Another gem from Steff Dechenes’ Eat the Year is today’s holiday. When I saw this on the calendar, I knew I had to do a post about noodles. Noodles are one of my favorite foods. Mushrooms will always take the cake on that, followed closely by garlic. Noodles are up there, though. Pasta with marinara, buttered noodles, Chinese lo mein, Thai pad thai noodles, it’s all good. Also, ramen! Which brings me to what I wanted to share most for today’s holiday.
On one of my recent trips to Whole Foods, I came across Annie Chun’s Spring Vegetable Ramen. It’s a packet of soup base and soft-dry noodles that you can customize yourself with protein and veggies.
The first time I made it, I had just made my snow pea and mushroom concoction the night before and had some left overs. I added those after I tried the ramen on its own. The ramen and broth are really flavorful. Without any veg or protein, it definitely doesn’t feel like a meal, so that’s something to consider when you make it. Adding the snow peas and mushrooms, plus the bit of their sauce/juice they created was a very nice addition.
I’ve made it a second time now and ventured to add a protein. I had some leftover rotisserie chicken, so I hand shredded one of the legs and added it in with yet again leftover snow peas and mushrooms (they really are good!). All in all, a really good meal. I’ve seen the ramen at my local Fred Meyer (Kroger group grocery) in the natural foods section. If I remember correctly it also comes in two other flavors, but I don’t remember what they are. I’d say they’re worth a try.