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?
Wholesome-ish is a great word! <3 lol
ReplyDeleteI haven't eaten ramen since college. Back then I wasn't vegan, so I made an egg-drop inspired soup by putting an egg in there when it was boiling. I'd also use it as cheap spaghetti, sad but true.
ReplyDeleteOne week, and it's on sister!
I just want to eat ramen forever. I love this.
ReplyDeleteThe topping on top of the ramen looks great! Sauteed kale is not usually served with ramen. I don't eat the stuff anymore but my mom used to sort of healthify the noodles for us by throwing in broccoli and other vegetables in the broth. (Often some chicken too...)
ReplyDeleteLately I've been munching my ramen with edamame and cabbage and lots of sriracha.
ReplyDeleteI made a trip to Whole Foods and I stocked up on the Koyo brand. I love them!
I love ramen, but usually it is soup for me, with lots of toppings :-)
ReplyDeleteciao
A.
I don't usually do Ramen but I'm seeing through your blog that it is a fun food to play with.
ReplyDeleteI love this idea! I normally just had veggies - which can get quite boring. This is much more inventive!
ReplyDeleteI want GF ramen!! I never ate them much but hubby loves them!! This dish looks great!
ReplyDeleteAlright, Ms. Bianca~ Your squash got me to thinking. I miss my mother's squash casserole. I have tried to veganize it using flax eggs and potato starch as egg replacements. I would love you forever and evah if you had any suggestions...
ReplyDelete