Chop fresh garlic and fry until golden brown in oil. Make a lot, because the
preparation is very smelly. Once the garlic is fried, put in a jar with a lid,
cover with the oil. Will keep indefinitely in the fridge and can be used any
time you need to fry garlic in a recipe, but you will definitely need to keep
some on hand for this soup. Prepare 2 packages of beef top ramen as indicated
in directions. Spoon into bowl. Into bowl of top ramen, add the following:
chicken to taste, 17 shakes of maggi sauce (do not be frightened, this is like
soy sauce only milder), 2+ tsp. of lemon juice, bean sprouts, cilantro leaves
to taste, lettuce, and red pepper flakes (be brave) to taste. Add 1/4 tsp. of
the garlic, drained. Stir, taste. The taste should be a little (or a lot) hot,
sour, and crunchy. I do this often for parties, with each ingredient in a dish
of its own. I tell the guests how to mix it (each does to own taste, anything
can be added or left out). This reminds me of the "fondue" parties we used to
have. I have never met anyone who did not like this, rave about it, and really
enjoy the participation part.
submitted by: Karen Minerich (Puyallup, Washington)
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