This recipe is as easy as the ramen hack (easier, maybe?) and is quickly becoming a go-to when the fridge is seemingly bare. I basically took the idea from this miso spaghetti recipe and took it from two pans to one and from 15 minutes to five. Who doesn’t love a shortcut? Packs of ramen should always be on hand in case of emergency, while miso and parmesan should remain refrigerator staples because you’ll use them far more regularly than you realize. That means you’ll never be more than five minutes away from some serious comfort food. But other than the shortcut, what makes this recipe different from the spaghetti I previously posted? FRIED CHICKEN. That’s right. Don’t bother making it yourself, just pick up some fried chicken on your way home and slice it up. The salty, crispy, oily skin adds a level of umami to this dish that takes it to wowza territory.
The process starts the same: discard the seasoning packet from a package of ramen and place the block of dried noodles in a pan with some water. Allow the water to boil (and evaporate slightly) until the noodles break apart. At this point, add a pat or two of butter and a scoop of miso and stir vigorously with chopsticks. Once the butter and miso is emulsified, add some grated parmesan and stir quickly once again. Pour into a bowl and top with sliced fried chicken.