We know instant ramen as a cheap, dorm-room classic, right? Well, when instant ramen was first introduced into Japanese supermarkets, it was almost 6 times the cost of a fresh pack of Udon noodles!
While instant ramen is quick and cheap, this homemade ramen is not only delicious, but easy to prepare! Try this recipe made with squash noodles for a healthy, grown-up alternative to college cuisine.
- 2 tsp. toasted sesame oil
- 1 tbsp. soy sauce (reduced-sodium)
- 4 cups chicken broth (fat-free, low-sodium)
- 1 medium spaghetti squash
- 2 cups cooked chicken (shredded)
- 1 tsp. fish sauce
- ½ cup green onion (scallion)
- ½ cup red bell pepper strips (thinly sliced)
- Preheat oven to 400° F. Fill a 9×13-inch glass or metal baking dish with 2 inches of water. Cut the ends off the spaghetti squash then cut in half lengthwise. Place the squash cut side down in the pan and bake for 40 minutes. Remove from oven and remove the squash immediately from the pan. Scoop out the seeds and discard. Using a fork, scrape the squash out of the skin and set aside. Makes 4 cups cooked squash.
- While the squash is cooking, in a medium saucepan, heat the broth over medium heat until simmering. Add the soy sauce, sesame oil, fish sauce and hot sauce. Simmer for 2 minutes. Add the chicken and heat through, 2 minutes.
- Place 1 cup of squash in a soup bowl. Pour 1 cup of broth over the squash and add 1/2 cup of chicken. Top with 2 Tbsp. scallions and 2 Tbsp. bell pepper strips.
- Repeat process for remaining three bowls.
Serves 4 (1 bowl)
This recipe comes courtesy of the Diabetes Food Hub.