First, I would LOVE to hear from you all how you personalize your ramen!
What IS in your ramen?
Are you Ramen-Orthodox who likes it plain?
Are you a Ramen-Liberal who likes to make it different every time?
I am not ashamed to say that there are times when the family just wants a certain sort of food and no “healthy” alternative will do. For some families this might be mac n cheese or frozen pizza or twinkies, for us its ramen noodles.
Ramen noodles are ok, if its an occasional treat. (ok, I have a hard time eating them because I had WAY too much of them in college and grad school)
My problem with ramen noodles is that I get bored with it, easily. Until this iteration, I had only experimented with ramens insofar as adding a beaten egg to the noodles after boiling and seasoning to add some protein. This has never appealed to my family so its not been made much.
With the family members crying out for ramen and my being crazy-bored with the unfortunate limp things, I decided to branch out a bit and have the ramen travel to a new and, hopefully, exciting land.
What I came up with was an odd combination of artisanal sustainably-grown ground beef raised on the Golden Acres ranch in Waterloo, New York, homegrown organic tomatoes, organic green onions, and organic oregano, MSG-loaded Del Taco taco seasoning, MSG-loaded ramen noodle flavoring and MSG-loaded ramen noodles. If I make this again, I might need to either simply use carbon monoxide treated ground beef and pesticide and MSG treated veggies from the grocery store or organic MSG-free ramen and my own mix of organic taco seasonings so that there is not such a karmic clash!
This recipe is not earth shattering, its obvious! I just thought I would put it together like this to make it easy.
Mexi-Cali Ramen served in mini-pumpkin bowls
- 1 pound ground beef
- 1 packet Taco Seasoning
- 1 tomato, cubed
- 3 green onions, confetti dice
- sprig of fresh oregano
- 5 packets ramen noodles, chicken flavor (more or less, up to you)
- 1 pat butter per noodle batch
- 5 mini pumpkins
Brown the beef and then prepare as per the taco seasonings packet, adding in the fresh tomatoes, 1/4 teaspoon chopped fresh oregano, and the white part of the diced green onions (save the green part for garnish).
Prepare the ramen noodles such that you remove the noodles from the boil-water, drain, add a bit of butter and a sprinkle of the MSG flavoring packet. Toss in a bit of the green onion dice and more chopped fresh oregano too.
Hollow out the mini pumpkins.
Put ramen noodles in the pumpkin bowl. Spoon some of the taco meat on top. Garnish with diced green onion and a bit of fresh oregano.