Instant Ramen Noodle Makeover


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My first Washington Winter and it is cold, All I wanted to is something to keep me warm, and I'm craving for Noodle soup. I looked around the house, but I can not find the most essential ingredients for Noodle soup which is a noodle, and go to the supermarket is not an option for me because I hate driving in the snow. Instant Ramen is the only thing left so, whatever left in the house is good enough for a chill snowy night.

I know Instant Ramen has a bad reputation, but I practically go to college with Ramen. Without Ramen, I don't think I would make it my four year's dormitory living. On my college year, I remember I always run off money and Ramen always there for me to fill it up my empty stomach. Ramen was there in the late night studies and when I need to snacks on something or the time when I was on the run, and I need something fast and easy to make or when my wallet get dried out.

Ramen was "hot"; all my friend wanted it, they always came to my room to have some Instant Noodle Makeover, we even have a small party just to eat Ramen.

And I do believe I was not the only student who loves to eat instant noodle;

I'm not surprised if by now Instant Ramen pretty much becomes dormitory official food nationwide.

I was eating so much Ramen somehow; I came up with lots of Ramen recipes so I can get a different variety and tried to make Ramen less 'unhealthy.' I had been told that my Ramen recipes were the best in the campus, in fact, mine put restaurant Ramen to a shame. Ok, this one, I don't know if they were telling the truth or they just wanted me to feel happy, so I keep cooking for them. Anyhow, I guess for now you'll be the judge!

This soup is one of the recipes since I was in college and it never goes old. It'll make you warm on the chilled winter nights.

Ingredients

- 2 table spoon Sesame Oil or butter

- 2 Maruchan Ramen Instant Noodle Soup

- 1/2 pound chopped chicken breast or any left over 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 tablespoon 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. In a large skillet over medium heat the sesame oil or butter, add the onion and garlic. Stir-fry for two minutes until slightly golden around the edge. Add the water, chicken broth, the chicken and bring to a boil. Let it simmer until the chicken cooked. Place the Noodle, celery, sugar, soy sauce 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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I've told you in my last post that we are expecting some snow days and guess what?! Snow shows up, and the kids were having 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 on the comment below!

xoxo

Joice