Ramen on the Run | Ep. 22 | Cooking in the Community Kitchen

Judy tries a new and fun recipe that is quick and easy, for all of us who live on a busy schedule. Ramen on the Run is a portable, gluten-free version of warm comfort food that you can whip up in a flash. Enjoy!

Community Kitchen is a non-profit organization that focuses on education and nutrition. Each month, there will be a new video that teaches people a simple recipe with a featured ingredient from the Good Food Box.

Ingredients

Ramen on the Run

Makes 2 mason jar servings

  • 1 package of ramen noodles, or 3 oz of rice vermicelli noodles

  • 1 tbsp. chicken bouillon or base

  • 1-2 tsp. Sriracha chili sauce

  • 1 tsp. minced fresh ginger

  • 1/2 - 1 cup grated carrots

  • 1/2 - 1 cup grated cabbage

  • 2 radishes sliced

  • 1/2 cup sliced fresh shiitake mushrooms

  • 1 cup cooked and chopped chicken

  • 3-4 water chestnuts, sliced

  • 2 chopped green onions

  • fresh cilantro leaves

  • 2 lime wedges

  • 1 hard boiled egg sliced

  • 2 cups boiling water

Preparation

Ramen on the Run

RAMEN ON THE RUN

Cook ramen or rice vermicelli noodles according to packaging. Do not use seasoning packet. Chill noodles.

Layer all ingredients, setting aside the boiled egg and lime wedges.

Top with lid. Refrigerate.

When ready to serve, add 2 cups of boiling water to each jar. Let chicken bouillon or base dissolve and the jar feels warm.

Add chopped boiled egg and lime wedge. ENJOY!

SaladsBrittney Nordin