Have you gotten tired of eating few more ramen-style noodles? I had few sat there–pork, beef and shrimp flavors–in pantry closet for few months. Don’t want to see them sitting for so long.
Few times I will use ramen noodle for wonderful hot pho soup or just new stuff to chicken noodle or just cold noodle salad then toss the flavor packets in the basket for future instant flavor when I am out of damn stock base or add something incredible tasty flavor to meats.
One time, all Halloween candies ran out, my wife took all seasonings, ketchup, mustard, and soy sauce packets in the basket to get rid of them with my little disapproval. Next day, I saw some packets are on my lawn, I took and toss them in the garbage. Don’t tell my wife about it, ok?
Sometimes I wondered what people do with the case of noodles that they bought from the store but don’t want to ask.
Asian-Style Alaska Salmon Noodle Soup
Serving Size: 4
- 1 can Alaska salmon — (14-3/4 oz.)
- 1 cup thinly sliced carrots
- 1 package ramen-style soup
- 2 cups trimmed pea pods
- 4 green onions — cut into 1″ pieces
- 1 tablespoon fresh ginger root — grated or 1 tsp. ground ginger
- 2 cloves garlic
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons lemon juice
- 1/4 teaspoon dark sesame oil — * see note
Drain and flake salmon set aside. Bring 5 cups water to boil in a large saucepan. Add carrots and bring to a boil. Break ramen noodles into 4 pieces and drop into the water. Simmer 1-1/2 minutes. Stir in peas, onions, garlic, ginger, and salmon. Simmer 1-1/2 minutes. Gently stir in remaining ingredients, including seasoning package, and serve.
*Found in Asian food section of grocery stores.