Rain and Ramen

Hello fellow Foodhivers!

It is the rainy season and I want to share with you my go- to-food everytime. Well, this is not for rainy seasons only but this is something I cannot miss during rainy days: Ramen or Ramyun

Ramen is a wheat noodle soup in Japan. In Korea, they call their noodle versiom, Ramyeon. There are diffefences in the two like preparation and content. Ramen and Ramyun is said to have originated from China.

For my version, I only prepare the instant ramyeon. Korean products have been popular in the Philippines and I have adapted to some of their food. One of which is their ramyeon.

There is a grocery near my workplace which sells ramyeon noodles in a cheaper price. When I go there, I usually buy ramyeon in packs. One pack contains five pouches of ramyeon.

I buy kimchi in another grocery store or directly from the manufacturer when we pass by his house.

How I prepare my Ramyeon:

I boil around 400 mL of water and add 150 mL of milk or soya milk.
Once boiling, I add thin slices of cheddar cheese to melt then add the noodles.
I get around two tablespoon of the boiling soup and put it in a small bowl where I pour the seasoning, add a spoonful of mayo and one egg and beat them altogether until all ingredients are incorporated.
Add the dehydrated vegetables which comes with the package. I also often add thinly chopped cabbage and carrots.
Make sure you don't overcook the noodles. Usually, two minutes is enough to cook it.
After two minutes, I add the mixed mayo + seasoning + egg and switch off the fire.
Top it with chopped onions and kim chi.

The egg here curdled. You may choose to switch off the fire first before adding the seasoning + mayo + egg combo.

Anyway, time to eat.

Yum!

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P.S. You can eat as quick as you can or you can go slow and savor every spoon. Just don't forget to enjoy the food.

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✍🏼cate