Here is how you upgrade a Big Seafood Cup Noodle. 🍜
It comes with tiny pieces of dry fake crab, but we can do better. I loaded this cup with Crispy Coho Salmon Skin Chips (zero waste!), Hawaiian Garlic Butter Shrimp, and extra immitation crab meat.
I actually have a rule that I can’t eat instant ramen until 2026, so I made this gourmet feast for my toddler (The Kitchen Supervisor). I bought the salmon for sushi, but I wasn’t going to throw away $2 worth of skin. I scraped it, fried it into chips, and stuck them in like fancy crackers.
She gets a 5-star seafood meal in a styrofoam cup. I got to smell it.😅
Ingredients
* The Base:
* 1 Big Seafood Cup Noodle (Nissin)
* The Toppings:
* Coho Salmon Skin (from a sushi filet)
* Shrimp (peeled & deveined)
* Imitation Crab Meat (Kanikama)
* The Flavor:
* Cornstarch (to coat shrimp & skin)
* Red Chili Powder (gochugaru)
* Butter (lots of it)
* Garlic (a ton of it)
Short Cooking Instructions
* Salmon Skin Chips: Don’t waste the skin! Scrape off any meat (save for flakes) and cut the skin into rectagles. Fry in a hot pan until super crispy. I put a small frying pan on top to weigh it down. And low heat after initial sear 🙏
* Hawaiian Shrimp: Coat your shrimp in cornstarch and red chili powder. Melt a generous amount of butter in the pan (use a circular motion with your fingers 😅). Fry the shrimp until crispy.
* The Mix: Melt more butter and tons of garlic. Toss the fake crab meat and those shrimp back into the buttery pan to coat.
* The Noodle: Make the Cup Noodle normally with hot water.
* The Upgrade: Top the noodle cup with the garlic butter shrimp, crab chunks, and stick the crispy salmon skin chips out the top.
* Serve: Hand it to the boss (toddler).

#dadlife
#cupnoodle
#ramenhack
#instantramen
#seafood
#food
#shorts
#stephensnofuncity
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