In Honor Of Thanksgiving

ramenHow to Eat Like A Working Student

Gentle Readers,

I have had years of experience living on the meager income of a working student, and as such have become something of an expert in eating on the cheap. Very likely many of you will not actually consider these ‘livable meals’ that have the ability to ‘sustain life’ or to ‘keep your hair from falling out’, but if nothing else you will know how to eat when the apocalypse comes.

Recipe of the day: Ramen Stir fry

This is actually a recipe that my mother taught me – I guess penchant for malnutrition runs in the family.


A bundle of ramen (less than 3.00$) – get Maruchan Ramen and not Top Ramen. Those who use Top Ramen are blasphemers. My favorite flavor is roasted chicken, now with blavixinim 45 for that roasted flavor!

A carrot – steal a few from one of the ladies at the barn.

Two big beefsteak tomatoes ($3.00) – get a few big ones and it will last you all week.

Scallions ($2.00) – this should be enough to last you all week.

Eggs ($2.50) – a dozen

One Big Potato ($2.00) – microwave this puppy for around twenty minutes and you have instant filling starch product.

Oil (if you have it, otherwise water).

Put some oil in a large pan, a tablespoon or so, and then add one chopped carrot. Cook over medium head for five minutes or until softish. It doesn’t need to be all the way finished because they will stay in pan while you add the rest of the ingredients.

Add enough water to layer the bottom of the pan with about a centimeter o’agua, break ramen noodles into fourths and immediately add. You don’t have to wait for the water to get hot. Once the water is hot add around one half chopped tomato.

Around five minutes in you will have to flip the ramen to make sure both sides get soft and noodly. Add chopped scallions (one to two depending on taste). When the noodles are soft and everything is simmering along, open the ramen seasoning packet and add. You want to have the noodles soft but a little bit of water still in the pan. If everything is looking a bit dry then just add more water.

Better too much than too little because worse comes to worse you just have a little broth at the bottom of the bowl. Around a minute before you are ready to remove the mixture from the pan add a fourth of the potato. In a separate pan spread some oil and begin frying the egg. Or, if you only have one burner, rinse the pan, add some oil and fry the egg in the same pan. Just cover your ramen while you fry. Cook on medium heat to make sure that they egg cooks all the way through and then add to the top of your ramen. Tada! Then you have ramen with a genuine fried egg on top, just like they do with EVERYTHING in Japan.

If you don’t like egg consider chopping a little deli sliced ham into the mix as you cook. But eggs are a great, really cheap source of protein so they are my favorite. This meal takes around fifteen minutes when I do it and costs around two bucks per meal, with eggs left over for breakfast or hard boiled for lunch.

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