Recently, my wife and I inherited an air fryer. We’re pretty late to the ‘revolution’ of a tabletop convection oven on steroids that can make crispy french fries and chicken nuggets like nothing else. But of course, you probably guessed instant noodles wouldn’t be far behind. This is my first attempt, but most certainly not my last. I didn’t do any research – I decided to just wing it after making a few things over the past two days. Let’s see what happened!
Exclusive: Top Ramen Instant Noodles In An Air Fryer
The Recipe
I knew two things: the air fryer would require surface of the noodles to be accessible. I also knew that soup is not an option here. I went with a kind of combination – my mother’s recipe for instant noodles she made when I was a kid, and the recipe for buns for ramen burgers. I took a pack of Top Ramen chicken flavor (made it in a Rapid Ramen Cooker in the microwave that the inventor sent me way back in the day), then drained, added seasoning, and en egg.
I stirred many revolutions to combine. Then, I put the mixture in a deep dish pizza pan which was greased, and pressed a slightly smaller diameter pan on top. Then, into the fridge it went.
About 45 minutes later, it had set up. I threw it on the rack and put it in the air fryer at 400 degrees for five minutes.
The Results
Finished (click to enlarge). Initial reaction I have is that one egg simply isn’t enough. Two for sure. The noodles are very crisp – slightly less time might have worked better as well. Regardless, the crispness and chicken flavor were nice with the egginess. It really was rather good, just in need of a little tweaking. I think a little more time setting up would have made it easier to manage too – it wanted to fall through the grate on the riser.
A side view of the finished product (click to enlarge).
What’s Next
Indomie was what I originally wanted to do, but I think this was a good start and gave me some good data. Tomorrow is another day.
