There are fancy weeknight dinners, and then there are the meals you make when you’re staring into your pantry like it’s a vending machine and hoping something inspirational drops out. This week, what dropped out was a pack of Top Ramen – the unofficial mascot of broke college kids, tired adults, and anyone who understands the power of a 30-cent noodle brick.

I’ve had Eric Kim’s Peanut Butter Noodles from NYT Cooking bookmarked for ages, and I finally decided to try a version of it using what I had on hand. My conclusion? Gourmet is not a price point; it’s a mindset. This little bowl of noodles turned out so good – creamy, salty, nutty – and when we cracked a couple of eggs on top for extra protein, along with some other semi-fancy finishes, it transformed into a real, stick-to-your-ribs dinner.

Even better? The whole dish cost about $1.75 total. Here’s the breakdown:

■ 1 package of Top Ramen: about $0.35
■ 2 tablespoons of creamy peanut butter: about $0.20 (based on a $3.00 jar)
■ 1 tablespoon of butter: about $0.15 (based on a $4.00 pound of butter)
■ 1 tablespoon of grated Parmesan cheese: about $0.15 (based on a $4.50 8-ounce block)
■ 1 to 2 eggs (optional): about $0.35 per egg (based on a dozen costing around $4.20)
■ Soy sauce: free – because I save packets from takeout

Yes, free. And here is my strongest kitchen hill to die on: always ask for extra sauce packets when you get takeout. Soy sauce, duck sauce, hot mustard, grape jelly, honey – if a restaurant offers it, take it. Stash them in a jar at home. They last forever and save you money, and they’re perfect when you need just a teaspoon of something savory for a dish like this.

Pantry cooking doesn’t have to feel like scraping by. With one pot, a packet of noodles and a few odds and ends, you can make something warm, comforting and honestly delightful. This recipe doubles and triples flawlessly. Just increase your pot size as you add more ramen so it combines easier. Austin gave it a 10/10 and I have to agree, especially since it took me less than 10 minutes to make.

PEANUT BUTTER RAMEN

(Adapted From NYT Cooking)
Serves 1–2

Ingredients:
1 package Top Ramen (save the seasoning packet for another use)
Salt
2 tablespoons creamy peanut butter
1 tablespoon butter
1 tablespoon grated Parmesan, plus more for serving
1 teaspoon soy sauce (a takeout packet works perfectly)
1–2 eggs (optional, for added protein)

Directions:
■ Bring a small pot of salted water to a boil. Cook ramen according to package directions, then drain, reserving a splash of the cooking water.
■ In the same warm pot, stir together the peanut butter, butter, Parmesan and soy sauce until melted and smooth. Add a teaspoon or two of the reserved cooking water to loosen the sauce as you stir.
■ Toss the noodles in the sauce until coated and glossy.
■ If adding eggs, cook them however you like – soft-boiled, jammy or fried – and nestle one or two on top.
■ Finish with extra Parmesan or a drizzle of soy sauce
■ Optional: I added green onions, sriracha, and sesame seeds to mine at the very end, dress it up however you want.