Submitted By: Kate
Submitted From: Chicago
- Ramen of any variety
- Barbecue sauce
- Hot Sauce
- Cooking Spray
- Minced Garlic (the kind that comes in the jar)
- Brown Sugar
Set a pot of water on one burner and a frying pan on another. Prepare ramen in the pot using only half the seasoning packet. When it’s done, turn the heat off and let it sit in the broth.
Turn on the burner under the frying pan and give the pan a good coating of cooking spray. When I say ‘good’, I mean four or five passes with the spray. Alternatively, if you have liquid cooking oil, you should use that. I don’t have any, so I have to substitute PAM. Add a few shakes of hot sauce, however much you think you can handle, and the remaining seasoning from the ramen. If you have brown sugar, put a teaspoon or so in the pan. If you have that minced garlic stuff, put a bit (1/4 tsp.) in the pan and pour some of the oil from the jar in the mix. Move it all around a few times with the spatula so it doesn’t burn.
Strain ramen noodles, but leave them wet. Add them to the pan. Lots of sizzling, etc. Toss them around until they’re coated with the mix and start to become brown. You should let parts of it become crispy. When it’s done, turn off the heat and add enough barbecue sauce to lightly coat the whole mess. Stir it up in the frying pan, then slide it onto a plate. Mmmm.
Note: Chicken ramen is definitely the best, but I’m guessing pork ramen wouldn’t be too terrible if you like pork. The brown sugar and garlic (both *very* affordable and long lasting) are semi-optional. The recipe won’t taste good without them.