Ingredients
- 1 cup ramen noodles
- 1/2 cup dehydrated mixed vegetables (carrot, onions, tomatoes, corn, peas)
- 1/2 cup dried ground chicken or turkey
- 4 tablespoons dried sauerkraut
- 2 cups water
Instructions
- Tip the dried vegetables, meat and sauerkraut into the pan with the water and leave them there before any heat goes underneath. Cold soaking starts the rehydration; dropping them straight into boiling water firms the outside of each piece and slows the middle down.
- Break the noodle block in half as it goes in so it sits under the water. A block floating proud of the surface softens unevenly and leaves a raw seam through the centre.
- Bring it to the boil and then hold it there for barely a minute. Everything except the noodles is already cooked, so all that extra heat does is turn the vegetables to mush.
- Take the pan off, cover it, and let it stand ten minutes. The sauerkraut needs that rest more than anything else in the pot — straight out of the packet it is leathery, and it softens off the heat rather than on it.
- Taste it before you reach for salt. Dried sauerkraut reads sour rather than salty, and the ramen seasoning is usually carrying more than enough on its own.
- Made up, this does not keep — eat it out of the pan. The dry ingredients portioned into a sealed bag are the part that lasts, and they will sit in a pack for six months, which is what the recipe is really for.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 358 kcal | 101 kcal |
| Protein | 38.8 g | 11 g |
| Fat | 5.1 g | 1.4 g |
| saturated | 1.2 g | 0.4 g |
| Carbohydrate | 31.8 g | 9 g |
| sugars | 8.3 g | 2.4 g |
| Fibre | 7.3 g | 2.1 g |
| Sodium | 574 mg | 163 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
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