The Recipes

Uptown Ramen

I am the first one to admit that I love certain processed foods.  Chips and processed cheese dip?  Huge fan.  Give me that and a vat of sangria and I am a happy girl.  Generic macaroni and cheese?  Again, happy, happy, happy.  

I also have DEFINITELY been the 18-year-old or, ahem, the 20-something-year-old who had to go on a ramen budget, and I'm not talking about the good stuff popping up at ramen houses in D.C. for about 10 bucks.  I'm talking the 20 cent packages of ramen noodles.

Well, let me tell you, snatch up those packets of ramen.  But listen to me: DISCARD THE SEASONING PACKET.  I repeat: DISCARD THE SEASONING PACKET.  It's horrible for you, and if you've been cooking along, you already have the ingredients in your pantry to season the noodles in a good way.

Uptown Ramen


- 1 packet of ramen noodles, seasoning packet DISCARDED (have you caught that yet?)
- 1 carrot, peeled and diced brunoise (basically teeny, tiny dice)

- 2 T. frozen or fresh peas
- 2 T. diced onion
- 1 garlic clove, minced
- 1 c. vegetable stock
- drizzle sesame oil
- 1 T. soy sauce
- 1 T. Sriracha or other hot sauce
- splash rice wine vinegar
- 1 egg, lightly beaten
- 1 T. honey
- 2 scallions, sliced
- blended oil

In a pot, heat 1 T. of oil.  Add the carrot and onion.  Let them soften for 7-8 minutes.  Add the garlic and stir for a minute longer.

Add the stock and peas to the pot and bring to a boil.  Add the noodles and reduce to a simmer and cook for 3-4 minutes.

In another pan, heat another tablespoon of oil and cook the egg, scrambling to your desired doneness.

While everything cooks, whisk together the sesame oil, soy, Sriracha, honey, and vinegar.

Add the scrambled egg and scallions to the cooked noodles and stir in the soy mixture.  Plate and serve.