Like most bad/great ideas, the ramen pot pie came into fruition at a drive-thru.
While ordering a chicken pot pie from KFC, I was trying to figure out what to do with the last bit of sea urchin I had at home. I wanted to throw it into the chicken pot pie, but was heavily advised against it by my friends. Too rich, they said.
I did it anyways.
Uni Pot Pie. Story coming soon.
It got me thinking though, what other savory foods could be great in pot pie form. Thus, the Ramen Pot Pie was born. While waiting for the cashier to ring up my order, I quickly shot a text to my publisher to see what he thought:
With the green light, it was simply a matter of figuring out how to execute such a heavy dish. Luckily, this wasn't my first rodeo.
- Pork belly (frozen)
- Cream of chicken (3 cans)
- Instant ramen (2 packs)
- Corn (1 can)
- Green onions (1 bunch)
- Crust pastry
- Soft-boiled egg
- Fry 3 strips of pork belly (cut into cubes)
- Combine 3 cans of cream of chicken
- Open 2 packets of instant ramen
- Add ramen reasoning to cream of chicken
- Throw pork belly into mixture
- Add half a can of corn
- Boil ramen noodles, drain, add to cream
- Mix thoroughly. Throw in some green onions/scallions
- Add mixture to pie tin
- Cover with crust pastry
- Heat at 450F for 20 minutes until golden brown
- Garnish with more pork belly, soft-boiled egg, narutomaki, scallions
Written by Foodbeast.com's Peter Pham