With everyone getting back to school this week, I wanted to provide some good, quick, healthy options for lunches, and this one is one of my favourites: Ramen Noodles.
First, I want to introduce you to this little gadget. Its a silicone cup for a mason jar, that fits into the lid. It’s great for keeping dry and wet ingredients separate, and is awesome for this project.
Step 1: Pick a Protein
Chicken, beef, tofu, beans, this is a really great time to use leftovers. For a 500ml mason jar, add about 1/2 cup of protein to the bottom of the jar, cut up into small pieces.
Egg noodles, rice noodles, regular ramen or vermicelli, whatever type of noodle you like works fine, just check the cooking instructions. If you’re using an instant noodle, you won’t have to cook the noodles first. If you’re using any other type, you’ll want to cook the noodles first, then add them to the jar.
This is where you can have a lot of fun with flavour. Chilli paste, soy sauce, miso paste, onion soup mix, beef bouillon, or any other soup, sauce or flavouring. About 1-2 tablespoons is good (unless it’s chilli paste, in which cast that would be spicy AF). I put the seasonings in the silicone cup, so they don’t soak into the noodles.
You can also add fresh green onions, chives, fresh basil, bok choy, shredded carrots, or any other vegetable you like in ramen.
When you get to school or work, just add the seasonings into the noodles, and fill with boiling water. Let sit for a few minutes, and eat!
Loving the city, but longing for the farm, Melissa has made a hobby and a habit out of living sustainably, and DIYing, all while enjoying the perks of living in the big city. From Vancouver BC, she posts about making your own homestead from the smallest condo, and bringing farm living to rapid transit.
Copyright © Josephine 2015. All rights reserved.