Amen to Ramen

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Sometimes you just need a big bowl of noodles. Ramen is the obvious choice for college students on a budget. What I love about it is how easily you can dress it up into an actual decent meal. This dish is shiitake ramen with kimchi, jalapeños, carrots, pan seared thai curry steak, green onions, carrots, and a soft-boiled egg. I already had the eggs, thai curry paste, kimchi, and shiitake ramen packets, so all I needed to buy was green onions, jalapeños, a piece of steak, and some carrots.

One trick I use often to save money is to go to the salad bar and get toppings as opposed to buying full packages or products of something I only need a little of. I did this with the carrots, instead of having to buy a whole bag that I may not have even finished anyway.

The recipe for this comforting and colorful bowl of noodles is as follows:

Ingredients: 1 packet of shiitake ramen, 1 jalapeño, 1 egg, 2 tbsps kimchi, 2 tbsps raw green onions, 2 tbsps thai curry paste, 1 filet of steak, handful of shredded carrots.

  1. Prepare the ramen as directed on the packets.
  2. Cut the filet into a strip as shown in the photo, and spread about a tablespoon of thai curry paste (comes in a little jar, found in most grocery stores), on each side.
  3. Heat 1 tablespoon of olive oil in a cast iron skillet over medium heat.
  4. Add steak to skillet, and depending on thickness and how pink you like your meat, cook for about 3 minutes on each side.
  5. Turn heat up to high, and sear the steak for about a minute on each side for some crisp edges.
  6. Soft boil an egg. This is something I have not quite mastered yet (you can see the messiness of mine in the photo), but I’m getting there. Don’t worry if yours doesn’t come out perfect on your first try! Fill a saucepan about half way and put on high heat to bring to a boil. Once boiling, reduce heat slightly to a rapid simmer. Fill a separate bowl with ice water. Add the egg to the sauce pan for 6 minutes. Take out gently with a slotted spoon, and immediately put the egg in the ice water (this when helps pealing the shell off). Let the egg sit for about a minute or two, and the gently remove the shell. Mine split open, as shown in the photo, which worked out just fine.
  7. Thinly slice the jalapeño, chop the green onions, and shred the carrots.
  8. Add the cooked ramen to a bowl, then top with all of the ingredients as shown. Add sriracha to your liking for an extra kick!
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