Men's Journal

As a building block, ramen is as versatile as it is basic. Photo credit: Courtesy Tyllie Barbosa / Ten Speed Press

Three world-class chefs show us how to revamp the humble but surprisingly elegant instant noodle.

By Laurel Berger

Ramen with Chicken and Banbanji Sauce

For Takashi Yagiha- shi, author of Takashi’s Noodles, ramen is “pure comfort food.”

Step One: Season a chicken thigh and breast with salt and pepper and sauté in 2 tbsp veg­etable oil on high for six minutes. Chill in fridge.
Step Two: Make dressing: Whisk 1/4 cup each soy sauce, rice vinegar, and sake; 1 tbsp sesame oil, 2 tbsp lemon juice, 1/2 tsp grated ginger, 1/4 cup sugar, and dash of hot chili oil.
Step Three: Mix banbanji sauce: 1/4 cup tahini, 2 tbsp soy sauce, 4 tsp sugar, 4 tsp sesame oil, 1 tbsp sake, 2 tsp chili paste, 1 tbsp rice vinegar, 2 tsp minced ginger, dash of chili oil, and a minced scallion.
Step Four: Cook 4 packets ramen, chill, divide into four bowls, and top with chopped chicken, 1/4 cup cucumber sticks, 3 tbsp dressing, and 1-1/2 tbsp banbanji sauce. Gar­nish with scallions. Serves 4.

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Beef Ramen Stroganoff

This saute by Susur Lee of New York’s Shang restaurant calls for beef tenderloin — making it perhaps the most luxurious frugal supper you’ll eat.

Step One: Dry 1 lb beef tenderloin with paper towels, salt and pepper the meat, and cut into thin strips. Heat 2 tbsp olive oil in a skillet and lightly sear beef over high heat. Remove and let rest.
Step Two: Sauté 8 sliced scallions, 4 minced garlic cloves, and 2 cups sliced mushrooms until soft. Add 1 cup beef stock, 4 tbsp sour cream, and 4 tsp butter. Stir for 30 seconds. Don’t let the sauce boil or you’ll have curdled cream.
Step Three: Return beef to pan and cook for three minutes.
Step Four: Cook 4 packets ramen in boiling salted water.
Step Five: Spoon sauce over drained noodles. Garnish with segments from 2 grapefruits, 4 tsp poppy seeds, and 4 tbsp chopped parsley. Serves 4.

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Campfire Cocoa and Ramen S’mores

Ben Roche, the pas­try chef at Chicago’s Moto, loves to add savory ingre­dients to his desserts. (Save the ramen cooking water to make a delicious cup of thick hot cocoa.)

Step One: Boil pot of water over a campfire and toast 3 graham crackers.
Step Two: Cook 1 packet ramen and strain (save cook­ing water for cocoa).
Step Three: Toss noodles with 4 oz milk chocolate and 3 cups marshmallows until mixture has melted into a gooey mass.
Step Four: Crumble graham crackers with your hands and scatter them over the choco­latey noodles. Serve in mugs.
Step Five: For hot chocolate, stir 3 tbsp cocoa powder, 3 tbsp sugar, and 1 tbsp ramen cooking water in a pot to form a paste. Add 1-1/2 cups whole milk and stir as it simmers, until nearly boiling. Serves 4.

Chicken with banbanji sauce recipe adapted with permission and reprinted from Takashi’s Noodles, by Takashi Yagihashi with Harris Salat, © 2009. Published by Ten Speed Press.

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This article originally appeared in the June 2009 issue of Men’s Journal.

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