Every week, without fail, when Wednesday rolls around, we are scrambling.  Projects, after school activities and plans for the upcoming weekend are at the top of the list and for me, I still need to plan dinners and have something to pack for lunches.  UGH…it can wear you out!  You know what I mean, you don’t really feel like cooking, it’s cold and you don’t want to go out, but still, you gotta feed the family.  Well, here’s the answer to handle “my mid-week cooking issues”… Ramen Noodle Soup.  It takes maybe 20 minutes to make, is warm, satisfying and really, really cheap!  I’m filing this recipe under “Cheap & Cheerful” with the subtitle of “Stress Buster.”


Ramen Noodle Soup
4 cups of vegetable or chicken stock
1 tablespoon canola oil
2 cloves of minced garlic
1/2 teaspoon minced ginger
2 carrots – chopped
2 cups snow peas – sliced
1 tablespoon soy sauce
1/2 teaspoon chili flakes
2 packages of Ramen Noodles – discard the flavor packet
  • In a large stock pot, heat canola oil.
  • Saute carrot until tender.  Add garlic and chili flakes – cook for 2 minutes.
  • Add chicken stock and remaining ingredients.
  • Simmer for 10 minutes.
  • Serve hot.
    • You can add other veggies and chicken.  I added a little leftover chicken that I had on hand.

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