ba ba ba ba ba Ramen

Like most college kids…hey..I work at a University…it still applies, we find ourselves living off of what seems to be an endless supply of ramen noodles; however have you ever looked at the back of that little celophane package of instant noodle soup?  If you haven’t then don’t because you will be mortified at what it shows you.  But when it comes to convenience it’s a staple to many of us both here in the states as well as across the globe be it college student, single parent, lazy gamer who doesn’t know how to cook.  Plus at times it can be pretty tasty.  But why not try it a little healthier.  Cut out all the sodium and save your heart and kidneys from having to do some unnecessary work.  How?  By doing it this way.

You can opt to use a pack of instant ramen noodles and just throw away the flavorings or you can go purchase some ramen noodles at a local distributor or asian market.  This recipe calls for the package we all have in our pantries, cupboards or possibly in the trunk of our cars.  It also features one of my most favorite fermented things to eat.  Can you guess what it is?  😀

You will need the following ingredients/tools

  • 3 cups of H2O
  • 1/2 cups of funky kimchi (you can use whatever brand you like at whatever level of heat)
  • 1/4 cup of bean sprouts
  • 1 tablespoon white rice wine
  • 1 teaspoon olive oil
  • 1 teaspoon sesame oil (i like to toast mine before adding it. personal preference and will not take away from your experience)
  • 1 teaspoon rice vinegar
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon smoked paprika (if you don’t have smoked paprika try toasting it in a dry pan to bring out the flavor but be careful as it can burn quickly)
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon sea salt
  • 4 crushed black peppercorns (if you have Szechuan use those)
  • 2 packages of organic ramen noodles.   Or if using instant 1 package sans seasoning packages

Garnish:

  • 1 green onion chopped on the bias (green portion only)
  • 2-3 tablespoons chopped kimchi

Now comes the easy part.  Like no joke its seriously simple.  Add all the ingredients to a medium sized sauce pan.  No seriously this is one of those kinds of dishes.  Toss the lot in.  Bring to a boil and cover and continue to boil for 8-10 minutes for organic noodles and about 4-5 for the instant noodles (this allows the kimchi to soften a bit).  Divide into bowls and top with the chopped green onions and kimchi and eat.

 

easy peasy lemon squeezy 🙂

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