By reducing some of the sodium and boosting the amount of protein and freshness, instant ramen noodles are given a makeover. It will be difficult to go back to eating them straight out of the packet once you’ve jazzed one up like this.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Stand Time: | 3 mins |
| Total Time: | 13 mins |
| Servings: | 2 |
Ingredients
- 1 (3 ounce) package chicken-flavored ramen noodles
- 1 cup cubed, cooked chicken
- ΒΌ cup chopped baby spinach
- 6 asparagus spears, trimmed
- 2 baby carrots, diced into bite-sized pieces
- 1 green onion, chopped
- 1 teaspoon sesame oil
- 1 dash Sriracha sauce (Optional)
- 2 cups water
Instructions
- Crumble ramen noodles into a microwavable to-go container with a lid.
- Sprinkle half of the season packet over the noodles and discard the rest of the packet.
- Add chicken, spinach, asparagus, carrots, green onion, sesame oil and Sriracha sauce and put the lid on. Refrigerate until lunchtime.
- Remove the lid and pour water into the noodle bowl. Microwave on high for 5 minutes. Let stand 3 minutes before digging in.
- Thinly sliced mushrooms and bean sprouts are also nice additions. You can use any vegetable combo you like but just remember to cut them very small so that they will cook in a short amount of time. I have used the frozen pea/carrot combo and they work good too.