Ramen Bowl Noodles
Hi! I’m Ben – Caroline’s husband. I’m the lucky guy who gets to try out the recipes Caroline creates. I love my job as test stomach and I love her food. I’m not a chef, far from it, but on the days Caroline is out with girlfriends or takes a rare day off from the kitchen, I’ll roll up my sleeves and crank up the kitchen burners. A guy has gotta eat, right?
One of my favorite guilty pleasures is ramen bowl noodles (or instant, like Top Ramen). Depending on what you do with them, they can hit all those savory, spicy (I have an addiction to sriracha sauce, you’ve seen my sriracha quesadilas?) and rich notes you would expect at a noodle stall in Bangkok (who doesn’t love Thai food) or any ramen shop in Japan. But sometimes it’s better to spend $1.09 at the bodega for a cheap package of ramen noodles and rummage through the fridge for toppings, than to drop a couple grand on Expedia and travel across the world when you’re just a little hungry. My personal favorite toppings are a poached egg, some type of chili sauce, and a dash of fish sauce. The best part is… No matter how you dress them up, there’s no wrong way to do this.
- For those of us who like things more savory and less soupy, after cooking the noodles (but before adding the spice packet or extra ingredients) pour some of the cooking water out. Then add your ingredients. The result is far punchier (and less messy for your white shirt).
- I always try to leave the noodles a little on the al dente side. They will keep cooking in the hot soup.
- Got some leftover shredded chicken from the delivery spot in the fridge? Nuke it and add it. Don’t be shy. We’re talking drunk, comfort food here.
- A tiny cube of Japanese Curry stirred in will thicken the soup up and add a depth of flavor not usually present if you’re just relying on the spice packet that came with your noodles.