When I go to the asian market and am inundated with so many new foods, then I remember I have this package of Rice Ramen (from Costco) in my pantry- the light bulb is flashing big above my head. Dinner tonight will be a throwback to my college days! But, way better. Lets just say if I knew then, what I know now. I’ve come a long way!
I could have spent quite a bit of time at King’s Asian Market- so loved looking at all the unfamiliar foods in their colorful packages, while trying to figure out what it all was. Definitely in my happy place.
What I bought for the Ramen:
- Green onions
- Green pepper
- Shiitake mushrooms
- Fried tofu
I was planning on pan frying the ginger, green pepper and mushrooms in sesame oil, but when I got home I realized I didn’t have any. Since I hate going back to the store more than almost anything, I used what I had. Olive oil. I would still use sesame oil if I make this again- it will just add another flavor dimension. So I got everything chopped up and tossed into the hot oil, along with some shredded carrots I already had. While this was cooking, I fried the tofu with ginger, tamari soy sauce and olive oil in a separate pan.
When the vegetables and tofu were almost done I cooked the ramen according to the package directions. I also, very carefully, added 3 eggs to the water.
Everything was finished at just about the same time! Magic! I mixed the vegetables, tofu and ramen all together, added more tamari soy sauce and topped it with green onions. It turned out delicious! A huge step up from the ramen of my college years!