(hi Molly!) decided we didn't want to spend a whopping 99 cents on spaghetti and would just use ramen noodles for the pasta in our spaghetti and marinara sauce dinner.
There really aren't words to communicate how insanely disgusting that was. Pretty sure we spit it out in the sink and moved onto our 99 cent Totino's "party pizzas" lurking in the freezer. Thankfully, in this case, with age came wisdom. My younger sister is a fantastic cook and baker these days and neither one of us feels the need to use pre-packaged ramen noodles as a dietary staple due to our financial situations!
I had been wanting to try a more authentic ramen noodle bowl recipe and my husband is a lover of both soup and Japanese food, so it was a win-win when I got my hands on this fabulous little cookbook by Chef Jonathon Sawyer: Noodle Kids. The guy took home a James Beard Award in 2015, so I was pretty excited. So many great recipes are in that book, you should absolutely check it out, plus the emphasis on cooking with your kids is a cause that hits close to home with me.
We tried out the Roasted Chicken Ramen and absolutely loved it. I think next time I make it I'll be able to streamline it a little (ie not use every pot and burner in my kitchen), but the end result was worth it. If you have a well-stocked international section in your grocery store, you should be able to find all the Asian ingredients you need there. Our neighborhood has a fantastic Japanese grocery store, so I was able to beg the proprietor for help deciphering labels and find everything I needed. This was far from the first time we had visited his store, and he's always a huge help and really friendly.
Check out the link to the recipe below and give this more authentic spin on ramen a try. I swear your taste buds, nutritionist and heart will thank you!
PS - Don't leave out the amazing 6 1/2-minute eggs, they make the entire dish incredible!
Roasted Chicken Ramen Soup Recipe (courtesy of Jonathon Sawyer via NY Metro Parents)