Instant Ramen, But Make it a Meal
Serves 130 mins prep40 mins cook
This is meant to be easy breezy, and super flex. It’s less of a recipe, more of an approach to turning your ramen from a light bite into a very filling meal. Use any brand of ramen you please (I like Shin brand, spicy chicken ramen!), and any leafy g
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What you need
Instructions
1 large egg 2 big handfuls green leafy vegetables (spinach, kale, swiss chard etc.) PANTRY 1 instant ramen package (your brand of choice!) Chili crisp/oil, for serving Toasted sesame seeds, for serving 1. Cook the noods: Bring a small pot of water to a boil as directed on your ramen package. Once the water has come to a boil, empty your ramen seasoning packet into the pot and place ramen noodles into the boiling broth. Once the noodles have softened (according to package directions), add in 2 big handfuls of leafy greens, stirring to wilt and incorporate. 2. Poach the eggs: Reduce the heat to a bare simmer. With a spoon, make a bit of room in your pot and crack 1 egg right into the center of your simmering ramen. Cover the pot, and cook until the whites set and the yolks hit your desired consistency, about 2-3 for a runny yolk, or 4-5 minutes for one that is more set. 3. Serve: Transfer the egg to a serving bowl followed by the noodles and broth. Drizzle generously with chili oil and top with lots and lots of sesame seeds.View original recipe