Thursday, June 9, 2011

Early Spring Ramen

I'm a huge, crazy fan of Ramen. I know, I know. But the cheap, beloved food of college students everywhere is still one of my favorites. With my first pregnancy, I ate the stuff almost every day. These days, I don't eat it THAT often, but sometimes, you just want some ramen.

But how to make it into supper?

Add the ramen to stir-fry. That's how! As always, I just grab whatever is in the fridge, and it somehow works together. This was a few weeks ago, so it was what was growing then. Mostly green. I added some chicken, baby carrots, onions, garlic, ginger, and then, the greens. This was a mixture of broccoli, bok choy, spinach, and scallions. Mixed with a sauce and cooked ramen, it's the perfect easy meal for a warm night.

Stir-fry sauce
4 T soy sauce
2 T rice wine vinegar
1 T brown sugar

Mix well and pour over stir fry just as it finishes cooking. Let everything cook together for an additional 1-2 minutes to thicken. Squeeze lime wedges over individual servings and top with Siracha hot sauce to taste.

1 comment:

Mona said...

ROFL I loooooooove it!!! great post and so YOU!