Paging Doctor Ramen

Grocery Finds: ramen noodle packets on sale at Rainbow last week
(19 cents/ea), limes (4/$1, I suspect for Cinco de Mayo activities)
frozen gyoza wrappers at United Noodles, $1.69 for pack of 40
Local Edibles: onions from the MPLS Farmers Market! ($2 for 2 lb bag)

It's late at night,  and you are hungry.  You scour the refrigerator and the cabinets, and rustle up a few food(esque) possibilities, one of them being the infamous--and infamously versatile--ramen noodle packet.  Before you scoff and hem and haw, let me just say: the key to this dish is not only what you take OUT (that suspect-looking 'spice packet" comprised of MSG and dehydrated virgin's tears that accompanies the noodles) but what you put IN (fresh veggies, homemade stock (I keep a few ziploc freezer bags full in my freezer), and crispy wonton wrappers).  The ramen just needs a bit of doctorin', that's all.  Here is how WE make a midnight snack at the Johnson/Duggins household:

Step One: throw creepy spice packet away

Step Two: there's so much we can do!

Step Three: it's just for you and me...

Step Four: I can give you more

Ummm...oops.  Wrong instructions.  Sorry, NKOTB.  Lets go back to step two:

After disposing of spice packet, thinly slice white onion and baby bella mushrooms.  Crunch up ramen noodles, and add veggies, noodles, and about two cups homemade stock (I used beef, but pork, chicken, or veggie would also work). Peel and chunk one small piece of ginger.  Add dash of fish sauce (if you don't like fish sauce, use soy sauce instead), 1 kefir lime leaf (if you don't have any, don't worry about it--it's not a vital step), and allow to slowly slimmer on stove.

Meanwhile, take yo dumpling/wonton/gyoza wrappers, and cut them into thin strips.  Fry over medium heat in vegetable oil in nonstick pan.  Be careful--these suckers will cook up super fast!  Pat dry with paper towel to drain excess oil.

Once your ramen is near done (noodles al dente), add a healthy squirt of FRESH lime juice, red pepper flakes, and a grind or two of coarse pepper.  Ladle into bowls and garnish with cilantro sprigs and fried wonton strips.

The Verdict

A tasty, easy, cheap, AND delicious way to make a bowl of almost-ramen-noodles.  The whole process takes about ten or fifteen minutes, which is also a bonus if you are looking for noodle soup at 3:00 in the morning on a Sunday.  Is it perfect? No.  Is it authentic?  Definintely not.  But it IS delicious, and hits the spot--the texture of the fried wontons, combined with the acidic fatty broth, topped with the fresh cilantro leaves is absolutely heavenly.

Taste: 8

Creativity: 6

Appearance: 8

Improvements for next time: thinly sliced pork, and...scallions!  Scallions would have added some great color and flavor to this dish. Some people enjoy a sliced, hard-boiled egg along with their faux ramen...I am not one of them, but encourage you to do so if you are indeed a fan of those delicious little orbs!