Most evenings I have a plan. But this one evening I did not. I ate leftovers for a very late lunch so by the time dinner rolled around I had no desire to cook nor did I have ANY clue what to make. Usually on nights like this the kids eat cereal and I make something special later after the kids are in bed for daddy and mommy. But this evening Josie asked for Ramen noodles. So I got out two packages. I had an idea!
My version of Ramen was born. Now, I am fully aware this is not a traditional Ramen noodle dish that you would eat in an authentic Asian restaurant. The broth and noodles are homemade in a true Ramen dish. This is simply MY version. Frugal, quick, and tasty.
Ramen – Jessie’s Asian Noodle Experience
MAKES TWO SERVINGS
Check your fridge for yummy goodies to add to the soup. I used sliced leftover baked sweet potato, which I reheated a bit. Very thinly sliced beef barely cooked in a bit of olive oil with a splash of low-sodium soy sauce. (If you check the butcher case you can find thinly sliced ‘steak sub’ quality steak. That will be perfect for this dish.)
Bean sprouts would be good. Sliced mushrooms would be good. Slivers of carrot would be good. Finely diced jalapeno pepper or pickled banana peppers would be good.
- Bring 4 cups of water to a boil in a saucepan that has a lid.
- Add 2 packs of Ramen, BUT ONLY ONE packet of flavoring.
- Turn the heat to low and sprinkle in a handful of baby spinach and submerge the spinach so it wilts.
- Add a tablespoon of fresh lime juice OR rice wine vinegar to the pot and place a lid on it.
- Meanwhile, get two big bowls ready because this comes together quickly.
- Poach or pan fry 2 eggs. You want that yolk to spill out into the broth.
- Place the broth and noodles in the bowls. Top with the sliced sweet potatoes (or whatever veggies you have), the steak, and the egg.
- Drizzle the whole dish with toasted sesame oil, a few shakes of red pepper flakes, and some prepared teriyaki wok sauce/marinade. (I have a bottle of prepared stuff. The prepared stuff is thicker than straight teriyaki and is often blended with other flavors like sesame or sweet chili or mandarin orange.)
This isn’t really as much of a recipe as it is a suggestion.
The end result is bursting with flavor and makes you think you are eating a fancy restaurant quality meal. Don’t forget to eat it with chopsticks! It’s Umami at it’s finest. That ‘fifth taste’ that is hard to describe. It’s rich, savory, deep, mmm…. so delicious.