Go to the Asian store and look for Ramen like noodles that are not Ramen brand. Look for the brand with the most flavour packets, preferably the one with 4 different packets; sweet soya sauce, oil (if its’ become solidified you need to knead it), powdered bumbu sauce, and chili (optional).
Empty all the packets into the bottom of your bowl, put a handful of bean sprouts on top of that. (Here’s where you add whatever you have lying around, you need only the tiniest little bit of carrot or bok choy or cucumber or snow pea, very finely chopped, you get the idea).
Boil the noodles like always, I usually add an oxo type veg broth cube to the water but that’s also optional.
When the noodles are done, fish them out of the water with tongs and add them dry on top of the ingredients, bean sprouts and flavour packet contents. Using the tongs, mix the whole thing up until well combined. Here’s where you can add any left over meat you might have, chicken, pork, beef, shrimp, finely sliced into bite size pieces, lay over the top of your noodles. Sprinkle with fresh ground pepper and chopped cilantro.
Get you chop sticks and enjoy, dry noodles not soup, yum. Very authentic bonus points for serving a cup of the broth as soup at the same time.
Try this and you’ll never, not ever, go back to Ramen.
And these noodles are cheaper than Ramen too!
(Tip on keeping bean sprouts in your fridge; always keep them in the clear plastic bag you put them in at the grocery store, simply put it in a bowl and fill with water, refrigerate. They should keep up to 5 or more days. Once they’ve gone off and are slimy worms in slimy bog water, simply knot the bag at the top and throw the whole mess out, no clean up. Presto!)
