21 Ways to Level Up Your Instant Ramen

New episode callouts go out every Friday! For new themes and how to submit, check out my community page here: https://www.youtube.com/@BerylShereshewsky/community

Thank you so much to Abby, Sarah, Liyana, Astha & Ashni, Fatima, Eirika, Jessica, Talie, Matt, Genie, Nabila, Raven, Tāmati, Rishi, Ece, MJ, and more for sharing your favorite ways to eat instant noodles with us!

All the recipes can be found on my website: https://www.beryl.nyc/index.php/2025/06/19/21-instant-noodles-from-around-the-world/

Other episodes I mentioned!
Cabbage: https://youtu.be/znPVaqsX5s4
Coffee: https://youtu.be/WCYqy8ZOw_s
Peanut Butter: https://youtu.be/B9mfUeaU5wM

Check out my FAVORITE Our Place pans here: https://shorturl.at/XPXbI and use my code BERYL10 for 10% off your first order!

My short on the true story of the Maggi noodle jingle: https://youtu.be/etYi6cP7hAU

Wanna mail something?
Beryl Shereshewsky
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PO Box 1742
New York, NY 10156

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– [Beryl] We are starting
with the most important meal of the day, ramen. Just kidding, breakfast. So we’re gonna use tater tots. When was the last time you had tater tots? I’m putting them in my air
fryer, trusty air fryer. Now I’m gonna cook up the
breakfast sausage in little bits. And I’m using this new
type of ramen I found. It looked pretty good, never
had it, chicken flavor. We’re gonna pan fry this,
so just put it in the pan, a little bit of water, mix it up. Add the seasoning packet like so. Make sure it doesn’t stick to the bottom. Oh, and I got a new pot,
look at this, it’s glass! You can see through it. I’m gonna poach an egg. You can hear me trying to figure out how to poach an egg. – [Speaker] I’m gonna show you how to properly poach an egg, let’s go. – [Beryl] This is a disaster, no! Moving on to plating. Start with the noodles, then the sausage, then your poached egg. Then the tater tots. And I’m gonna top this with
a little bit of sriracha, and a little pop of color. And that looks great. – Hi Beryl, my name is Sarah and I currently live in Lille, a city in the north of France. The recipe I wanna share
with you today is a recipe for mushroom and cream instant noodles. It’s very easy and quick to make. It’s a bowl of vegetarian noodle soup. It has pretty basic
toppings, but very tasty. – Oh my God. – [Leia] That scared me. – That scared the poop out of me. Jesus out of me? – It feels very maternal
and warm and comforting while it’s not taking
too much time to cook, it’s not as too. Since I have joint pain, it’s pretty hard to stand for too long in the kitchen, even though I love to cook so that’s a good meal for
when my pain flares up. It’s pretty mushroom forward,
but it’s very rich and tasty and definitely not a diet
recipe, but I like it a lot. I really like the mushroom
texture that this dish has because you fry them up in the pan so it makes them really firm
and not too mushy or slimy. – This vegan oyster flavored
sauce, vegan oyster. This product does not contain an oyster. Whoa, that is potent and like mushroomy. I bet that’ll be good in here with the other oyster mushrooms. – I came up with this idea when coming back late from work. All the shops were closed, it was night. I really needed something warm and comforting while also
being a bit balanced. So you had some protein on
the side, like fried eggs, I usually use fried eggs or
tofu nuts, this kind of stuff. It can be a pretty balanced meal. There’s not too many ingredients in this and it still feels like a full meal. The vegetarian sauce is
pretty useful, I would say. It’s a good thing to have in your fridge. It adds a proper broth of stock flavor pretty instantly and you don’t have to cook for long. I hope you guys like it and you try it. People maybe are not used to having cream in their instant noodles, have fun, bon appetit! – Hi, my name is Liyana. I am from Malaysia. The dish I want to talk
about is Maggi goreng mamak or mama-fried Maggi in English. – My knife skills have improved. I just said that I hate julienning things. I’m just not good at
julienning with a knife. You were supposed to julienne them, but I don’t know how to
julienne, that’s just facts. Ugh, that looks like a julienne. – [Leia] That looks good, yeah. – [Beryl] Eat that, Gordon Ramsay. – Mama-fried Maggi is simply
a fried instant noodles that combines seasoning and sauces added with some vegetables
for the texture. – I had leftover cabbage
from my cabbage episode, which if you haven’t watched yet, is really fun and has
some amazing dishes in it. I’m gonna leave a link
to it in the description. – I like how this dish
tasted savory yet flavorful, but light at the same time. I think it’s something
most Malaysians like and it was one of the best selling dishes at the Mama restaurant. It is also available to buy at any time since many of the restaurants
open for 24 hours. – I’ve definitely heard of Maggi before, but only the Indian version of Maggi, not this Malaysian version of Maggi. I found it online, but I’m excited. It’s always fun to try a
new instant noodle brand. – You can use any brand of
instant noodle curry flavor. This dish originated from Ma, an Indian Muslim community from India who migrated and open restaurant here. – Don’t worry, these pans
are safe to use metal on. Check the description for
the pans that I’m using. – For me, this dish is economical since it’s only uses typical Asian veggies and there’s a need to
add any meat or seafood. Everyone should try this dish
because it was Malaysian. – Hi Beryl, my name is Astha and I’m in Seattle, United States. I’m originally from India
and moved here 18 years ago and this is my daughter. – Hi, my name is Ashni
and I was born in Oregon and I’m nine years old. – The dish that we want to talk about is Maggi Masala instant noodles, vegetable version made in
many Indian households. It’s basically the Indian
version of cup noodles and it has a spice mix that includes Indian spices
like turmeric and red chili, giving it its nice yellow
color and the spicy kick. And then people include a good mix of vegetables like onions, peas, carrots, a little bit of cilantro on the top to give it that extra boost
and the extra Indianness. Maggi was something I grew up
eating as a fun snack at home or a birthday party. And for me it was a nice departure from typical Indian cuisine or Indian curries when
other international cuisines were not very readily available in India. We didn’t know anything about noodles and burgers growing up in
late 80s and early 90s. – I like this dish
because it’s a combination of Indian food and noodles. I love spicy food. I love it when my mom makes it for me and I always get to hear
her childhood stories and I love it when she puts extra spice. – I have never cooked Maggi
this way in my entire life and I have cooked Maggi a bunch of times. This one’s super different. Maggi is my husband’s
favorite instant noodle. I feel like it’s close
to every Indian’s heart. And I did a really interesting
short about the jingle to Maggi and how it was a stolen song. And I’m gonna leave a
link in the description, but it’s quirky. – Maggi’s common all across India. It was introduced in 1982 when women had barely begun to enter the workforce and support their families financially. During the time, India was
also not that much exposed to international cuisines. Traditionally, Indians ate
rice or wheat for their meals and women just felt guilty
for not being able to spend so much time cooking the
traditional slow-cooked meals for their families. – Not to interrupt my final plating, but this is the largest
block of amal cheese ever. They didn’t have anything smaller at the Indian grocery store. It’s like the size or length of my head. So I’ll be eating this
for the next 10 years. – I use a regular Maggi
two minute masala noodles that are available in any grocery store and now actually even at Costco. – We didn’t come up with the
idea of Maggi with vegetables, but whoever did, they’re a genius. Everyone should try this because
it’s really simple to make and 10 times more delicious to eat. – [Astha] Thank you, hope you enjoy. – Hi Berle, my name is Fatima. I’m from Lebanon, but I
live in Mashhad, Iran. The dish I want to present to you today is Vine leaf Indomie. Vine leaf Indomie is a fusion
between the Mediterranean, Lebanese, Turkish, Syrian vine leaf dish and the instant noodles. The dish is hearty, warm, steamy, flavorful, very comforting. – This recipe calls for
parsley, not cilantro, and I’m using actual parsley, proof. – It has onions and tomatoes,
parsley, mint, tomato paste, pomegranate molasses, olive oil, which all gives the exact
flavor profile of our area but without the hard work
and labor intensive job. It’s a simple quick dish. It’s tangy, it’s hot, it’s very beautiful. The thing is this dish
being sold new and recent, it’s a TikTok/Instagram trend now, circulating especially in the Arab Gulf. For me, it has the fusion that is so much like my marriage,
Levantine person married to a Bahraini Arab, which
you know the dish is like… It’s the beautiful, deep, simple herbie fresh flavors of the Mediterranean along
with the laid back, luxurious, trendy lifestyle of the Gulf. – So now I’m adding espresso, which is definitely an
interesting addition. This is a Cuban coffee
from my coffee episode. So if you’re a coffee lover,
I’d recommend you check it out. But yeah, we’re adding
espresso to instant noodles. Who would’ve thunk. – One more thing to
say, which is a bit odd, is that I understand that in our cultures, many traditional people who love our cuisine would take
it very seriously if someone tried to tamper with traditional
very important recipes like the vine leaves,
which is understandable, but hear me out here. This dish presents to me what it’s like to bring something traditional
that’s been going on for hundreds and hundreds
of years to someone new to a new culture and add a twist to it. If you like to try the
Mediterranean Levantine cuisine and you don’t have the money nor the time, instead of going to a high end restaurant and eating fancy Lebanese food, trying this dish is
actually a taste of it. I hope you enjoy it and I
would like to hear about it. – So we’re starting out with a noodle sandwich
from the Philippines. I’m starting by toasting my bread and I’m using these chow mein noodles. I couldn’t find the noodles
that were in the post, so I just have to go with
what seemed the closest. Here we are, it is me struggling
per usual with the pot. Can’t catch a break, adding the water, and I had to break up the noodles. They didn’t fit for
some reason in this pot, even though most of them do. They’re snug though,
snug as a bug in a rug. Does anyone else know that phrase? Noodles are looking good. I’m adding the spice
packets and mixing it up and we have a spill, congratulations. Noodles are done, I am frying up an egg. I love this pan. The yolk broke, oh well. Bread is ready and I’m going to assemble. We’ve got the bread on
the bottom, some noodles and a stray noodle, get out of there. Top it with my fried egg and cover it. And for everyone who loves
a good cross section, dang, look at that, noodle sandwich. – Hey Beryl, my name is Eirika. I live in Wisconsin and the United States and the instant noodle
technique I want to share with everyone today is cold
dipping instant noodles. Now these noodles are inspired by a traditional Japanese
dish called zaru soba, which is where you boil buckwheat noodles or soba noodles and serve them in little
mounds with a dipping sauce or dipping broth rather than
just serving them in a bowl with a broth. The reason I think this
dish is so delicious is because it’s an utter inversion on the traditional instant noodle. – I have never had these type
of instant noodles before and I’ve never had this dish before where we’re gonna put these in
ice water and then dip them. I think I’ve seen them
on the internet though, but I’ve never tried it myself. So I think this is like a
cool instant noodle hack. Okay, next step. My freezer does not have an
automatic ice cube maker, so I always have to fill up my own. And I feel like I always forget. Every time, I’m like, oh, I need ice, there’s never any ice. I’m curious how many of
you have a refrigerator that makes ice automatically
because I’m jealous of you. I just feel like that’s such a luxury. Also having a washing
machine, that’s a luxury. That’s New York problems though. – Most instant noodles
you have with a soup or with a sauce as a dry noodle whereas this literally
boil the noodles separately and then just serve them
in a delicious cold broth, which makes eating instant
noodle in the hot summer months a lot more bearable. I actually have no Asian heritage at all. I just have a great love
of food from all cultures and I’ve always wanted to
try something like this. – It has some clumps in it
from the powder of the packet. So I’m gonna strain this because nobody wants that kind
of salt bomb in their mouth. – [Eirika] I love the idea of
something traditionally served one way, served another. So cold noodles was something that was very interesting
to me and I love them. I think this is a delicious
way to eat noodles, especially in the hot months
and I really hope you enjoy it. I hope they taste as good
for you as they do for me. – This dish is from Morocco
and you can’t see my tableau because the comment is
too big, but here it is. Couldn’t find Indomie beef. So I’m using this one and
why can’t I open the package? This is humbling. Okay, there we go, beef flavor ramen. Cutting up a carrot. My knife skills, by the way, have vastly improved since
I started doing this. Water in the pot, ramen in the water. Carrots and peas, whoop, all the peas. I’m using raw garlic. I don’t know, maybe it should
have been garlic powder, but spoiler alert, it tasted okay. Flavor packet going in. A little bit of soy sauce. I thought that was fun and
okay, so here’s my pepper. And I was thinking, they did say to use all the
pepper, so there it goes. I’m using white pepper powder because I’m out of black pepper
and that’s what we’re doing. Plating is happening, putting a little bit of chili oil on top and my signature green
pop of color, ta-da. – Hi Berle, my name is
Jessica and I’m from the UK. Today I would love to share with you my Chongqing inspired instant noodle hack. Chongqing noodle dishes
originate in southwestern China where they are a popular street food. This version has chewy potato noodles in a creamy but spicy peanutty soup. It’s the ultimate comfort food and this hack means that
you can enjoy it at home. In the UK, we are really
lucky to have people from all over the world
and with them a huge range of authentic cuisines to choose from. – I have had a lot of
instant noodles in my life, but I have never tried potato noodles. It says firm and bouncy,
which I like the sound of. So I’m excited to try this one. – [Jessica] I love this dish because I love exploring unique flavors and this gives me the excitement of visiting my favorite Chinese. – The peanut butter that I’m using is actually from the Netherlands because I did an entire
peanut butter episode where I bought peanut butters
from all around the world. So we’re using this one
’cause it’s all natural and it ended up being one of
my favorite ones, so smell it. – For this recipe, I use
Samyang potato noodles because they are the
closest that I’ve found to a hand pulled noodle in instant form and I love their texture. The soup is also a great
base for you to add too. I like to add a full
spoon of peanut butter. You can use smooth or crunchy and some Chinese pickle vegetables that you can find in your
local Chinese supermarket. And then I top it with
some crushed peanuts. I came up with this after
craving my favorite dish from my local Chinese. It is super fast to make and cheap as it only uses the
three ingredients in addition to the noodle packet. You should try this
dish if you want a fast but unique comfort meal. I hope you enjoy it. – Hi everyone, my name is Widy and I’m from Bekasi, Indonesia. The dish I want to talk
about is sosis gulung mie or noodle sausage rolls in English. It’s a separate dish and you only need to throw
the noodle of the sausage and cook in some oil and deep fry it. You can get two good texture in one bite, crunchiness from the noodles and soft texture from the sausage. Actually, I didn’t know
about sosis gulung me before until one day, my classmate bought it
from our school campaign. Because of my curiosity,
I decided to buy it and I like it. The combination between
the noodle sausage rolls and it’s thickest sauce is
just perfect combo for me. – One of the things that
I think is so interesting about this recipe is that it is on the
official Indomie website. So this is an Indomie sanctioned recipe. – [Widy] If I had to make this,
I would use Indomie goreng because it has this big flavor. – This is a really big hot dog. I don’t know if I’ve ever
had a hot dog this long and I’ve had a lot of hot dogs in my life. I have done two full hotdog episodes and I’ve had some really
good ones in there. Every topping was necessary. I’m not gonna lie, that
might be one of the best hotdog bites I’ve ever had and I’ve had a lot of hotdog bites, so I’m definitely excited to try this one. This is a new brand for me. – Unfortunately, there
is no detail explanation regarding the dish’s origins. One article said that it has
been popular in Indonesia since 90s and it has different
name for some several spaces. So if you are looking for a
simple dish with unique texture but still affordable,
you can give it a try. Please enjoy it while it’s still hot and you can dip it with
your favorite dipping sauce. If your noodle sausage
roll is too hard to eat, you can soak them in that
liquid sauce for like one or two minutes until it’s soft enough. I think that’s it, I hope you enjoy it. (speaking foreign language) And have a nice day everyone. – So this submission is from Rwanda and I don’t get many
submissions from there, so I was definitely happy to see this one. I am using the Indomie
hot and spicy noodles. It’s cool how these noodles
are found all around the world. So I’m gonna start by
cutting up this spicy sausage and I’m gonna cook it in a pan and I’m using my wooden spoon. And if you guys think I
only have one of these, you’re wrong, I have like 20. We’re gonna cook the
noodles, same old, same old. They do look nice and I’m
gonna add all the spices and I’m also gonna add the sausage. And now I’m gonna take up
a pita bread, rip it up, and I’m gonna put it inside and mix everything around. Doing my normal plating, adding a pop of color,
that’s my specialty, and some black sesame seeds
’cause it look nice and ta-da! – Hi there, my name is Talie. I live in California in the United States and the dish that I’m excited to share is called taco noodles. Now this was the first
recipe that I ever made up. I was 13 on summer vacation and I just needed something to feed myself after swim practice. But once I figured out the
recipe, it became my go-to and not much has changed in 17 years. – So Talie said that you could either buy pre-made taco seasoning or make your own. I’m making my own, it’s a lot of spices. One, two, three, four, five, six, seven. – In college, it was a cheap
and filling pantry staple meal. And now at age 30, it is
still my go-to comfort meal. So it has really been with me through so many phases of life. Growing up, I used to use Maruchan ramen. Now Top Ramen is a little
easier to find where I am, but I think any brand really works. – Red pepper flakes
and chili powder, okay. Leia calls this paprika,
I call it paprika. Which one is right because
I know one of us is wrong or I’m doing it with
like a British version of this spice name. I don’t know, but tell me
which one is right please. I don’t know, it’ll be hard to write it, but just figure it out. – [Leia] Sound it out. – [Tally] The way that I
would describe this dish is probably ugly delicious. It’s a tangle of noodles
and cheese and black beans and meaty crumbles, but there are some pops of color from the red onion and the corn. – I’m using these Indonesian noodles, but you can literally
use any type of noodle because you’re not putting
any seasoning in it. So whatever you have
on hand totally works. – There’s also a pop of color and this is where I usually lose people, I like it with sour
cream and ketchup on top, and I’m sure Beryl will make
it pretty with some greenery. Now the sour cream and
ketchup may sound strange, but I think it’s really
important for adding acid and balance into such a cheesy dish. And I think it’s really good. The way that I make it, I think it ends up tasting
like a tacofied mac and cheese. It’s chewy and creamy and kind of sweet, but also sour from the
sour cream and ketchup. It’s got pops of brightness
from all the other add-ins and it’s just overall really tasty. But I think that’s the
fun thing about food. There’s so many opportunities
to just be creative and fuse your favorite things together. So I hope this has
convinced you to try it. And even if you don’t try it,
I hope it still inspires you to do what I did at age
13 and go into the kitchen and experiment with
whatever you’ve got on hand. – My name is Matt, I live
in Brisbane, Australia, but I was born and grew
up in Southeast Asia. My instant noodle dish is one that I just call peanut noodles. Peanut noodles are instant
noodles with roasted peanuts, green peas, and a sauce that mixes curry, soy and sweet and sour flavors. – Never have I ever boiled
peanuts like this before. Matt says that it will soften them. Curious, curious and curious. – I like this dish because
it has a balance of sweet, sour, salty, spicy, and
the crunchy peanuts. Add something really
simple but special as well. This dish is just one
that I’ve come up with, but it’s got some influence from some of the Southeast Asian dishes that I grew up eating. This dish is a comfort food dish for me. It’s one that I have pretty
regularly as a simple lunch or a dinner, especially
in the cold weather when it’s nice to have something hot. I use Indomie Goreng
noodles for this dish. I know those type of noodles
are meant to be drained and eaten without the soup,
but I find that the texture and the flavor really
work well for this dish. I first came up with the
basic version of this dish when I had to have surgery
on my jaw about 10 years ago. I could only eat really
soft food for a while, so I was eating a lot of soft noodles and I came up with this mix of flavors just through trying lot of combinations, but I really missed
having crunchy textures. So once I was able to
eat solid food again, I tried adding peanuts and
it just worked really well. This version of instant noodles
is really easy and cheap. All the ingredients are
simple, they’re easy to find, and they’re all things that I’d keep on hand
in the kitchen anyway. – This is a pancake made
out of Maggi from Malaysia. First I’m gonna start with a
little bit of ground turkey that I’m gonna cook up in the skillet. And I’m gonna boil water. You all said that I should
try to boil the water first. Grabbing my Maggi, and we’re just gonna cook
that per package instructions. Isn’t that cool you can see
through the pot, love that. Draining it, now I got a new
cutting board for Christmas. Cutting up half moons
of onion and cilantro and we’re gonna mix all of
this together in a bowl. Everything just goes right
in, including the seasoning. Oh, but not the package. Two eggs and mix this all together. We’re gonna get a pan and heat that up and we’re gonna make one
big pancake out of this. I’m gonna cover it ’cause I think that might help it cook better. Can it be done, I did it, what a champion. I’m gonna cut this up into four pieces and add a little Maggi hot and sweet, the best condiment ever. Little bit of yogurt and ta-da! – Hi, my name is Genie. I live in Chicago in the United States. I wanted to share my dressed
up spicy seafood ramen recipe. Neoguri is a Korean spicy ramen
noodle with springy, chewy, thicker noodles than your
average instant noodle. What makes my version special are the addition of ingredients. First, tteok or Korean sticky rice cakes. Korean sticky rice cakes are
made of 100% glutenous rice and are most similar to
Japanese kirimochi in texture. The second ingredient, a jammy egg. I mean eggs make everything better. I’m especially a fan
of pasture raised eggs with a bright orange yolk, three sliced odeng, Korean fish cake. The fish cake has a
pleasant, smooth texture and just soaks up the broth. I love this dish, it’s so filling, comforting with the
perfect amount of spice. It’s hearty and savory and
warms you from the inside. The texture is of the best part. The springy noodle, the chewy rice cake, the gooey yolk of the jammy egg. – I’m really curious, I
just wanna taste the broth. Ooh, that is spicy and hot, but there’s definitely a kick to that. I think this will be good
’cause I really love rice cakes. I think the spice is going to be nice. – Growing up, my default food
preference was Korean food and my favorite food to eat in Korea when visiting my grandmother
was street food tteokbokki. My ramen recipe takes my
favorite parts of tteokbokki and turns it into a quick meal
ready in under 10 minutes. Back home in the US, this
recipe was another one of my latchkey kid growing up in the 90s making dinner for myself hack. I think Koreans are probably
the most instant noodle obsessed culture in the world. Go to any Korean supermarket
or convenience store and see entire sections
of instant noodles. I would say variations of this ramen recipe are pretty
common in Korean households. This is a great quick backup
meal when the fridge is empty or you are so tempted to call for takeout. This is definitely not the
cup noodle you remember from your college dorm room. – Hi Beryl, hi everyone. My name is Nabila and I
live in Bekasi, Indonesia. The dish that I wanna share to you, it’s called Indomie nyemek. So Indomie is a noodle
brand here in Indonesia, and nyemek in Japanese
means not dry, but not wet. Also, Indomie nyemek isn’t easy to make stir fried noodle
with a lot of toppings. – It wouldn’t be Indonesia
if we didn’t add some chilies into the dish that I have learned. – Such as eggs and sausage, mustard greens and tomatoes as well. The result with some ketchup mayonnaise and it’s really good. I think every Indonesian know this dish because it’s commonly served
at warung kopi or warung. It is a small stall that
usually serves coffee, tea, and other Indonesian
snacks like pisang goreng or roti bakar. This dish is really affordable, especially at the time of the month, the crisis money shortage time. As Indonesian people said,
(speaking foreign language), and it’s pretty cheap and fulfilling meal and it has proteins from the eggs and fibers from the vegetables also. I think people should try this dish because it’s really
easy and cheap to make. – [Beryl] This looks nice. – [Nabila] And I hope you can
enjoy some Indomie adventures because we have a lot of amazing Indomie recipe here in Indonesia. Have a good day everyone. – Hey Beryl, I’m Raven. I was raised in Florida, but I’m currently residing in Vermont in the northeast of the US. The dish that I’m here to
talk to you about today is cheesy ramen pancakes. It’s just a conjunction of ramen, sour cream, cheese and egg
fried to a crispy perfection. You can just throw it together with some ingredients
left over in your pantry, in your fridge, and it just works. It’s honestly tastes
kind of like a quiche, but with a little bit
more sustenance in it. I think me and my friends might have been the
first ones to invent it. – So Raven’s recipe, they
said whatever feels right for the amount of cheese, which I tend to feel like a lot feels right, especially when it comes
to a ramen pancake. I think I’m gonna be generous. – Getting home late at night with friends after a late night out on the town. – [Beryl] Okay, that’s generous. – Not really feeling like
we want to cook too much, so we made ramen, then fried it. Normally I use roast
chicken flavored Maruchan. – First I grab this spatula,
but looking at this, I think we’re gonna need the big boy here. Not you, the big one. I don’t know how to know
when it’s time to flip it. I’m thinking like a pancake
with the little bubbles, but there’s just like a lot of bubbles. It has some structural integrity actually. Oh, I think it’s time to flip it, okay. – [Raven] But I do believe any form of ramen could really work in this dish. Now this dish is fairly
economical in my eyes. – After flipping, add
more cheese to the top, then flip again and fry
until the cheese is crispy. We’re putting another crispy
cheese layer on this, people. This is not a drill. – [Raven] Sour cream is inexpensive. Cheese is not too expensive. – More cheese. – [Raven] Ramen, very cheap. – Oh my god, it’s crispy. – [Raven] The eggs are probably
the most expensive thing. People should try this dish
because it’s simple, it’s easy. It highlights the fusion
food of what we can create by throwing together ingredients
from separate cultures. – Hi Beryl, my name is Tamati and I live in Canberra in Australia. In Australia, we don’t call
them instant noodles or ramen. We call them two minute noodles. And the two minute noodle dish that I wanna share is
called nonsense noodles. It’s two minute noodles
with chopped up raw tomato, cucumber and a tin of
lemon pepper flavored tuna. It looks like a mess when you make it, which is why these
called nonsense noodles, but it’s very tasty. The most common two minute
noodle flavors we have in Australia are all quite gentle and you need something
with a stronger flavor to stand up against the lemon tuna. – I couldn’t find the recommended noodles. However, I found soy sauce noodles and I find that flavor to be very similar. So that’s the one that we’re going with. I’m also a little bit
confused by this recipe ’cause I think I’m making a
soup with these vegetables and that is interesting
’cause cucumbers go in it, but we’re doing it. Come on, what the heck? I’m getting scissors. Ooh, la la. – The veggies add freshness. The tuna makes it hearty
and the flavor is bright and sharp and savory. It’s a very balanced
meal, full of nutrients and can be made no matter what cooking instruments
you have access to. All the ingredients are
things I tend to have on hand and don’t need to be refrigerated. All of that makes it a
great way to eat something that will make my body feel
good at times when otherwise, I’d probably be leaning towards
much unhealthier options. Nonsense noodles is absolutely
not an Australian thing. It’s a me thing. I made it up, but messing
around and coming up with ideas that everyone else thinks are bonkers is like deeply violently Australian. I think most Australians would have at least one like hear me out Food. I probably have more than most. I eat Vegemite with a spoon, but everyone has at least one
really weird thing they love and this is one of mine. People should try nonsense noodles because they’re fun, flavorful,
and full of goodness. – Hi everyone, my name is
Rishi and I’m from Pune, India. I’m going to tell you
about the Frankie roll. Frankie rolls are popular in many parts of Gujarat such as Amdavad and Baroda, where I’ve spent a large amount of my childhood and teenage. My favorite Frankie roll is the Szechuan noodle Frankie roll. To make this, you would need
three green ingredients, the roti, which serves as a wrapping, the hakka noodles and Szechuan chutney. Hakka noodles are made by
pan frying boiled noodles with crispy vegetables
like cabbage, carrot, green onions with soy
sauce and chili sauce. After you’ve made your hakka noodles, you keep your roti on which
you keep your hakka noodles and generous amounts of Szechuan chutney. I personally like a Szechuan
Frankie roll, which is so hot that it makes you go red or cry tears. Let me know how you like it, cheers. – Hello Beryl, hello everyone. My name is Ece, I’m 21 years
old and I’m from Turkey and mine’s the noodle
sandwich is triple sandwich of scrambled eggs, cheese
slice, and hot sauce. It’s really easy to make.