three men and top ramen (the swindle)

Two nights ago I was invited to a friends house to “hang out” and I should have known as soon as he told me to meet him in the local grocery store something was fishy. Apparently him and his two friends were planning to “prepare” ramen. As soon as they saw me the light bulb went off in their head..oh yea she’s a chef. I tried to stay out of it, I let them do their shopping alone and answered minimal questions, if you have ever seen three men in the grocery store it’s hilarious! I watched in silence as they debated over which flavor of ramen would be best, if a mix of mushroom and pork would be good, how many ramens they needed, and if vegetables were necessary. As much as I tried to stay out of the whole ordeal  as soon as we walked in their door I knew I had been swindled, so I took their meager ingredients and made them into a feast.


This is what I had to work with (notice the primitive tools, clearly they never read tools of the trade)


6 packs of ramen noodles (3 mushroom, 3 pork)

3 packs of pork for stir fry

1 bunch of cilantro (my suggestion)

2 limes

3 eggs

random old expired seasonings (all purpose poultry, chili powder, garlic powder)


soy sauce


Now when cooking for hungry men, it’s almost as much about speed as taste, presentation isn’t really required. So I prepared this is about twenty minutes in these short steps:


Boil the water-for six packs of ramen this is going to take the longest, cover the water so it goes by faster

Season the pork- I used all purpose poultry, chili powder, garlic salt, lime juice, soy, honey

Sear the pork to get color not cook all the way through


By the time the pork is all seared you can probably put the noodles in the water as well as the seasoning, and chopped cilantro

Scramble some eggs for the top

To serve ramen in the bowl, top with pork (the heat from hot water will finish cooking pork and prevent it from getting too dry), egg, and cilantro serve with a lime.


Although it probably would have been much more entertaining to watch them make this themselves, it was much more efficient for me to jus accept the swindle…life of a chef. Taking nothing and making it amazing it’s what I live for. 


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my life has been a very interesting journey thus far. in my quarter century crisis im and not certain of much except that i love cooking and entertaining, and pleasing people is my passion. (wait that sounded a little funny) i am goofy eccentric, and love to laugh, in fact i often laugh at the most inappropriate times. i place high value in honesty and working hard. i don’t really believe in faking it until you make it, without some base knowledge or some sort of depth to your cause. i believe in making mistakes and trying everything once as long as you bring yourself no harm and no harm to others. i am a new age hippy, my words to live by are freedom, serenity, and love. i look for signs of the world and listen. i do judge, anyone who says they do not is a liar, but i use my judgements against you to reflect back on me to see how i can better myself. i hate constraints of our society, including grammar, punctuation, and recipes. i think fast except when it comes to numbers. the culinary world has always been and shall be my safe haven and outlet. i want to inspire, teach, and learn.

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