DRESSED UP INSTANT RAMEN

DRESSED UP INSTANT RAMEN


 

I ate a lot of Instant ramen when I was younger. My mom would add soy sauce and Franks Redhot Sauce. It became one of the first things I could make. My cousin and I would play house, make ramen, pour soda into plastic wine flutes and pretend we made our families a gourmet meal.  

When I went to University of Missouri Columbia (Mizzou, Go Tigers!) the only thing I was able to make that first year was ramen. I had people coming to my room to make them ramen because I made some of the best instant ramen they have ever had.

For awhile instant ramen was strictly eaten just as an hangover tool , but then I started adding toppings and it was welcomed into my world as a meal eaten with a cold beer.

If you don't have all the toppings at home, just top with an egg that jazzes it up a bit. Also if feeling really hungry double the recipe. 

 

 

INGREDIENTS

1 instant ramen packet
1 tablespoon soy sauce
a few dashes of red hot hot-sauce
1 tablespoon sesame oil (optional)
a few dashes of fish sauce (optional)
1 soft boil egg
kimchi
2 green onions, thinly sliced
furikake Seasoning or Seasame seeds

PREPARATION

Place the egg in a saucepan and cover with water. Bring the water to a boil, lower the heat and simmer for 3 minutes. Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool. Remove the shells, slice egg in half lengthwise, and set aside. 

Bring 2 cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds.

Transfer to a bowl and add soy sauce, hot sauce, sesame oil, fish sauce and mix. Top with egg, kimchi, green onions, and furikake or sesame seeds. 

PERFECT DIRTY MARTINI

PERFECT DIRTY MARTINI

TURKEY SWEET POTATO POT PIE

TURKEY SWEET POTATO POT PIE