Bowl of Noodles

I have a college-rooted nostalgia for ramen noodles, but this is a grownup and totally acceptable way to eat them. I mean, if it's good enough for Alton, it's good enough for me. Simple, tasty, and pre-portioned with your protein, veggies, and carbs ready to be slurped up.

Ramen Shrimp Pouch
Recipe courtesy of Food Network and Alton Brown

2 packages Ramen noodles
1/2 cup dried mushrooms, chopped
20 large raw shrimp, peeled and deveined
1/2 cup finely chopped onion
1/2 cup sliced scallions
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1 quart vegetable broth
1/2 cup mirin
1/4 cup soy sauce
4 teaspoons sesame oil
Special equipment: 4 (18-inch) squares aluminum foil

Preheat oven to 400 degrees F. Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid.

In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes. Serve immediately. Serves four.