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?
- 1 - 3 oz. package ramen noodle soup (any flavor)
- 1 egg, beaten
- ½ cup cooked pork, finely chopped
- 1 T soy sauce
- 1 t oyster sauce
- 1 t brown sugar
- ½ t sriracha hot sauce
- ½ t toasted sesame oil
- 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