Ramen Salad

Serves 4 - 6 as a side

• 2 packets "Oriental" flavor ramen noodles
• 1 seasoning packet from the ramen
• 2 hard-boiled eggs, chopped finely
• 6 medium carrots, grated
• 6 tbsp (1/4 cup + 2 tbsp) mayo
• 3/4 cup sour cream

Leave the ramen sealed in its bags and crunch them up thoroughly into little crumbles. Open the bags, remove the seasoning packets and pour noodle-bits into a large bowl. Add the grated carrots, egg and the contents of one seasoning packet. Stir in mayo and sour cream, mixing well to combine.

Notes:

1. While the raw noodles may initially be offputting, they're quite easy to eat. I like ramen salad best when it's perfectly fresh, but for the mock-cheese salad, let it sit in the fridge for 30 minutes. The noodles will soak up the moisture from the mayo and sour cream, becoming soft and eerily cheese-textured.