College is the time where you truly find yourself. You discover how to make friends with people who you haven’t been surrounded by since birth, write essays without your parents’ help or approval, and last but most certainly not least: you learn how to make your Ramen noodles the best they possibly can be.
I’ve been eating ramen since I was a kid; my dad would make ramen for my sister and me whenever we were feeling sick or if there was a singular cloud in the sky foreshadowing gross weather. He would crack an egg into the boiling water, which I know sounds odd and probably disgusting, but it ended up being scrambled into the noodles similar to an egg fried rice. I never thought anything of it until I asked my high school friends why they didn’t put an egg in their Ramen and they were appalled. They would ask me questions like “How could you mess with something already so perfect?” or “Are you KIDDING me?”, and ever since, I have been tasked with the responsibility to prove Ramen is best when you add a couple more ingredients to amp it up.
Pad Thai Ramen
Ah, Pad Thai. Personally, I am a big fan and always a big supporter of adding peanut butter into the mix. So to make this amazing Sam Beck creation, you add one tablespoon of peanut butter, one tablespoon of sriracha for that extra kick, and a splash of soy sauce, because you know that all Ramen noodles needs is more sodium! If you don’t think cilantro tastes like soap, I hear that if you add this herb to the broth it makes it “phenomenal,” says my mother.
Ramen Curry
My next suggestion for amping up your ramen noodles is to make it like curry. This creation is very delicious and also a good way for you college kids to use that curry powder/paste that you used that one time and haven’t taken off your shelf since. To make this fancy ramen, you add coconut milk and curry powder and/or paste to your cooked noodles, and don’t forget the flavor packet! In this meal, the flavor packet really takes it home in terms of flavor and seasoning.
Spaghetti Carbonara Ramen
One creation that I have a love-hate relationship with is spaghetti carbonara Ramen noodles. This one, a bit off the beaten path, can be a hit or miss depending on how you cook your noodles. First, you crack an egg into a separate bowl and scramble it. You add ⅓ cup freshly grated (or pre-shredded, who has time to grate) parmesan into that egg bowl and mix until the parmesan and egg are evenly incorporated. Next, you have to cook your bacon. In a frying pan, cook the bacon and discard the extra grease. Once the bacon has cooled, with either a pair of scissors or a knife, cut the bacon into bits to add to the pasta. Now it’s time to cook your noodles! Once you have cooked your pasta to your liking, discard the broth and quickly add in the egg mixture. The heat of the freshly cooked pasta SHOULD cook the raw egg without scrambling it. (I have had the most trouble with this part, in my experience, the pasta is too hot and the egg scrambles or the pasta is not hot enough and the egg is undercooked). Finally, if you have successfully cooked the egg into the pasta without scrambling it, add the bacon and enjoy!
Adult Ramen
Finally, if you’re really into adulting, this creation is right up your alley. To be your best middle-aged self, you add some fresh greens and protein like chicken or beef. I know this sounds kind of lame, but it probably is the most healthy Ramen option for those of you college kids trying to watch that freshman 15, like me.
I hope that my suggestions for your Ramen noodles help to brighten your late nights studying in the library or stuck to your computer screen back in your dorm. Best of luck and Ramen on!