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Ramen noodle soup (in the styrofoam containers) are the ultimate in cheap and easy, but not necessarily the ultimate in healthy and tasty. Have fun with this homemade version for a family-friendly dinner kids will love to help create.
1-2 green scallions, chopped
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
half an onion, chopped
6 baby carrots, chopped
2-3 shiitake mushrooms, chopped
8 ounces dry ramen noodles*
2-3 pieces of already-cooked seasoned chicken, shredded
1/2 cup frozen corn
1 Tablespoon red curry paste
1. Chop up the carrots and onions and place them in a skillet over medium heat. Let them cook for a few minutes, until the onions and carrots start to soften. Next, add the shredded cooked chicken into the skillet and warm it up.
2. In a mason jar, pour in 1/2 tablespoon red curry paste, one teaspoon soy sauce, one teaspoon toasted sesame seed oil and 1/4 cup frozen corn.
3. Next, add in the chopped mushrooms, cooked chicken and vegetables, dry ramen and chopped scallions.
4. Top it off with a lid to eat it later or leave the lid off to eat it right away.
5. When you’re ready to eat, fill up the ramen cup with boiling hot water and let the noodles soften in the cup.
*Ramen noodles can be purchased or just use the noodles from a couple of soup pouches.
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