Cobalt-60
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Posts: 127
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Ramen
Apr 17, 2008 13:48:15 GMT -8
Post by Cobalt-60 on Apr 17, 2008 13:48:15 GMT -8
Good morrow one and all! Today, I shall share with you the secret to making your meals of ramen relatively healthy and filling.
Ramen made straight out of the package is notoriously unhealthy, as it is primarily salt (the flavoring) and carbohydrates (the noodles). Therefore, your ramen is only as healthy as the what you put in.
Here is my recipe:
1 package of ramen noodles 1 package of ramen flavoring 1 egg Frozen vegetables Minced garlic Basil Ground cinnamon Ground cloves
Crack egg into bowl (beat if you wish), add garlic, cinnamon, basil, and cloves to taste. Cook ramen according to package directions BUT when you add the noodles to the boiling water, also add your choice of frozen vegetables (I use peas, carrots, corn, etc.). When ramen is done boiling, remove from heat and drain off MOST of the water (I find the broth forms better if there's a bit of water). Pour noodles and vegetable into bown with egg and spices. Mix well until the heat from the noodles has cooked the egg. Add flavor packet (for less sodium, only use about half). Enjoy!
There you have it. Vaguely healthy ramen. The egg adds protein, the veggies add all sorts of vitamins, and the spices add a more interesting flavor to the whole thing.
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Echo
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The Drill Sergent and resident Buffalo
Climber of trees and burner of un-shiny trees.
Posts: 148
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Ramen
Apr 17, 2008 22:47:41 GMT -8
Post by Echo on Apr 17, 2008 22:47:41 GMT -8
What about the cholesterol of the egg itself? It would be better to use egg whites rather than keeping the yolk.
And are you sure that the heat from the noodles would cook the egg? I have my concerns about it, but it seems like something worth trying. Thanks for the recipe.
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Cobalt-60
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Ramen
Apr 18, 2008 9:07:04 GMT -8
Post by Cobalt-60 on Apr 18, 2008 9:07:04 GMT -8
Yep, I'm definitely sure that the egg gets cooked. It doesn't take a lot of heat to cook an egg. Just be sure to mix it around fairly well right after you pour the noodles in so every bit of it gets exposed to as much heat as possible.
As for the cholesterol, you're more than welcome to use just egg whites. If that's what you want to do, more power to you! I'm not too concerned with it because A, it's a hassle to separate the white from the yolk if you don't have a separator, and B, it's no worse for you than having scrambled eggs.
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Detrevni
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I'm not a cylon!
Posts: 405
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Ramen
Apr 18, 2008 9:50:25 GMT -8
Post by Detrevni on Apr 18, 2008 9:50:25 GMT -8
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Cobalt-60
Gangsta'
Detrevni's Buddy
Sharks don't love you back.
Posts: 127
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Ramen
Aug 4, 2008 1:42:16 GMT -8
Post by Cobalt-60 on Aug 4, 2008 1:42:16 GMT -8
NEWS NEWS NEWS
Oregano + ramen = delicious
Use it.
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Ramen
Aug 4, 2008 8:09:27 GMT -8
Post by Dark Beauty on Aug 4, 2008 8:09:27 GMT -8
NEWS NEWS NEWS Oregano + ramen = delicious Use it. *Laughs* Thank you, dear friend. I will.
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