This post has been a long time coming. My family has had a lot of changes these past few months, really the past year has been crazy. Our youngest daughter turned one in December and my dear little one has been kind enough to teach me a new level of exhaustion this past year. The exhaustion was a big part of my absence, but the other part was my daughter really really doesn't like me to share attention for her with a computer, and her naps were few and far between. She likes to have her nap when I drive my other children to school, and wake up when we get home. If that wasn't enough, we decided it was time to leave Queens, leave New York completely actually. That was a huge and hard decision. Our children were very distraught about the move. On November 2, we moved into our very own house in Garner, North Carolina. For now I've decided to remain the Queens Foodie Mama, maybe I'll rename my blog/website, but for now it will remain the same. I promise to do better about posting.
My children love ramen noodles, so we have had a variety of instant ramen noodles in our home. One of my friends, Sarah and her son, are unable to eat Soy. Every instant ramen seasoning packet, in every package of Ramen Noodles, has soy. Since a food challenge is one of my favorite motivations for cooking, I decided to take on the ramen challenge. A few months ago I created this recipe for my friend Sarah. She also helped taste test our instant ramen. She offered some advice, so hopefully when you try it, you will enjoy this new take on a college dorm favorite.
Soup, food for the body and soul.
Ingredients:
1 Packet Per Jar Chicken Flavor Broth (Trader Joe's sells one without soy)
1 teaspoon whole Black Pepper
1 teaspoon Garlic Powder
1 teaspoon ground Turmeric
1 teaspoon ground Ginger
1 teaspoon dried Onion Flakes
1 teaspoon Red Pepper Flakes
1 teaspoon Sesame Seeds
Dried Udon Noodles
4 Pint Jars
Grind the whole spices and herbs in a spice grinder or a blender until a powder is formed.
Break noodles to desired length and place in pint jar. Fill half way up. Add 1/2 teaspoon
seasoning to jar. Place lid and ring on jar and screw on lid with chicken broth packet in lid.
Add hot water to 300 ml line and instant chicken broth. Microwave for 1 minute, close jar with lid and allow to sit for 1 minute.
Allow to cool and enjoy and jar of instant ramen noodles.
Enjoy!
Instant Chicken Ramen Noodles
Ingredients:
1 teaspoon whole Black Pepper
1 teaspoon Garlic Powder
1 teaspoon ground Turmeric
1 teaspoon ground Ginger
1 teaspoon dried Onion Flakes
1 teaspoon Red Pepper Flakes
1 teaspoon Sesame Seeds
Dried Udon Noodles
4 Pint Jars
Process:
Grind the whole spices and herbs in a spice grinder or a blender until a powder is formed.
Break noodles to desired length and place in pint jar. Fill half way up. Add 1/2 teaspoon
seasoning to jar. Place lid and ring on jar and screw on lid with chicken broth packet in lid.
Add hot water to 300 ml line and instant chicken broth. Microwave for 1 minute, close jar with lid and allow to sit for 1 minute.
Allow to cool and enjoy and jar of instant ramen noodles.
Enjoy!
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