Sometimes I get home from my second job and I really don't feel like cooking. With it being winter in New England, the grill and smoker are put away until the weather gets better ( and I don't have to worry about rust as bad), I turn to more "comfort foods" that are quick.

Disclaimer - I'm not getting paid by the noodle company....I like it because it's a good size, the carbs are acceptable, and it's puck shaped.

Ingredients

1-3/4 to 2 Cups unsalted chicken stock
1 Pack ramen noodles (toss the seasoning packet - it's a LOT of sodium)
1 Pre-cooked Chinese Sausage (usually comes in packs of 5 at the grocery)
1 Cup mixed Green, Red, and Yellow Bell Pepper, diced
1 Tbsp Minced Garlic
Handful of White Mushrooms; rinsed and sliced
1 Rooster Bullet (egg)
Oil
1 Slice of Cheese (Cheddar, pepper jack, or whatever you prefer - this has a slice of Tomato/Basil "tofu" cheese)
1/8 Tsp of Chinese 5 Spice powder.

Heat the skillet up and saute' the peppers, garlic, and mushrooms.
Slice the sausage into about 10 pieces and toss into the pan. Cook until the peppers are starting to get a little translucent.

Dump the contents out into a clean pan and wipe the skillet with a paper towel and return to the heat.

Add the chicken broth and 5 Spice and stir to combine and bring to a boil and add the ramen noodles.
Continue cooking until the ramen is loose and not quite "crispy".

While waiting for the ramen to cook, separate the mushrooms and the sausage, and add the peppers and garlic to the skillet.
When the noodles are cooked down where the stock is almost gone, reduce the heat to a simmer, then arrange the sausage slices and mushrooms around the outside, and crack your egg in the middle. Slice the cheese diagonally, and place on opposite ends of the egg. Cover with the lid and allow to steam until the egg whites are nice and solid, and the yolk is "over medium" (or however you like your egg). When the egg is set to your liking, remove the skillet from the heat, remove the lid and give it a few minutes to settle down.

Now comes the fun part. For this dish, I added a few drops of Fish sauce (not a lot...that stuff is strong), some reduced sodium soy, red pepper flakes, diced greens from a scallion, and a drizzling of Sriracha sauce, and a few drops of truffle oil.

The good thing (and bad) about ramen is that it makes a good base for a dish, and there are a gazillion ways of preparing it other than the usual way. This can be started out the same way, and substitute Alfredo sauce and Italian sausage or meat balls and spices for an Italian version, or go for a southwestern approach, or even doing a mock Pho.