A bridge over a beautiful waterfall

A bridge over a beautiful waterfall
Nature brings magic

Friday, January 14, 2011

Freaky Food Friday - RAMEN


Hello my lovely foodies!  If you're a food snob, turn away.  This is going to get ugly.  If you're like me - a food snob forced to live on a tight budget - then stick around.  I've got a few recipes for you today.

Today's ingredient of choice: RAMEN

Ramen is cheap, filling, and highly flexible.  You can cook it as is and have a (very salty) soup.  You can substitute the flavor packet for any kind of canned soup and have a different style of soup.  You can boil it and then fry it up with veggies for a fried noodle dish.  Ramen, in spite of its lack of nutritional value, can actually be part of a fairly nutritious meal.

General rule of thumb for us is one package per person.  Sometimes, when mixed with other stuff, a single package of Ramen can feed 2 people.  We tend to overcook and have it for leftovers later.  These recipes are just a handful of examples of the versatility of ramen.

Ramen Veggie Soup
2 packages Ramen (Beef or Chicken works best)
1/2 package frozen vegetables OR 1 c. chopped celery, carrots, onions
1/2 - 1 c. chopped meat (leftover pot roast, leftover cooked chicken, sliced sausages, ham....whatever you have on hand)

Cook the Ramen as per the package directions.  While water is boiling, toss in the frozen vegetables.  Cook together until veggies are done.  Add the meat.  Serve.

Fried Ramen with Veggies
1-2 packages Ramen, cooked and drained
1/2 package frozen stir fry veggies OR 1 c. chopped celery, carrots, onions
1 c. chopped ham (or whatever leftover meat you have available)
1 T butter

Cook the ramen as usual and drain all liquid.  Put butter in a medium skillet and start the veggies cooking.  Once the veggies have cooked for a bit, toss in the meat.  If needed, add a little bit more butter and then throw in the noodles.  Cook on medium high heat until noodles start browning.  Remove from heat and serve immediately.

Tomato-Mushroom Noodle Soup w/Ramen
2 packages Ramen, cooked and drained
1 can condensed Tomato soup
1 can mushrooms
Basil, oregano, garlic powder, onion powder, and white pepper to taste

Cook the Ramen and drain it.  Prepare the soup as per the directions on the can.  Toss in the can of mushrooms and all spices.  Remove from heat.  Add Ramen.  Stir well and serve.

Any of these recipes can be adjusted at a moment's notice to whatever you have on hand.  Don't have tomato soup?  Try it with a can of cream of mushroom soup.  Want chicken noodle?  Toss the ramen into a can of condensed chicken noodle soup, maybe some leftover cooked chicken, and some veggies.  Turns the can of soup and the ramen into something more nutritious and filling.  Don't want to use frozen veggies?  Use fresh veggies.  Don't like meat but want protein?  Use tofu.

Ramen is one of the most flexible staples of a diet that is on limited funding.  I highly recommend giving it a try.  Just remember to be flexible with what you mix in with it.  Be creative if you can and buy what's on sale to give your Ramen a twist.

No comments:

Post a Comment