Yes, this much ramen exists somewhere

Life gives you ramen, Matt Powell gives you a gourmet dinner.

When Zach told me that his kitchen consisted mostly of dried goods, I was thinking beans, rice, pasta, quinoa. But what I found was a giant crate of ramen! It was kind of ridiculous.

Then, I found out that Zach invited 5 friends for dinner, and one of them was vegetarian (if you haven’t read the back of a ramen packet, they all have an animal extract of some sort). This was a challenge indeed.

Bok Choy and Onion Ramen

Better than straight from the packet…

Serves 6

Ingredients:

• 2 tbsp. olive oil
• 1 bulb of bok choy, bulb sliced and greens reserved for another use
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp. ginger, peeled and minced
• 8 C water
• 1 tbsp. sesame oil
• 2 tbsp. soy sauce
• 4 packages Ichiban beef ramen, flavor packets set aside
• 6 Poached Eggs

(optional)

• Toasted Sesame Seeds
• Sriracha sauce

Directions:

1. In a large soup pot, heat the olive oil over medium-high heat. Add the onions and bok choy and sauté until softened. Add garlic and ginger and sauté 30 seconds more, until fragrant.
2. Add the water and bring to a boil. Add in two of the reserved flavor packets, the sesame oil, and soy sauce. Add in the ramen and boil 2-3 minutes, breaking up the noodles. Serve immediately so the noodles do not overcook.
3. Garnish with toasted sesame seeds, poached eggs, and sriracha sauce.

Sweet Moroccan-Style Couscous

For the grazers amongst you

This is what I came up with for Zach’s vegetarian friend

Serves 2

Ingredients:

• 1 tbsp. olive oil
• ¼ C craisins
• ¼ C whole almonds
• 1 C couscous
• 1 C water
• ½ tsp. salt
• ¼ tsp. cinnamon
• ¼ tsp. cumin
• Pinch of ground cardamom
• Black pepper to taste

Directions:

1. In a small saucepan, heat the olive oil. Add craisins and almonds. Stir and heat until fragrant, 2-3 minutes. Add couscous, water, and spices. Bring to a boil, remove from heat, and cover. Allow couscous to steam for 5 minutes until cooked through.
2. Serve.