Thursday, August 25, 2011

Ramen with Shrimp & Poached Egg

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)
  1. Bring 1 and a half cups of water to a boil in a small saucepan.
  2. While still inside the package, break the the ramen noodle block into 4 pieces. 
  3. 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.
  4. Run the shrimp under water to defrost, then peel them.
  5. 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.
  6. It may be a little croweded in the pan, but it works.  Add your favorite fresh herb.  Mine is cilantro!

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