Question
I was using some variant Veg. Ramen Noodles (The one with the noodle brick and the TasteMaker) and wished to add some "real" protein in the form of egg.
I cooked the Ramen as follows:
- I got the water to a boil and added the brick
- After about a minute, I added the TasteMaker and stirred
- I added 1 egg and stirred.
However, once I added the egg, the whole noodle mixture got congealed and semi-solid and no matter how long I let it be, it didn't change form.
I inferred that I should have added the egg just before I was ready to take it off. This reinforced my inference. However, I tried again and this time, I added the egg 30 seconds before I was ready to take it off but now it tasted weird.
I wanted something more like scrambled eggs in Noodles.
Note: As always, I am on a student budget.
EDIT: A minute ago, I found a video on youtube which stated that I should throw away the extra water a minute after I add the egg. This doesn't seem right, does it?
Answer
The late-night noodle snack we make goes like this:
- Boil water, dump noodles in, stir a bit as the noodles soften
- When the water boils again, take the noodles off, dump the water and rinse the noodles with cold water. Every Chinese person I've ever seen make ramen always rinses the noodles, the idea is to get rid of some of the oil that the noodles were deep-fried in.
- The flavour packs that come with the noodles are generally awful concoctions full of MSG and god-knows-what so we use Better than Bouillon Organic (Beef or Chicken, since those are the only flavours Costco carries)
- Add hot water (that you boiled while the noodles were cooking) and bouillon to taste
- Heat the noodle/soup until it just starts to boil
- Crack an egg into a bowl
- Dump the noodles and soup on top of the egg and wait a minute, swirl the noodles around to break the egg. The hot water is enough to cook the egg and you get a sort-of egg swirl soup effect.
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