College Noods: Fancy Instant Ramen

My favorite college dish - cheap, balanced and especially comforting on a brisk Fall afternoon.

Dietary: Gluten-free* and Vegetarian

Fancy Instant Noods Ingredients

• 1 package instant ramen of choice

  • My ABSOLUTE favorite: PAMI TSENG NOODLE - It’s spicy! These noodles are SO chewy and fun! The ingredients are simple with no artificial preservatives. You can find them at several Asian food stores and also on Amazon! They’re not a cheap option though (cheaper in stores than Amazon, if you can find it), so go with what you can afford.

  • * Make it Gluten Free: Pami Tseng has come out with a rice noodle, but I’ve never tried it. I do love Lotus Foods Organic Brown Rice Ramen. We eat this all the time and it can be found at Costco as well as many other stores/online. You’ll have to make your own seasoning if you use this product though.

• 1 egg

• 2-3 cups of raw kale chopped (broccoli, spinach, or chard are great substitutes)

• Olive oil

• Optional: S&B Assorted Pepper Seasoning

• Also optional: Make your own seasoning instead of what is provided with your instant noods. Combine chili sauce (siracha), soy sauce, sesame oil, powdered ginger, powdered garlic and a little bit of honey or maple syrup - stir them all together until it forms a smooth paste - add water if needed.

Directions

1. Prepare your noodles as directed on the packaging.

   Drain completely of water unless it comes with a dry seasoning and then leave minimal water so that your noodles are not soupy

2. Saute the kale

   While the noods are cooking, saute your kale in a drizzle of olive oil until dark and glossy, but not slimy. I recommend not adding any salt - your instant ramen has that covered. 

3. Fry the egg, sunny side up

   Next, fry the egg in a drizzle of olive oil on medium heat. Be patient with it, let it cook slow and low. For best flavor, don’t flip your egg so the yolk is runny. 

   Tip: To save on dishes, start your egg on the same pan as your kale after your kale has began to shrink - just push it over to one side. 

4. Layer your bowl

   If all goes well with your timing, your noodles should be prepped and seasoned just as your egg and kale are finishing up. It’s time to layer up: kale, topped with seasoned noodles, followed by the sunny-side-up egg! Final touches: a sprinkle of S&B seasoning directly on the yolk.

5. Enjoy!

   Enjoy this balanced, speedy, cheap meal that’s probably bringing back sentimental memories of college and roommates who don’t do their dishes. 

The Story

I actually did eat this recipe in college… a lot. After I moved out of the dorm and had to figure out my meals instead of relying on the campus meal plan, I had to get creative with finding cheap and easy, but still balanced, meals.

Eggs, Top Ramen, and kale? All cheap. Eggs doubled for breakfast and kale doubled for basically any other meal. I knew I needed vegetables and protein for every meal. I’d watch my sodium by not using the whole spice packet.

Overall, it’s a sentimental meal for me, I guess. Plus, it’s so easy. Also, I’m yet to meet anyone who doesn’t like it.

There are so many ways you can enhance this recipe. Add more or different veggies, make it vegan by using tofu instead, add different spices or even fresh ginger! Yes, lots of options, but if you choose to go with this basic recipe, you’ll be pleased.