CHILI RAMEN RECIPE

CHILI & CHEESE RAMEN WONDER RECIPE -

Ok, you've got 20 minutes to get dinner on the table, and the table is piled with books, papers, afterschool snack wrappers and a tennis shoe with a broken lace. You're desperate, but dinner can still be delicious, and yes, you can get it done fast! So, you walk into your pantry, grab a few items, and pat yourself on the back for making those wise purchases. Dinner will be a snap! Call The Kids and/or The Spouse (most of the junk on the table is theirs, anyway, right? YOU wouldn't pile stuff on there.) and issue The Ultimatum: "The dining table will be cleared and set in 20 minutes or no dinner tonight." And mean it. Trust me, it works, but they have to know you mean it.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

3 packages ramen noodles (any flavor since you won't need the seasoning packet) or 2 -3 cups of any leftover pasta (plain)
2 (15 ounce) cans chili with beans (use meatless if you swing that way)
1 (15 ounce) can diced tomatoes (with or without green chilies)
4 -8 ounces shredded cheese or 4 -8 ounces sliced cheese (of your choice, Monterey Jack, American, Cheddar - I usually use extra sharp cheddar - you get a lot)

Steps:

Get a 3-quart casserole with a lid, and put about 6 cups of water in it, cover it and stick it in the microwave for about 3 minutes.
Meanwhile, crush the packages of ramen slightly, carefully open and remove the seasoning packets, which you won't need.
(Collect'em, trade'em with your friends. I have 47 assorted seasoning packets now!) Set aside the ramen for now.
Open the cans of chili and the tomatoes.
Do not drain the tomatoes: you'll need the juice in this or it might be kind of dry.
If the cheese is sliced or in a chunk, break or cut it up into small bits that will melt easily.
Take the casserole out of the microwave, dump in the ramen noodles, pushing all the bits down into the water, breaking it up a bit more if necessary.
Cover and return to microwave oven, cook for 5 minutes, stirring halfway through.
Check to see if the ramen noodles seem mostly done.
(You don't want them mushy. Okay, maybe you do, but I don't) If they seem done, drain well.
The lid on my casserole is not a tight fit, so I just hold the lid on and turn the whole things sideways so the water drains out.
Dump in the chili and tomatoes, and toss well.
I used two large spoons to do this.
Cover and return to microwave, cook on HIGH for 5 minutes or until hot throughout.
When you remove the casserole from the microwave, put your side dish in to heat up.
Then sprinkle the chili ramen with cheese, replace cover, and let stand until cheese melts.
By the time the side dish is hot, the cheese should be melted nicely.
Now, check to see if they got that table set, or if you're gonna put this in the fridge for tomorrow night's dinner!

Nutrition Facts : Calories 502.3, FatContent 24.2, SaturatedFatContent 11.8, CholesterolContent 54.3, SodiumContent 1980, CarbohydrateContent 55, FiberContent 10.8, SugarContent 6.8, ProteinContent 21.5

CHILLI SALMON NOODLE SOUP - OLIVEMAGAZINE

Chilli Salmon Noodle Soup - olivemagazine image

Salmon is a great choice for a quick midweek supper for 2. This Asian-inspired recipe cooks salmon in a zingy broth with chilli and soy then serves over instant noodles. A complete meal in a bowl.

Provided by OLIVEMAGAZINE.COM

Categories Fish and seafood

Total Time 20 minutes

Number Of Ingredients 8

Ingredients

ramen or instant egg noodles 1 pack
chicken or vegetable stock 750ml
salmon 2 pieces skinless fillet
red chilli 1, sliced
spring onions 2, sliced
soy sauce
coriander ½ bunch, chopped
lime or lemon 1, quartered

Steps:

Cook the noodles following the pack instructions and divide between 2 noodle bowls. Heat the stock in a deep frying pan and when it is simmering, slip in the salmon. Cook for 2 minutes then add the chilli and spring onions and a dash of soy and cook for 3 minutes or until the salmon is firm to the touch.
Lift a piece of salmon into each bowl and divide the broth between them. Add some coriander to each and squeeze over some lime or lemon juice.

Nutrition Facts : Calories 383 calories, FatContent 18 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 1 grams fibre, ProteinContent 33 grams protein, SodiumContent 4000 milligrams of sodium

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