Remember those days a gazillian years ago, in college, when grocery money was scarce and with exams plus assignments crashing in there wasn’t just enough time (nor money) to lavish yourself with decent food items? Well, that probably only happened to me. Those were the days when ramen noodles had become the most filling and nutritious meal of the semester. So much that I had to sacrifice to get that black sexy cocktail dress.

Since those bleak (but wild) days, I wished I had a bit of creativity to cook ramen noodles the lifeline. The snazziest thing I did with my sad bowl of ramen was add some scrambled eggs and chopped scallion. That’s about it.

So last night, I felt some creativity sparks and sometime ago I read that Giada made omelette with her leftover spaghetti. We (my brother and I) were starving and there was nothing in the pantry except instant ramen noodles and some eggs. I mixed up the two and it was good – good enough to be blogged about.

Fyi, Indonesians are famous for their instant ramen noodles that go by the name of Indomie. There are many flavors available such as chicken, spicy chicken, curry, soto, and many more. Naturally, Indomie with chicken flavor is what we have in our pantry and that was what I used in my little ritzy experiment.

First I boiled the noodles till al dente and seasoned them with the powdered stock. Stir fry some onions and tomatoes, add the seasoned noodles and pour whisked eggs onto the pan. Voala! Served with spicy tomato sauce – that would hold up the hunger for another hour. Or much less.

How do you spice up your ramen noodles? Please do share.

Ramen Omelette

Makes 2 servings

Ingredients:

1 pack of instant ramen noodles - any flavor (55gr)
1 tbsp cooking oil
2 tbsp onion, finely chopped
1/2 cup cherry tomatoes, halved
2 tbsp parsely, finely chopped
2 eggs, beaten with 2 tablespoons of water and a pinch of salt
Tomato sauce / sweet chilli sauce

Directions:

Drop ramen noodles into boiling water. Cook for 4 minutes (or according to the package instructions)

Drain the water and toss in the instant powdered stock included in the package. Mix well with a fork

Heat up an 8" non-stick pan and drizzle cooking oil on it. Quickly stir fry chopped onions over medium heat for 2 minutes till they are translucent and toss in the tomatoes. Cook for another 1 minute

Add the noodles and chopped parsely into the pan and mix well with the other ingredients - cook for another two minutes

Try to arrange / distribute the noodles and tomatoes evenly across the pan. Pour the egg mixture slowly by circular motion starting from the outer edge of the pan. Try to cover all surface. If you can't, don't worry about it. Just swirl the pan around slightly before the egg sets and it will fill up the empty spaces

Lower heat and cook for 4 minutes. Slide a flat spatula under the omelette and quickly flip over and cook some more till both sides are browned

Serve with your choice of dipping sauce

Cook's note
Always try to add some fresh spices such as chopped leeks or minced garlic or some scallions. These will bring out invigorating flavor, rather than relying solely on the flavor powdered base that comes with the ramen noodles.