Happy New Year!
Maia survived her
brothers' wrath on
their presents Xmas
And I loved finally
giving her this holiday
Hello Kitty blanket I'd
been saving and saving
for her. So cute. She
also got a Hello Kitty
The boys are on holiday break this week, so no lunches to pack and share!
So why is it you never see professional chefs using ramen noodles, aside from Robert Irvine's Dinner: Impossible mission at a comedy improv club? They're available at every corner grocer, cheaper than cheap, and eaten constantly it seems in Japan. Yet in the U.S they're viewed as poor man's college dorm food (sure, we all ate too many of them then). I wonder how many chefs who admit going home exhausted and making a PBJ sandwich sometimes have a pot noodle?
I admit it, I like ramen. But let's face it, they're junk. But junk with potential!! Throw away the non-veg seasoning packet, rinse the excess oil off the noodles after cooking, add some frozen veggies, and voila! A half-decent meal in minutes!
1 packet ramen noodles
1 handful baby greens (ie. tat soi, arugula, dandelion, kale, frisee) or sliced bok choy
1/2-1 radish, thinly sliced
1 green onion (scallion), chopped
2 tsp. miso + 2 T. hot cooking water
1 tsp. soy sauce
Boil a small pot of water. Add ramen noodles.
Cook 3 minutes, adding a handful of baby greens & the sliced radish during the last minute.
Remove 2 tablespoons of hot water and mix with the miso.
Drain noodles (I give them a brief rinse too).
Top noodles with green onion, pour on miso and soy sauce.
One of my favourite hot breakfasts!
But here is my New Year's
Day breakfast: just
Add here is one of my
new favourite products...
vegan soy-free gluten-free
rice cheese slices! This
is the pepper jack flavour
and in my opinion it's