Long before Momofuku, and the other trendy Ramen restaurants, my friend Molly and I were tweaking the college favorite to make it feel gourmet. This variation makes your ordinary Ramen noodles feel a bit like fried rice – and slightly more substantial.
- Packet of Ramen Noodles
- 1 Egg
- Without opening the packet of Ramen, use your fingers to break apart the noodles, and crush them into smaller pieces
- Measure 1 C of water into a frying pan over medium-high heat
- Pour the noodles and Ramen seasoning into the water, and let the water boil
- Leave the mixture uncovered, until the water is almost all evaporated, and the noodles are soft and flavorful
- Crack one egg into the pan, and use a spatula or form to scramble the egg throughout the noodles, so that it looks like the little scrambled pieces that you see in fried rice
- Remove from heat as soon as the egg looks cook – you don’t want it to get too dry, and it will continue to cook a bit once you remove it from the heat
note: I LOVE seasoning and always use the whole seasoning packet. If there were 2 packets, I would use them. Molly sometimes used less than a whole packet because she liked it to be less salty. Cater it to your own tastes.