Instant ramen, that old dorm-room standby, gets a massive upgrade when you ditch the artificial flavor packet in favor of fragrant aromatics and fresh spinach.
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This is a great "oh heck I don't have anything to cook" meal, since I nearly always have at least eggs and an onion on hand, can omit or substitute the spinach, and all the remaining ingredients keep forever.
Definitely don't omit the sesame oil. And if you find like NordyGirl did that you can't get the eggs to poach without the noodles going soggy, I've had great luck using my instant pot to "soft boil" eggs which I peel and toss in once the noodles are cooked.
Added bonus: my three-year old loves it (sans Sriracha). It was this recipe with an addition of some need-to-be-used-up shiitake mushrooms that got her to finally realize that mushrooms are actually pretty tasty!
Made this for my family of 4, and although it's an interesting *easy* meal, I found that by the time it took to poach 4 eggs, the noodles got really soft and mushy and were unappetizing. Perhaps put in the eggs as soon as the noodles go in, but I doubt I'll make it again. And definitely use sesame and sriracha, as it lacks depth and flavor.
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