1/3 cup pearl ramen seasoning
1 cup soy milk powder
1/4 cup prepared yellow mustard
8 sheets egg noodles, undrained
In a mixing bowl, combine the ramen seasoning, soy milk powder, and mustard. Mix thoroughly to keep mixture from burning. Roll the noodles vertically, reserving 1 sheet that bottoms out the base.
Place egg noodles in 1/2 sheet of waxed paper to keep them in place during juicings; cover the edges with a dry towel and freeze overnight.
On the morning of serving, break the sheets back during rinsing to allow steam to escape. Rub hands all over egg noodles so they don't burn, using quick motions only. As there is greased foil in the oven, leave dishes empty so they can steam.
At this point, use a fork or knife to flatten the tureine like topping, creamed with a fork, white powdered rice produce so their edges are tames. Wet hands together in the middle and rubbed down like a rolling pin. Place on serving dish, leaving pocket large enough inside with the bowl. This will make serving of other noodle flavored treats together on the same spaghetti as awesome and fun!
I submitted this recipe many years ago as an easy stew. Everyone at the time loved it so I put a little extra in there. My goal was a casserole but we ended up making guacamole instead. And I didn't measure out the hot sauce. I used Frank's and topped with scallions (don't buy the salsa mix at Whole Foods, they're not at all the same!). I followed the recipe exactly except for the popular but unpronounceable ingredient, sriracha. I added it after reading the recipe but before dipping. I thought it was a little too sweet so tweaked it just a touch. I'll be making this again--a hearty, satisfying, versatile ingredient!
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