bad breath? suck it up.

Recently in my econ class my prof reminded me of the essence of each choice we make: there is always a trade-off. And each choice we make means that there’s something else we’ve given up. You’re reading this, hopefully to wring from it a few droplets of pleasure, and you’ve forgone the opportunity of finishing up the last bit of paperwork left on your desk.

That’s your choice, and you made it all by your rational self. But I’ll make an effort to convince you (that you’re using your time rather wisely) anyway.

No guarantees, but this post will probably most likely perhaps certainly change your weekday dinner cycle forever. Yes, I get it, there are lots of 5-ingredient broke-ass student dinners out there that are actually quite dexterous in composition and thought, but many of those involve processed products (i.e bottled sauces, pre-cooked produce, or compressed meats) which are at best perfunctory and exorbitant.

You don’t need five dozen different ingredients to make a 5-ingredient meal. That should make sense on more levels than one.

Oh wait, I lied, add to the 5 ingredients some 15 minutes and a good friend for decent conversation.

Blessed are you who are poor,

for yours is the kingdom of God.

Blessed are you who hunger now,

for you will be satisfied.

Blessed are you who weep now,

for you will laugh.

Luke 6: 20-21

Ingredients for the Scallion Dry Ramen, serves 2:

1/2 cup neutral flavoured oil, such as avocado or rice bran

1 bunch scallions, thinly sliced

2 packets fresh ramen or thin udon noodles

1 teaspoon fine sea salt

1 pinch ground white pepper

To make the scallion oil, heat the oil in a saucepan until hot and shimmery. A piece of scallion dropped in should bubble vigourously. Tip in all of the scallions at once and fry, stirring occasionally, until well browned and crisp. This will take about 8 minutes. Remove from the heat and stir in the salt and pepper.

Cook the noodles as directed on the package. Rinse under hot water and drain thoroughly. Toss the noodles with the fried scallion oil and serve immediately.

Enjoy!