My ramen at this point is basically just an ingredient in larger dishes.

Right now I’m frying the strained noodles with broccoli, carrots, peas, beans, onion, bell pepper, garlic, and finely crushed chilis.

Sometimes I’ll splurge and get some of that egg substitute and fry that up with the noodles and some soy sauce.

Or I’ll just have noodle soup, but heavily spiced and filled with green onions and pea pods.

Ramen was the first thing I learned to cook and over years I just keep experimenting with it.