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.