kathmandu: Close-up of pussywillow catkins. (Default)
[personal profile] kathmandu
When I was growing up, we kids liked ramen noodles. But Mom wouldn't let us eat them plain -- she said they weren't nutritious enough. So the way we were allowed to eat them was:

Ramen Noodles with Green Peas, Cheese, and Yogurt

1) Take one package of ramen noodles. Remove the flavor-packet. Put a (small) pot of water on to boil.
2) Chop up one to two ounces of cheese. I prefer cheddar or colby.
3) When the water boils, drop the ramen noodles in. Turn down heat a bit so it won't boil over. Poke the noodles a bit with a fork so they'll all get wet.
4) Get out frozen peas.
5) At the three-minute mark, pour some peas (maybe a quarter-cup? as many as you'd like) into the boiling noodles and water.
6) Immediately drain off all the water.
7) Put pot with noodles and peas back on the stove. Stir to release steam. Immediately dump in the flavor-packet. Also dump in the chopped cheese. Stir cheese in so it starts to melt.
8) Promptly (before the cheese finishes melting) get out the yogurt and dump a couple big spoonfuls into the pot. The idea here is to use unflavored, unsweetened, nonfat yogurt: it adds protein without adding fat. And fruit flavoring just would not go at all.
9) Stir thoroughly.

This produces warm-but-not-hot noodles with some vegetable content, some protein content, and a mellower and less overwhelmingly salty flavor. It's very cheap, only takes fifteen minutes to make, and only uses one pot.

It tastes exactly the same after it's cooled. This may not sound like a selling point, but it meant this was my default food for carrying along with me: safe for several hours without refrigeration, and just as appetizing as when it was new.
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kathmandu: Close-up of pussywillow catkins. (Default)

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