Today I made cheesey ramen, a sort of macaroni and cheese dish. This was my last packet of ramen. I still had a lot of shredded cheese, but I really didn’t feel like making a quesadilla (I’ve made quite a few quesadillas this week), so I decided to make macaroni and cheese but with ramen.
First I started the water boiling for the ramen. Then I made a roux with one tablespoon of butter and about a teaspoon of flour. Then I added some milk (don’t know how much, I just eyeball these things) and then I whisked this to get rid of the lumps. I added a couple handfuls of cheese, more flour, and more milk. I added salt, black pepper, chopped garlic, and tapatio sauce for flavoring. Some time during this I added the ramen to the boiling water to cook. Once the ramen was done cooking, I drained it and added it to the cheese mixture.
It was tasty, but I wasn’t that hungry and couldn’t finish the entire bowl.
Posted in lunch
Tagged cheese, ramen
Wednesdays are my short work days. School gets out around twelve thirty and then I don’t work with my next client until 4:15. This leaves me with a nice gap to cook lunch instead of just grabbing a bagel and a banana or a bowl of cereal like I do on Monday, Tuesday, and Thursday. Today I decided to make use of another turkey cutlet and some ramen. Ramen is the poor, single person’s best friend. It is versatile, cheap, and quick. It’s also not completely bad for you if you don’t use the flavor packet (which is disgusting in my opinion). I felt that I needed something green to go along with it so I pulled out some green leaf lettuce. It added some nice color, crunch, and freshness to the dish. This time around I did not end up overthawing my turkey cutlet in the microwave, therfore drying it out. This time around it was fresh and moist.
While my turkey cutlet was defrosting in the microwave, I put a pot of water on to boil. Then I heated up a non-stick skillet with some oil spray. I seasoned the turkey cutlet with salt and pepper. I put it in the pan on medium heat and then added some chopped garlic to the pan. I have to say that pre-chopped garlic in a jar is one of the greatest things ever. After cooking the turkey on one side for about three minutes or so, I flipped it over to cook on the other side. Then I added my ramen noodles to the boiling water. The turkey was done by the time the noodles were done cooking. I completely drained the noodles, chopped up some green leaf lettuce, sliced the turkey, and piled it on the plate with some hoisin sauce to top it off. I forgot how damn delicious hoisin sauce is. It was a great meal.
I have a special place for ramen, between my heart and my bank account. I find it tasty and satisfying as well as cheap. It serves as the base for many of my afternoon meals. Here I’ve paired it with sausage and green beans. I used beef ramen, added basil garlic sausage and chopped green beans. The sauce is teriyaki and tapatio.
- two eggs
- ramen noodles (no seasoning packet)
- two packets low sodium soy sauce
- tobasco sauce to taste
- approximately 1 tbsp. brown sugar
- steamed vegetables garlic powder
- small sauce pot
- measuring spoon
1. Boil water
2. Add ramen noodles
3. Crack eggs into ramen noodle mixture
4. Cook ramen noodles and eggs for about five minutes. Check for doneness. Do not let ramen noodles or eggs overcook. The ramen noodles will become sticky and the egg yolk should be set, but still runny.
5. Drain noodles and eggs, but not completely. There should be some cooking liquid leftover to make a sauce.
6. Add soy sauce, brown sugar, tobasco, garlic powder, and steamed vegetables.
I do not use the seasoning packet because of the high sodium content. Eggs are a cheap source of protein but they are high in cholesterol and sodium. If you prefer a lower cholesterol meal, use only egg whites. I like whole eggs because I find the yolk to be flavorful. I always use low sodium soy sauce. The mixture of soy sauce and brown sugar creates a teriyaki flavored sauce when teriyaki sauce is not available. I add tobasco because I like the heat, it is completely optional. The steamed vegetables I add is usually a mixture of carrots, green beans, peas, and brocolli. In this meal you obtain protein, vegetables, and carbohydrates.
Greek Style Ramen
Posted in dinner
Tagged egg, ramen