things they don't tell you...
I'll say what you're thinking on all things family, friends, food, fitness & fashion.
My girl and blog contributor, Krista, pulled through once again. I say I have a writer's block and she inspires me. Do you have any of those people? The ones who just seem to know how to lift you when you're down? I actually think I am that person for some of my friends and family members, I just can't do it for myself.
So I am down and out and empty of ideas when I receive a text from Krista with the idea to do a recipe teaser. She happened to be creating a recipe and offered it up for the benefit of all my readers! So, as promised, here is a Ramen Noodle recipe for you, inspire by the book Prison Ramen by by Clifton, Jr. Collins, Gustavo Alvarez and Samuel L. Jackson and the NPR story that introduced me to the idea of transforming Ramen to begin with.
So, I know what you're thinking... RAMEN NOODLES!? Like, the Ramen Noodles from college? Yep, these crunchy, salty, radioactively colored noodles in a packet that cost about $.13 when bought in a pack of 12 or more. Yep, those same chicken, beef, pork of [grosssss] shrimp flavored noodles.
Here is the teaser I released earlier this week...
And here is the recipe...
Krista's hubby, Brian, was feeling a little under the weather the night she created this easy meal. He was beyond excited when she fed him this meal on the couch that night. Veggies, broth, noodles- the key ingredients to a heart-warming meal.
1 carton store bought chicken stock
Half of a small onion
1 good sized clove of garlic, 2 if smaller
1 stock celery
1 carrot (or a handful of the shredded carrots from the store)
Half of a bell pepper (color of your choice, I like red or orange or yellow for the color)
1 good sized chunk of fresh ginger (about 1 inch long) peeled
5-8 dashes of toasted sesame oil
2 tablespoons light soy sauce
1 cup water
Pinch of salt
Pepper to taste
Roughly chop everything. Throw together and bring to a boil, boil until veggies are soft then let reduce for 20ish mins. Via simmering. Strain veggies out and put broth back in pot and bring back to a boil.
2-3 packs cheap ramen noodles
1-1.5 chicken breast sliced paper thin (or as thin as you can get)
½ cup or half of a bell pepper sliced thin
½ cup or about 5-6 cremini or baby bell mushrooms sliced thin
½ cup carrots shredded or sliced thin (or preceded from the store)
½ cup or about 5-6 brussel sprouts thinly sliced (or half cup of cabbage thinly sliced)
½ cup bean spouts
½ cup broccoli chopped small
¼ cup or two green onions sliced thin
In the boiling broth, add the chicken. Let boil for 5 mins and then lower heat to a simmer. When cooked like this, the chicken can become tough if not cooked long enough. Simmer for at least 10 mins. Bring everything back to a boil and add noodles, peppers, mushrooms, carrots. Stir to make sure the noodles get soft. Add the remaining veggies. Stir to blanch slightly and serve. Bonus: stir in some siracha or chili garlic sauce for a kick!
This version is not extra soupy but there is some broth. If you are serving two people who eat smaller portions, only use 2 packs of noodles. Use 3 for more people or bigger eaters or if you want leftovers.
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About the Author
I am Dom. A mom, teacher, novice writer, cook, wine drinker, and so much more- filling the internet with unsolicited stories, questions, dreams, recipes, and advice. I'll be the voice that tells you what everyone is wondering but no one wants to ask!