MAKE IT CUTE

Carrot and cilantro instant noodles

What you’ll need:

• 2-3 packages of any flavor ramen noodles
• 1/2 cup grated carrot
• 1-2 tablespoons chopped cilantro
• 1/3 cup rice wine vinegar
• 1-2 tablespoons sugar
• 1 teaspoon sesame oil

Directions:

1. Boil instant noodles only in water until cooked (You won’t need the seasoning packet!).
2. Drain noodles and place in a large bowl.
3. Add the carrot and cilantro to the noodles.
4. In a small bowl, combine vinegar, sugar, and sesame oil (psst: this is the dressing).
5. Drizzle dressing over noodles and toss.

(Photo credit: joelens.blogspot.com) 

Cheesy instant noodles

What you’ll need:

• 2 packages of instant noodles
• 4 cups of water
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 cup Pecorino Romano cheese
• 1 cup Parmigiano Reggiano cheese
• Fresh ground pepper

Directions:

1. In a big pot add water, butter, olive oil and some black pepper (not too much!).
2. Bring to a boil, stir and reduce to a simmer when boiling.
3. Add cheese and stir, then quickly add the ramen.
4. Mix up the noodles and constantly stir them until the noodles are soft and covered in cheese.
5. Serve in a bowl, and add more fresh ground pepper if you’d like.

(Photo credit: traveleatdrinkstuff.com)

Lemon chicken and instant noodle soup

What you’ll need:

• 1 tablespoon olive oil

• 1 leek, washed, chopped

• 2 celery stalks, chopped

• 1.5 pounds boneless skinless chicken thighs
• 
6 cups chicken stock

• salt and pepper

• 2 packages of instant noodles

• 1/4 cup fresh dill

Directions:

1. Preheat a large dutch oven to medium heat.
2. Add olive oil.
3. Add leek and celery, cook for a few minutes until veggies are soft. 
4. Add chicken thighs and stock, with a sprinkle of salt and pepper (Don’t salt too much!).
5. Bring the pot to a boil, cover with a lid, and then turn heat to medium/low heat.
6. Once chicken has cooked, turn heat off, remove chicken, and set aside to cool. Once the chicken has cooled, cut into bite sized pieces.
7. Return the pot to a boil and add instant noodles.
8. Cook for about 5 minutes or until al dente.
9. Remove the pot from the stove and stir in chicken and dill.
10. Serve in bowls.

(Photo credit: climbinggriermountain.com) 

Instant noodle and spam stir fry

What you’ll need:

• 1 bag (14 oz.) frozen stir-fry vegetables
• 1 tablespoon vegetable oil
• 1 can (12 oz.) SPAM, diced
• 8 cups water
• 4 packages Top Ramen, plus seasonsing packets
• 4 tablespoons Korean-style barbecue sauce

Directions:

1. Empty the seasoning from the instant noodle packets into a small prep bowl; set aside.
2. Cook the frozen vegetables in water according to the package directions.
3. Heat the oil in a wok or large sauté pan on medium heat.
4. Once the vegetables are cooked, drain them and set aside in a bowl.
5. In a large pot, bring the 8 cups of water to a boil and add the instant noodles. 
6. Cook until done(5-6 minutes).
7. Drain all but 1/2 cup of the water.
8. Turn the heat in your wok or pan down to low. Add the instant noodles to the SPAM, along with the cooked vegetables, seasoning and the barbecue sauce.
9. Add a little water to moisten the seasoning. (You may not need all the water).
10. Stir until the seasoning and barbeque sauce is mixed well.

(Photo credit: sodomesticated.blogspot.com)  

Ramen Stracciatella

What you’ll need:

• 1 packet of instant noodles and seasoning packet
• 1 egg
• 1 tablespoon of grated parmesan cheese
• Handful of spinach

Directions:

1. Cook your instant noodles as you normally do.
2. While your noodles are cooking, whisk your egg with the grated cheese. 
3. Once your noodles are finished, drain the liquid, but save 1 cup of water.
4. Add egg mixture to your soup and stir until egg is cooked (it should look like little strands). Add spinach.
5. Enjoy! 

(Photo credit: macheesmo.com)