I’ve noticed recently that ramen is becoming a much more popular item in restaurants and everyone seems to love it. It’s funny because I’ve had this conversation with my mom about how much top ramen, or curly mien (also loosely translated to curly noodles) has always been a major part of my life since I was a kid. Yes, I know, top ramen is not healthy for you and I probably shouldn’t eat as much of it as I do. But ever since I was kid, it’s been a staple for when we go camping and I’ve loved any version of ramen ever since. So let’s be honest, the fact that I can now get top ramen and fancy ramen all the time, I am so happy.
That being said, my instant ramen is cooked a little differently than other ramens. I’ve noticed that most people may include an egg at most when they cook their ramen but for whatever reason, my family has always just used the ramen noodles as a base for an actual dish. Here’s how I love to cook my ramen:
- Boil water
- When the water starts boiling, add an egg so that you can get a poached egg in your noodles
- Add the noodles
- Right after you add the noodles, add in spinach (should be within the first 30 seconds of the noodles being added)
- After about a minute 30, add in bean sprouts
- When the noodles are cooked through, pour into a bowl
- Add some stewed tomatoes
- Add minced garlic
- Add some seasoning
- Add some hot sauce
- Maybe add some artichoke hearts
- Mix it all together and eat it!
To make it slightly healthier, cook the noodles separately in a different pot than everything else. When the noodles are done, drain them and then add them to the other pot with the egg and vegetables. It’ll help clear out some of the oil that comes on the noodles.
Growing up, my friends would do a combination of cheese and egg which was always delicious.
Do you have any favorite or creative ways to cook ramen?