A half-block of ramen transforms into dinner in the time it takes water to boil. The garlic oil does the work here, toasting and infusing while the noodles cook, then pulling it all together into something warm and simple.

Serves 2. 15 minutes, 10 at the stove.

About 260 calories a serving, 6 g protein, 2 g carbohydrate, 25 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

You need half block ramen noodles, 3 tablespoons oil, 3 cloves, sliced thin garlic, to taste salt, to taste pepper, 2 eggs.

1. Bring a large pot of salted water to a boil over high heat. While the water heats, pour 3 tablespoons of oil into a small skillet and add 3 sliced garlic cloves over medium heat; stir often until the garlic turns light gold and smells sweet, about 4 minutes, then take the skillet off the heat.
2. Add the half-block of ramen noodles to the boiling water, breaking it apart with a wooden spoon as it softens. Cook until tender, about 3 minutes, stirring now and then.3 min
3. While the noodles cook, crack 2 eggs into a bowl and whisk lightly with a pinch of salt and pepper. Set aside.
4. Divide the cooked noodles and about 1 cup of the cooking water between two bowls. Pour the garlic oil and all its contents over the noodles.
5. Return the empty pot to medium heat, add 1 tablespoon of oil if it looks dry, then pour in the beaten eggs and stir gently until they form soft curds, about 2 minutes, then divide between the bowls.2 min

Note Swap the eggs for a soft square of tofu if you have it. Leftovers will keep for a day in the fridge but taste best fresh. Serve with hot sauce, soy sauce, or fish sauce on the side.

Half a package of instant ramen gets a quick stir-fry finish with a beaten egg and whatever greens you can find, turning shelf staples into a proper bowl for two on a weeknight. Nothing fancy, just honest food.

Serves 2. 15 minutes, 12 at the stove.

About 200 calories a serving, 7 g protein, 3 g carbohydrate, 18 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need half package ramen, 2 tablespoons oil, 2 cloves garlic, to taste salt, to taste pepper, 2 eggs, 4 ounces spinach or bok choy.

1. Bring 4 cups of water to a boil in a large pot. Cook the ramen noodles for half the package time on the wrapper, stirring once; drain and set aside.5 min
2. Heat 2 tablespoons of oil in a large skillet over high heat while the noodles cook. Mince 2 cloves of garlic and add to the pan once the oil shimmers; stir for 30 seconds until fragrant.
3. Add 4 ounces of greens torn into bite-sized pieces to the pan and toss constantly until wilted, about 2 minutes. Season with salt and pepper.2 min
4. Push the greens to the sides of the skillet and crack 2 eggs into the center. Let them set for 30 seconds, then stir and scramble until just cooked through, about 1 minute.1 min
5. Add the drained noodles to the skillet and toss everything together to combine, about 1 minute. Divide between two bowls and serve right away.1 min

Note Swap the greens for any vegetable on hand: cabbage, mushrooms, carrots. Leftovers keep refrigerated for one day and can be reheated gently in a skillet with a splash of oil. Serve with hot sauce or soy sauce on the side if you have it.

A quarter block of ramen half becomes a single stir-fried cake with egg, stretched and browned at the edges for texture. This is how you use up an odd ramen block on a weeknight.

Serves 2. 20 minutes, 20 at the stove.

About 440 calories a serving, 13 g protein, 35 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 quarter block ramen half, 2 tablespoons oil, to taste salt, to taste pepper, 2 cloves garlic, 2 eggs, 2 tablespoons soy sauce, 2 scallions.

1. Crumble the quarter block of ramen half into bite-sized pieces; you should have about a cup. Pour 1 cup of water into a pot, bring to a boil, add the ramen, and stir until tender, about 3 minutes.5 min
2. Drain the ramen in a colander and spread it on a plate to cool and dry for 2 minutes while you mince 2 garlic cloves and slice 2 scallions into 1-inch pieces.2 min
3. Heat 2 tablespoons oil in a large skillet over medium-high heat. Once shimmering, add the ramen and press it into a flat cake with a spatula, letting it sit undisturbed for 3 minutes until golden on the bottom.3 min
4. Crack 2 eggs into a small bowl and beat them lightly with a pinch of salt and pepper. Push the ramen cake to the side of the skillet, pour the eggs into the cleared space, and scramble them with a spatula until just set, about 1 minute.1 min
5. Toss the ramen cake and eggs together, breaking up the ramen into smaller pieces. Add the garlic and 2 tablespoons soy sauce, tossing constantly for 1 minute until fragrant.1 min
6. Divide between two bowls and top with the sliced scallions. Taste and season with salt and pepper.

Note Swap soy sauce for fish sauce if you have it. Leftovers keep in a sealed container for one day, reheated in a skillet with a splash of water. Serve with a cucumber salad or side of pickled vegetables to cut the richness.