Even though ramen is basically every college student’s go-to food when they need sustenance or some quick noodle goodness, that doesn’t mean that you can’t liven it up a bit. Instant ramen noodles can be pimped up by adding fresh ingredients. However, why not just make it fresh from the get go and have it ready for you whenever you’re hungry?
SeriousEats posted an article on instant ramen noodles where you take a jar and put all the ingredients for noodles in it and add hot water. I put this to the test and found out that not only does it work, but it’s super quick and easy. Plus, the jars are just too cute to pass up on.
All you need is a snap lid jar (which you can get at the dollar store), some insanely hot water, and a visit to the Asian aisle in your local grocery store.
Prep Time: 5 minutes
Cook time: 10 minutes
Total: 15 minutes
Servings: 1
Ingredients:
¾ cup grilled chicken strips
1 teaspoon chicken base
1 tablespoon curry paste
1 teaspoon garlic powder
1 teaspoon black powder
1 pack soy sauce
1 serving instant rice vermicelli
½ tsp dried dill
½ onion chopped
½ tomato, chopped
1 ½ cup boiled water
1 snap lid jar
Photo by Brandon Slover
Directions:
1. Add chicken base, garlic, dill, black pepper, and curry paste to jar
Photo by Brandon Slover
2. Add rice vermicelli, onions, tomatoes and chicken to jar in that order.
Photo by Brandon Slover
3. Add boiling water. Snap lid shut for 8-10 minutes to cook the vermicelli. Tip: Keep the lid shut the entire time. Otherwise you’ll have uncooked noodles.
Photo by Brandon Slover
4. Add soy sauce to taste after noodles are done cooking
Photo by Brandon Slover
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