• Tehhund@lemmy.world
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    8 months ago

    Instant ramen. Or if I’m feeling fancy, ramen that takes 6 whole minutes to cook

      • DjMeas@lemm.ee
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        8 months ago

        Instead of egg, I usually have surimi (or imitation crab sticks). They’re not expensive at Asian markets (about $4-6 here in California for a couple dozen sticks) and can be stored in the freezer for a long time.

        I actually just had some for breakfast. Nongshim + surimi cut into smaller pieces.

        • Spot@startrek.website
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          8 months ago

          Totally replied to the wrong thought chain, I pour boiling water in my cup and drop the egg. Usually once it’s cool enough for me to handle, about 10mins-ish egg has cooked through

          • phillaholic@lemm.ee
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            8 months ago

            Ah are you talking the cup of noodles in the styrofoam? I was thinking the square package that you put in a boiling pot for 3 mins. I’ve heard an egg is great in it, but never tried it.

            • otp@sh.itjust.works
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              8 months ago

              I break an egg directly into the pot of boiling water when there’s about 2.5 to 3 minutes left on the noodles’ recommended cooking time. This usually gets the whites solid and leaves the yolk runny in the middle.

              I’m not a food expert though. This might be unsafe. I’ve done it a lot though and haven’t gotten sick.

              4 minutes would probably cook the yolk all the way through if you want a solid yolk.

            • Spot@startrek.website
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              8 months ago

              I have done the cup and my own bowl with it. I make sure to have my noodles broke in half in my bowl before I pour my water in, then egg. With the cup it gets a little messier because of space but still doable.

        • Rai@lemmy.dbzer0.com
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          8 months ago

          Brick ramen:

          Boil water

          Timer: three minutes

          Egg in a small dish, to add later. NO CRACK YOLK

          Timer: :50 left

          Egg in, do not stir, make sure water isn’t heavily boiling

          After :50, it’s perfect

          Season with bullion/better-than, chili sauce, hoisin, etc. so easy, cheap, delicious, caloric for sweet “I have no energy to make food” depression meal.

          Get a great big giant soup bowl (buy one before making, it feels better to eat from)

          Drain lots of water out before adding seasonings, you want concentrated flavour

            • Rai@lemmy.dbzer0.com
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              8 months ago

              Update: I cracked my yolk when I made lunch. I didn’t crack my partner’s. Their soup wasn’t as creamy as mine, so maybe a little hole in the yolk isn’t so bad.

              I still wish we had scallions.

            • Rai@lemmy.dbzer0.com
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              8 months ago

              Absolutely! That’s gonna be my lunch today!

              Quick edit: so good with scallions, which I unfortunately do not have on hand.

    • nonfuinoncuro@lemm.ee
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      8 months ago

      Chinese snail noodles are a little more work but usually worth it.

      If I’m feeling rich an instant hot pot is nice

  • Admiral Patrick@dubvee.org
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    8 months ago

    Egg noodles tossed in olive oil and topped with Parmesan and basil. Super lazy, super tasty, and cheap.

  • Captain Aggravated@sh.itjust.works
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    8 months ago

    If I seriously don’t feel up to cooking, like there’s no fucking way I’m turning on the stove? Cereal.

    My “just throw it in a pan” meal? Seashell pasta + canned tomato soup. Apparently one fateful day before payday, my grandmother had two hungry kids to feed, and nothing in the house but those two ingredients. So my gramma invented Spaghettios from first principles and a family comfort food was born. A hot meal so simple you can make it without a working brain stem.

      • Captain Aggravated@sh.itjust.works
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        8 months ago

        Boil pasta first, don’t salt the water, there’s plenty of salt in a can of tomato soup. Partially drain the pasta, you want some of the water left to dilute the canned soup, add soup, on an electric stove I turn the burner off at that point, there’s plenty of heat left in the system to bring the soup up to temperature, a couple grinds of black pepper, ladle into bowls and spoon into your choice of face hole.

        I do recommend using the water the pasta was boiled in rather than fully draining the pasta, adding the soup and then adding more water. The starch dissolved in the water does good things to the texture of the soup.

    • JDubbleu@programming.dev
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      8 months ago

      I’m more of a toasted salami and cheese on sourdough with mustard, salt, and pepper guy personally, but any sandwich really fits the bill. Sometimes I say fuck it and just throw butter and cheese on some bread when I’m really feeling lazy.

  • MelonYellow@lemmy.ca
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    8 months ago

    This is going to be super Asian… But I usually have rice on hand, and in the fridge an assortment of Chinese pickled/preserved veggies, fermented tofu, Vietnamese fermented prawns, salted and/or century eggs, kimchi, jars of seasoning like sate for example. Keeps forever (use clean utensils to avoid contaminating the jars) and good in a pinch.

    Even better to add a side of greens if I have them. Boil or saute for a few minutes, then toss them in whatever seasoning (oyster sauce for example, keeps it simple and magically makes everything taste like stir fry).

      • MelonYellow@lemmy.ca
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        8 months ago

        You can try to find it at a well-stocked Asian grocery store. It’s called “tom chua” or “mam tom chua” (sour shrimp) and sold in jars like this:

        The flavor is actually more sweet and sour though. It’s very strong, so I’d recommend it more if you’re already familiar with fish sauce. You eat it whole, complete with the shell (it’s softened similar to sardines are).

        • Infynis@midwest.social
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          8 months ago

          Thanks! We have a great Asian grocery store here because we’re next to a huge university with lots of international students. I’ll look for some next time I’m there

  • popemichael@lemmy.sdf.org
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    8 months ago

    It’s challenging to cook when one lives alone. I came up with a frozen buffet system.

    I make several main dishes, several side dishes, and several desserts. Subsequently, I divide the foods into portions that I would normally eat, then I freeze.

    That way I can grab 2 or 3 items, microwave, and eat whenever I’m hungry.

    Doing this, I only need to cook once or twice every shopping cycle.

  • Spot@startrek.website
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    8 months ago

    Yogurt and granola, with a side of nuts and cheese for an portable, decent protein, heavy snack/light meal. Or, salad with chopped lunch meat and some cheese on top, so I can again get some easy protiens. I also keep some decent frozen meals in case I’m short on cook time and need a hot heavy meal. There are work gaps where I can barely spend time at home and the bagged “family meals” of pasta or mixed veggies are awesome portioned out for multiple meals.

  • spittingimage@lemmy.world
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    8 months ago
    • Boil macaroni elbows. Drain.
    • Open jar of pasta sauce. Pour over macaroni. Stir until heated through.
    • Add salt, pepper, a sprinkle of chile flakes.

    Done.