You will be departing soon for the wonderful world of college and I wanted to provide you with a few resources so you don’t get scurvy or some other disease caused by malnourishment (anyone remember the names of those diseases??? Bonus recipes if you do). Let me know what you think of them, and if you try them. Also if you have any tasty mods for the recipes go ahead and post them here!
1 package ramen noodles
1 large egg
1/4 cup shredded cheese
Bring 1.5 cups of water to a boil and add the noodles. Cook for 3 minutes and reduce heat to low. (Reduce amount of water after noodles are cooked if you like a slightly drier texture) Add seasoning packet and stir to mix.
Crack egg into a bowl and whisk with a fork. Drizzle slowly into ramen noodle pot and after all the egg is added stir quickly to keep the egg separated (like if you were making egg drop soup). Egg should cook pretty quickly and once it is finished (no more runny egg to be seen) it’s done!
Add cheese and stir to mix. Season with fresh ground black pepper (regular pepper will work in a pinch but investing in a pepper grinder is a cheap and delicious way to add yummy flavor to any dish!)
Pour into a bowl and enjoy!
If you want to add a few more things to your ramen that you might happen to have lying around the following work well (and are relatively inexpensive!)
– Rotisserie Chicken: I know the 7 dollar price tag seems steep but trust me if you shred one of those babies up and put it in a plastic container you will get a minimum of 3-4 meals out of that (to share!). You can toss some of that bad boy in your ramen just before you add the egg and it will heat up nicely. Alternatively you could also buy canned chunk chicken.
– Cilantro or Green Onion: Do I need to explain the deliciousness? I didn’t think so. Add these to the water before the noodles.
– Soy sauce: I would recommend caution with this one though because soy is notoriously high in sodium (aka salt) and so is Ramen. There is such a thing as too much of a good thing if you catch my drift. Add to the pot after the noodles are cooked (along with the sesame oil if you are using it and the seasoning packet).
– Sesame Oil: A marginally pricey investment but you only need a few drops per use so it will last forever. My recommendation is to buy a tiny bottle of good oil (doesn’t have to be the most expensive bottle but don’t go bargin bin on this one). Make sure it is pure sesame oil (not a blend) and the darker version (Toasted) has the stronger flavor so I recommend it.
– Garlic: If you don’t have good knifes and cutting boards lying around (or don’t want to deal with mincing garlic) I would recommend buying one of the jars of pre-minced garlic from the grocery store. You can find them in the produce section, usually on a shelf somewhere (often below one of the freestanding produce displays). They are a couple of bucks but you will get many many uses out of them. Toss the garlic in with the water for the noodles at the very beginning and it will infuse the cooking water (and the noodles).
– Pandas: completely optional