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|Prep time||10 minutes|
Noodle bowl full of greens.
|3||oz||baked ramen or chuka soba noodles, broken up|
|1⁄4||c||freeze dried zucchini slices|
|1⁄4||c||freeze dried edamame|
|1||c||crumbled freeze dried spinach|
|1⁄4||t||dried red pepper flakes|
|1⁄4||t||crumbled dried rosemary|
|1||pkt||lower sodium veggie broth or 1 tsp bouillon|
|1||T||shelf stable parmesan cheese|
Pack the dry ingredients except for the cheese in a sandwich or quart freezer bag. Pack the cheese in a small bag and tuck in with the ramen.
Add the broth concentrate (if using) and near boiling water to the bag. Seal tightly and put in a cozy for 10 minutes. Stir well and mix in the cheese.
Insulated mug method:
Add the dry ingredients, broth concentrate and boiling water to the mug. Stir well, cover tightly and let sit for 10 minutes. Stir in the cheese.
One pot method:
Bring the water and broth concentrate to a boil in your pot. Add in the ramen and cook gently boiling for 3 minutes. Turn off the stove and let sit for a couple minutes, covered. Stir in the cheese.
Broth concentrate sticks can be found online at www.packitgourmet.com and also at Trader Joe's. You can use lower sodium bouillon powder instead - add the to the bag of dry ingredients.
For the baked ramen if you cannot find any substitute baked chuka soba (Chinese noodles) for it. Discard the "flavor packet" with the ramen.
480 Calories / 11 grams Fat / 600 mg Sodium / 9 grams fiber / 26 grams Protein.