The 15-Minute Meal I Make Once a Week

These noodle bowls have become one of my stand-by desperation dinners in recent months. Running late on a random weeknight? Noodle bowls. No energy to cook that new recipe I had planned? Noodle bowls. Empty fridge even though I just picked up groceries two days ago? Noodle bowls.

They’re my desperation dinner for a reason: These noodle bowls are quick to make, they require zero brain power, and they fill my belly. As a bonus, they are also incredibly versatile, making it easy to use up anything left in the fridge or switch up the flavors based on my mood.

Ingredients for Easy Noodle Bowls

Individual packets of dried noodles are one of my cupboard staples. Instant ramen will certainly do, but my favorites of the moment are Trader Joe’s Squiggly Knife Cut Noodles or A-sha noodles (either Hakka-Style or Mandarin-style).

From the freezer, I pull frozen corn and either frozen edamame or peas. And for the sauce, I like a mix of equal parts gochujang and miso paste, both of which are widely available at most grocery stores these days and will keep for months in the fridge.

The only fresh ingredients I need are eggs and spinach, both of which are weekly grocery staples so I nearly always have them on hand. They add substance and greens to the bowl, but can be skipped if you’re out.

How to Make My Easy Noodle Bowl

This recipe is easy to halve or double. For two servings, you’ll need:

• 2 large eggs
• 6 to 8 ounces dried Asian noodles, like ramen noodles (discard the flavor packet)
• 1 tablespoon gochujang
• 1 tablespoon red or white miso paste
• 1/2 cup frozen corn
• 1/2 cup frozen edamame or peas
• 2 generous handfuls (1 to 2 ounces) baby spinach
• Salt, to taste
• Optional toppings: kimchi, sliced spring onions, sesame seeds, shredded nori

Bring a medium pot of water to a boil. Once boiling, reduce to a simmer and gently crack the eggs into the water. Simmer for 4 to 4 1/2 minutes, depending on how runny you like your yolk. Scoop out each egg with a slotted spoon and transfer to a clean bowl or ramekin. Don’t drain the pot.

Bring the water back to a boil and add the noodles. Break up the noodles as they soften, and cook according to package instructions. Just before draining, scoop out 2 cups of the pasta water and set aside. Drain the noodles and transfer to a serving bowl, or divide between individual bowls.

Pour the reserved pasta water into the now-empty pot and bring to a simmer. Whisk in the gochujang and miso paste until they are completely dissolved.

Once simmering, add the corn, edamame or peas, and the spinach. Stir until the spinach has completely wilted, about 3 minutes. Pour this over the noodles and taste, adding salt as needed. Top each serving with a poached egg and any toppings, and serve.

Substitutes and Variations

Here are some of my favorite ways to switch up my basic noodle bowl formula:

• I love peanut noodles, so sometimes I swap the miso for peanut butter.
• If I have tofu, cooked chicken, pork, or steak, I dice that small and add it along with the spinach.
• For a richer broth, I whisk a teaspoon of Better Than Bouillon into the reserved pasta water along with the miso and gochujang, or I use chicken broth instead of the pasta water.
• I top the bowls with whatever I have that sounds appealing, most often some combination of diced green onions, kimchi, nori or furikake, or bean sprouts.
• If I want a simpler broth with less spice, I leave out the gochujang or use hoisin sauce instead.
• A drizzle of sesame oil over top before serving makes the bowl feel extra luxurious.