Tomato and Egg Instant Ramen
The nor’easter Nemo is freezing New York City as I write this.
I’ve blogged about my hurricane preparedness and while it may seem like suffering to eat ramen noodles for survival (oh the dramatics!), here’s a recipe for you to enjoy the day when you should be staying indoors and NOT ordering delivery.
This dish is inspired by my many trips to Chinese noodle restaurants here in New York City – and hopefully, it inspires you to make ramen a bit more special than usual.
- Instant Ramen Noodles (Whatever flavor, whatever brand you prefer.)
- Tomatoes (i use grape tomatoes here, because it’s what I had available. Any kind tomato will do.)
- 1 Egg
- Sesame Oil (only needed if your brand of ramen doesn’t have oil with the flavor packets)
This recipe is good for 2-3 people to share as a side dish or appetizer or one person for a meal.
- Boil water on a stovetop. Boil a little less water from what the package instructions tell you as you will be adding egg and tomato. This allows for a flavorful broth even with the addition of additional ingredients.
- While waiting for the water to go on a rolling boil, chop tomatoes and beat the egg with a fork.
- Add the noodles when the water is at a rolling boil. Let it simmer until the noodles are separated and halfway done.
- Add tomatoes.
- Add beaten egg. Here’s where it gets tricky. If you stir while adding, you wont get “egg clumps”, instead you will get an evenly thick eggy broth. If you like the egg clumps, pour the egg all over the pot in a spiral direction and DON’T STIR. It will take about half a minute for it to form. Either is fine by me, however I prefer the egg clumps.
- Add the ramen seasonings that come with the packet. Mine came with powder and some oil. If your ramen packet doesn’t have oil, add a half a teaspoon of sesame oil.
- Stir and let it cook for another minute, just to make sure everything is dissolved and mixed thoroughly. Enjoy!