I know it’s not good for me but I have a weakness for ramen noodle soup. This has been the case since my university days. Unfortunately it contains all kinds of crap that I try to avoid: namely palm oil, hydrogenated stuff, and sometimes MSG. Also: it is SODIUM CITY, and I like to limit my visits there. But, but, but … every once in awhile I get a craving for it, and that time came last week when I found myself knocked out by a cold.
Now that I’m older and wiser I’ve kicked it up a notch and turned it into a healthier meal.
1) I only use half of the flavouring in the package. (This is where all the salt and MSG is anyway!) I started doing this awhile back and honestly, I can’t tell the difference.
2) I try to add a few healthy ingredients in order to improve its nutritional value. Last time I made a bowl (pictured above) I added some leftover diced chicken, some sliced carrots, and some green onions. I would have liked to add some sliced mushrooms, boy choy, and maybe drop an egg in there but I really didn’t feel like jumping into the car. Plus, they say that you’re not supposed to operate heavy machinery when heavily medicated. And I was. Medicated.
By adding some veg and protein you are really kicking it up a notch, and making this university dinner into something a little more grown up… and a heck of a lot better for you too!
Do you love ramen noodles too? Do you eat ’em plain or add something to it? Share your ramen secrets!