Ramen Noodles, they’ll satisfy you for a quick and easy lunch, or fill you up with all the fixings for a warm and cozy dinner. Last week, without hesitation, I had ramen noodles in 2 ways on separate days. First one was for a qucik pick-me-up lunch, then for a hearty dinner the following day. Both ways had the same component of eggs, cooked different ways as well. One meal was broth-less while the other was swimming in broth.
This was the no-broth quick lunch with poached egg. I didn’t season the ramen noodles while it was boiling. Instead, I sprinkled it on top once I transferred the noodles into the plate. As for the poached egg, I cook it along with the noodles then carefully just scooped it out to stop it from being cooked, boiled-style. Then garnished with a little bit of chopped scallions, and lots of red pepper flakes. I do this all the time. This is like an homage to my college days.
For a more filling version to serve as dinner for the whole family, I used 4 packs of ramen noodles. The broth is definitely needed here for a very hearty meal. Packed with sauteed scallions and napa cabbage, crispy chopped bacon, and boiled eggs, 1 for each person.
Garnish with extra chopped scallion, and lots of pepper flakes if you like it hot. Add a little bit of lemon juice too if you want. This is also a good soup to make using leftover meat instead of bacon.
For Food Friday. 
My boy next to me now wants me to cook that ramen with broth. He says “hmm yum! and with bacon!”
This made me want to make one from scratch. I’ve never cooked Japanese noodle dishes aside from the instant ones. Shame. And yes, bacon!
oooh, perfect for the weather that we’re having right now! love that you added bacon into your ramen…yummy! will be cooking something similar real soon….
thanks so much for sharing and linking over at Food Friday, Dexie
@Allison, I used the store-bought ramen noodles but now that we’ve started making homemade pasta, I might use that for this too
@maiylah, definitely.