* Actual pangolin not included in the recipe....unfortunately :p

Ramen is really simple to make as long as you have a brick of those premade noodles (and take out the seasoning pack).

Ingredients:

1 brick of your favorite pre-made ramen noodles (you can save the broth packet for something else)
1 box low salt chicken stock (or you can use vegetable broth as well if going vegetarian)
2 - 3 cloves garlic
handful of bok choy, rinsed and chopped
1 can water chestnuts, drained
2 pre-cooked skinless boneless chicken breasts, cut into bite size pieces (or use firm tofu as a vegan option)
kombu (japanese seaweed) can be tough to find unless you have a japanese / chinese food store near you.
What I find works best though, is you can also use dried nori (for sushi) which is more readily available in your local supermarket.
dried shitake mushrooms (you will only need maybe two or three, their umami can be very overpowering), ground finely (your favorite spice grinder or mini chopper will save you a lot of agony)
1 tsp toasted sesame oil
salt to taste; also, 1 tsp of white pepper (the heat will be more subtle)
one egg (optional)

To make: Get a decent sized soup pot, and:

Saute your veggies and garlic first until translucent in the sesame oil.

Then add the chicken, broth, and block of noodles, get to a boil;

Add in your nori and ground mushrooms which will be the soup's foil;

Wait until the soup gets to a full bubble and toil;

Then add the egg to poach and simmer in the water's roil;

Finally serve it all in a large bowl, dont let it get cold and spoil!

*coughs* Sorry, I was on a roil...er...roll there :p

Enjoy and please note:

RAMEN CAN BE ANYTHING YOU WANT IT TO BE.

~ Thai style: add 1 tsp thai curry paste, coconut milk, lime, chopped fresh chilis (leave out the nori, mushrooms)

~ Mazemen: this is ramen -without- broth. I would recommend cooking the ramen in a flavored broth, which can be served as is on the side, and you can use your favorite toppings (nanami togarashi, toasted sesames, fresh green scallion, chili crisp, ponzu, yuzu kosho, etc etc etc *whew*)

~ Indian style: curry sauce and maybe cubes of paneer added in for tang.

~ Hawaiian style: cooked ham and pineapple (even SPAM would work as long as its cooked right)

~ Neapolitan style: I do not agree with adding full tilt ketchup as many traditional Japanese recipes would call for.
What I -do- agree with is sauteeing onions, peppers with basil and oregano with chopped pancetta, along with some chili flakes for heat, along with 2 tablespoons tomato paste (with one tsp sugar and salt for balance) and then adding that to the cooked ramen.

~ Annnnnnnnnnnd so on and so forth and tra la la la :p