Method: Cook ramen in 2 cups of water, with the seasoning packets, until tender, about 3-4 minutes. Remove the noodles from the pot but keep the cooking liquid. Add the gelatin packets to the hot ramen cooking liquid and mix to dissolve. Add the noodles back into the seasoned liquid and coat the noodles well. This mixture will solidify and become your soup dumpling filling once cooled and solid. Place the mixture onto a ¼ sheet tray, spread the mixture evenly onto the sheet tray, cover, and place in the refrigerator to set, for at least one hour, or ideally overnight. Place a bamboo steamer basket lined with parchment paper over a pot of boiling water. When ready to make dumplings, release the noodles from the sheet tray and cut into ¼ inch cubes. Place about one tablespoon of cubes into the center of a dumpling wrapper, dip your finger in water and run your finger around the edge of the wrapper. Fold it over to create a pleat, stick that fold onto itself and then repeat each little pleat as close to the previous pleat as possible until you have made the whole dumpling; gently twist and pinch the hole. Repeat with the rest of the wrappers. Steam the dumplings for 10-12 minutes or until the wrappers are cooked through. Serve with a side of black vinegar for dipping.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 5 minutes Cook Time: 5 minutes Ingredients: Vegetable or peanut oil for frying 2 packages (260g) Shin Black Ramen, (use 2 noodles, use seasoning packets but omit the vegetable packets) 1 cup (140g) toasted salted cashews 1 cup (140g) candied pecans 1 cup (170g) M&M’s 2 cups (72g) salted kettle cooked potato chips 1 cup (42g) mini pretzel sticks Method: Fill a Dutch oven or heavy-bottomed pan halfway with vegetable oil and heat to 350°F (176°C). Fry dry ramen noodles in chunks, stirring as they fry up and get golden and crunchy, about 1-2 minutes. Season with seasoning packets immediately after frying so the seasoning adheres. Pick and choose your seasoning. I used 1 package each of the red and gold, then let the fried ramen noodle chunks cool completely. Combine and toss everything together. Serve and enjoy!

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 10 minutes Cook Time: 10 minutes Ingredients: 1 boneless (225g) ribeye, thinly sliced 3 packets (390g) Shin Black Ramen (use 3 noodles and 2-3 seasoning packets, reserve 1/4 cup of ramen cooking water) 1 (225g) yellow onion, thinly sliced 4 cloves garlic, thinly sliced 1 inch knob ginger, finely chopped 2 Red Fresno Chilies, finely chopped 3 tablespoons (42g) vegetable oil 1 tablespoon (15ml) Mirin 1 tablespoon (15ml) sweet soy Soy sauce, to taste Green onion, thinly sliced for garnish Method: Cook ramen noodles in boiling water according to package directions. Reserve ¼ cup of hot water from the noodles and then drain your noodles and set aside. Heat a wok over high heat and add 2 tablespoons vegetable oil to coat. Season the sliced ribeye with salt and sear in hot wok. Get one side fully seared, about 2 minutes. Once browned, start tossing and cook for another 1-2 minutes. Remove beef from the wok and set aside. Add one tablespoon of oil to the wok and once hot, add onion, garlic, ginger, chilies, season with ramen seasoning packets (1-2 packages) to taste and stir fry until onions are soft 2-3 minutes. Add beef back in along with noodles.  Add mirin, sweet soy, soy sauce and ramen seasoning packets to taste. Toss, taste and reseason to your liking. Stir fry everything together and adjust salt levels as needed using your ramen water to adjust sauce if needed. Plate and garnish with green onions. Serve and enjoy.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 20 minutes Cook Time: 25 minutes Ingredients: Sauce: 2 tablespoons (30g) gochujang 2.5 teaspoons (10g) gochugaru optional 1 tablespoon (15g) soy sauce 4 cloves (16g) garlic, minced 2 teaspoon (10g) sugar 1 tablespoon (15g) distilled vinegar Stew: 1.5 cups (350ml) water 2 oz (55g) dried shiitake mushrooms 1/2 lb (225g) button mushrooms, thinly sliced 3/4 cup (125g) chopped kimchi 1 bunch (200g) green onions, thinly sliced 1 can (340g) Spam, sliced into ¼- inch slices 1/2 lb (225g) smoked sausage, sliced into ¼-inch rounds 3 cups (700ml) chicken stock 2 packs (260g) Shin Black Ramen Noodles (use 2 noodle blocks, do not use the seasoning packets) 2 slices (32g) American Cheese Method: To make the sauce, combine all ingredients in a medium bowl and whisk to combine. In a large bowl, add in mushrooms and cover with boiling water. Let sit for 12 minutes. This soaking liquid will be used as a mushroom stock. Remove the mushroom from the liquid, cut off the stems, slice the caps evenly, and set to the side. Heat a large pot over medium heat until hot. Sear spam and sausage (separately) for 2-3 minutes per side.  Add oil to the pan if needed. Reduce heat to medium and add in sliced green onions, sliced button mushrooms and saute for 1-2 minutes.  Add chopped kimchi in and stir to combine. Saute for another minute. Add the sauce and stir until combined, another 2 minutes.  Add the chicken stock and mushroom stock and stir to combine. Turn heat to medium-high and bring to a boil, then reduce to a simmer. While simmering, gently add in the ramen noodles. Press down to submerge and cover with a lid and cook 3-4 minutes.  Once noodles are finished cooking, add in the seared spam and sausage, shiitake mushrooms, and topped with two slices of American cheese. Cover and simmer for 2 minutes. Top with green onions and serve immediately from the pot it was cooked in.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 5 minutes Cook Time: 20 minutes Ingredients: 1 pack (100g) Nissin Raoh Tonkotsu Flavor Ramen (use noodles and seasoning packet) 2 slices bacon 1 egg 4 fresh Shiitake mushrooms, thinly sliced 2 green onion, thinly sliced 1 clove garlic, thinly sliced 2 cups (300ml) water 1 tablespoon (15g) heavy cream ¼ teaspoon (1g) toasted sesame oil Method: In a medium non-stick sauté pan set over medium heat, add the slices of bacon and cook until browned and crispy, about 5-6 minutes. Set aside, reserving the rendered fat in the pan. Place the pan back on the heat and add sliced mushrooms and green onions, sauté until soft, about 3-4 minutes. Once the mushrooms are softened, add in the garlic to cook for a minute until fragrant. Set aside. Add more oil to the pan if needed, and fry the egg to your liking. I recommend  sunny side up, which I fry for 2-3 minutes. To the pan add water and scrape up any leftover fond and flavor. Cook ramen according to package directions and add the seasoning packets. Once finished stir in heavy cream. To serve, top creamy ramen with bacon, fried egg, mushrooms, green onion, and a light drizzle of toasted sesame oil. Serve and enjoy.

Turns out you can make homemade ramen without JUST following the package directions. Prep Time: 5 minutes Cook Time: 10 minutes Ingredients: 1 package (130g) Shin Black Ramen (use noodles and seasoning packet) 1-2 green onions, thinly sliced 6 minute soft boiled egg ½ cup (112g) leftover meat (I used cooked ground pork) Toasted sesame oil, for garnish Method: Cook the ramen to package directions. To make the 6 minute egg, boil an egg for 6 minutes, shock it in an ice bath and then peel it before slicing carefully and placing on your ramen. Top your ramen with thinly sliced green onion and the cooked protein of your choice. I used reheated leftover sautéed ground pork.