- You're a poor, starving writer
- Any money you do get is going towards buying a couch before the big sale ends
- You're eating instant ramen all the time anyway
- You have that faint hope that your ramen tasted different for once
I'm sure we've all been there at least once. Am I right? *crickets chip* Yeah . . . I'm totally right. So let me teach you guys how to spice up instant ramen!
Sarah's Fancy Stir-Fry Ramen
In order to make this delicious meal for two people, you will need:
- 2 packets instant ramen
- 2 hard boiled eggs (peeled)
- Delicious veggies of your choice
- Sesame oil
- Soy sauce
- Rice vinegar
- 1 clove garlic (minced)
- 1 green onion stalk (chopped)
- Fresh ginger (minced)
- Sesame seeds
Right-o. To start with, we're going to make shoyu eggs, as seen on the excellent Japanese food blog, Just Bento. Why eggs in a noodle dish? They add protein and I love them.
To make these babies, you're going to need some soy sauce and your hard boiled eggs. In this case, I have 2 eggs and 2 tablespoons soy sauce. Heat the soy sauce in a small pan. Once it starts foaming, add the eggs and roll them around with a spoon so they get evenly coated in the soy sauce. When they're done, they'll look something like this:
Next, pull out your delicious veggies. In this case I'm using ½ cup frozen corn and ½ cup canned bean sprouts, but I'm also a huge fan of Asian stir fry frozen veggie medleys. Pretty much anything can work though--peas, carrots, brocoli, edamame, water chestnuts, cabbage, etc. Just sauté the veggies of choice in a little butter until they're all warm and delicious. Set aside.
Bottom row: ramen seasoning packets (chicken flavor), minced garlic, chopped green onions, and minced ginger.
Okay, so it looks a little intimidating (and expensive), but it's not that bad. Really. The bottled ingredients will last you quite a while and the fresh ingredients are A) not that expensive, and b) add a kick that their powdered counterparts lack.
So to get this started, add the garlic, ginder, and a dollop of sesame oil to your pot. When making this sauce I usually adjust ingredients based on taste, so unfortunately I'm not going to be much help when it comes to measurements. The thing about most of these ingredients is that, while having more or less of one will change the flavor of your sauce, it won't ruin the dish. Don't be afraid to experiment--too much or too little of something never killed anyone.
Anyway, I like to cook the ginger and garlic in the sesame oil until they get soft and a little browned. This seems to help the flavors come out and make them taste delicious. . . but I really have no idea what I'm talking about. Just do it.
So, how do you guys feel about instant ramen? Is it one of those foods that you avoid like the plague? Have you ever had the opportunity to eat real ramen in Japan? And, most importantly, do you have any alternative ramen recipes worthy sharing? Tell me in the comments!