Cooking for one can be a drag, and that’s usually where ramen noodles come into play. Today, that’s what I turned toward when I looked into the cabinet, but I decided to take a few easy steps to prevent my lunch from being completely nutritionally void.
“Healthier” ramen for one:
Cook ramen according to package directions.
While water is coming to a boil (this can take a few minutes) I cut up half a small zucchini and some yellow onion, and put them into a small pan with olive oil to sauté. Cook on medium-low, stirring occasionally, until onion is transparent and zucchini is soft. Additionally, for some more flavor I added a few pieces of kimchi and some sweet paprika.
Drain ramen and add 1/2 flavoring packet (since you removed the water, you don’t need to flavor any broth, so skip half the sodium by only using a partial packet).
Add vegetables to ramen and turn burner on low. Stir for a minute or two, until flavors have mixed together.