The Ramen Chef

Ramen Noodles make up a staple part of my diet. They are a necessary component of any diet aimed at low cost calorie intake.

In order to further increase my efficiency, I have begun optimizing my ramen cooking to reduce wait/stall time.

0:00
First, I fill 4 pots with exactly 1/4th the water and turn on 4 burners at once on 'high'.

0:23
While the temperature rises, I open the ramen and pre-tear the chem packs.

1:37
Once the boiling temp has been surpassed, I combine all 4 pots into one, and dump the noodles in.

1:43
In the next minutes that it takes to cook the ramen, I dry the other pots (because water were the only contents, extensive washing is unnecessary).

1:59
Now, I add the chemical pack, stir, and get some ice ready.

2:09
Next, I insert 1/6 cup of ice to cool the ramen to consumption temp.

2:15
Ramen is being eaten.

I have saved about 12 minutes per meal. This is incredible for a food that is already "instant"