Everyone remembers those Top Ramen packages, right? You can find them for under 15 cents, and they’re not that satisfying. But if that’s all you can afford, what ya gonna do?
Luckily, long gone are the days where I have to eat those packages, but every now and then, I do crave them. Below is a quick, healthy, and cheap recipe that will take this instant ramen package from college student must-have to gourmet chef status in a matter of minutes.
What You Need
- Top Ramen Noodles (I recommend Chicken Flavor or Oriental Flavor)
- 1 Tbs Cooking Oil (vegetable or olive)
- White Mushroom
- Spinach (fresh or frozen)
- Bok Choy
- 1 Tbs Sesame Oil
- 1 Poached Egg
1. Start by boiling two cups of water for the noodles and reserve the powder packet for later.
2. While water is boiling for the noodles: Sauté mushroom, spinach, and bok choy in a skillet over medium heat, stirring occasionally until the spinach has wilted and the mushroom and bok choy has softened, 5 to 8 mins. Add the sesame oil and continue to sauté for another minute. Turn off heat and put the noodles into the boiling water.
3. Once the noodles have softened (about 3 minutes), add a little more than half of the seasoning packet (this will cut down the sodium).
4. Fill a bowl with broth, noodles, and the veggies. Top with scallions, Sriracha, and a poached egg if desired.
Notes: Use two packages of Top Ramen if you’re cooking for two people. To keep the sodium content down, use one full seasoning packet for the four cups of water. The amount of veggies depends on you.
This cheap meal is a healthier and heartier version of the college staple, and it’s extremely easy to make. If you decide to make it, let me know your thoughts in the comments below!