- 1-2 ramen cakes
- 2-3 slices prosciutto
- 1-2 eggs – boiled
- 2 Tbsp. green onions – chopped
- 1 1/2 Tbsp. sesame seed oil
- 1 1/2 Tbsp. soy sauce
- 1 Tbsp. mirin
- 1/2 tsp fish sauce
- 1/2 tsp sriracha
Boil the eggs to your preference. I like mine a little jammy, so once the water boils, I set a timer for 5 minutes. After 5 I take them out, place them in cold water, and let them set until ready to peel.
Meanwhile, cook the ramen to package directions. Since going gluten free, ramen has been one of those random things I’ve missed. I have recently discovered Lotus Foods ramen and it is AMAZING.
Combine mirin, soy sauce, fish sauce, sesame seed oil, and sriracha in a bowl. Chop the green onions, and tear the prosciutto to bite sized pieces. (Kimchi and/or pork belly would be delicious and more traditional substitutions as well…I used what I had on hand tonight.)
Drain the ramen and stir into your sauce. Top with prosciutto, halved boiled eggs, and green onions. I also added a drizzle of sesame seed oil on top of it all. I prefer my ramen less soupy, but if you want a broth add it! This is a flexible recipe. Make it your own!
Wine Pairing Suggestion
I enjoyed this with my favorite Bota Box pinot grigio.
***Serves one – double, triple, quadruple this recipe. It will satisfy the masses!