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Thin pork chops, breaded with (you guessed it) panko bread crumbs, oven fried to a delicious crisp. Sauteed onions, mushrooms, and romaine lettuce with garlic, soy sauce, and oyster sauce. I poured already boiling water into the pan to ghetto deglaze, letting it cook on high for a minute, then pouring back into the pot and bringing to a boil. I tossed in the noodles and cracked an egg over the top. Once done, the soup went into a bowl, and slices of the chop across the top.
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The way I see it, ramen is a lot like the Asian version of America’s mac-n-cheese. Cooking it purely with its package contents leaves little to the imagination, and produces an otherwise boring meal on it’s own. But, by adding one or two extra things you may have in hand (ie. - cut bacon strips in MnC), you add a depth of flavor that enhances a once mundane idea into a great tasting dish. Look at the transformation bulk cabbage and leftover steak did on a bowl of ramen noodle soup.
Spicy chicken ramen via Water Cafe [130 Water St (between Pine St & Wall St) NY.] Chicken, egg, broccoli, carrots, and other various veggies. SUPER spicy broth, but delicious!
Ms. Ramen took another lovely pose here :