Some of my dinner inspirations come from TV food programs. Others come from articles. Still others are brain farts. Tonight’s culinary experiment stems from a brain fart. Like me, you most likely associate ramen with college student meals or maybe meals for other folks who must nourish themselves on a tight budget. Been there and done that. These days I eat ramen out of laziness or because I am craving salt – like that creature on one of the early Star Trek episodes.
The other night, I had the inspiration to cook a bowl of ramen noodles in chicken stock adding fresh/frozen shrimp, mushrooms and perhaps green onions. I described my inspiration to Susan. She suggested Beech or Oyster mushrooms. I had been contemplating Shiitakes.
The plan came together this evening. Susan marinated six, freshly shelled shrimp in soy sauce and a generous amount of Siracha. She added a single serving of ramen noodles to a boiling mixture of water and chicken stock. I sauteed oyster mushrooms in EVOO and butter and then gave her shrimp the same treatment. When the noodles were ready, we added the shrimp and mushrooms. The final touch was a splash of finely sliced green onion. It looked like this.
How did it turn out? Yummy, of course!