Remember when you used to live off of Top Ramen?
Errr….yeah…. me either. I wouldn’t even know that I don’t like the freeze dried veggies and that a splash of hot sauce makes it even better. I wouldn’t know any of that because I don’t remember living off Top Ramen. It was Cup-o-Noodles. So there.
At $.25 for a “meal” (if you could call it that), the Ramen empire has been built by college students.
Yes, I got my next budget meal idea from working in Middle’s preschool.
Chinese Noodle Soup
Adapted from Food Network
4 tablespoons soy sauce
1 teaspoon sesame oil, plus 1 teaspoon
1 clove garlic, minced
2 tablespoons minced fresh ginger
1 tablespoon sugar
4 tablespoons rice vinegar
8 cups vegetable broth
4 cups chopped Chinese vegetables or Napa cabbage
1 package of Ramen
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced
Mix soy sauce, 1 teaspoon of the sesame oil, garlic, ginger, sugar, and vinegar in a small bowl.
Heat the broth in a medium saucepan. Add the soy sauce mixture and the vegetables and bring to a boil. Simmer for three minutes or until noodles are cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
Garnish with cilantro and scallions.
I’ll serve this with a Chinese salad, with sliced water chestnuts, mandarin oranges, spinach, garbanzo beans and a bottled chinese dressing that I happen to have.