Anyone Can Cook: Upgraded Ramen Noodles

Are you the girl whose kitchen is notoriously clean…because you literally never cook? Maybe you flunked Home Ec while simultaneously almost setting your high school on fire, but that doesn’t mean you’re sentenced to a life where the Chinese takeout place knows your order by heart. These recipes are so easy that anyone can make them. Pretty soon you’ll be fooling everyone into thinking that you’re a chef.
Ramen noodles is an ultimate staple for all college students. When you’re on a budget, you’ve gotta stick to what’s cheap and get creative with what you’ve got. Believe it or not, you really can create some delicious things with just these package of noodles. This recipe is great because the ingredients are really easy to find and inexpensive. Why not experiment with your leftovers and add some more flavor to those boring noodles?
ramen noodles, anyone can cook


1 pkg of chicken Top Ramen noodles & seasoning packet
1 cup fresh spinach
3 medium button mushrooms
2 whole green onions
1 large egg (optional)
1 tsp chili garlic paste (optional)


In a small pot, bring 2 cups of water to a boil. While you are waiting for the water to boil, wash and slice your veggies.
Once the water is boiling, add the dry noodles and cook according to the package directions (boil about 5 minutes). Add the seasoning packet (or half a packet if you prefer less sodium) and stir until dissolved.
Turn the heat down to medium and stir in all of your fresh veggies. Allow them to sit in the hot (not boiling) broth for 1-2 minutes or until slightly softened.
Make a well in the center of the pot and crack the egg into it. Allow the egg to poach in the broth until the whites are solid but the yolk is still runny.
Alternatively, you can break the yolk and stir the pot just slightly to yield egg ribbons like in egg drop soup. The water should not be boiling at this point or else your egg will dissolve into such small pieces that it will just give you a cloudy broth.
Pour the soup into a bowl and serve with a dollop of chili garlic paste on the side.
[Recipe & Image via Budget Bytes]

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