Ramen: The One-Step-Above-Lazy Edition
Ramen is actually pretty terrible for you. This recipe takes that same ramen and attempts to add some nutrients and heartiness to it.
- Nongshim Shin Ramyun Black - 1 package
- meat - 0.5 lbs
- eggs - 2
- baby kale - 1 large fistful
- butter - 1 pat
- Bring water to boil in a medium-sized pot over high heat. Use a little more water than the package suggest because you'll be adding more stuff than just the noodles.
- Add noodles and all flavor packs when the water boils.
- When noodles start to separate, add your prepared meat. I'm typically using frozen deboned meat from leftover smoked St. Louis ribs. I'll add that recipe someday and link back to it. In the meantime, you can get by with just about any kind of leftover meat: rotisserie chicken, grilled steak, roast Bantha, poached Ewok, etc.
- While you wait for the pot to come back to a boil, start melting a healthy sized pat of salted butter in a small frying pan over medium heat. Tip: make sure there's enough butter to "float" the eggs on top.
- When the water is boiling again and the meat looks nearly reheated, take a handful of baby kale and add to pot. Mix gently. I typically alternate between baby kale and baby spinach when I make this, using whatever I have left over in the fridge. Any cooking green should work.
- While the baby kale shrinks in the pot, fry up a couple eggs over easy in the preheated frying pan. I tend to leave the yolks really runny, because they'll end up over-cooking when you eventually top your noodles with them.
- By the time the eggs are done, the baby kale should be cooked enough. There's certainly enough food for two people here so you should probably split the contents of the pot into two medium bowls. If you've got a healthy appetite like me, pour the contents of the pot into one large bowl and top with fried eggs.
Am I making ramen noodles completely from scratch? Hells no. Do I have good taste in packaged ramen? I think so. I’m being pretty generous calling this a recipe. This is more of a technique to making instant noodles more of a complete meal with leftover ingredients without adding significant time.
The photo associated with this recipe depicts a base of regular Nonghim Shin Ramyun ramen noodles. However, given the choice, I’d go with Nonghim Shin Ramyun BLACK.Add to Favourites