Last week in stoner foods, we brought you an outstanding recipe for pizza cake.

Let’s just take a brief moment to remember how effing delicious that looked:

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This week, I’m gonna do you a solid by explaining how to make three stoner basics: at-home flatbread, microwave mug cakes, and restaurant-worthy instant noodles.

Let’s begin.

FLATBREAD PARADISE

This one is easy enough to make with both hands tied behind your back and a blunt hanging out of your mouth. Okay, I’m exaggerating, but it’s suuuuper easy.

WHAT YOU NEED:
A tortilla
Pizza sauce
Shredded cheese
Any other toppings you like (I recommend garlic, mushrooms, and bacon bits)

WHAT TO DO:
Preheat the oven to 350 degrees. Spray a cookie sheet with oil, then lay your tortilla down. Spread pizza sauce over it, then generously sprinkle toppings on the tortilla. Bake for 10 minutes, checking at the five-minute mark, and enjoy.

MAGNIFICENT MUG CAKES

Photo: Flickr/Andrea Perry

Photo: Flickr/Andrea Perry

If it’s even possible, this recipe might be even easier than the last.

WHAT YOU NEED:
One egg
1/4 cup of powdered sugar
1.5 tablespoons of cocoa powder

WHAT TO DO:
Whisk together the egg with your sugar and cocoa powder in a mug. Toss it in the microwave for 45-60 seconds, checking throughout. It’s ready when a fork comes out clean. Enjoy.

INSTANT NOODLES WITH A TWIST

If you’ve ever wished your Maru Ichi were a little bit more like restaurant ramen, this one’s for you.

WHAT YOU NEED:
1 package Maru Ichi or other type of storebought, 50-cent instant ramen noodles
2 heads baby bok choy
Choice of precooked tofu, beef, or chicken breast
1 bell pepper
1 egg
1 green onion
Sesame oil + sriracha sauce to taste

WHAT TO DO:
While this is the most technically complicated recipe in this week’s batch, I must assure you that it’ll be well worth your while. However, I’m gonna block this one out into steps.

1. Boil 2 cups of water in a saucepan.
2. Wash and chop the bok choy, bell pepper, and green onion.
3. Drop in your noodles + seasoning packet. Then, let ’em simmer for a minute.
4. Add the veggies and precooked protein.
5. Crack the egg directly into the saucepan. Pierce the yolk with a fork, but don’t stir it around immediately. Instead, let it cook in the water for 4-6 minutes. Feel free to cover it, as long as you’ve made sure to pierce the yolk (this will prevent it from exploding and ruining your kitchen surface/night in general).
6. Garnish with sesame oil and sriracha sauce to taste. Who knew you could get ramen this good outside of a restaurant?

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