Dec 122013
 

I am literally in the middle of writing my mystery novel right now. Every day is spent squeezing in as many hours writing as I can. A quick lunch is good. When only a few more minutes spent prepping makes the meal really good . . . I’m a happy woman. My brain definitely needs some mid-morning fuel, along with more coffee, to keep writing for the following two hours or so before my kids get home from school.

So I’ve decided to share some of the particularly tasty lunch creations I occasionally invent. I try to keep inexpensive, squiggly blocks of ramen noodles on hand. If I’m really in a hurry I just cook the noodles and make a sauce with light miso (another pantry staple) dissolved in a bit of boiling water. It’s a warm, umami loaded meal for the bitterly cold winter days that have now arrived in Michigan. Yesterday I raided my refrigerator and came up with a slightly more sophisticated version of ramen with a bit of protein from the meat and egg along with a salty, sweet and slightly hot sauce. Of course, you can start with the noodles, egg and sauce then customize to your heart’s content. Add in some cooked chicken, cubed tofu or even leave it out. Adjust the sauce with more sriracha or maybe even a splash of rice wine vinegar or citrus juice. Some vegetables would be lovely, like a handful of frozen peas or bean sprouts added at the end along with the egg. A bit of sesame seeds and some green onion would’ve been delicious sprinkled on at the end. As you can see, it’s a rather homely dish made of brown on tan, but I thought it was very good.

How do you dress up ramen noodles?

Ramen Noodles with Egg Threads & Pork
Author: 
Recipe type: Lunch
Serves: 1
 
A quick and inexpensive meal that is much tastier than using the seasoning packet that comes with the noodles
Ingredients
  • 1 - 3 oz. package ramen noodle soup (any flavor)
  • 1 egg, beaten
  • ½ cup cooked pork, finely chopped
  • Sauce:
  • 1 T soy sauce
  • 1 t oyster sauce
  • 1 t brown sugar
  • ½ t sriracha hot sauce
  • ½ t toasted sesame oil
Instructions
  1. Bring 2 cups of water to a boil in a small saucepan. Add ½ of the seasoning packet that comes with the noodles and the block of noodles, broken up a bit to make them easier to eat. Boil noodles for about 2 minutes, or until soft. In the meantime, combine the sauce ingredients in a small bowl. With a fork, quickly stir the noodles and drizzle the beaten egg into the swirling broth/noodles. Add the pork. Heat for another minute or until the meat is warm. Drain in a mesh strainer. Put in bowl and stir in sauce.

This post is part of Weekend Cooking at Beth Fish Reads

 December 12, 2013  Posted by  Recipe, Writer's Lunch Tags:

  12 Responses to “Writer’s Lunch: Ramen Noodles with Egg Threads & Pork”

Comments (12)
  1. I think you’ve gotten these quick easy, tasty meals down to some kind of science. I’m not big on too much heat..but these sound yummy

    • You could leave the sriracha out, but honestly I could barely detect any heat with only 1/2 teaspoon in this recipe.

  2. Mmmm, love ramen. Interesting way of eating them! If I’m not in the mood to eat them in soup, I might stir fry the pre-boiled noodles with any veggies or leftover meats I have on hand, sometimes using the seasoning packet or adding my own blend of soy sauce, sugar, etc., (much like your sauce).

  3. That sounds yummy and perfect for a cold day.

  4. I can’t say that I’m a big Ramen fan, but this looks good.

  5. I love ramen noodles! I generally throw out the spice pack (too salty for my tastes), but I like to dress up the noodles in all kinds of ways. This version with pork and sriracha sounds really good.

  6. I love how you’ve experimented with your ramen.

    I also love how you’ve framed your recipes with those little dotted lines and a print option. How do you do that? Is this option provided by your theme, or do you use a plug-in for it?

  7. Oh, thanks so much for the super-quick response. I am going to try it out now :)

  8. This sounds great right now – I’d probably add some chopped green onions and slivers of carrots just for variation in texture, but I’m sure it’s perfect as is. Thanks for sharing!

  9. Guilty… I love ramen noodles… and those soups you just add water too. These look good!

  10. This sounds just as quick and easy as you’ve described it, Janel, and you know what? I like brown on tan, not every meal needs to look like a magazine clipping 😉

  11. Hi Janel,

    This is right up my alley! I can’t wait to try it. I write mysteries too – for middle grade! If you’d like to check out my writing blog sometime you can find it at themysteryofwriting.wordpress.com. Thanks for stopping by my blog! Best in the new year, Heather