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This is my 10-minute answer to a gourmet meal. Since ramen noodles are fried it's not all that low in fat, but it tastes good.
Serves two
1 pkg. ramen noodles (I use mushroom)
1 pkg. sliced mushrooms
vegetable or chicken stock
butter or vegetable oil spray
white wine
- Sautee mushrooms in skillet with either a little butter or vegetable cooking spray. Cook until they are golden brown, but don't let them get too soft.
- At this point throw the noodles in boiling water and cook for three minutes.
- While the noodles are cooking add about a 1/4 cup each of stock and white wine to mushrooms and deglaze pan. Let the mixture come to a boil to cook off the alcohol and slightly reduce the liquid. If you want to really splurge, mix in about a teaspoon of butter for a creamier concoction.
- Serve the dish like pasta, not ramen soup: drain all the cooking liquid from the noodles and pour mushroom mixture over noodles. Garnish with cilantro or parsley.
A few notes about the noodle dish: If you don't have any stock, use the flavoring packet from the ramen noodles and dissolve in about a 1/2 cup hot water. Voila, instant stock--though I prefer to use the low sodium veggie stock. Westbrae does make a steamed not fried ramen noodle that's low in fat, but they are pricier than the brand that comes 6 to $1.
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