Ramen Noodles...Say It Ain't So!!

I was flipping through the March edition of Southern Living, one of my favorite foodie mags and when I turned to page 16, my eyes instantly focused on a photo with green plates. That green was almost the same shade of my oh-so-bright-and-cheery kitchen. After a few moments of admiring the photo, I decided to actually READ THE PAGE and lo and behold there was a noodle bowl idea that utilizes Ramen Noodles as well as the oh so salty little flavor packet.

I've eaten these salty noodles a few times and can take them or leave them. I've often read/hear people say these noodles bridged them though their "lean times" or their "broke college student days", but thankfully, I can't relate. I can't say that I survived on these during my college years, because I didn't (thank God I didn't have to); however, this recipe made me rethink my non-existent feelings about Ramen Noodles. This is something I think I'd actually enjoy. I'll follow up when I get around to making this dish.

Instant Gourmet

Elevate a bowl of ramen noodles to uptown Southern fare. This recipe, featuring shrimp from the Gulf, couldn’t be quicker, easier, or more delicious.

Noodle Bowl
Stir together flavor packet from 1 (3-oz.) package Oriental-flavored ramen noodle soup mix, 2 cups water, 1 chopped green onion, and 2 Tbsp. chopped fresh cilantro in a medium saucepan. Bring to a boil; add noodles and 1⁄2 cup fresh trimmed snow peas. Cook 1 minute, and stir in 6 peeled and deveined, medium-size raw shrimp (26/30 count). Cook 2 minutes. Transfer to a bowl, and top with 1⁄4 cup shredded napa cabbage and 1 to 2 Tbsp. chopped peanuts. Makes 1 serving. Prep: 10 min. Cook: 5 min.

Note: You can substitute 1⁄2 cup chopped cooked chicken for the shrimp.

Direct link: Southern Living March 2008.

Sheila Denise