Classy Ramen?
April 23rd, 2006 | by Loretta |Maybe it’s out of habit, but I still have an after-school snack of sorts. Of course, as I got bigger, the snacks got bigger (no more milk and cookies!) which is probably why I, personally, grew bigger.
Nevertheless, ramen is always a great snack to have, though not the healthiest. The kitchen cupboard currently houses a cup, filled with little packets of seasoning from Maruchan ramen, that I never use.
Ramen is cheap. And it cooks quickly. So as long as I don’t eat it all the time, I don’t see what’s so bad about it.
My personal favorite way to prepare ramen would have to be in the style of a very light Alfredo sauce. It’s not genuine Alfredo, for I am pre-med and only have imaginary free time.
To be honest, I would never make an Alfredo sauce, except maybe to impress people on a very rare occasion. Let’s face it, I don’t have a taste for it. So, if it’s not an Alfredo sauce, what is it?
A cheese sauce, but much simpler than a bechamel (accent on the first e) sauce. My advice is to prepare the ramen by placing it in boiling water, until it has cooked to the desired tenderness. Then, drain it, but not all the way. Proceed by adding a slice or two of cheddar (or any cheese,) into the mix and let it melt.
I know, I know– water and oil don’t mix. Well, give it a chance and then add in some milk to help emulsify (ooh, big word!) the sauce and have it come together. At this point, the heat can probably be turned off and the noodles can be seasoned with some mustard and grounded black pepper.
Obviously, I did not tell the whole story, as my picture shows I have added ham. It was in the refrigerator, so I figured, why not?