CHEF INDIGO PULLIAM

I AM A BLACKFOOT AND CREE MÉTIS MAN FROM CALGARY. WHEN I THINK OF RAMEN, MY COLLEGE BRAIN THINKS INSTANT! IT IS FAST, IT IS EASY, AND IT USUALLY TASTES GREAT, BUT BEST OF ALL IT’S CHEAP! HOWEVER, IT IS NOT A VERY BALANCED MEAL. SO FOR MY UPGRADE, I WANTED TO TRY TO BALANCE OUT THE MEAL WHILE KEEPING IT SIMPLE AND CHEAP.

A soft-boiled egg is a great addition to ramen, and you need to eat your veggies, so I added some of those too! I also like to add some seared Spam. I know it is a bit of an acquired taste, but I think it works great and is cheaper than pork belly! You don’t need to add the Spam if it is not your thing, don’t worry, that’s the great part about this upgrade, and ramen in general. Things can be added and changed to whatever you like. The items listed are just what I like to add when I go all out making ramen.

1 pack Ichiban original flavour

1-2 large eggs

1-2 chopped green onions

2-3 button mushrooms

1 tin Spam (original flavour)

1 tbsp. chili flakes

1. Slice your onions, mushrooms, and Spam (I like three to four pieces) and set aside.

2. Time to cook! I recommend boiling your eggs before you start making the ramen. For the best soft-boiled eggs, place them in simmering water for exactly six minutes and then remove. Once your eggs have cooled enough to handle, gently peel the shell away and set aside.

3. Next, get a pan very hot and add your sliced spam. Sear on both sides.

4. Remove the spam once browned and add your mushrooms to sauté for about 30 seconds. Remove from heat and set aside. They don’t need to be fully cooked, but you want them to start to release some of their water.

5. Fill your pot with 1¾ cups of water. Add the flavour packet and about one tablespoon of chili flakes and return to the heat. Let the stock reduce for about three minutes and then add your noodles. Cook until al dente, still a little firm.

6. Remove the noodles from the heat.

7. Time to assemble! You can toss the green onion, mushrooms, eggs and Spam in haphazardly, or lay them nicely on top of the noodles. I like to fan out my Spam, so they are easy to grab one at a time.

8. You’re done! It takes no more than 20 minutes to do everything from start to finish. Enjoy!

For the mac-and-cheese

250 g dried elbow macaroni

3 tbsp. salted butter

3 tbsp. flour

2 tsp. dry mustard

To taste cayenne pepper

⅓ c. fine-diced onion

1 clove garlic

2 c. whole milk

2 c. cream

3 c shredded cheese

1 bay leaf

For the panko crumb

As desired Panko

Small crumbles blue cheese

Small diced dried dates

Finely grated Parmesan

1. Preheat the oven to 350F.

2. Bring a large pot of water to a boil and add salt. Cook pasta just shy of al dente. Strain and set aside.

3. Melt the butter in a large saucepan over medium heat. Add the dry mustard, cayenne, garlic and onion. Add the flour and cook the roux until it is a light brown.

4. Slowly whisk the milk and cream into the roux.

5. Reduce heat and whisk continually. Add the bay leaf.

6. Stir often until slightly thickened. It should coat the back of a spoon.

7. While the sauce is forming, mix the Parmesan, Panko, blue cheese and dates in a bowl and set aside.

8. Once desired sauce thickness is achieved, remove from heat, add the shredded cheese and stir until fully incorporated.

9. Add the pasta into the sauce and stir.

10. Place into a buttered baking dish, top with the Panko crumb, and bake for 20 minutes. Enjoy!