Saturday, January 23, 2010
With the heavy downpour that was here, I wasn't in the mood to spend a long time in the kitchen. For some odd reason, rain equals "lazy mode," doesn't it? I remember I had a few ramen packs in the pantry. A variety of different flavors. I pull out the shrimp kind. Now I usually just use the noodles. But this time around I decided to save one of the seasoning packets and use them with the veggies I wanted to pair it with. Noodles are pretty self-explanatory. Just like making pasta. I had gotten one of those steamfresh veggie packs from the market. You know, where you can microwave the bag and it steams the veggies right away. Those things are so cool. It cuts the time in half in terms of steaming veggies.
Anyway, Sometimes steamed or boiled veggies can get a bit bland. I sauteed the them in a little paprika, worchestershire sauce (I could never pronounce that correctly, let alone spell it) and the shrimp seasoning from the ramen packet. It brought the veggies a nice flavor. Voila -- easy 30-minute, five dollar meal for two.
Stir-Fry Veggies on Ramen
1 package mixed vegetable - defrosted
2 packet ramen - including seasoning
2 shrimp shrimp seasoning from ramen
1 Tsp paprika
1 tsp worchestershire sauce
extra virgin olive oil
Boil some water and add one of the shrimp seasonings to the water. Once boil add the noodles and cook the ramen noodles for about 8 minutes until tender. Drain and drizzle a little olive oil to keep the noodles from sticking. Give them a little toss.
In a small pot, pour a tiny drizzle of olive oil. Add the vegetable. Saute for a couple of minutes until tender. Add the paprika, shrimp seasoning and worchestershire sauce. Sauce to roughly 5 minutes.
Mix together with the noodles and serve warm.