Weeknight Instant Ramen

• 1 Ramen Noodles, any flavor (I use Maruchan)
• 1/2 cup spinach (de-stemmed)
• 1 large egg
• 1 tbsp pickled cabbage (or kimchi)
• 1 tbsp pickled chili peppers
• 1 tbsp grated daikon
• 1 dash siracha or other chili sauce (optional)

1. Place an egg into a small saucepan with two cups of cold water (be sure to wash the egg thoroughly).
2. Bring to a boil on high heat.
3. Once the water is boiling, add the noodles to the water and cook for 3 minutes.
4. Lift the noodles from the water and place into a serving bowl.
5. Remove the egg and place into an ice bath to cool.
6. While the water is still hot, stir in the spinach and cook for 1 minute, then place in the ice bath for a few seconds to stop cooking.
7. Add to the serving bowl alongside the noodles.
8. Stir the seasoning packet into the hot water, then pour the broth over the noodles.
9. Peel the egg and slice in half before adding it to the bowl.
10. Garnish with pickled cabbage, chili peppers, grated daikon, or any of your favorite fresh or pickled veggies!
11. Drizzle with a bit of Siracha and Serve!

ramen noodles, spinach, egg, cabbage, chili peppers, daikon, chili sauce

Taken from cookpad.com/us/recipes/366066-weeknight-instant-ramen (may not work)