This recipe was inspired by one from Cooking Light magazine.
When I was in college in the late 80s, ramen didn’t have the allure it does today. Chinese wheat noodles in hot broth (and let’s not forget that MSG-loaded flavor packet) was the bane of many a dorm dweller’s mealtime. Ramen wasn’t for me, even at 9-cents per package.
Over the years it’s been joked about and considered a sort of rite of passage for struggling college kids. But now, ramen shows up in cookbooks, high-end food mags and on top food blogger websites.
Gone are the days of the preservative-filled plastic packets. Ramen is all glammed up and here to stay. Continue Reading