What does any of this shameless chocolate-talk have to do with today's recipe? As much as I love chocolate, I love Ramen Noodles even more. Just look at them:
Hey there, gorgeous!
I will always remember "The Noodles That Got Away", otherwise known as when my mom threw my bowl of just-made noodles down the sink in 4th grade. I don't remember what I'd done to make her angry, but I do know that I'd been looking forward to them all day at school and that it was THE LAST PACKET! Scarred for life? Quite frankly, yes. Yes I was.
So, my friends, use this recipe carefully. If you see an angry person coming toward your noodles, protect them! I hope, of course, that you never find yourself in this situation.
Even Better Ramen Noodles (They taste better AND have less sodium! Win-win!)
What you'll need:
Any variety of chicken noodles, curry powder, and milk. Almond milk actually seems to work the best, but it's expensive and any kind of milk will do. Well, maybe not strawberry milk...
What to do:
- Make your package of noodles the way you usually do. I microwave mine for a few minutes in a plastic container. I'm halfway through reading Slow Death by Rubber Duck (great book, by the way) and know that I shouldn't cook food this way. Yes, I do have perfectly good glass containers I can use, but I figure that I've microwaved my containers so many times already that all the BPA must have leached out by now. That is how this works, right?
- When your noodles are nearly cooked, drain all of the water and pour in about 1/4 C of milk. Cook until boiling. When preparing my noodles in the microwave, I heat everything for 1 minute.
- Sprinkle your noodles with curry powder to taste. I love curry powder so I cover my noodles generously.
- Add 1/2 the chicken-flavor seasoning packet and stir. Pig out on the silky, salty deliciousness. Nifty bonus? You now have the rest of the noodle seasoning for another cooking attempt.