Ramen noodles is a staple for all kinds of folks. It is cheap and easy to make and let’s face it, tasty too! But there is also the thought of eating all that sodium and chemicals that come as the taste makers and there is hardly any nutritional value. So on days I am tired to cook up a full-fledged lunch but still need to feed the kids, I jazz up the Ramen noodles.
Couple packets of Ramen noodles; I use about 5 packets for 4 people (ditch the taste makers, we don’t need it!)
Quarter yellow onion – diced
I teaspoon each of diced garlic and ginger
Cauliflower cut into florets
Broccoli cut into florets (You can use just about any combination of vegetables, even frozen)
2 tablespoons of Soy sauce
5-6 tablespoons of Mild curry sauce
Salt and pepper to taste
1. Bring a pot of water to boil and break the Ramen noodles into it, cook the noodles (try not to ) and drain it and keep aside. Overcooking the noodles would turn it into mush. I think about 3-5 minutes would do. Reserve a cup of water
2. In a separate pan, add oil and saute the diced onion first. Then add the garlic and ginger and saute till golden brown
3. Add the vegetables next and saute for about 3 minutes. If it is too dry, add little bit of water to get it going.
4. Now add the curry sauce and soy sauce and stir the mixture till thoroughly mixed. Add the cup of the water from the noodles and cook on medium till the vegetables are cooked and the mixture is dry throughout. If you want a soupy noodles, don’t wait till the mixture is dry
5. Add the noodles and mix. Try not to mush the noodles. Voila! The Ramen noodles is ready to be served!