Pop Sugar’s award-winner host Brandi Milloy has built a name for herself re-creating the crazy foods that go viral. Milloy has made everything from rainbow bagels to pizza waffles to Starbucks’ secret Valentine’s Day Frappucino, and she does it in easy to follow videos that teach you how to recreate what you’ve seen on Twitter or salivated over on Instagram.
Pop Sugar’s #EatTheTrend has amassed thousands of followers and created a hugely popular hashtag on Twitter and Instagram. Taking guilt-free eating to a new level, #EatTheTrend specializes in taking the drool-worthy meals you see on social media and teaching you how to make them at home, such as Spam Fries and Kit Kat Criossants.
Elie Ayrouth is the co-founder of Foodbeast, a humorous blog that delivers the latest news in the food world, from Gordon Ramsey’s latest outburst to how to eat at a Chinese buffet like a pro. Foodbeast has garnered over 37,000 followers on Twitter and 2.9 million on Facebook. The blog is a popular source for catching up on what’s trending in the food world, such as a new law in China that prohibits eating bananas seductively.
Labeled as the “TMZ of food news,” Foodbeast’s purpose is to provide entertainment, news, and recipes for the average foodie, and it maintains an unpretentious attitude towards cooking and eating. With over 127,000 followers on Foodbeast’s YouTube channel, Elie Ayrouth is no stranger to trying out delicious food on camera.
Instant ramen noodles are largely regarded as the super affordable meal all college students will eat at least once in their lives. Originally created by Nissin Foods in Japan in the late 1950s, instant noodles began to show up in North American supermarkets shortly after. Although fresh noodles were, and still are, more popular in Asian grocery stores, they hit a popular note in North America.
Pre-cooked by being flash-fried and packaged with a flavourful seasoning, instant ramen noodles are cooked in boiling water in under five minutes, creating a quick and cheap meal option. It’s funny to think that they were originally considered a luxury item in Japan because they were six times as expensive as fresh noodles. Nowadays, they are a staple food of college students on a budget.
Brandi Milloy of Pop Sugar’s #EatTheTrend and Elie Ayrouth of Foodbeast take you step by step through the process of making ramenrittos – a funky twist on a traditional burrito that replaces the rice with instant ramen noodles. You can add any toppings you love on your ramenritto, but favourite burrito toppings like guacamole, pico de gallo, shredded cheese, black beans, and salsa are great additions to the ramen flavour.
- 1 package of ramen noodles, any flavour
- 2 tbsp peanut oil, or your preferred cooking oil
- ½ tsp garlic, minced
- 2 tbsp cilantro, chopped
- 2-4 tortillas
- pico de gallo
- fried eggs
- shredded chicken, or your preferred meat
- cooked corn
- canned black beans, rinsed
- iceberg lettuce, shredded
- shredded cheese
- sour cream, or other preferred sauces
- Crack ramen noodles into four pieces then open the package.
- Cook noodles for 2 minutes or until soft. Use only half of the seasoning and reserve second half of seasoning. Strain noodles.
- Heat 2 tbsp of peanut oil, or your preferred cooking oil in a pan over medium-high heat. Add garlic and cilantro.
- Add ramen noodles and other half of ramen seasoning.
- Assemble your burritos by adding your favourite ingredients. Fold you burrito by pushing your toppings to the middle of the tortillas, folding in the sides, and slowly rolling the tortilla closed.