So I’m still living off of few ingredients and supplies, but making the most of it. As recent college grad, I know Ramen Noodles well so this calls for a recipe from the College Cookbook: Asian Noodle Bowl.
- Chop up celery, mushrooms and stick of green onion.
- While you boil the water for the noodles, heat a little bit of soy sauce in a pan.
- Sprinkle a little bit of whatever seasoning you choose into the soy sauce in the pan and mix. I recommend the oriental flavor of Ramen.
- Add the mushrooms and celery to the hot soy sauce, cover.
- Once you’ve added the noodles to the boiling water, add some chopped green celery and a little bit of the ramen seasoning to the noodles. That seasoning is super high in sodium, so I usually less than a third of the packet for the veggies and noodles combined.
- Cover and let cook until the noodles are soft.
- Dump out most of the broth, try and keep as much of the green onion as you can.
- Dump the noodles into the pan with the cooked veggies.
- Add a little bit of soy sauce and cook for 3 to 4 minutes.
Serve those noodles up and you have another Five Ingredient Favorite: Asian Noodle Bowl. Sometimes (always), I add a couple (bunch) of dashes of Sriarcha. I know that makes 6 ingredients, but it’s optional so don’t be hatin’.
- Green Onion
- Soy Sauce
- Ramen Noodles (I recommend Oriental)