Fancy Ramen

I'm 18. My high school sweet heart (who would later become my dear husband) and I are standing in our tiny kitchen in our tiny apartment. It's 11:00 on a Wednesday night and we are eating dinner leaning against the counters because we don't have a dining room table. We don't have anything really. Our dinner consists of our main food groups: ramen and veggies. Boy, can we dress these noodles up right!
We ate a ton of this stuff during college and you'd think we'd have worn it out. No sir! We whip out the ramen on the weekend for lunch or for a quick dinner when things are too crazy to think more complicated than 2 cups of boiling water. Plus, we live on a budget, guys. I have to include some simpler meals to make it work. Can't have gourmet EVERY night. 

This recipe is courtesy of my talented husband, John (high school sweet heart referred to above). He is a wiz with the ramen noodle.

1 egg
1 package of beef ramen noodles
2 c water
1 lemon cut into wedges
1/2 c frozen mixed vegetables (corn, carrots, peas, green beans), prepared according to package
handful of broccoli florets, cooked in boiling water for 5 minutes
2 scallions, sliced

In a bowl, scramble the egg and set aside. Bring the water to a boil, add noodles and squeeze a few of the lemon wedges into the water, stir.  Add egg to ramen and cook for 3 minutes then add ramen flavor packet. Stir and remove from heat. Stir in veggies and scallions and squeeze more lemon into the noodles. Serve with lemon wedges.

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