Ingredients:
Thai egg and vegetable style
- 1 packet any flavour ramen noodle soup mix
- 1/4 cup canned mushroom pieces, drained OR 1-2 fresh mushrooms, cleaned well and sliced thinly OR 1/4 cup frozen mushrooms
- 1/4 cup canned sliced carrots, drained OR 1/2 fresh carrot, peeled and sliced into very thin rounds OR 1/4 cup other favourite canned veggies, drained
- 1/4 cup fresh baby spinach leaves (optional)
- 1/2 tsp each, soy sauce, peanut butter and hot sauce
- 1 egg, lightly beaten
Creamy egg & cheese style
- 1 packet any flavour ramen noodle soup mix
- 2 slices process cheddar cheese (seriously!)
- 1 egg, lightly beaten
Directions:
Thai egg and vegetable style
- Measure water required for package directions into small saucepan and heat to boiling
- Add flavour packet, soy sauce, peanut butter and hot sauce and mix until fully combined.
- Add drained canned/ sliced, fresh veggies. Return to boil and add noodles
- Return to boil and then gently pour in beaten egg in a long swirly ribbon
- Remove pot from heat, cover and let sit 3 minutes before serving
Creamy egg & cheese style
- Measure water required for package directions into small saucepan and heat to boiling
- Add flavour packet and noodles
- Return to boil and then gently pour in beaten egg in a long swirly ribbon
- Remove pot from heat, cover and let sit 3 minutes
