Pretty easy lunchtime ramen

[amethyst73]

This recipe was my version of a recipe I saw on Tumblr which I can no longer find, more’s the pity. It assumes you’re going for a bunch of noodles rather than a bowl of soup. The main trick here is to re-use the egg-boiling water for the ramen and veggies.

 

You will need:

Instant ramen

1 egg

Random veggies of choice

Already-cooked meat if desired

Seasonings (I used sesame oil, rice vinegar, and soy sauce, but you could add many things. I would suggest using a little oil so the noodles don’t stick.)
Total prep time <20 minutes

Hard-boil an egg: Stick an egg and enough cold water into a pot to cover the egg with 1 inch water. (This feels like a stupid amount of water for 1 egg.)

Bring to a rolling boil. This will feel like it takes forever (probably only 8 minutes or so) but you can do other things while it boils.

Reduce heat to medium high and set a timer for 7 min.

When timer goes off, retrieve egg and stick in cold water or run under cold water for a while.

While waiting for the dratted water to boil:

Retrieve any raw veggies you have around and chop. I like carrots, cut into matchstick-wide widths. (That’s a few millimeters or ~⅛ inch if you’ve never met a matchstick.) I’ve also seen recipes using bean sprouts, mushrooms, etc.

If you have already-cooked meat or veggies (I added some roasted cauliflower), chop into bite-size pieces if needed.

Check your ramen package and see how long it takes to cook. Oh, and discard the seasoning package because the seasoning packages are full of sodium, MSG, and evilness. Decide when the various veggies are going to go in with respect to the cooking time. Top Ramen takes 3 minutes; carrot can go in immediately prior to the noodles, I would probably put in mushrooms at the start of minute 2, and bean sprouts at the start of minute 3. Greens like spinach will probably only take ~2 minutes.

Once your egg is out of the boiling water, add the ramen and vegetables as you’ve decided. Get out a colander and a small to medium mixing bowl. Pour a small amount (I used probably ½ tsp of sesame oil into the bowl. Once the ramen and veggies are cooked, dump into colander, shake briefly to remove excess water, and transfer to bowl with oil. Toss briefly to coat noodles with oil before adding other seasonings. Add a bit of rice vinegar (I shook in a bit, probably no more than ½ tsp) and enough soy sauce to turn noodles light brown (maybe a tsp or so). Peel, cut, and add your egg any pre-cooked meat or veggies and toss together to warm through and coat with seasonings. ENJOY!