Recently I have been forcing myself to learn how to a) cook things and b) consume things that are more or less healthy. This mission was decided out of necessity, since this being the first summer I’m truly on my own, I’ve never had to really cook for myself before. At school I’m on the sorority meal plan, and when at home I never want to miss out on my favorite family meals. One simple, easy college staple is ramen noodle soup. I literally could eat bowls of that stuff, but on it’s own it can be a bit bland. Here’s a little alteration to basic ramen to spice it up a bit and add some healthy stuff!
Egg and Veggie Ramen (Makes 1 heaping meal portion, or 2-3 appetizer sized portions.)
- 1 package uncooked ramen (I like the chicken flavor best!)
- 2 eggs
- 1 generous cup of raw baby spinach
- 1/4 bell pepper, diced
- In a small pot, bring 2.5 cups of water to a rolling boil.
- In a bowl, whisk 2 whole eggs (yolks and whites) and set aside.
- Once water is boiling, add raw ramen noodles and let sit for 1 minute.
- After a minute, use a spoon to break apart the ramen.
- While stirring vigorously, pour in the whisked egg followed by the diced bell pepper. Keep stirring until egg bits look done. Warning: If you don’t stir quickly for at least a minute, you’re going to end up with one giant egg-noodle-monster-thing.
- Lastly, toss in the spinach and stir that around for another minute.
- Remove the pot from the burner and add the flavoring packet that came with the ramen. Let sit for 3 minutes before serving. (I’m lazy and don’t like to mix spices, but if experimentation is your thing, create your own flavor mix. I think garlic salt, cumin, and a dash of low-sodium soy sauce would be delish!)
It’s that easy! There wasn’t so much thought put into what veggies I used, I was trying to get rid of some things in my fridge. I also think mushrooms and sugar snap peas would be a great addition as well. What’s your favorite ramen hack? What types of things would you add?