Ramen Noodles : Sardines : Dried Anchovies : Sriracha : Quail Yolk


Sometimes, you just throw whatever you find in the fridge in a pot and magical s%@# happens. THAT… happened to me last night. I didn’t bother checking seasoning or temperatures, pretty careless about the whole thing actually. I was just not in the OCD mood and literally threw this meal together last second almost angrily, well kinda, actually not angrily at all, I was in a pretty good mood.  But usually proceeding this way ends up in disaster. I got lucky this time I guess. Pinch of this and that,  boiled some water, 15 minutes later I was done.

L I B E R A T I N G.


I guess that feeling went away right around the time I had to place that egg yolk on top of that noodle mound, whatever, it was fun too. Anyways, for this post I tried a few new things photography-wise. I just got a gopro camera and a Knog LED light bank for it. Gopros are these tiny basic looking cameras. They’re super powerful tho, serious high tech stuff. They’re literally a cubic inch in size. They can do a lot of things. Time lapse photography is one of them. Wish they could do dishes too. I posted one video here, compressing about one hour into 50 seconds 🙂 Also, I used that Knog LED light bank instead of my speedlite flashgun for the main photography. It was super fun and I hope you enjoy the pics and vid. Ah right, the food… here is the recipe!


Ingredients (serves 2):

500g Dry or fresh ramen noodles, or any pasta you like.

1 can of sardines in tomato sauce and olive oil.
2 Tbsp of dried anchovies (Japanese ones rule)
2 Tbsp minced garlic (yep, that’s a lot of garlic, bring it on)
A bunch of marinated soybean sprouts.


2 Quail egg yolks. Or chicken egg yolks, let’s not discriminate.
Sriracha sauce to taste.
1 Tbsp finely chopped chives or green onions.
4 water crackers, crumbled.


Noodles. Cook these at the end. Get the water boiling at the beginning tho. By the time that water boils, the sauce (instructions below) should be pretty much done. Add some salt to the water. About a Tbsp per quart. When the water boils. Add the noodles and cook until ready. Some noodles will come with instructions, follow them… or… throw those away, the instructions I mean. Cook them until they are done and al dente. After 3-4 mins, start checking. Ramen noodles have the best al dente bite, love them. It’s probably better to rely on your own senses than on those instructions anyways.


Sauce. Like I said. Throw those other ingredients together in a pot except for the garnishes. Add a couple of Tbsp of water in the pot over medium heat. Boil off that water. That water will just cook the garlic and blend all the flavours together. Remove from the heat, and make sure the sauce is saucy, add some water if too dry. Keep reducing if it is not. Add the rinsed noodles to the pot and mix well. Keep the pot on the stove for a couple more minutes to boil off any extra water added by the noodles if that’s the case. Remove from the heat, keep mixing. Plate the noodles. Add the garnishes. Done. Easy. Hope the weekend is going great. I’m about to eat the leftovers from this post right about now.