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Asian Noodle Toss
2 cups water1 package vegetable ramen noodles4 baby carrots, julienned1/2 cup sugar snap peas1 can (4 ounces) mandarin oranges1 tablespoon soy sauce1 tablespoon orange jelly1 tablespoon cider vinegar
In a small saucepan, bring water to a boil. Add noodles, carrots, and peas and cook for 3 minutes: drain and place in a bowl. Add the oranges, reserving the juice in a small bowl. To the juice, add the soy sauce, jelly, and vinegar; mix thoroughly. Drizzle over noodles, toss and serve warm. Makes 1–2 servings.
Grilled Ramen 1 package ramen noodles, chicken, pork, or beef with seasoning packet 2 tablespoons soy sauce dash hot sauce dash sesame oil 1 tablespoon marmalade 1/4 cup hot water, not boiling
In a ziplock bag, combine the seasoning packet, soy sauce, hot sauce, sesame oil, marmalade, and hot water. Mix thoroughly. Add brick of noodles and seal completely. Tilt bag to allow marinade to coat the entire brick. Allow to sit for at least 15 minutes but no longer than 30 minutes. Flip occasionally to prevent marinade from pooling in one spot.
Over a medium flame, grill noodle brick for 3 minutes each side or until char marks appear. Be sure the brick is not stuck to the grill or it may pull apart when you try to flip or remove it. Serve with remaining marinade as “au jus” or place in a bowl and add 1 cup of boiling water for a less crunchy dish. Makes 4 servings.
