Like most people, I love a bargain, so when I spotted a stack of already cheap ramen on clearance at a local grocery store, I tucked a bunch into my shopping cart.
Yes, they’re full of salt. Yes, they’re full of fat. But it’s no surprise that the dried noodles, which come with their own tiny flavoring packets, are trending. Again. To my mind, they’re little rectangles of plastic-wrapped magic, providing a nearly free foundation for a quick, satisfying and homemade(ish) meal.
A blank culinary canvas, ramen invite improvisation. My version is inspired by the year I spent teaching English in China’s Guangxi Province. There, noodles made from rice or wheat are a popular evening snack, served in broth, or not, with scallions, vegetables and sliced meats. Customers add condiments to taste, dipping into the jars of chili sauce and bowls of minced garlic set atop each table.
Homemade(ish) Ramen
2 servings
At home, I start with the packaged noodles and add a protein — maybe shrimp or tofu — and vegetables. Peas, chopped broccoli and cabbage work well. But my favorite addition is fresh eggs. You can adjust the cooking time, based on how you like the yolks. I prefer them partially set.
Ingredients
2 cups water
one package chicken-flavored ramen
four eggs
large handful of raw spinach
sesame oil
chili sauce
minced garlic
crushed peanuts
chopped cilantro
Steps
Using a small saucepan, bring the water to a boil and add the noodles. After a minute, crack the eggs into the liquid. Boil for two more minutes and then remove the pot from the heat.
Gently stir in the flavoring packet and spinach, and cover the pot. After a few minutes, when the greens are wilted, add a splash of sesame oil.
Serve with the chili sauce, garlic, peanuts and cilantro.
Aimee Caruso can be reached at acaruso@vnews.com or 603-727-3210.