Monday, May 10, 2010
Tomato basil ramen
I love ramen. As a child, I ate it when sick. I always just assumed that it was some funky noodle thing that was limited to those plastic packages. Little did I realize that it was in fact a complete food genre unto itself! I'm currently on the hunt for good ramen in Dallas, but until then, I occasionally make some myself.
I feel ramen gets a bad rap. No, I don't recommend eating it every day, but I do think that as the occasional comfort food, it beats the Double Down. It is also highly customizable-- in this case, I added an Italian twist and some veggies, turning it into an actual meal, dare I say it.
1 pack ramen
1 pack of frozen veggies, your choice
.5 c Tomato-basil vinaigrette**
1) Heat veggies in microwave while boiling water for ramen.
2) Put ramen in bowl over veggies. Add seasoning packet and pour boiling water over the ramen. Cover and let sit 5 minutes. This leaves a pretty firm noodle. If you like yours a bit less al dente, boil the noodles in the water for 3 minutes before adding to the veggies.
3) Before eating (I know you're not serving this, per se!), swirl in some tomato-basil vinaigrette.
**Recipe for this forthcoming. I haven't tried to make it yet-- I purchase it from a local Italian joint. Best I can tell, it's pureed canned tomatoes, basil, balsamic or red wine vinegar and a touch of olive oil. Just a touch of oil, mind you, which makes this more a sauce than a dressing.