7 Minute Avgolemono Ramen

Last year I posted my recipe for Avgolemono Soup -- that is, Greek Chicken Noodle Soup -- because I had a hard time finding the canned version that I loved and my recipe was pretty good if time-consuming. But today I bring you the lazy (wo)man's version:  Now with 100% more ramen!

Ingredients:

1 pkg. chicken ramen

1 large egg yolk
1 1/2 Tbsp. lemon juice

1 tsp. olive oil

1 1/2 - 2 cups water

Directions:

Put dry ramen noodles into a bowl and cover with enough water to just barely cover the ramen. The ramen will float to the top, but make sure it's enough to cover it when pushed down. Microwave on high for about 4 minutes. Break up noodles and stir with a fork. Microwave for an additional 3 minutes. Beat the egg yolk with lemon juice and olive oil. When ramen is done, pour a little bit of the hot water into the egg mixture and combine thoroughly. Gently pour the egg mixture into the ramen. Sprinkle on chicken flavoring and stir well.

Is it exactly like Avgolemono? No. But it will satisfy a craving for something both savory and tangy in under 10 minutes!

Next time I'll bring you my famous Champagne Ice Cream. :)