Yup, I’m at it again. Messing with those Ramen noodles (Click here to see my other Ramen ideas). Here’s the deal, it’s Friday, I’m in desperate need of a grocery shopping trip. I just got home from a 2 hour workout with an awesome trainer who kicked my butt and, dude, I was HUNGRY.
What’s a girl to do?
Hit her pantry of course!
Armed with those “healthy” Ramen noodles and a couple of stock items I whipped this up. Oh my! So yummy and super filling!
- 1 package of Choice Ramen Noodles chicken
- 1/2 cup of water
- 1 tsp chili powder
- 1 tsp dried cilantro
- 1/2 tsp ground cumin
- 1 can pinto beans rinsed and drained (15oz)
- 1 can diced tomatoes (15oz)
In a medium pot place the dry Ramen noodles (break if you want they do tend to clump together). Top with the can of diced tomatoes and 1/2 cup of water.
Crank the heat up to high. Leave alone while you sprinkle the top with the chili powder, cilantro, cumin and 1/2 of the seasoning packet (done to reduce sodium.)
Start to stir the noodles. They should start getting soft and break apart. After 3-4 minute drop the heat to medium. Add the drained pinto beans. Stir in really trying to break apart the noodles.
Cook for another 1-2 minutes. Serve!
I sprinkled a bit of dried cilantro and fancy shredded Mexican cheese blend. So YUMMY!
|Servings||Amt per Serving|
|2||Half of the Recipe|
|325||0g||14g||old: 6||new: 7|