Toasted Ramen Noodles
2 tbsp olive oil
½ onion, chopped
½ cup frozen peas
1 clove garlic, minced (1 tsp)
¼ tsp salt
¼ tsp pepper
½ tsp parsley
2 oz block of plain, dried ramen noodles, slightly crushed
1 cup beef bouillon, hot
2 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
1 cup leftover beef or pork, chopped
Heat oil in a skillet over medium heat. Add onion and saute until onion is soft and translucent, 5-8 minutes. Add peas, garlic, salt, pepper and parsley. Saute until fragrant, about 1 minute.
Add crushed ramen noodles and saute, stirring continuously, until lightly browned, 3-5 minutes. Turn heat up to medium-high.
Pour beef bouillon over noodles gradually to maintain sizzle in the pan and allow liquid to absorb, still stirring constantly.
Add balsamic and Worcestershire to the pan, scraping the bottom to deglaze.
Stir in meat and cook just until warmed through.
Serve immediately.
2 servings, 360 calories per serving
Hack: ½ cup frozen onions can be substituted for fresh onion in this recipe.
Hack: Dehydrated vegetables can be used in this recipe.
