So occasionally I can rise and cook. Some days things I can making are more standard than others. And somedays I’m so worn out and my joints are so terribly behaved I can barely drag myself into the cooking area and stand enough time to boil a pot. Yet that’s alright(ish), since a pot is all you need to make this inexpensive yet jazzed up ramen that, while far from healthy, isn’t totally bereft of nutritional worth.
Devices
A kettle, a spoon and a, preferably large, soup dish.
Ingredients
1 plan of ramen (I choose among the hot ones)
Peanut butter
Springtime onion/scallions
Spinach, fresh or icy
Frozen peas
If you have fresh spinach after that lay a handful of the fallen leaves right into all-time low of the bowl. Lay the completely dry noodles in addition to them and, if you’re adding peas as well, fit them into the areas in between the square sides of the noodles and the curve of the bowl. If you’re making use of icy spinach either area it on top of the noodles or press it right into the void between noodles and bowl as well. Put the seasoning packages on the top and obtain a good heaping spoonful of peanut butter prepared to go while the kettle boils. Put the boiling water into the bowl and use the peanut butter spoon to press the noodles and frozen spinach down right into the water to make sure that it dissolves as the vegetables and noodles soften. Tear some scallion greens and sprinkle them on the top, add whatever flavorings you like and you have a cheap, hot meal that contains protein along with two entire vegetables. Resort back to anywhere you’re nesting for the day and praise yourself on beneficial on your own in spite of your body’s best efforts to sabotage it.