CUISINES/ JAPANESE/ MAINS/ MEXICAN

Mexican Chorizo Instant Ramen

Hello and Welcome! Today I have another Not-so-Instant Instant Ramen recipe for you. The Mexican flavors of chorizo and cilantro go really well with ramen noodles, egg and my favorite Instant Ramen method – which is to add an American Cheese single to give the broth rich creaminess. It might sound weird, but it all works really well. It’s a great way to mix up the flavors of some pantry/fridge staples. Let’s do it!

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This recipe is really simple. Start by cooking the chorizo in a skillet, breaking it up as it cooks, until it’s browned and cooked through. Meanwhile, bring a saucepan of water to boil. When it’s boiling, gently add one or two eggs and set a timer for 8 minutes. Remove the chorizo from heat when it’s cooked through and set aside.

When the 8 minute time on the eggs is up, transfer the eggs to an ice bath.

Instant Ramen Noodles

Rinse out that saucepan and add 1.5 cups of water to the saucepan. Place it back on the stove over high heat and bring to a boil. When the water is boiling, add a teaspoon of Roast Chicken Better Than Bouillon. Stir to dissolve the bouillon. Then add the ramen noodles.

Use a fork to flip over the block of ramen noodles and then gently separate the noodles with the fork. As soon as the noodles separate easily, remove from heat. The hot broth will finish cooking the noodles without overcooking them. Meanwhile, peel one of the boiled eggs.

Pour the noodles and the broth into a noodle bowl. Place an American Cheese single over the noodles and use the fork to stir in the cheese until it’s all melted and incorporated.

Add the chorizo to the ramen bowl.

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Slice the egg in half at its equator and place the halves (yolk side up) in the ramen bowl. Then top the Mexican Chorizo Instant Ramen with a small handful of cilantro leaves.

Mexican Chorizo Instant Ramen

To finish off the Mexican Chorizo Ramen, sprinkle Tajín over the egg halves.

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And that’s it! If you want to add a little extra veg, add a small handful of thawed corn. So simple, it’s a great way to mix up the flavors and create something new out of a package of Instant Ramen Noodles.

I hope you give this recipe for Mexican Chorizo Instant Ramen a try, it’s a super easy, no-brainer for a quick-to-make weeknight dinner. Thanks for joining me today, take care and be well. xo Kelly

Key Equipment

Mexican Chorizo Ramen

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Dinner, Main Course, Lunch Mexican/Japanese
By Kelly Djalali Serves: 1
Prep Time: 10 Minutes Cooking Time: 3 Minutes Total Time: ~15 Minutes

Super Simple, Super delicious! Mix up the flavors of Instant Ramen with Mexican Chorizo, American Cheese and cilantro.

Ingredients

  • 4-8 oz. Mexican Chorizo
  • 1-2 Large Eggs
  • 1.5 cups Water
  • 1 tsp. Better Than Bouillon (chicken or beef)
  • 1 Package Instant Ramen Noodles
  • 1 American Cheese Single
  • Fresh Cilantro
  • Tajín Seasoning

Instructions

1

Start by cooking the chorizo in a skillet, breaking it up as it cooks, until it's browned and cooked through.

2

Meanwhile, bring a saucepan of water to boil. When it's boiling, gently add one or two eggs and set a timer for 8 minutes.

3

Remove the chorizo from heat when it's cooked through and set aside.

4

When the 8 minute time on the eggs is up, transfer the eggs to an ice bath.

5

Rinse out the egg saucepan and add 1.5 cups of water.

6

Place the saucepan back on the stove over high heat and bring to a boil. When the water is boiling, add a teaspoon of Roast Chicken Better Than Bouillon. Stir to dissolve the bouillon. Then add the ramen noodles.

7

Use a fork to flip over the block of ramen noodles and then gently separate the noodles with the fork. As soon as the noodles separate easily, remove from heat. The hot broth will finish cooking the noodles without overcooking them.

8

Meanwhile, peel one of the boiled eggs.

9

Pour the noodles and the broth into a noodle bowl. Place an American Cheese single over the noodles and use the fork to stir in the cheese until it's all melted and incorporated.

10

Add the chorizo to the ramen bowl.

11

Slice the egg in half at its equator and place the halves (yolk side up) in the ramen bowl. Then top the Mexican Chorizo Ramen with a small handful of cilantro leaves.

12

To finish off the Mexican Chorizo Ramen, sprinkle Tajín over the egg halves.

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4 Comments

  • Reply
    Donna
    January 18, 2023 at 11:49 am

    This sounds like an easy and comforting dish. Is the chorizo you use already cooked? I seem to be able to find only cooked chorizo in my area. Will that work?

    • Reply
      Kelly Djalali
      January 18, 2023 at 5:46 pm

      Hi Donna, I am using Mexican Chorizo which is normally sold uncooked. Spanish Chorizo which is a hard sausage is a different thing. If you are only seeing Mexican chorizo already cooked, it will work fine, just warm it through on the stovetop. Hope that helps! xo Kelly

  • Reply
    Mari
    January 18, 2023 at 12:38 pm

    I like unexpected combinations, and this sounds like a good one. I have a lot of ramen noodles to use, and this should make a good start. There is something about ramen that is very appealing, and especially when it’s dressed up like this. I really like chorizo, and it’s always nice when it shows up somewhere unexpected. This will be a winner at my house, and on frequent repeat. Happy Wild And Windy Wednesday to Kelly, Alex, Terry and the three rascals. We were lucky to have that virus, because a huge chunk of my son’s work mates are out with Covid. So everyone is working remotely this week. It’s always an adventure isn’t it?!

    • Reply
      Kelly Djalali
      January 18, 2023 at 5:48 pm

      It is always an adventure, Mari. Glad your son is able to avoid the Covid going around his office. I am sure your whole family will like this one – it’s an unexpected combination that works so well! Stay warm! xo Kelly

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