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Instant Ramen Noodle Makeover


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My first Washington Winter and it was cold, All I wanted to is something to keep me warm, and I was craving Noodle soup. I looked around the house, but I could not find the essential ingredients for Noodle soup which is a noodle, and going to the supermarket was not an option for me because I didn't want to drive in the snow. Instant Ramen is all I got, so whatever is left in the house is good enough for a chill snowy night.

Instant Ramen has a bad reputation, but I practically go to college with Ramen. I wouldn't make it to my four-dormitory living without Ramen. In college, when money was limited and my wallet was dried out, Ramen was the only option to fill my empty stomach; Ramen was there during my late-night studies and for snacks, or when I was on the run, I needed something fast and easy to make.

Ramen was "hot"; all my friends wanted it; they always came to my room for some Instant Noodle Makeover, and we even had a small party to eat Ramen.

And I believe I was not the only student who loved instant noodles.




I'm not surprised if, by now, Instant Ramen has pretty much become the official dormitory food nationwide.

I was eating so much Ramen somehow; I created many recipes for a different variety and tried to make Ramen less 'unhealthy.' I had been told my Ramen recipes were the best on campus; mine put restaurant Ramen to shame. I didn't know if they were telling the truth or just wanted me to feel good, so I kept cooking for them. Anyhow, I guess for now, you'll be the judge!

This soup has been one of my recipes since college and never goes old. It'll make you warm on chilled winter nights.


Ingredients

- 2 tablespoons Sesame Oil or butter

- 2 Maruchan Ramen Instant Noodle Soup

- 1/2 pound chopped chicken breast or any leftover fried or rotisserie chicken

- 6 cloves of garlic

- 1/2 cup chopped celery

- 1/2 cup chopped onion

- 1/2 teaspoon sugar

- Salt to taste

- Black pepper

- 2 tablespoons of soy sauce

- 3 cups of water 1 can chicken broth

- 2 eggs













Direction:

1. In the medium, pan-fried, make scrambled egg add salt, and set aside.` 2. Add the onion and garlic in a large skillet over medium heat with the sesame oil or butter. Stir-fry for two minutes until slightly golden around the edge. Add the water, chicken broth, and the chicken and boil. Let it simmer until the chicken is cooked. Place the Noodle, celery, sugar, and soy sauce and add salt and black pepper. Before serving, place the scrambled egg on top of the noodle soup and garnish with green onion.

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In my last post, I told you we are expecting some snow days, and guess what?! Snow showed up, and the kids had so much fun playing outside before they went inside the house and warmed up with a bowl of Instant Ramen makeover.

Ok, lovelies, thank you so much for stopping by, and please let me know what you think in the comment below!

xoxo

Joice

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Welcome to Cantique, an online editorial destination for everyone who aspires to things Beautiful and chic. This blog is where we pour all our ideas into fashion, beauty, family gatherings, travel, planning a fabulous party, gorgeous floral arrangements, Charming country house decor, and easy-cook recipes with stunning imagery to inspire your passions in daily living. Please follow us on our day-to-day activities and all the latest inspiring idea for a beautiful life.

P.S. You will find plenty of recipes inspired by the country I grew up in, Indonesia, a colorful country with wide varieties of food from thousands of islands, all blending in such amicable and compelling exotic recipes. I hope you have a wonderful time reading our journal from page to page. 

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Joice

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