Finishing the Pot

Alright, since I have the other half of that awesome turkey pot pie that I made yesterday waiting for me at home, I won't be doing much new cooking today for dinner.

I know, the abject horror! The sadness! The absolute, crying shame of it all.

I still had to eat lunch, so I sucked it up and made ramen for lunch. No, this isn't your crappy college dorm room experience where you eat '15 cent meals every meal as your blood looks more and more like a salt lick'; this is doctoring one of my favorite noodles in the world. It is so easy to use but tends to be ignored, confined to the realm of 'crap college food'. Well remove the title of 'crap college food', I'm about to spank it 'perty' and send it on it strait on its way into your belly!

Ramen!

Tools:

Cutting Board

Knife

Pot

Ingredients:

1 package of Ramen (the flavor doesn't matter)

1 tsp red pepper flakes

5 ounces of deli roast beef (about the same amount you'd add to a sandwich)

1 small onion, rough chopped (if you can't tell it is an onion after you cut it, you murdered it and may God have mercy on your soul.... cut it up into chunks that will cook and can pick up with a fork easily)

1/2 cup shredded coleslaw mix (cabbage and carrots)

1 tsp chopped ginger or ginger powder

1 tsp garlic powder

1 tsp onion powder

1 tsp worcester sauce

2 tbsp soy sauce

2.5-3 cups of high quality H2O (tap water)

Alright, get that package of ramen open! See that little silvery packet in it? Throw that crap away! Do it! Now! I'm not seeing you do it! Yes, I have a camera hidden in your home watching you.

Cut up the ginger and onion, throw it into the pot. Add all the liquid and spices (ginger, sauces, onion powder, garlic powder) to the pot, cover, and bring to a low boil on medium. While this is going on, cut up the roast beef into bite size bits. Once the pot is at a low boil, add the ramen to the pot, then put the cabbage and roast beef on top of this. Make sure the noodles are covered in broth and then throw the lid back onto the pot. Once boiling, cook for three to five additional minutes until the noodles are done (less times = tighter noodles, more time = fatter noodles, I prefer less time). Pour into a bowl and eat it all!

My RAMEN! You can't have my 'precious'....

(Editors note: the rest of this post has devolved into the author hissing in the corner, clutching a bowl of ramen. Once he finishes it and we drop the bowl into Mount Doom he should return to 'normal'.)

Bien Camino!