Budget Bites: Dressed-up Ramen

I've always loved Ramen noodles (anything but the chicken flavor). As a kid I remember adding a quarter of the water recommended so they would be extra flavorful and noodle-y as opposed to soupy.  As a college student living on a minimal income, Ramen certainly does come in handy in a pinch. We all know it's not the healthiest meal in the world, but it is quite easy to add some nutrients.
(Disclaimer: the noodles in many Ramen noodle packages are fried and are basically empty white carbs, but when you're hungry and you have 5 dollars for the week you do what you can)

For the tastiest Ramen, I go to the Asian store out in the 'burbs and stalk the foreign aisles until I come out with a bottle of something funky, a cellophane bag of something crunchy, and a few packages of quality Ramen noodles. I really can taste a tremendous difference in these noodles and the ones in a regular grocery store.

Step 1: Julienne (slice into long thin strips) a bunch of veggies. Whatever you have on hand will do; I used kale, carrots, cucumber and green peppers.

Step 2: Prepare Ramen noodles according to the package instructions or, you know, according to your own Ramen standards. Go nuts.

Step 3: Add in the veg with the noodles and let them simmer for a little while. I like mine still crunchy and colorful, so I only give them a couple minutes. No one likes soggy noodles and floppy vegetables.


Step 4: Chow down! I topped mine with some shredded roasted seaweed (great find at the Asian supermarket).

There are so many variations possible with Ramen noodles (or any pasta). Get creative, use up those lonely carrots in the back of your fridge, and happy snacking.