Trashy Ramen Noodles (Slow Cooker)
I am the first to agree there is a time and place for a truly cared-for ramen – one where bits and bobs and unctuous things have intimately come together to form a perfectly crafted dish. At other times, you just want the noodles: the dodgy supermarket packet variety. Straight up. With all the funky packet spices. It’s what I often imagine chefs might seek out at the end of a particularly hard and hectic service.
I saw American chef Roy Choi make his childhood instant ramen noodles adding cheese and an egg, and I was instantly hooked. He talked about it being a staple growing up and it reminded me so intensely and immediately of my mum and how she would sometimes make me a thermos of ramen noodles for school lunch on a cold day. I decided then and there that, no matter how simplistic they are, they deserved to be adapted for your slow cooker. Throw them in, leave them to do their thing, and feed everyone who needs feeding.
Serves 2-3.
Ingredients 7
500 ml chicken stock
500 ml water
3 packets ramen noodles, plus their seasoning
3 slices burger cheese, pre-sliced
2 ‒ 3 eggs, at room temperature (depending on the number of serves)
To Serve
2 tbsp garlic, fried
30 g spring onion (scallion), finely sliced
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Method 3
Pour the and into the bowl of your slow cooker. Add the packets of along with their seasoning. Close the lid and cook for 20 minutes on high.
Turn out the and cooking liquid into bowls, and, working quickly, place a slice of on top and break an into the side of each bowl. Using chopsticks, gently cover the egg with the noodles so that it lightly steams and cooks in the broth.
Top with the fried and and serve.
