When my husband was off last Thursday, he asked for a substantial lunch that would really fill him up while he did his school homework. I suggested ramen noodles but he didn’t think it would be enough so I suggested pork chops next. He agreed, so I defrosted 4 pork chops quickly in the microwave, preheated the oven, threw the chops in a sheet pan, brushed them with bottled Caribbean Jerk marinade, then broiled them in the oven, 8 minutes on each side.
I served the pork chops with leftover mashed potatoes. I cooked 4 and we only ate 1 each so I had 2 pork chops left to eat whenever or do whatever sometime. By 4pm, I was wracking my brain what to make for dinner and I had to cook fast coz my husband had to go to school by 5:30pm. So I said, ramen noodles. And he said, “finnnnnnnne, make your ramen noodles.” Hahahaha! And I did. And I added the leftover pork chops, fried egg, and chopped cilantro in it too. So see, this ain’t your regular ramen noodles in a bowl coz when I make ramen noodles, I make it GOOD with all the fixin’.
| Ramen Noodles W/ Pork & Fried Egg |
- 4 packs of ramen noodles (pick a flavor)
- 6-7 cups of water
- chop up leftover pork chops in cubes
- 3 springs of scallions, chopped finely
- sprinkle of garlic powder
- 3 springs of cilantro, roughly chopped
- 4 eggs
- some oil
- sprinkle of shredded cheddar cheese
- Boil water for the ramen noodles. Cook according to package.
- Fry the eggs individually or 2 at a time in a little bit of oil. Set them aside.
- In a pan, heat up oil. Sautee chopped scallions or chopped up leftover pork for 3 minutes. Season a sprinkle of salt and pepper, and garlic powder. Set aside.
- Assemble the ramen noodles in individual bowls. Ladle ramen noodles into a bowl, top with the sauteed leftover pork and scallions, an egg, then sprinkle with chopped cilantro. Sprinkle with shredded cheddar cheese too if you want. That was my husband’s idea for an added garnish.
Use whatever leftover meat you have. Poach the eggs instead of frying.
