So I got inspired to make some ramen noodles for dinner tonight and I thought I’d do some pan-fried noodles like those crazy delicious ones at P.F. Chang’s (admittedly it’s been a few years since I had them but they were good back then). I also had some spinach, some sliced Baby Bella mushrooms, and a few sad Chik’n Strips lingering in the bottom of the bag (sad because I only had a couple of them left but didn’t realize it until I was already invested in making them). Everything was going swimmingly until I tried to pan-fry the noodles. I was feeling all cocky, head bloated with recent culinary successes, and decided I’m such an expert I could just wing it. BAD IDEA JEANS. I succeeded in coating the entire pan with a nice baked-on layer of noodle crust, which will no doubt be pure delight to remove later (the pan is now soaking, relegated to a corner where it can have a time out and think about the consequences of its actions).
Despite this, though, the final product was pretty tasty. For flavor, I used the mister for a little bit of EVOO, cooked the ramen with veggie bouillon, and threw in some Italian seasoning.
Not very pretty, but it tasted good and was the hearty winter food I was looking for.