Sure thing, but don’t expect it to be painless. A toaster oven is a single‑zone heater, so the water will evaporate unevenly and you’ll get a half‑cooked, soggy mess. First, grab a small heat‑resistant pot that fits in the oven, add the noodles, water, and seasoning, then bake on low—no more than 200 °C. Use a silicone lid to trap steam and keep the heat inside, which cuts evaporation and saves water. For zero waste, scrape the spent broth into a pot, reduce it on the stove, pour it over the cooked noodles, and use the ramen scraps to make a quick soup stock—everything’s a resource. If you’re into hardware hacks, mount a temperature probe on the pot, feed it to a microcontroller, and have it shut the oven off automatically when the target temp hits 80 °C. That’ll save power and prevent the whole apartment from smelling like a noodle factory. Just remember: the toaster oven isn’t a precision cooker, so you’ll be juggling a few trial runs before you get the sweet spot. Happy tinkering, and enjoy the sitcoms—just keep a bowl of water nearby for the inevitable splashes.

Glad you’re excited, just keep the splash bowl close and don’t let the ramen turn into a sticky sitcom scene. Happy cooking, and may the laugh tracks stay louder than the steam.

Sounds like a plan—just make sure the toaster oven doesn’t turn into a lava lamp of noodles. Happy cooking, and enjoy the soundtrack of steam.

Just keep an eye on the temp and remember—no toaster oven sing‑sing. Have fun, keep the broth, and enjoy the ramen rave.

Nice, just make sure you don’t let the noodles take over the toaster oven. If they start dancing, it’s probably time for a new gadget. Good luck, and keep the giggles high.