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|Prep time||10 minutes|
Add a southwest flair to your next pack of ramen with this easy recipe.
|1||pk||3-ounces ramen (discard flavor packet)|
|1||t||low sodium chicken bouillon|
|1||t||mexican or fajita seasoning blend|
|1⁄4||t||true lime powder (1 packet)|
|1||t||diced dried carrots|
|1||t||diced dried onions|
|1||t||diced dried bell peppers|
|1||t||diced sundried tomatoes|
At home pack the dry seasoning ingredients in a small bag, seal tightly. Pack the ramen and the corn chips separately.
Freezer bag method:
Pack the seasoning and ramen in a quart freezer bag at home. Add 2 cups near boiling water to the bag. Seal tightly and put in a cozy for 10 minutes. Open up the bag and garnish with the chips.
Insulated mug method:
Add the seasoning blend to your mug, crush the ramen a bit and add on top. Cover with 2 cups boiling water, cover tightly and let sit for 10 minutes. Garnish with the corn chips.
One pot method:
Bring 2 cups water and the seasoning ingredients to a boil in your pot.
After water has come to a boil, turn off heat and the add ramen noodles. Cover and let sit 5 minutes.
Garnish with Fritos corn chips.
Trailhead used Frito Brand corn chips, they hold well up to the hot water and give plenty of flavor. Use what brand you prefer!
If not watching sodium, by all means feel free to use the "flavor" packet that comes with the ramen. Spicy chicken flavor would work well.