Ramen. You know you have some around “just for emergencies.”
I love ramen noodles. But let’s face it, that powdered broth stuff is gross. So why not use veggies in your fridge and sauces in your pantry to make something marginally more healthy and way more tasty? Why didn’t I think of this in college?
Serves 1 very hungry person or 2 snacky people.
2 cups low-sodium chicken or beef broth
2 oz leftover beef, chicken, or shrimp (optional)
2 oz tofu, cut into cubes
2 oz fresh or frozen mixed vegetables (I used snow peas)
1 tbsp soy sauce
1 tbsp mirin
2 tsp sugar
1 tsp sesame oil
1 tsp gohchoojang (Korean red pepper paste)
1 package ramen noodles (toss the “flavor packet”)
Put all the ingredients except the noodles into a pot, stir, and put it on to boil. Once the broth is boiling, add noodles and let them go for about two minutes.
Note: if you use rice noodles or pretty much any other kind of dried Asian noodle, you can make this without feeling like you’re staying up until 3am studying for midterms.