Universally, almost everyone has experienced working on a project to the early hours of the morning or simply staying up till 12am. It is in these hours where we take a break or rest that the hunger begins to present. Personally, I crave something salty, warm and most importantly easy to make. I present my personal spin off of instant ramen.
makes 1 serving | cooking time: 15 minutes
Ingredients (Honestly whatever is in your fridge but here are some measurements that will give you a rough idea)
1 pack of Nong Shim ramen (preferred)
1 egg
½ bunch of any green vegetable (buk choy, pak choy, crown vegetables) or 1 bunch of spinach.
5 frozen prawns or 2 streaks of bacon
1 branch of spring onion
150 grams (or a small bunch) of mushrooms, enoki, shitake or
Optional sides or additions
Kimchi
Natto
Beancurd sheets
Method
Cut all vegetables into bite sized pieces
Begin by filling a saucepan half way with boiling water.
Open the Nongshim ramen and pour the seasoning mixture into the saucepan.
Place the more sturdy ingredients such as the green vegetable of choice, prawns and mushrooms into this soup base.
Allow the vegetables and mushrooms to become soft and the prawns to turn from blue to pink.
Add the noodles from the Nong Shim package.
Allow the noodles to soften before adding egg on top.
Let this concoction boil.
Flip the egg if you do not want a runny yolk.
Remove from the pan and pour into a bowl, garnish with spring onion.
Voila! Here is one midnight snack that's quick, efficient and somewhat healthy!
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