Ramen ‘Rocks’ Again

I want to wish everyone a safe and happy Thanksgiving weekend. We have absolutely no plans but we do have a smoked ham. 😊

Ramen Noodles-I swore after my first apartment that I would never, EVER eat them or Kraft mac and cheese EVER, EVER again.  I am sure I’m not alone here.  I have definitely stuck with not eating the mac and cheese-can’t even look at it or smell it without feeling sick.  Ramen on the other hand has made a reappearance over the years and on occasion I do enjoy it.  I do only like the Roasted Chicken, Chili and Shrimp flavors though.

Cook the Ramen according to package directions.  Drain, reserve broth in small bowl and cool noodles to room temperature.  Whisk two eggs in a bowl until color is a consistent yellow and add in with noodles.  Spray two ramekins with cooking spray and divide the noodles between the two.  Press down and refrigerate for at least 15 minutes.  You can do this any number of ways.  One is to place a layer of plastic wrap over the noodles and top with a vegetable can.  I chose to mess up even more dishes and use a second ramekin.  Der!  When you are ready to cook the patty, heat 1-2 Tablespoons of olive oil in skillet, use a knife to loosen the noodles from the dish and empty into skillet.  Cook on both sides until the patties are the way you would like them.  Remove the patties to a plate and in the same skillet add the broth and 1 teaspoon of flour.  Stir until thickened and all lumps are removed.  For the fish all I did was sprinkle it with garlic pepper and Korean chili powder and poach in small amount of water.  There are many creative ideas out there on ways to use these Ramen patties.  I have been wanting to try them after seeing them prepared by a food truck vendor and used instead of a bun for a burger.

Here are a few more ideas that don’t need so much explanation.


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