Ramen

Lately I've been eating a lot of ramen. Yep, the instant kind. No, I didn't lose my job.

Surprised? It's actually pretty good--if you ditch the seasoning packet and add your own ingredients. It's also a great way to use up whatever vegetables are lingering in the fridge...think mushrooms, broccoli, green beans, etc. I also like to toss in leftover proteins, like the vegan chicken I grilled the other night. It ends up being super convenient but still super cheap and is one of those dishes that is so tasty I'm always in the mood for it.

When I'm in a hurry, I'll just microwave the noodles with water, veggies, and my own seasoning (vegetarian ["Chay"] Pho boullion cubes if I'm craving some serious umami, or ginger and soy sauce if I'm feeling healthy.) If I have a bit more time, I'll heat some sesame oil in a pot, saute the meat and veggies and garlic or ginger, splash them with soy sauce when they are soft, and then add the noodles, seasoning, and water. My favorite toppings are sliced serrano or jalapeno peppers, Thai basil, cilantro, and hoisin sauce.

While this dish is neither authentic nor particularly healthy (at least the noodles aren't), it aces the trifecta of taste, cost, and convenience. Give instant ramen a try if you haven't since college or your last camping trip!