I love ramen noodles for their versatility, but I rarely use the flavor packet that comes with them. Instead, I add fresh or frozen vegetables and herbs from my garden or pantry.
In this case, I used:
- 1 tbsp olive oil
- 3 scallions, thinly sliced, green and white parts divided
- 1 clove of garlic, minced
- 1 package of ramen noodles
- 1/4 cup white wine
- 6 roma tomatoes (from my summer garden; frozen whole)
- 1 package tuna
- ~2 cups water, divided
- 1/4 cup frozen green peas
- 1 tsp dried parsley
Saute the white part of the scallions and the garlic in olive oil over medium heat. Add the ramen noodles, the wine, and the tomatoes. When the wine has mostly absorbed, add 1 cup of water. Stir in the tuna, and as the tomatoes cook, use a cooking spoon to break them in half. When the water has mostly absorbed, add the peas, the parsley, and 1/2 cup of water. Stir to combine. If the water absorbs and the noodles are not yet al dente, add a bit more water until the noodles have reached the desired consistency. Stir in the scallion greens before serving.