Ramen Noodles are a pantry staple in my house, since the college days. Back then, it was pretty much boil water in dorm kettle, soak in the cup and eat. Today my kids tend to reach for these addictive noodles for a quick snack after school when their bellies need filling. When my belly needs filling and I’m working from home, I crave ramen too, but always customize my noodles with grown up accouterments.
When I lived in Korea, I was introduced to a plethora of ways to prepare instant noodles. Every Friday when I went to the sauna with my girlfriends after a vigorous Taekwondo class, our favorite indulgence was a spicy bowl of noodles and an iced coffee from the attached cafe. (We dined in robes- how indulgent!) Their preferred way to serve their noodles was very simple. They sliced a young, thin leek and tossed it in the bowl. They then dropped a beaten egg into the spicy boiling soup in the pan and let it cook briefly. The noodles and eggy broth were then poured over the leeks and voila, lunch was served.
Here’s a list of ingredients that I like to add to make a bowl of noodles less ordinary:
- shredded carrots
- chopped green onions
- sliced bell pepper
- shredded leftover chicken, beef or pork
- fresh chilies
- chili oil
- sesame oil
- gochujang sauce
- fish sauce
The possibilities are endless! Do you like to eat ramen? What do you put in yours? Leave a comment below- I’d love to hear from you!