Spice up your life with the perfect recipe for lunch
We probably have all eaten ramen noodles maybe once, twice, twenty times in our lives. It’s the cliche staple food of college life. It’s so easy to make: even if you don’t know how to boil water, you can cook them in the microwave. Then you stir in the flavor packet, add a little salt and ta-da, your meal is ready. But after a while, these instant noodles can become a bit bland. I went through my ramen phase post-high school, pre-college when I had all the time in the world to experiment…with food, that is. Here’s a list of things I put in my ramen noodles and why I think it works.
*Sun dried tomatoes. Like the name suggests, these are tomatoes that were dried out in the sun, and they are quite delicious. You can easily find them in jars at the grocery store. Jarred sun dried tomatoes are often soaked in olive oil, but you can also buy non-oiled versions in bags if you’re concerned about calories. Spoon some onto your noodles for a bit of texture and flavor. Suggested brand: California Sun Dried Tomatoes.