Recipe!

Ramen with a little extra...

It was a little cold this weekend, so I got out one of the old reliables to warm me up.  Everyone has their version of kicked-up Asian noodles, and this was my version on Saturday:

First, instead of water, I used chicken stock.  If I don’t have that, I’ll throw a bullion cube in the water while it heats up.  While the water is heating, I look for any leftovers in the fridge.  Onions, tomatoes, whatever I’ve got.  Once I got to the step where you boil the noodles, I added:

1 tablespoon butter
1 teaspoon salt
1 teaspoon cumin
1 teaspoon cayenne pepper
1 1/2 tablespoons red wine vinegar

If I’ve got that much in it, I don’t even need the little seasoning packet.  So I threw it away.  I didn’t have any onion, which would have been nice.  But I did have some tomato, which I threw in once the noodles were finished.  I topped it with some leftover broccoli slaw.  And I had a little bit of Iberico cheese left (Iberico is made from a combination of cow, sheep, and goat’s milk), so I grated that on top.  Certainly warmed me up on a cold afternoon.

Estimated carbohydrate count:  34g (if you eat half and share the other half with someone… or eat the other half later).  Most of it is from the noodles, and a little from the tomato.

Disclosure: Carbohydrate counts are estimates only. Check with a registered dietician to find out what a healthy carb count is for you.

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