We are that family. You know, the family that has a separate cabinet for storing Ramen.
It's ridiculous how much instant MSG my kids consume.
But, it's so handy before a game or after a game. Ah, who am I kidding? We even feed it to them for supper.
Maybe you've already discovered this, but being a bit slow, I've just now figured out that I can make a healthier and tastier version of my people's favorite!
The key is variety.
And making it your own.
In this experiment I just used what I had on hand:
Spaghetti noodles, cooked and drained
Ringwood Gold cut corn (of course)
Onion, finely chopped
Jars with lids
This is the mix, ready to refrigerate or pack in your lunch!
Add boiling water, seal the lid and let sit for 4 minutes.
I use chicken and beef base in so many of my recipes to add flavor!
*hint* use a low sodium chicken or beef base, or you'll end up with nearly the same thing as you find in the bag or cup of ramen.
Homemade Ramen to Go
Chicken or Beef base (low sodium)
Vegetables (shredded carrots, sweet peppers, scallions or onion, corn)
Seasonings (cumin, crushed red pepper)
Noodles (thin spaghetti, rice noodles - the possibilities are endless!)
Dried or diced meat of your choice
In a clean jar, add 1 Tbsp beef or chicken base. Add vegetables and seasoning to your liking, then top with cooked noodles. Refrigerate the jars if you're not using them immediately.
Add boiling water to the top of the noodles, seal the lid and let sit 4 minutes. Stir and enjoy!
You're welcome :)