Here's the thing about ramen noodles -- those squiggly, narrow noodles most of us cooked in two minutes or less during less-affluent times in our lives: They are not all created equal. Good ramen noodles are slightly-sweet, wheaty-flavored goodness with just a bit of chew to their texture. Ramen comes in three styles; fresh, dried, and fried (we are all familiar with the "blocks" of noodles that come wrapped in plastic and sold with a spice packet, yes?). Hey, eat what pleases you, but if you can get fresh ramen noodles at a local store, do it, then make this "to-go" style ramen recipe that serves up well at lunchtime, no matter where you might be.
2 small mason jars (pint)
1 package ramen noodles
1 TBS soy sauce
1 tsp ginger, grated
1 tsp hot sauce
1 cup shredded chicken
1 cup spinach, chopped
½ cup carrot, cut julienne-style
2 TBS sliced green onions
Cook ramen noodles like you always do, according to directions on package
Run cold water in the pot of ramen to stop the cooking process and preserve noodles' firm texture
Tear open ramen flavor packet and pour in the bottom of the mason jar
Split the soy, ginger, and hot sauce between the two jars
Add the chicken, then layer the spinach and carrots. Top with the chopped green onions and screw the lid on.
When ready to dine, boil water and pour into jar, just topping the ingredients
Screw the lid back on and let steep for 3 minutes.
Remove lid. Stir, and enjoy!
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