Cook the ramen noodles to al dente
Add stir-fried vegetables and protein
Spice things up
Even something as scrumptious as instant ramen can start to taste a little stale if you eat it over and over, so Chef Mitsui suggests spicing things up — literally. "If you like a little extra spice shichimi togarashi — a traditional Japanese blend of red chili peppers, sanshō or Sichuan peppercorns, orange peel, black and white sesame seeds, ginger, poppy seeds and nori (seaweed) — on top is a must," he explains. If you don't have that, the chef says simple black pepper can also kick your instant ramen up a notch.