Fall is in full force in North Texas. Earlier this week I felt both chilly and lazy – definitely a night for an easy soup.
The Niece had never experimented with ramen noodles as a base for a heartier dish. I entertained her, while I cooked, with stories of gourmet college dinners prepared with ramen.
Much, much later that evening, The Boy and I headed to bed. Just before we went to sleep, The Boy said, I must not have eaten enough soup. I feel hungry.
Well, I said, it is pretty late. Maybe if we’d gone to bed by 9:30, you wouldn’t feel hungry. You would have been asleep by now.
- 2 cups water
- 10 oz fresh snap peas
- 1/2 cup cilantro
- Package ramen noodles
- 1 cup chicken, cooked and diced
Place water, snap peas, chicken, ramen flavor packet and cilantro in a large saucepan. Bring to a boil. Add ramen noodles and boil for an additional minute.
Alternatives:
- Use shrimp instead of chicken.
- Instead of 2 cups water, use 1 1/2 cups water and 1/2 cup coconut milk. Add a dash of curry powder.