AAH RAMEN NOODLES!
Ramen noodles, the quick fix in college for breakfast lunch and dinner. Just add hot water, cover with the lid and in 2 minutes you have an instant meal. It become one of the most popular easy noodle dishes in America. Then we have Korean Ramen noodles, spicier version then there are the Thai Noodles along with Chinese and Japanese noodles. The flavor packet was the flavor enhancer. Spicy, mixed flavors ranging from chicken, duck, beef, curry sauces. I buffet of varieties.
Now, Ramen noodle restaurants have popped up all over now. In the Chinatowns, there is wonton noodle that is prepared in front of the restaurant with fresh roasted duck, fried pork bellies, fresh vegetables and the broth is delicious.
Are you busy? Hmmm, taking care of your new born bablies, or taking the kids here and there, budgets kind of tight, busy bysy busy.
The quick fix is get a ramen instant noodle.
Well, let Chef Woo Can jazz it up. Ingredients are readily available. Now, thee are 3 types of ramen containers at the supermarket. One is the cup of noodle soup, then there is the bowl of noodles inherently with Korean ramen noodles and the last one is the individual packets of noodles that must be cooked in a pan with water.
Depending on your appetite, its your choice.
Ok, ingredients. I am a seafood lover, so I would buy frozen shrimp, or if a beef lover, if you barbeques or grilled steak and have leftover, just slice it thinner. Chicken is always a favorite, any left over chicken, just slice it thin. Now, veggies, you can slice up some onions, onions give a sweetness or scallion, some taste and carrots slice thinly. Mushrooms, why not, fresh crushed garlic or garlic powder is fine. sesame oil is always good. Pepper for added spice why not or even a couple of pieces of lettuce.
What you created is a delicious healthy meal. You might just have to get a bigger bowl to accommodate all the goodies.
But, always remember, moderation is very important. Ramen noodles is basically fried noodles softened up by hot water. But on occasion its a great meal.
By Chef Woo Can at www.chefwoocan.com
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