Easy Chow Mein with Egg

So, what's a girl to make for lunch when she's starving now, and doesn't want another bowl of cereal or a sandwhich?

Make Top Ramen! Then, of course...there's the problem of Top Ramen being absolutely nasty unless her sweet husband makes it...and he's at work....so.....

she improvises.



I cooked my ramen while I heated a frying pan and cooked an over-medium fried egg. (Cook the egg until the whites are just starting to set, and flip over. For an over-medium, leave it for about 30 seconds.)

When the ramen was al dente, I drained off most of the water, and returned the pan to the heat, drying the noodles out a little it. I added just enough of the seasoning packet to flavor the noodles (about 1/4 tsp.), a little Worcestershire Sauce, a little soy sauce, and a little sesame oil. I threw in some chick peas I had in the fridge, too, for added protein. I continued to "pan fry" ("chow") my ramen ("mein") until the flavors were blended and everything was nice and hot.

I served it in a bowl with my fried egg on top. The noodle texture was surprisingly creamy - I'll definitely make this again! I will probably pan toast the chick peas first, next time, to crisp them up a little bit.