Feb

24

Cooking With Bwog: Freeze Dried Edition

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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.

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3 Comments

  1. Anonymous

    Matt Powell is a genius. But not to use flavor packets...that's edgy...

  2. anon  

    Drop the eggs directly into the soup. It's easier and absolutely delicious.

  3. The Zach in question  

    Yes all that ramen exists, and it's in my room. No, you can't have anymore, Bwog, it's mine!

    But seriously, Matt's amazing

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