Have you ever been extremely well prepared when going to the grocery store, list of ingredients and recipes in hand, and then you get to the store and have a total panic attack over what to get?
Oh, god, it’s just me, isn’t it?
That was me last night. I spent my lunch break yesterday thinking of ideas for dinner and lunches for the rest of my work week. Maybe I could cook up some chicken with coconut milk and curry with a side of brown rice and vegetables. Maybe I could roast chicken thighs in the oven with carrots and saute some zucchini. As I walked around the store, I found myself looking at chicken and getting frustrated. I couldn’t find any pieces that looked good. I walked around the vegetable section. Every single container of washed baby spinach was gone. GONE. I went to the fresh spinach section, and the amount of slime on it made me cringe. I went to the Goya section, and all of the coconut milk was gone except the industrial-sized barrels (read: family-sized cans) of it. I started to get frustrated: it was hot. I was tired. I just had to endure a horrible commute home because traffic on 57th Street was tied up due to some moron trying to scale Trump Tower. I JUST WANTED MY DINNER TO COME TOGETHER.
Out of the corner of my eye, on my third return to the vegetable aisle, I spotted some radishes. I don’t know why they clicked, but it did. “That might be good with some ramen noodles,” I thought.
I got home with my radishes and 19¢ package of ramen noodles, found some chicken broth and frozen spinach, and ended up being complete placated about 30 minutes later as I ate my impromptu creation.
P.S.: How great are these blue eggs I found? I used minimal photo editing to enhance the color of the yolks, too. They really were that brilliant.
Curried Vegetable Ramen with Soft-Boiled Egg
– 1 package ramen noodles, flavor packet discarded
– 2 cups chicken broth (use vegetable broth for vegan version)
– 1 tablespoon curry powder (I use Jamaican style)
– 1/4 cup frozen spinach or 1/2 cup spinach, washed and finely chopped
– 1 – 2 radishes, rinsed and sliced (I used just one for these photos)
– 1 soft-boiled egg (omit for vegan version)
Before We Get Started…
This meal, as stated in the ingredient notes, can be made vegan. Substitute vegetable broth or water for chicken broth and omit the egg. See Step #3 under Directions for egg substitutes.
1.) In a medium sauce pan, bring broth to a slow boil; add curry powder and stir. Add ramen noodles and cook for 3 minutes or until separated and softened. Add spinach and stir until incorporated. Remove from heat and set aside.
2.) To make soft-boiled egg, fill a small saucepan with water and bring to a boil. Add egg and time for 6 – 7 minutes; do not cook longer than 7 minutes! Keep an eye on that clock!
3.) Transfer noodles and broth to large bowl. Top with sliced radish and egg; substitute additional vegetables / mushrooms of your choice in lieu of egg if making a vegan version.