Who needs sleep?

Although I wouldn't mind having a bit of shut eye now and again. Coming off of a week that could be described as "harsh," must like strait lining bleach can be considered "harsh," I am back and only slightly twitchy. Alright, so I'm pushing the boundary of cynicism and good taste on an hourly basis now, but what else is new?

To the fun though, today I'm going to give you a REALLY simple recipe for my favorite ramen based meal.

Beef Ramen and Veggies

Tools:

Knife

Cutting Board

Pot

Measuring Cup

Spoon

Ingredients:

1 inch cube of Ginger, skinned and diced finely

1 small onion, sliced thinly

1 small carrot, sliced thinly

1/6th of pre-cooked roast beef (lunch meat style), sliced up into strips.

1 chili diced up

1 package of Ramen Noodles

3 cups of water.

pepper to taste

1 tbsp diced garlic

1 tsp sesame oil

1/4th cup of mung beans/bean sprouts (rinsed)

Yet again a wonderful one pot meal. Chop up all the ingredients and set aside. Take the pot and put it on medium heat. Pour in the sesame oil in the pan to heat it up. Toss in the ginger, chili, and garlic to the oil and let some of the flavors sweat out over the next minute or two, make sure to stir it every so often so it doesn't burn.

Pour in the water, carrot, and onion; then bring the heat up to high to get the water boiling. Once it is up to high heat open the ramen and you'll see a small packet of flavoring and the ramen. Add the ramen to the water for 5-7 minutes. Now you have that little packet of wonderful flavor, right? Shiny foil that just screams "fit for human consumption"?

Throw that crap out!!!!

Ok, once the noodles are just about cooked, add the bean sprout and beef and turn the heat off. And with that you have a fantastic pot of Ramen noodles! If you feel so inclined to add salt, I recommend using a little bit of soy sauce (the good stuff, don't ruin it with the crappy sauces out there!)

Bien Camino!