New York Ramenburger

Ingredients for 2 servings:

• 1 ½ bags of noodles (ramen noodles)
• 2 eggs
• 1 handful of arugula
• 1 large tomato(s)
• 1 large onion(s)
• 2 tbsp sauce (garlic sauce)
• 3 tbsp balsamic vinegar
• some oil
• 2 thin meatballs (vegetable meatballs or minced meatballs)
• 2 slice(s) cheese, (toast cheese)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

The latest craze from New York. Now recreated for the first time and now here for you.

First, slice the large onion into half rings and then dice the tomato. Then, fry the onions until crisp and add the tomatoes. When the pan is really hot, deglaze with the balsamic vinegar. Don’t forget the spices. A little salt and pepper are good. You can also put the tomato chutney in a preserving jar. This way you can use it if you don’t need it all. Then, remove the pasta from the packaging. You don’t need the spice mix. Pour hot water over the pasta according to the package instructions. While the pasta is cooking, you can make the meatballs. I used ready-made vegetable meatballs. You can also knead minced meat with an egg and onions and then season everything with pepper, salt, herbs, and a touch of cinnamon. You will form two burger patties, which will later be fried. Now, mix the two eggs, which you previously salted and peppered, into the finished ramen noodles. Then, arrange the noodle-egg mixture in the hot pan, forming round ramen buns. With a little intuition and a fork, this is actually quite easy. Repeat this process until you have four ramen buns. Fry until the egg is set, and don’t forget to flip them. Then, add your meatballs to the pan and cook. Once everything is ready, top the burgers. First, add a ramen bun, arugula, toasted cheese, a meatball, tomato chutney, garlic sauce, and finally another ramen bun. Secure everything in the middle with a skewer.