hillymae’s Profile
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Grown-Up Ramen Noodles?
I know you're asking about Top Ramen, but the most popular Thai Ramen is Ma-Ma (Tom Yum flavor) and it's fixed frequently as "Pad Ma-Ma" or stir-fried Ma-Ma. Here's what you do with the Ma-Ma, but you could also use Top Ramen for a different (not as good) flavor:
1) Chop some stir-fry greens (however much you want) and pound some garlic (amt. you like) with mortar and pestle. You can also thinly slice some pork if you'd like. Break an egg into a small bowl and beat it thoroughly.
2) Soak two packages of Ma-Ma/Ramen noodles in water. You can actually just open up the tops of the packages, take out the seasoning packs, and pour water in them. Just do this right before cooking, not much ahead of time.
3) Heat oil in a wok, add the pork (if using) and chopped garlic till it browns, then the chopped greens. Take the noodles out of their soaking water and put them in the wok, along with some of the water. Mix it all together, then add 1 (not two!!!) packages of Ma-Ma/Ramen seasoning. Mix it up, then when the water is absorbed, push the noodles and veggies to the sides of the pan and pour in the egg, scrambling it, then mixing with all the rest. You're done!
A question for servers: is it annoying when...?
Good suggestions, all, and many thanks for your responses! Now if I can just learn how to say "are there any signature dishes the chef is known for" in Italian, then I'll be set!
Instead of _______ , I am on SE
instead of writing a paper on food security in uganda, i am on SE. oh, the irony.

I'm trying to unite nutritious with sustainable, while still remaining an adventurous, joyful eater. In Rome, we have one farmer's market and I've made it the highlight of my week to create meals around whatever is in season (luckily, in Rome, that's quite a lot all the time). It's a bit of a challenge to find whole grains in Rome (sacriledge to eat whole grain pasta!!!), but I'm finding my suppliers throughout the city little by little.