Ok, so you know how I love ramen, right? Well, ramen doesn't have to be cheap, instant food. Sometimes, ramen can be quite fancy. Like with this Crispy Noodle Cake with Kale and Mushrooms from the April/May 2011 issue of Vegetarian Times:
Ramen is boiled and then pan-fried and baked in a round cake and topped with sauteed kale, shitake mushrooms, carrots, ginger, and garlic. The re-fried ramen takes on a super-chewy and crunchy texture that totally rocks my little noodle-lovin' world. I may have found a new way to eat ramen.
On the side, I made some Steamed Yellow Squash:
Just squash, steamed for 10 minutes and topped with soy sauce. Tasty. Wholesome-ish. Best meal I've had all week.
How do you jazz up ramen noodles?