Step two is to use the ramen packet, throw out the seasoning packet, and try to create a dish that’s better. For this we turn to my husband’s coworker, formerly of culinary school – this is his recipe, but as it was provided without any quantities or directions, we had to improvise.
Start with a packet of ramen, but throw out the seasoning packet.
Prepare the noodles according to the direction, using chicken broth instead of water.
Add ¼ teaspoon turmeric, one tablespoon of sriracha, two teaspoons of lime juice, and a little salt and pepper.
About halfway through, break one egg into the broth and whisk it around. When the noodles are done, the egg should be shredded and cooked. Dump into a bowl, garnish with scallions.
This was a definite improvement – the turmeric in particular gave it an exciting exotic flavor that I’m unused to in my bland American cooking. The sriracha gave some heat, the lime juice added bright citrus flavors, and the egg contributed body and protein. This recipe is definitely a keeper – a quick and easy weeknight meal. You can add chunks of cooked chicken for something heartier, or play with the spices.
illdothedisheslater 