Meg shared a pin on Pinterest with me the other day that she was really excited about. A great, but simple ramen recipe that she ended up making the next night. We were talking about how expensive fresh noodles are and how you can just get a package of Top Ramen for 59 cents, toss the spice packet, add your own mix of sauces, veggies, meat, whatever and - voila. Seriously, why didn't I think of that? Loving her idea, but not liking some of the ingredients in the recipe she pinned, I decided to make a very dumbed-down version.
Simple meal for when you're not feeling so hot on a rainy day (otherwise August is way too hot for ramen): Heat two cups of chicken broth on medium-high in a pot. When it starts bubbling, add one package of cheap-o ramen noodles (toss the MSG-filled spice packet). Break up the noodles (the broth may not cover them until you do), then add frozen corn and peas (small, so they cook quickly). Turn the heat down to medium and cook for 3-5 minutes, stirring occasionally. Turn off heat, but leave pot on stovetop. Season with a teensy bit of soy sauce and Sriracha Garlic Chili Sauce (or plain ol' Sriracha). Sometimes I'm not into the broth part so much and just put the soy and Sriracha on the drained noodles and veggies.
My oh my, how lazy I am.
Optional: fresh spinach, thinly sliced scallions, diced firm tofu, very thinly sliced fresh carrots and/or mushrooms, bite-size pieces of rotisserie chicken.
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