Sean

Classic Ramen with Rice

The idea that you can mix noodles with rice is obviously not original. It's fairly prevalent in Southern, especially toward Southeastern parts of China. The practical reason is two fold: you can mix up your last night's left over and fill yourself up with soupy noodles. In my case, the enriched rice complements the ill-nutritious but textually nice ramen noodles. In a classic ramen mix, there's no meat present. The protein comes from mainly eggs, which is pan-fried in this case. I also included carrots, mushrooms, zucchini and green bell pepper but any mixture of vegetables would fit nicely. The key is to use only a small quantity of water, so that one could limit the amount of salt (or whatever else is in that little flavor packet.)