This summer I spent some time with some girls who had come home from their first year of college. One needed to take Iron and other vitamins, because she was becoming anemic, and deficient in those areas. I asked her what she was eating while she was in school…. Top Ramen? To which, she sheepishly lowered her head and answered…. ” yeah…”
This got me thinking about ways to prepare foods in a dorm room, that are quick, easy, and tasty, and filling. So from time to time, I will post some survival food….because I know you all are busy between classes, work, church, and studying….
Ramen a la Veg
Now, before you look at this picture and say yuck… because you don’t like these particular vegetables… Think around the corner to the ones you DO like. Corn, snow peas, sugar snap peas, broccoli, carrots, green beans… some on the not so common but great list are: Bok Choy, Spinach ( fresh not canned, ick!), bean sprouts, zucchini, bell peppers, onions, mushrooms… Many veggies arrive at the market already cut and bagged. This will eliminate the need for you to keep a large sharp knife in your room. All you need is a little fridge ( if you have to use a common one put your name on your stuff! ), a microwave, and a microwavable bowl.
1 Package of Ramen ( your favorite flavor )
2 cups of water
veggies of your choice.
Heat water, Ramen noodles and sauce packet in microwave until noodles are soft. (3-5 minutes)
Remove bowl from microwave very carefully
Add in handfuls or sprinkles of your favorite veggies, and let sit for a few minutes to cool. The veggies will cook in the hot water it cools to an eatable temperature.
Tip*** the “harder” the vegetable ( ie. Broccoli or carrots ) if you place them in the microwave to cook WITH your noodles to cook, they will be softer and easier to eat.
Asian Ramen: use “Oriental ” flavored Ramen. add a touch of soy sauce after cooking, use bean sprouts, green onions, mushrooms, and bok choy or spinach as your veggies. ( tip** keep the soy sauce packages from your excursions to Panda Express…. it saves on needing a big bottle in the fridge.)
Veggie Beef Soup: Use “Roast Beef” flavored Ramen. add to water before cooking, handfuls of frozen corn and frozen green beans, and some shredded carrots. Add mushrooms and a little onion, after it comes out to cool.
Remember, that the combinations are endless…. possibilites are only limited by your imagination. I don’t recommend Ramen 7 days a week, but by adding some veggies into it, you are increasing its nutritional value, and you will keep your mom from wondering if you ever really do eat anything healthy while you are away…. ……