ALTHOUGH MANY EVENTUALLY BELIEVE THAT those packs of RAMEN NOODLES should no longer exists in the kitchens of anyone self-respecting person over the age of twenty-five, I find their cheap price and quick cooking time a welcomed convenience for me when I need to whip up something simple, yet not plain, to eat.
So, in the time it takes to dried brick of ramen noodles to become those al dente familiar strings of nostalgia, I was able to also bottom-cook some eggs thoroughly whisked with salt, pepper, and dried basil (with my default teaspoon of both chicken stock and heavy cream—for flavor and fluffiness), in a skillet with butter. I then drained the noodles, tossed them onto the top uncooked part of the omelet, then flipped the omelet to finish cooking, then slide out of my skillet while folding.
Topped with some of my fried chicken drizzle (sriracha, honey, cider vinegar), I had a full, richly flavored, nicely textured breakfast, made from scratch in just a matter of minutes.
Why should the youngsters have all the fun? :)
Bun Apple Tea!
"RAM-LETTE" | Ramen Noodle Omelet with Dried Basil, Sriracha Honey Cider Vinaigrette