AKA Hard Boiled Broc Ramen. A staple meal along the Pacific Rim. Ramen rocks it from the Far East to So Cal. A habit easy to master yet hard to end. The second recipe I learned to make was ramen noodles and I've never looked back.
Best to keep additions to any ramen noodle dish to two items and one edible garnish in this case diced pimentos. One protein and one vegetable is the way I like to roll on this bowl.
1 each 3 ounce pack Maruchan Ramen Noodle
1 each hard boiled whole shell Egg (sliced in half)
1 each ounce blanched Broccoli Florets
1 each tablespoon diced Pimentos
Wash your hands with medium hot water and soap. Bring 3 cups of water to boil and add 1 each whole shell Egg. Boil egg for 8 minutes and turn off heat. Carefully rinse boiled egg in cold water to cool. Peel shell off cooled down boiled egg and set aside. In the same medium size pot bring to boil 2 cups water. Blanch for 2 minutes 1 each ounce Broccoli Florets. When blanched pour broccoli florets in calendar to drain then rinse with cold water to cool and set aside. Using the same medium pot bring 2 cups water to boil on medium high heat. Add to boiling water 1 each 3 ounce pack Maruchan Ramen Noodle (set Chicken Seasoning packet aside). Cook for 2 minutes stirring occasionally. Add blanched broccoli florets and continue to cook for 1 minute or until noodles reach desired doneness. Turn off heat then add Chicken Seasoning packet to ramen noodles and stir to blend. Carefully pour hot noodle contents in a bowl. Slice peeled boiled egg in half length wise and place the two halves on top of noodles. Finally garnish with 1 each tablespoon diced Pimentos.
This is So Cal comfort food at its best. On the rare occasion of a rainy day in the south land nothing does it like Ramen Noodles.