Cup o’ noodles and 10 cent ramen packs….cheap, not delicious, and not great for you. If college me had known how easy it was to make homemade bowls, I would have skipped the store bought packages all the time!
I’ve never had actual ramen noodles, like at a restaurant, but I’ve seen pictures and it looks amazeballs!! Huge, steaming bowls of broth with noodles, spices, meat, and an egg. These are a easy, packable, quick and easy version that is perfect for a quick dinner or a packable lunch. You can take this base and run with it. Make them as simple or complex as you’d like. These could easily be made gluten free, vegetarian, vegan, meat lovers……basically your wish is this bowls command!
What You Need
- Ramen Noodles – The brown rice noodles come in 4 prepackaged servings per box and are gluten free!
What I Add
- Veggies – I use corn, kale, carrots, and sometimes bell pepper. Whatever you have on hand would be good. I chop my baby carrots in a food processor, or the pre shredded carrots would also work.
- Chicken Stock Base
- Eggs – Most traditional ramen bowls contain an egg even if other protein is added.
- Spices – I like wasabi, salt and pepper in mine. Red pepper flakes would add some nice spice, I just never have any in the house! 😦
Other Things You Could Add
- Meat – Chicken, beef, or pork would all be delicious. Just make sure they are cooked through before adding to the bowls
- Fun Flavors – Thai chilies, ginger root, Chinese five spice, a nice splash of soy sauce, fish sauce…..really any of your favorite Asian flavors could really only enhance the dish. The beauty of making these at home is that you can really experiment and find your perfect flavor combination!
The best part about these bowls is they only use one pot to prep! One small pot of water is all you need!
Boil the water and then removed from heat. Add your package of noodles, stir, and then let sit about 5 minutes or until the noodles are softened.
I just use chop sticks to pull the noodles out and place them in the bottom of a microwave safe container. If you keep the water in the pot it means you only need to heat it once, and that just saves time. Plus…..Reduce, Reuse, Recycle!
Return your pot to the burner and turn the heat down slightly. Once it’s simmering again, swirl vigorously and slide in an egg to start poaching. My experience with the Spicy Sweet Potato Hash taught me that I like a sort of medium poach on my eggs so that the yolks are just set, but they are still bright yellow and slightly custardy. Takes about 5-7 minutes depending on the size of egg. Just gently pluck them out and poke them till you feel like they feel set to your liking. Also, they will cook a bit more when you heat your bowl, so they can be slightly undercooked for this to start with.
While the egg is cooking away, I add my veggies, a generous teaspoon of stock base, and a nice amount of wasabi to my bowl. This would be a great time to slash in some soy, toss in some spicy peppers, or grate in some ginger. Once the egg is done add it the bowl, and I top mine with lots of black pepper and a small dash of salt. That’s it! Trow in the fridge for later if you want, or give in and eat right away!
When you’re ready to eat, this is how I prep them. Add water to just cover the noodles and then toss in the microwave for about a minute or two covered to heat and soften the veggies. Remove, stir, and enjoy! If you have access to boiling water, you could probably get away without the microwave, but that’s all I have at work and it works out just fine.