This is part of an ongoing series to celebrate bodegas (and their owners) in New York City—each week, we're highlighting recipes from food writers and chefs made entirely from ingredients purchased in bodegas. Today: Food52 friend and contributor Allison Robicelli on delightfully salty instant ramen—and how to turn it into a wholesome, easy-to-customize meal.
It looks like a holdout comfort food from college days, but this “recipe” was something I developed in my thirties by happy/desperate accident. It is now quite possibly my favorite food, as good for breakfast as it is for dinner (or even a midnight snack), and endlessly customizable. Throw in some frozen vegetables for additional nutrients, top with freshly chopped scallions for a garnish, or swap out the Sambal Oelek for another condiment you like—my husband swears by barbecue sauce, but that is a bridge too far for me.
- 1 package ramen noodles
- 2 eggs
- 1 tablespoon Sambal Oelek, Sriracha, or other hot sauce
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