Ingredients:
4 cups mushroom, chicken, pork or veggie stock
3 cloves garlic, thinly sliced
1 knob ginger
1 jalapeno, sliced
6 oz ramen noodles*
1 cup snow peas, halved
2/3 cup chopped green onion
8 oz enoki mushrooms
2 6 1/2 minute soft boiled eggs, halved
3/4 cup cooked pork or chicken** (warmed if desired)
shichimi togarashi

Directions:
Bring the stock to a boil with the garlic, ginger, and pepper. Add the noodles, snow peas, mushrooms and green onion and cook until the noodles are finished. Discard the ginger. Divide into two bowls. Top with meat, eggs and shichimi togarashi to taste.

*I used noodles from two packets of this buckwheat-mushroom rice ramen but any ramen would do.
**I cooked an applewood smoked flavored pork roast from Aldi in a slow cooker over a bed of onions for 8-10 hours and then sliced/shredded it. We had the leftovers on rice for lunch the next day.

My thoughts:

I bought these interesting buckwheat-mushroom rice ramen noodles weeks ago and then didn’t do anything with them. Matt made an Indo-Chinese feast over the weekend and bought some snow peas and mushrooms he didn’t use so I thought it would be the perfect time to use the noodles and the produce before they spoiled. I quite liked the noodles. They really didn’t taste too assertively of anything but were pleasant and I would think fairly good for you what with the whole grains and all. I had defrosted a pork roast I had bought at Aldi weeks ago and decided to pop that in the slow cooker to cook all day so all I had to do when I got home was make the eggs and heat up the ramen and veggies. Perfect for a weeknight! Is it as transplendent as the ramen I’ve had in good ramen shops? No. Is it very satisfying? Yes! Very flavorful and very, very quick to make. Since I made the meat in the slow cooker it didn’t need anything more than slicing and the rest of the meal took literally 10 minutes to make. Plus it was an excuse to use my ramen fork. I really can’t ask for more than that!