Coast Cooking

Ramen noodles go a long way on a tight budget, and they can be really good

The dried noodle we commonly call Ramen is a versatile and delicious noodle.
The dried noodle we commonly call Ramen is a versatile and delicious noodle. Special to the Sun Herald

This week I’m blogging about simple food ideas that just might come to your rescue over the holidays. Need a snack before you hit the mall, or have a few friends coming over unexpectedly? This is your ticket.

One of my favorite foods that is quick and fun is the packages of dried noodles we call Ramen.

If you go to a good Asian market you might find as many as 40 varieties from which to choose, including noodles made from wheat or mung beans.

You do not, however, have to use the seasoning packets that come with them. They have too much salt for most people’s tastes anyway.

So how can you jazz these simple noodles up a bit? Why not pair them with a good red sauce, Italian style?

Better yet, drizzle them with a little good olive oil and top with Parmesan Reggiano.

If you want to make them even better, add one cup of chicken stock to a sauce pan, add the dried noodles and turn the heat up. When the stock has evaporated, the noodles are done. Don’t forget a pinch of red pepper flakes.

And they are inexpensive. You can buy a case of 30 packages for about $10. That’s just a tad over 30 cents per serving.

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