Noodles Four Ways

Chef Tips:

• You can turn any pasta into ramen-style noodles. Just use what you have on hand, like spaghetti, and add baking soda to the boiling water. This helps give the noodles a slightly chewy, springy texture that is closer to classic ramen.
• Use unflavored dental floss or fishing line for cleanly sliced eggs.
• Stir 2–3 tablespoons creamy peanut butter into the broth for a rich, nutty twist that balances the gochujang's heat and creates an ultra-creamy ramen-style broth.

Butter Masala

In a large saucepan over medium heat, melt 2 tablespoons Schnucks butter. Stir in 2 minced garlic cloves; cook until fragrant, about 30 seconds. Stir in 1 tablespoon Schnucks tomato paste, 1 tablespoon yellow curry powder and 1 teaspoon cumin. Cook, stirring constantly, until toasted and aromatic, about 1 minute. Whisk in 4 cups prepared base broth and 1 cup Schnucks coconut milk until smooth. Bring to a simmer; cook 3 minutes. Add prepared noodles and toss until warmed through. Divide noodles among bowls and top with 1/4 cup chopped cilantro, 2 tablespoons. finely minced red onion and 4 jammy egg halves.

Cold Soy-Ginger

In a large bowl, whisk together 1 tbsp. Schnucks soy sauce, 1 tablespoon rice vinegar and 1 teaspoon honey. Stir into 4 cups prepared base broth. Divide chilled broth and prepared noodles among bowls. Top with 1 thinly sliced cucumber, 2 sliced green onions, 4 jammy egg halves and sesame seeds.

Cheesy Korean-Style

In a large saucepan over medium heat, whisk together 4 cups prepared base broth and 2 tablespoons gochujang until smooth. Stir in 1/2 cup Schnucks shredded American cheese and simmer, whisking occasionally, until creamy, 2–3 minutes. Add prepared noodles and 2 halved baby bok choy; cook, stirring occasionally, until bok choy is tender and noodles are warmed through. Divide noodles among bowls and top with 1/4 cup kimchi and 4 jammy egg halves.