Wednesday, August 7, 2013

The Versatility of Ramen



God I love ramen. And I love doctoring up ramen. So much so that while making it earlier, I was singing to the pot "He's the one they call Doctor Ramen, he's the one the one that makes ya feel alllllriiiiiight."

Like the walking cliche that I am, I spent most of my college years very, very broke and eating a fuckton of ramen. Even though now I make enough money to eat a few other things too, ramen has not left my regular rotation. It's so versatile, so cheap, and more importantly (in a house like ours where we might as well call the crisper "the rotter"), it saves forever. Just sitting there, on the shelf, waiting for you to be ready for it. Its like Ryan Gosling in the Notebook, but noodles.

The best part is, everyone has different ways that they upgrade those little ten cent packets. Today, lets have a look at one of my favorites, Dragon Ramen! 


Dragon Ramen
Adapted from here
One packet of ramen, any flavor (you'll toss the flavor packet out)
1 tablespoon brown sugar
3/4 tablespoon soy sauce
2 tablespoons sriracha
1 egg
2 tablespoons butter
1 tsp crushed red pepper
2 green onions
Cilantro to garnish

I made mine a bit more spicy than the original, so feel free to tone it down/edit as you like. I always prefer the taste of sriracha to the taste of soy sauce, so I tinkered with those in addition to adding more red pepper.
  • Cook ramen according to package, but do not add the flavor packet. 
  • While that is cooking, mix together sriracha, soy sauce and brown sugar in a bowl. When ramen is done cooking, add the drained noodles to this bowl.
  • After dumping out the water, use the same pot to melt your butter. While it is melting, mix in the crushed red pepper. Once combined, gently mix in one pre-beaten egg until scrambled. 
  • Dump the noodles and sauce back into the pan with the egg/butter/pepper mixture and toss until coated. Mix in green onions, and garnish with cilantro before serving. 

By the way, I don't have an awesome new tile table or anything. I found those four tiles for a dollar at the thrift store and had to have them, but as of yet they serve no purpose in my house besides tricking people into thinking my table looks cooler than it actually is.

My second favorite hack is much less precise and catered to the supremely lazy. I love to boil the noodles, add curry powder instead of the flavor packet, a small spoonful of minced garlic (that kind that comes in the jar, for maximum laziness) and crack an egg into it at the last minute, stirring until cooked. I then drop in three frozen broccoli florets to make the temperature drop faster, so I can eat it faster, and then I'm left with delicious curry broccoli at the end. (Only fools use ice cubes, don't water down perfection.) And as always, sriracha helps. 

Happy Ramening! What's your favorite at-home upgrade?

xo,
z

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6 comments:

  1. "THE ROTTER"
    Good one. The crisper in my parents' fridge has a clear drawer so you know things are in there (which I am used to).
    The crisper in my cheap ole fridge has a solid drawer so all my vegetables I forget about until they are wilted, shriveled or black slop.

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  2. I'm a fan of peanut butter myself.

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  3. OMG i love ramen. Mark has never had ramen because he is too fancy for that shit. I've tried. i just like plain jane ramen because i don't eat it that frequently, but as I type this I'm questioning why the hell I don't eat it more frequently since gluten is back on the menu now.

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  4. Sometimes I put in a piece of American cheese if I'm feeling super disgusting. Mmm.

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  5. This post cracks me up. I grew up on Ramen, but my mom made it in a more "authentic" way, so we were always cracking eggs in it, adding extra spices, meat, etc. Then when I went to college and realized that people were making it ALL WRONG, I was aghast! The horror!

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  6. I made the dragon ramen last night and it was amazing! Thank you for changing our lives! No more over-priced take out Pad Thai for us.

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