As much as I love to cook, even I have those days when I’m just too busy or too tired to make any effort in the kitchen. If you’re anything like me then perhaps you ate a lot of instant ramen and pot noodles in your youth. They were perfect as an after-school snack or to satisfy the late night after-bar munchies in your university dorm room. As a real grown-up I have for the most part left them behind, preferring real vegetables to dehydrated, powdered ones.
Fortunately, it’ so easy to upgrade instant ramen and throw in some fresh veggies that you don’t need to feel guilty for having such an unhealthy meal. Throw in whatever veggie you’ve got, anything goes, and it’s also a good idea to beef up the broth a bit. The possibilities are endless: you could go Thai with a spoonful of red curry pasta, spice it up with a squeeze of sriracha or sambal oelek, or hot and sour with soy sauce and rice vinegar. It’s up to you but keep in the spirit of instant ramen and keep it simple!
Amount Per Serving: Calories: 439 Total Fat: 17g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 0mg Sodium: 2429mg Carbohydrates: 59g Net Carbohydrates: 0g Fiber: 5g Sugar: 3g Sugar Alcohols: 0g Protein: 12g