'Peanut Allergy Princess' is the story of one mom, one Princess with food allergies (to peanuts and brazil nuts) and our journey through the stress of life with food allergies. Here you will find many recipes, tips on living (and enjoying life) with food allergies, thoughts from a mother of 3 kids (The Brothers and The Princess) and insights into our life. Welcome!

Tuesday, March 5, 2013

Homemade Ramen Noodles

Brother #1 loves ramen noodles. He could eat them every day. I prefer that he not eat them every day - or ever really. I stopped buying packaged ramen about a year ago and he was so sad. After thinking about it, I decided it wouldn't be that hard to recreate ramen at home, but with healthier ingredients and no preservatives and additives. Luckily, he loves the homemade kind just as much. This might take a few minutes longer than the packaged kind, but it is worth the wait (and is still pretty quick and easy).

Healthy Ramen

Olive oil

Vegetables, diced (we use carrots and celery)

4 cups water (or chicken broth/stock)

3-4 Tbsp chicken flavoring (if not using stock - try and find some without MSG. I get mine at Costco)

Noodles* (approx 6-8 ounces)

Vegetable Seasoning (I have been using McCormick Vegetable, while not the best, it is still better than the eating packaged ramen)

Sriracha Hot Sauce

1 -2 Eggs, beaten (optional)

Heat 1-2 Tbsp olive oil in sauce pan. When hot, add your diced vegetables and cook for 3-5 minutes until soft.

Add water/broth (and chicken flavoring, if using) to your saucepan and bring to a boil. When the water is boiling, add the pasta *(We use basic whole-wheat spaghetti or angel hair pasta but you can get fancy and use an asian noodle. If you are using a noodle with a shorter cooking time, you may need to increase your saute time to ensure the vegetables aren't crunchy.)

About 1 minute before the noodles are finished, add your beaten egg (is using) to the pan and swish around to break up any large egg chunks. When the noodles are finished cooking, add the vegetable seasoning (or whatever seasoning you choose) and hot sauce. The hot sauce is super spicy so a little bit (and I mean a little bit - we use about 1/2 tsp) goes a long way.

Side note: when The Princess's daddy and I were dating, I lived with a Korean roommate. She would make ramen all the time and add the Sriracha hot sauce. She would judge how spicy it was by how many "turns" she made in her bowl with the hot sauce. She thought it was so fun to challenge everyone who came to visit to a competition to see who could handle the most "turns". The Princess's daddy beat everyone with 4 turns (but after living for 2 years in Korea, he had an unfair advantage)! Now, don't try that at home unless you really like spice. 

Ladle soup into a bowl and enjoy!


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