Ramen has become quite the trend these days. It’s hard to go anywhere without a rash of ramen places or counters popping up, and rightfully so. These delicious bowls can be catered to a variety of tastes from mild to spicy, vegetable to pork, and many more flavor combinations in between.
While doing our weekly grocery shop (unlike this being my normal “me” time – am I right moms out there?) with my husband and LO, I tossed a pack of your college staple Top Ramen into our cart. Immediately my husband exclaimed, “RAMEN NIGHT!” At first I hadn’t thought of this, but once he mentioned it I was up for the challenge of turning something good into something GREAT.
What you need:
-package of Top Ramen
-spaghetti vegetables (we used a package of squash, onions, carrots, and red peppers)
-frozen corn
-Shiitake mushrooms
-fresh bean sprouts
-1 jalapeno pepper
-pulled pork
-eggs
-Sriracha
Directions:
- Chop mushrooms into smaller pieces, then add to a skillet with oil.
- Add a little water to the skillet, and then add the spaghetti vegetables and corn to the skillet and continue to steam for a few minutes.
- In a separate pot, bring water to a boil and add the eggs.
- Allow eggs to cook for about 6 minutes, removing and then placing in an ice bath.
- Add ramen to the boiling water and cook for about 3 minutes.
- Place your vegetables, pork, jalapeno slices, and bean sprouts in a bowl. Then pour broth and noodles on top.
- Peel eggs, and slice in half placing into the ramen right before serving.
- For a little extra flavor and spice, stir in Sriracha sauce.
This easy ramen dish was inexpensive in cost but robust in flavor; not to mention a quick meal to create. If you search for ramen recipes, you will be inundated with a ton of variations. If you have ever tried making ramen at home, what types of things do you like to mix in? Would love for some suggestions, seeing as I think my husband is going to require this on our menu at least once a month.
Side note: It pairs REALLY well with a Pink Moscato.
