A Gianna Favorite
I needed a quick and easy lunch one day, so I thought back to the days when what I considered "cooking" consisted of making what I knew best. Ramen noodles. They're so quick and easy to make!
As a poor student working to put myself through college, my pantry at least always had ramen noodles in it. Also, I've always kept a frozen bag of shrimp in the freezer because it's so easy to add shrimp to anything. I think I made this a lot in my twenties.
At least adding shrimp and egg to ramen gives you a good source of protein, and it's better than plain old noodles all alone! When Sasha wants these, she says she wants the wormy noodles. I think it comes from her days at Miss Selmas
- 1 Package Shrimp Flavored Ramen Noodles
- 1 Egg
- 6 Medium Sized Shrimp (31-40 count)
- Bring 1 and a half cups of water to a boil in a small saucepan.
- While still inside the package, break the the ramen noodle block into 4 pieces.
- When the water is ready, crack the egg and drop it in. My eggs aren't picture perfect, but they taste good to me anyway. I like to use the tip of a chopstick to break the yolk. Turn the heat down and cover with a lid for about 3 -- 4 minutes.
- Run the shrimp under water to defrost, then peel them.
- Uncover the saucepan, turn the heat back up to medium high, and when it returns to a boil, add the shrimp. When they turn almost orange, add the noodles. Let it come back up to a boil, add the seasoning packet, and stir gently being careful to not break the egg.
- It may be a little croweded in the pan, but it works. Add your favorite fresh herb. Mine is cilantro!