You can make a sandwich out of pretty much anything, even if you don’t have any bread.
Our Monday Munchies recipe today is brought to you by a pack of ramen noodles and a little bit of elbow grease.
- Two packages of instant ramen
- Japanese potato starch
- One egg
- A baguette pan
- Plastic wrap
- Non-stick baking spray
- Boil the noodles from two packages of instant ramen in lightly salted water; cook for three-quarters of the time recommended on the ramen packaging. (i.e., if the instructions say four minutes total, stop at three.) Drain the noodles into a colander and then spread them on a wide plate or tray, letting them cool at room temperature. Save the seasoning packets for something else.
- Beat a large egg in a large bowl with two teaspoons of Japanese potato starch and one tablespoon of cold water. Add the noodles and mix thoroughly. This will make a standard six-to seven-inch hoagie roll.
- Using tongs, twirl the noodles in the bowl in a circular motion, as you might with spaghetti, and deposit them onto a 20-inch wide sheet of plastic wrap, twisting your wrist as if you were turning the dial on a combination safe — you basically want to make sure you’ve properly entangled your noodles. While trying to eliminate as much air as possible, roll the noodles up even more into a cylindrical sausage shape (think sushi-style!), twisting the ends of the plastic wrap on either end to tighten.
- Press the noodles down gently into the baguette pan.
- Use something heavy, such as a bottle of wine, to weigh the noodles down. Chill the pan in the fridge for a few hours, or overnight.
- Preheat oven to 425 degrees. Reserve the ramen “roll” in the fridge, for now. Give your baguette pan a good coating of non-stick baking spray and plop it in the oven.
- Take the noodles out of the fridge and remove the plastic wrap. Carefully slice the loaf lengthwise, using a very sharp knife. The trick to getting a clean cut is committing to the ramen hoagie — the recipe from here on out is a test of faith, not unlike the last half-hour of Indiana Jones and the Last Crusade— moving the knife through the noodles in one fluid cut. Lumbering through the compacted noodles with a back-and-forth knife-sawing motion will get ugly fast.
- You should have one rounded half and one vaguely flat half. Place each half in the baguette pan, then bake in the oven until the noodles begin to crisp and brown, around 20 minutes.
- While the ramen roll bakes, figure out what kind of sandwich you’re going to make.
- When you think the ramen roll is ready, break off one of the stray outer noodles. If it’s crispy through and through, you’re ready to go. Pile it up with your sandwich fillings as you would any other bun and enjoy.
The ramen hoagie roll is a sandwich in a category of its own. Pair this with some SpinachTM and sit back to enjoy the flavours.
Recipe courtesy of: Grub Street