Author Notes
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 a midnight snack, and endlessly customizable. Throw in some frozen vegetables for additional nutrients, top with freshly chopped scallions, orswap out the sambal for another condiment you like—my husband swears by barbecue sauce, but this is a bridge too far for me. —Allison Robicelli
Ingredients
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1
package ramen noodles
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2
eggs
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1 tablespoon
Sambal Oelek, Sriracha, or other hot sauce
Directions
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In a small saucepan, bring 1 ¼ cups of water to a boil. Add noodles, pushing down with the back of a fork to submerge. They should be just barely covered, by no more than ¼ of an inch of liquid. Drain or add water as necessary.
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Boil noodles for one minute, then reduce heat to medium. Sprinkle in half the seasoning packet, discard the rest. Using your fork, begin to separate the noodles until they are no longer a solid block. Push the noodles towards the sides of the pan to make a nest, and gently crack two whole eggs into the center. Cover, and continue to cook for 2 minutes.
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Put hot sauce into the bottom of a bowl, then pour the egg ramen on top. Allow it to sit for 30 seconds, then toss well with a fork or chopsticks until the noodles are coated with the eggs and hot sauce.
Allison Robicelli is a James Beard-nominated food writer, a Publisher's Weekly-starred author, and lots of other fun things. Born and raised in Brooklyn, New York, she currently lives with her two sons and four cats in Baltimore, Maryland.
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