Make ramen de-fucking-licious

In an effort to combat the scourge of bland ramen, I've experimented with different additions, and have found a winning combination.

Here's what you'll need...

Ramen, the seasoning packet that comes with the ramen, an egg, red pepper, a seasoned pre-cooked chicken leg, black pepper, your spice of choice (in my case, curry) and optionally tapatio, tabasco, or seasoning salt.

Fill a small pot half way with water, you need enough to cover the ramen block plus 3/4" or so. You'll need enough water to evenly heat the chicken leg. Add the seasoning and spices early to speed the boiling. Stir up the spices so they're evenly mixed, and no clumps of seasoning form at the bottom of the pot and burn. Add two or three times the amount of your spice of choice, so the ramen and chicken really pick up the flavor.


Add the ramen block when the water reaches a light boil. Keep the ramen at that heat, and poke it with a cooking utensil until it starts to loosen up. Turn off the heat when the ramen is cooked enough to be stirred freely. (the ramen is still undercooked at this point)


With the heat off, add the egg, and break it apart like you would if you were scrambling it. Adding the egg while at a boil causes the egg to cook into large pieces instead of cooking into lots of small pieces that you'll get in each bite, instead of a few large pieces of egg.


When the egg is pretty well mixed in, turn the heat on low and continue mixing. The ramen should still look a little undercooked. This is fine, since it doesn't need a constant boil to cook the noodles.


Add the chicken leg, and try to submerge it completely, and cover it with noodles if necessary. Keep the heat low, and stir occasionally. You're just finishing the ramen, and heating the chicken leg.


Serve in a bowl, eat with your face!

I had too little water in this one, make sure you have enough for the extended boiling time.