Homemade Ramen Noodles

One of the cheapest and easiest meals is a box of Ramen Noodles. That was one of my go to meals or snacks when I was in college, and I used to serve them to my kids all the time. But realistically they're just noodles, water and salt, unless you make your own. By making your own you can not only control the sodium content, but you can get creative and really elaborate on a very simple dish. Here is one idea on how to make your own ramen noodles. It may not be any cheaper than what you buy in the grocery store, but it will be so much better for you and better tasting.

Homemade Ramen Noodles

7 oz. shitake mushrooms, stems removed, thinly sliced
4 garlic cloves, minced
1-inch piece of ginger, peeled, minced
1 finely minced hot chile pepper (with or without seeds, depending on hot spicy you like it)
1/4 tsp. chinese five spice
1 5-ounce package Japanes curly noodles or Chuka soba
1 cup reduced sodium beef broth
4 cups baby spinach
1 T. butter
2 scallions
1/4cup cilantro leaves

Heat a large skillet, coat with cooking spray. Add the mushrooms and cook 1 to 2 minutes, stirring once or twice until the mushrooms start to soften (add 1 T. water if they begin to stick.

Add the garlic, ginger and chiles, and reduce heat to medium. Cook another 1 to 2 minutes until the mushrooms are cooked and the garlic is fragrant.

Sprinkle over the Chinese five spice and stir to coat. Add the noodles and broth. Cover and reduce heat. Simmer 4 to 5 minutes until the noodles are tender.

Add the spinach and the butter, and cook 1 to 2 minutes more until the spinach is wilted. Garnish with scallions and cilantro and serve immediately.

For variety, add chicken, beef or shrimp for a protein meal. I hope you enjoy this.