And we're all busy and in need of making a little healthy choice that is a no-brainer, right?
Best of all, you can use whatever you have and like in this. So feel free to get creative. I am using some staple veggies, but I also LOVE using baby bok choy or other cabbage, mushrooms, chicken or other meat if I have it, and peppers. Whatever I have.
I love these things! They are less than a dollar in the store, and are a GREAT alternative to Ramen noodles--much healthier and easier for your body to digest.
One celery heart.
Half an onion.
Throw them all in the pan and then press a big old clove of garlic in it.
Add the packets that come in the soup...
I love some heat, so I throw a dash of cayenne in.
Let's be honest: I throw a dash of cayenne in, like, everything.
Now add a cup and a half of water.
Bring it all to a boil.
Once it's boiling, add your rice noodles.
Set your timer for three minutes and let it boil. You may need to reduce the heat a little bit to avoid boiling over.
Pour it in a boil when it's all done.
I finished mine off with a little sprinkle of sesame seeds.
"Bulked Up" Rice Noodle Soup
Time: 12 minutes | Serves 1 | Difficulty: Easy
You Will Need:
1 package Thai Kitchen instant rice noodle soup
1 1/2 cups water
Assorted vegetables (your choice): carrot, celery heart, 1/2 an onion--cut up
1 clove garlic, minced
1 dash cayenne pepper
sesame seeds (optional)
Cut up your veggies and place them in a small saucepan. Put your garlic in as well along with the two packets that come in the soup mix. Add your dash of cayenne pepper.
Pour 1 and 1/2 cups water over it all. Bring it to a boil.
Once the soup is boiling, add the rice noodles. Lower heat slightly to avoid boiling over. Allow to boil for 3 minutes.
Pour the hot soup into a serving bowl. Top with sesame seeds, if desired!