BREAKFAST RAMEN RECIPES

Steps:

• Boil noodles according to package instructions. Save 1/4 c. of cooking water to loosen sauce later, if needed. Drain noodles, toss with oil so they don't stick. Beat eggs with fork. Mix in cheese. Pour egg-cheese mixture to skillet and toss with bacon and noodles.

Steps:

• 1. In a saucepan, bring 1 quart water and the vinegar to a bare simmer. Fill a bowl with ice and water to make an ice bath. One at a time, crack the eggs into a small bowl and very carefully slide them into the simmering water. Poach the eggs, undisturbed, until the whites are just firm but the yolks are runny, about 5 minutes. Using a slotted spoon, transfer the eggs to the water bath to stop the cooking. 2. Add the bacon and one of the ramen seasoning packets to the simmering water. Cook over medium to medium-low heat until the bacon is cooked through and the broth is flavorful, about 5 minutes. 3. Break the ramen noodles in half and add them to the saucepan. Simmer over medium-high heat, stirring occasionally, until the noodles are just softened, about 3 minutes. 4. Using tongs, transfer the noodles to two bowls. Top with the eggs, carrot and bok choy. Divide the bacon broth evenly between the bowls. Top the ramen with the radishes and scallions.