4 New Ways to Make Ramen
Back in my college days I loved Ramen. Not only is it incredibly cheap but it is warming and quick to make. Granted, it isn’t very good for you, but heck, I was a college kid. If the worst thing I did was eat Ramen noodles I think I would be in fine shape.
Even though I’ve been out of college for some years now, I still like to revisit my old friend Ramen every once in awhile.
There are a few differences between my life now and when I was in college. First, I have money. Not a lot, but some. Second, I have a stove. Third, I know how to cook reasonably well. Over the years, I started experimenting with new ways to make ramen noodles that give them a bit of a lift. Of course, I still like it normal, but below are 4 ways you can try it if you are looking for something new
Ramen Stir Fry
This is Betsy’s favorite of the four here. It’s a fantastic way to clean out the pantry a bit as you can use pretty much any veggies that you have. For this version I used 1/4 of a red onion, a few broccoli florets, and a few leaves of Swiss chard. I started by sauteeing the onions and broccoli in 2 Tablespoons (about) of olive oil.
Once they started to get soft, I added my Ramen spice pack to the veggies. Once the veggies are cooked but still have a bit of a bite to them, drain your cooked Ramen and add it to your veggies. Stir everything together and serve immediately. You shouldn’t need any additional salt or pepper. The spice pack should be just right.
If you wanted something a bit more substantial you could try:
Creamy Ramen with Bacon
Again, this one is pretty simple. I chopped up about 2 strips of bacon and 1/4 of a red onion and got those cooking in a pan. You shouldn’t need to add any oil as the bacon fat will render out. Once the onions are cooked down and the bacon is cooked to your liking (some people like it crispy, I actually like mine still soft), add about 1/3 cup cream.
Also add the Ramen spice pack to the cream at this point and let it simmer on low for a few minutes. The cream will start to thicken and then you can add in your cooked, drained Ramen.
The third way I like to make Ramen is similar to the stracciatella recipe I made last week.
The key to this recipe is to use a bit more water than you normally would to cook Ramen. This should be pretty soupy. Get one egg and lightly whisk it with 1 Tablespoon of grated Parmesan. Also, I like to add a handful of spinach leaves.
When you Ramen is done, add your spice packet and make sure it is mixed in well, then add your egg mixture and finally the spinach. Stir it together and the egg should form little strands. It is actually a pretty good soup.
Say you don’t have a stove though, or extra vegetables or ingredients. Heck. You don’t even have water. You can always try:
Ramen Au Naturale
Betsy thinks this is the weirdest thing in the world, but I used to do it all of the time as a kid. Crush up your Ramen in a plastic bag and add your spice packet to the crushed noodles. I don’t add the entire packet as that would make it pretty salty.
You can eat these like potato chips! They are crunchy and salty and about as easy as it gets.
Ok. So maybe the last one was kind of a joke although I did actually eat Ramen like that and it isn’t bad. I’m assuming though that most people would think it is too weird. Do me a favor though. The next time you are cooking Ramen, try a little bit with a pinch of seasoning on it before you cook it.
I used all chicken flavored Ramen for this post because I bought a huge 12 pack of it. You could use any flavor probably. Do you have any interesting ways to spice up Ramen? Share them in a comment!
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