Apr 26, 2022
Packaged Ramen upgrade with an egg and bacon
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Packaged Ramen upgrade with an egg and bacon
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I don't know if it's a thing anywhere apart from my household, but adding a spoonful of sour cream to spicy ramen noodles elevates the whole experience exponentially!
A spoonful of sour cream elevates every dish, tbh, but spicy ramen is đ
So I have two recipes for bao zai fan, aka Cantonese style claypot rice, both of which i think are very good, but of which only one works with my specific pot. I have no idea why, exactly, but one always burns and the other is always fine and I'm not familar enough with the pot to have fully developed my sense of when it's too hot vs not hot enough.
Anyway, that's a lot of preamble to say I made rice and it burned at the bottom. All the rest was delcious. The tofu on the chopping board, btw was because that needed cooking. That just got rolled around a separate frying pan and slugged with some teriyaki. This has nothing to do with the claypot rice recipe, but it's been useful. A big spoonful of it, some chopped spring onion and an egg have made some cheap cup ramen slightly more of a meal in these busy times.
(via Deli Meat Ramen Sandwich)Â Ever tried ramen as a sandwich bun? This recipe from Insanely Good Ramen Meals: The Ramen King Ivan Cookbook by Ivan McCombs delivers crunchy ramen âbreadâ stacked with savory deli meat for a wild, flavor-packed twist on lunch. Salty, crispy, chewy, and totally unforgettable.
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INGREDIENTS: 1 pack of instant ramen 1 tbsp butter 2 garlic cloves 1/4 tsp red pepper flakes or to taste 1 teaspoon brown sugar 1 tbsp soy sauce 1-2 eggs 1 tsp everything bagel spice or to taste Green onion
my ramen this evening is extremely beautiful and delicious and cost 3 dollars.
/ Koka /Â
Preparation time: 10 minutesÂ
Noodles
Boil kettle. In a pan throw in a few strips of ginger, a chopped up clove of garlic and pinch of chili flakes, fry in vegetable oil until golden. Add in a teaspoon or two of fish sauce. And then pour in the amount of boiling water needed. Throw in some green beans or whatever vegetables you need to use up (spinach, kale, whateverâŚ). Bring to a boil and then take off heat.Â
The flavor of the pot noodle doesnât matter. I love âprawnâ and âvegetableâ flavor. Ahem.Â
Place the dry noodles in a bowl with the flavoring and pour in your boiling water and veg. Once noodles are soft top with some raw vegetables (in this case itâs radish but it can be carrot, cabbage, bean sprouts - really recommend bean sprouts). A dash of sesame oil.
Shred nori sheets and place around sides.Â
EAT
Side saladÂ
Grate cabbage, chop up radish and add bean sprouts. Make a vinaigrette with rice wine vinegar, fish sauce, chili flakes and honey (taste as you mix and adapt to your preference).Â
DIP Â in NOODLES
TipÂ
Make it richer making it half water half coconut milk or rice/barley milk if you have some.