This is the new food craze that has been sweeping Japan early this year. I honestly didn’t know about it until I read an article on Serious Eats, a food blog I have been following for many years now. It may sound unpalatable when you think about it, but during these times we can’t afford to be picky and may be the survival food we need right now. It’s also a way to dress up your instant cup noodle and maybe even stretch it to serve two people.
You will only need three basic I ingredients: 1 cup noodle, 1 cup cooked rice and an egg.
To make, pour the contents of your cup noodle in a resealable bag (ziplock bag), and crush the noodles into small pieces. Place it back into the cup and pour just enough hot water to cover the noodles. Set aside.
Heat a skillet and add 2 tablespoons vegetable oil. Add one beaten egg and cook it scrambled. Then add your rice and continue stirring until heated through. Pour your ramen and mix together until everything is well combined. I just seasone it with some ground black pepper and a touch of low sodium soya sauce for color (which is optional).
To serve, I packed it into a ceramic bowl and inverted it onto a plate. Serve hot. You may want to dress it more by sprinkling some nori strips on top or drizzling ketchup.
The verdict, it’s not as bad as you think it might be, so don’t knock it until you’ve tried it.
P.S. the Ramen maker Nissin actually made their very own version where you can read about it here.
