Sorry Cup O’ Noodles: This Homemade Ramen Cup Is Our Last-Minute Dinner Pick
When the temp is below zero and the road is paved with ice, the last thing you want to do is go out to dinner with your friends. Yes, you could order takeout, but let’s be real — your food will have icicles by the time it gets to your door. So to solve these winter blues, it’s time to dig deep into your pantry and fridge and use items you have to make upgraded Cup O’ Noodles. This slurp-worthy ramen recipe is easy AF, will warm your tummy and is great to take away (if you dare to go outside). And with a slight little kick of spice, this ramen soup will keep you warm until the temps start to rise.
Ingredients:
Makes 2 servings
- 1-2 green scallions, chopped
- 2 teaspoons soy sauce
- 2 teaspoons toasted sesame oil
- half an onion, chopped
- 6 baby carrots, chopped
- 2-3 shiitake mushrooms, chopped
- 8 ounces dry ramen noodles
- 2-3 pieces of already-cooked seasoned chicken, shredded
- 1/2 cup frozen corn
- 1 Tablespoon red curry paste
Instructions:
1. Chop up the carrots and onions and place them in a skillet over medium heat. Let them cook for a few minutes, until the onions and carrots start to soften. Next, add the shredded cooked chicken into the skillet and warm it up.
2. In a mason jar, pour in 1/2 tablespoon red curry paste, one teaspoon soy sauce, one teaspoon toasted sesame seed oil and 1/4 cup frozen corn.
3. Next, add in the chopped mushrooms, cooked chicken and vegetables, dry ramen and chopped scallions.
4. Top it off with a lid to eat it later or leave the lid off to eat it right away.
5. When you’re ready to eat, fill up the ramen cup with boiling hot water and let the noodles soften in the cup.
Chop up the carrots and onions and place them in a skillet over medium heat. Let them cook for a few minutes until the onions and carrots start to soften. Next, add the shredded cooked chicken into the skillet and warm it up.
In a mason jar, pour in 1/2 tablespoon of red curry paste, one teaspoon of soy sauce, one teaspoon of toasted sesame seed oil and 1/4 cup of frozen corn.
Next, add in the chopped mushrooms, cooked chicken and vegetables, dry ramen and chopped scallions.
Top it off with a lid to eat it later or leave the lid off to eat it right away.
Boil some water and fill it to the top of the mason jar when you’re ready to eat. Remember to be careful handling the jar so you don’t burn your hands. You know, just sayin’!
Stir it up and get messy for a cozy (and tasty) night in.
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