After creating and writing my homemade ramen recipe last night, I went to pack up my leftover veggies and sauce so they didn’t go to waste. I was going to make a salad for my lunch the next day, but realized I may have all the perfect elements for homemade instant ramen at work. There’s an electric tea kettle in the kitchen at the farm I work at so I figured it would work the same way as the cheap stuff. Obviously the instant version would not taste the same as the homemade version from last night: there would be no bacon or egg or chicken broth but I’m always looking for new ways to bring home cooking to my lunchtime at work. It was supposed to be a rainy Monday and any lunch that didn’t require the microwave deserves a try.
To package this meal, I started by putting a few spoonfuls of the sauce at the bottom of a mason jar. Then I layered the veggies before shoving the noodles in the top. It was delicious and easy.
- Sauce: 1 tbsp Miso Paste, 1 tsp soy sauce, 1 tsp white vinegar, onion powder, red chili flakes, salt and pepper.
- Baby corn
- Wheat noodles
- Hot water
- Put paste in bottom of mason jar.
- Add veggies.
- Place noodles in top.
- When ready, pour hot water in. Replace lid and let sit for 5 minutes.
- Stir and enjoy!
- This recipe is very versatile, use whatever other ingredients you'd prefer!