MAKING

1. Toss out the “seasoning” packet that comes with the ramen. It’s nasty and has enough salt to kill a mini horse (or small dog). Then, bring 2 cups of water to boil in medium pan. Heat half the canola oil in a large skillet over medium heat. Place block of ramen noodles into the skillet (not the water) and brown on both sides, about 2-3 minutes per side (If you normally break up the ramen before cooking it, don’t do it for this recipe, Dude).

2. Place the ramen on a paper towel to drain and slightly cool. Then carefully add to the boiling water. Make sure you’ve drained off any excess oil so you don’t get splattered and burned, cuz then you’ll scream like a girl and embarrass yourself. Cook for about two minutes, then turn off the heat.

3. Meanwhile, sauté then onions in skillet, adding more canola oil if needed. Let them go for about 5-7 minutes until they’re just about to brown, then add in the garlic. Follow that with the lemon zest.

4. Now, using tongs, add the ramen to the skillet and toss to combine with the onion mixture. Be sure to save the cooking water. Add in the soy sauce, half the cilantro, then pour in about half the cooking water. Should look like a pasta soup.

SERVING

5. Serve in a bowl with a lemon wedge and garnish with a little more cilantro. Oh and squeeze the lemon wedge, but try not to get any seeds in your soup like Adam did.

The name of this recipe was inspired by Dude Food camera operator and occasional guest, Michael G. Nathan after Sean made him some ramen that he loved and called it Advanced Ramen.